How Can I Get The Grease Off Top of My Turekynoodle Soup?

Question

I don't have one of those suckum things with a plastic tube, and a ball at the end.

Answer 1

If you don't need the soup defatted immediately, place cling wrap into the pot, touching the whole surface of the soup and up the sides of the pot and place in the refrigerator. In the morning, the fat will have congealed and adhered to the cling wrap which you then lift out and throw away. Scoop out the small bits of fat which may remain.

If you need the soup defatted immediately, use a large spoon or ladle and skim carefully along the surface of the soup to remove as much fat as possible. This is an inefficient method and you will a) lose some soup and b) not get all of the fat.

Answer 2

I find that heating the soup just enough till the grease melts - then take a dry paper towel and dip on top. It will pick up a LOT of the grease. If needed, repeat. Give it a try.

Answer 3

This is the only way I do it, and it is well worth the wait:

Put the whole thing of soup in the fridge. The next morning, pick up the chunks of fat off the top of the soup that have hardened. If you really want all the fat off, you will have to use a spoon to scrape off the smushy, liquidy fat underneat the hard shell of fat on the top.

I always leave some fat. It adds to the richness of the soup.

Answer 4

If you have to have the soup right away, you can skim it off with a spoon, but if you can, put it in the refrigerator and let it get cold. The fat will all rise to the top and become solid and much easier to remove.

Answer 5

Lay a couple of leaves of cabbage over the top for about 15 mjn., it will absorb the grease, works for me

Answer 6

You don't want to use that. wait until your soup cools and the grease will harden on the top. scoop it out.

Answer 7

ever heard of a gravy separator? that's what I use...I like the cabbage idea though

Answer 8

Put it in the fridge...the fat will rise & harden, then scoop it off...