Separating Fat - Tip of the Day

Posted Jan 5th 2009 6:00AM by Sarah Christine
Filed under: Tip of the Day

Don't have a fat separator? Check out these tips on how to remove surface fat from stocks, soups and stews with items you already have on hand.

Cooking Spoon: Allow liquid to settle for about 10 minutes and use a wide, shallow (one-to-two-ounce) spoon to skim the surface.

Zipper-Lock Bag: Fill a heavy-duty zipper-lock bag with liquid, allow fat to rise, snip a small hole in corner of bad and allow liquid to flow into another container. Pinch the bag before fat flows out.

Bulb Baster: Plunge tip of baster into liquid beneath fat, draw liquid into baster, and deposit it in another container.

Taken from Cooks Illustrated, January 2004.

Tags: fat separator, FatSeparator, tip of the day, TipOfTheDay

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Separating Fat - Tip of the Day