Serves: 0

It is often desirable to remove some of the excess rendered fat that gathers on the surface of the cooking liquids for meats. The lengthy way is to refrigerate the liquid until the surface fat hardens so that it can easily be lifted off. Other methods have been devised such as skimming the surface with a piece of bread or a lettuce leaf. Ice cubes wrapped in a paper towel may work for you. The simplest and least messy way may be to spoon off the oily liquid with a spoon or siphon it off with a meat baster. If you like gadgets, there is a pitcher-like fat separator that can be purchased for a modest amount.

More Recipes from the Recipe Treasury Cookbook:
Beating Egg Whites
Boiling Eggs
Choosing Potatoes
Clarifying Butter
Cleaning Mushrooms
Cooking Corn
Cooking Pasta
Cooking With Cheese
Cooking With Herbs
Cooking With Wine
Deglazing
Degreasing
Grating Orange Or Lemon Rind
Intro to Salads
Making A Tomato Flower
Making Homemade Broth
Making Your Own Croutons
Making a Collar For A Soufflé Dish
Peeling Hard-Cooked Eggs
Peeling Tomatoes and Beets
Poaching Fresh Fruit
Preparing Sweetbreads
Purchasing Fresh Fish
Roasting Meats
Testing Poultry For Doneness
Trimming Artichokes
Using Commercial Broths And Bouillons
Using Your Garnishing Tools