Cooking tool, fat removal ladel

maki66

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Like many people we enjoy cooking.
You can make exactly what you like the way you like it.

We came across a neat tool to remove fat from rich stews, soups and
such. We made boneless short ribs last night, YUM!, and scooped off
nearly all the fat with this;

http://fatsoff.us/

Its Fast and efficient. It gets the fat off quick without losing any stock.
Used to be to de-fat a dish we would leave it in the fridge overnight and then remove the congealed fat, which does work. But we want to eat NOW.
 
Neat tool!
I make bone broth every sunday night and do the overnight trick in the fridge with a slotted spoon :). Tried and true method. But maybe I'll give this thing a whirl as well.
 
Neat tool!
I make bone broth every sunday night and do the overnight trick in the fridge with a slotted spoon :). Tried and true method. But maybe I'll give this thing a whirl as well.

I think that is the best way, without a doubt.
But when you cook something and want to eat it RIGHT NOW, this is nice, and not too pricey.
 
I'm sure it works, but since the fat usually floats to the top, I just use a standard glass turkey baster, with the bulb on top, it sucks off the fat very easily.

When I worked in industrial kitchens years ago, we'd take the completed roasts out of the slightly cooled cooking pans, and throw in a bunch of ice. The fat would stick to the ice, and we'd scoop it out and be left with the good stuff for making gravy.
 
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