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Thread: Cooking tool, fat removal ladel

  1. #1
    Join Date
    Jul 2017
    Location
    L.A. California
    Posts
    585

    Default Cooking tool, fat removal ladel

    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.
    Playing my Magic Fluke and grinning like a fool!

  2. #2

    Default

    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.

  3. #3
    Join Date
    Jul 2017
    Location
    L.A. California
    Posts
    585

    Default

    Quote Originally Posted by sunshiNee View Post
    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.
    Playing my Magic Fluke and grinning like a fool!

  4. #4
    Join Date
    Jan 2010
    Posts
    916

    Default

    How is the tone?

  5. #5
    Join Date
    Dec 2009
    Location
    Massachusetts, USA
    Posts
    1,136

    Default

    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.

  6. #6
    Join Date
    Jan 2017
    Location
    FL, USA
    Posts
    772

    Default

    Quote Originally Posted by EDW View Post
    How is the tone?
    Probably a little thin.

    bratsche
    A bunch of stringed instruments tuned in fifths. And a bunch of cats!


    "There are two refuges from the miseries of life: music and cats." - Albert Schweitzer

    GearGems - Gifts & apparel for musicians and more!

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