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.
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