Skimming the Fat

January 7, 2008

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Every once in a while, a little stroke of brilliance happens. I never know when they’re coming….and I always wonder afterwards what took them so long!

I had just one of those “Why didn’t I think of this earlier?” moments.

I had made a batch of stock, placed it in the fridge overnight so that the fat would solidify. When I went to skim it off–this was one of those times where it wasn’t in one big sheet—it was in a million little pieces. I was in a bit of a hurry, so after using a spoon for a few minutes–to very little effect–I tried to think of a way I could hurry it up already….and Wham!–I thought—why don’t I use my small strainer? And it worked beautifully–and took all of 30 seconds.

So now–though I’m very happy to know how well this works–I still wonder why it took me so many years, and hundreds of batches of stock, to come up with it! *smile*

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