how do I skim the fat off the liquid?
2007-02-08 07:23:58 · 9 answers · asked by Starscape 6 in Food & Drink ➔ Cooking & Recipes
Put it in a bowl in the refrigerator. The fat will rise to the top and solidify and then you can easily remove it.
2007-02-08 07:27:23 · answer #1 · answered by Chanteuse_ar 7 · 7⤊ 0⤋
You can't go wrong with any of the suggestions here. But the 3 most important things are: (1) Chill the broth thoroughly so that the fat solidifies at the top. (2) By far the best thing to use to skim off the hardened fat is a very thin-bladed metal spatula--it saves a lot of frustrating fishing around with a big spoon. (Been there, done that...) (3) After you skim the fat, pour the broth through a double layer of cheesecloth (which you can buy at most supermatkets) before chilling or freezing. This step will remove most of the stuff that makes a stock cloudy, whether it's a shred of chicken skin or a stray peppercorn. This step will also make your stock stay fresh longer.
2007-02-08 08:16:56 · answer #2 · answered by Leslie D 4 · 1⤊ 0⤋
When I boil chicken and want to use the broth I always "pluck out" all of the chicken and then put the broth into the fridge to cool. If you wait until the next day, the fat has all risen to the top of the bowl and solidified and you can easily spoon it off. There may be a faster way, but I don't know it. I know there are gravy containers that have the spout coming out of the bottom so that supposedly you're able to pour only the juice/gravy out and leave the fat floating at the top. I've never had one of these, but if you like kitchen gadgets you could invest in one and see if it works. I've also heard a lettuce leaf soaks up grease, but I've never tried that either. Good luck!
2007-02-08 07:57:21 · answer #3 · answered by Anonymous · 1⤊ 0⤋
Here's two ways. 1. Bring to a boil but put the pot on the edge of the fire so only one side of it ( the rear of the pot is on the burner. This will cause all of the fat to gather in the front portion of the pot. Then just skim the fat from there. Or 2. take your ladle and put in the freezer until it's pretty much frosted over. This way when you just skim over the surface of the broth, the fat will congeal on the ladle. Of course those are if you're doing it while it's on the range. Refrigeration is always acceptable, and somewhat less complicated. Good Luck !
2007-02-08 07:32:16 · answer #4 · answered by derstrudelmonkey 4 · 2⤊ 0⤋
let sit for a minute until fat rises then take an ice cube and skim it across the top- fat sticks to it
2007-02-08 16:44:18 · answer #5 · answered by mlrios2003 4 · 1⤊ 0⤋
Put it in the fridge for a bit. When it has cooled off the fat will solidify and you can just scoop it off the top. MUCH easier that way!
2007-02-08 07:31:31 · answer #6 · answered by Angela G 3 · 1⤊ 0⤋
Leave it in the fridge until it gets hard and then take it out with a fork or a hole spoon.
2007-02-08 07:31:20 · answer #7 · answered by alicias7768 7 · 1⤊ 0⤋
Just dip a strainer into the liquid and collect the scum.
2007-02-08 07:32:11 · answer #8 · answered by NchantingPrincess 5 · 1⤊ 0⤋
pour it very slowly at a slight angle into another pot.Alot of the fat will stay in the bowl you are pouring from.
2007-02-08 07:32:29 · answer #9 · answered by Anonymous · 1⤊ 0⤋