I slow cooked a pork shoulder with some veggies (carrots, onions, celery). When it was finished, I strained out the solids and proceeded to make gravy with the liquids:
- Start separating liquids (I used a fat separator)
- Brown some flour
- Add some butter and whisk until lumps are gone
- Keep whisking and add juices (now separated, less fat) and seasoning
- Simmer to desired thickness
The gravy was delicious that night, despite having developed a skin fairly quickly. After refrigerating it overnight, however, it was a gelatinous mess, and wouldn't melt back down.
What happened? How can I make gravy last for leftovers?