Take advantage of a basic law of nature: Fat has a lower specific density than water, the principal ingredient of pan juices. After liquid fat and pan juices are mixed together, the fat - because of its lower specific density - gradually rises to form a distinct upper layer, while the pan juices settle. Therefore, to store pan juices, pour them into a container, cool to near room temperature, cover, and refrigerate. When the fat layer has solidified, you can easily remove it, leaving the pan juices behind. However, we do not recommend removing the fat layer until you are ready to use the stored pan juices because the fat serves as a functional seal that helps prevent bacteria and foreign odors from reaching the juices as they sit in your refrigerator.

** Asian Recipes **