Degreasing


Serves: 0

Ingredients

Directions:

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.

This Degreasing recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.




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