How To Skim Fat Off Slow Cooker
How To Skim Fat Off Slow Cooker
Source: https://food52.com/hotline/31386-how-exactly-do-you-skim-fat-off-of-liquid-that-you-want-to-use-to-make-sauce-or-gravy-with
Posted by: terrellhorer1946.blogspot.com
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If I'm in a hurry I lay a paper towel on top of the gravy and quickly remove it. If you want to remove more fat, lay on another piece. Quick and it works every time.
Thank you - all good suggestions! If I can I do stick it in the fridge to harden, but yesterday I needed to make the sauce right away. It was, shall we say, a learning experience :)
To expand on the post to Smaug where I discussed the fat skimming cup, my favorite way is to strain out the bulky ingredients and let it sit for one or two days. The fat hardens and literally peels off the stock. I make mine in a 6.5 slow cooker, so I wouldn't use the cup unless I just needed a small amount immediately.
A deep, fine mesh conical sieve is perhaps the best tool. I like to line it with cheese cloth, place it over a deep stock pot and pour the liquid through the sieve. A small amount of fat will still get through in fine particles no matter how much you skim while it's cooking. If you don't need to use it right away you can refrigerate overnight
To complete the thought; after refrigeration the fat will further congeal in small bits at the top which are easy to scrape up. If you've used a lot of bones the stock itself should now be a nice gelatin.
A spoon or ladle is what usually comes most readily to hand- it's kind of crude, though, you end up either leaving quite a bit of fat or scooping up some of your liquid. Some people also use an ice cube, usually wrapped in a paper towel, which will pick up fat pretty readily in small quantities. There are cups with a low spout designed for pouring off the fat, but I've never used one. The most effective, if you have time, is to chill the liquid until the fat solidifies on top, where it is easily removed.
come to think of it, those cups are probably designed to pour off liquid and leave fat.
Yup..they are great tools. The spout at the bottom allows you to pour only stock. I usually let everything settle for a few minutes before I pour. I'm bad at skimming with a ladle or spoon. I always seem to skim some of the liquid gold with the fat.
I use a spoon or a ladle. Sometimes I dump this stuff into a glass jar, let any of the sauce settle to the bottom, then pour off the fat into my fat can (eventually destined for the garbage). Then I can recoup the small amount of the sauce remaining.
If you go to YouTube and search for "skim fat" you will likely find several videos of this.
Easier to watch than read and try to picture in your head. Many cooks learned this at a young age watching a family member do this in their kitchen.