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Cook'n with Betty Crocker 
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Degreasing |
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Print this Recipe 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. Degreasing comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! 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 |
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