Let me add to that question. What do I do about a pork roast and fat? When I made my first one in the crock pot. The friend I invited for supper said that there was a good deal of fat to get rid of before eating it. Is there something I can do in advance? Or, how do I go about trimming the fat once it's been cooked and has other stuff like gravy or sauce on it?
-----Original Message----- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Alex Hall via Cookinginthedark Sent: Saturday, July 19, 2014 9:04 PM To: <cookinginthedark@acbradio.org> Subject: [CnD] Trimming fat from raw meat? Hi all, I was wondering how you go about trimming fat. When meat is cooked, it's easy enough to feel what's meat and what's not. In its raw form, though, everything feels the same, to me at least. So, if you have some chicken breasts, for instance, how would you get the excess fat off them? I know that having fat in meat can help its flavor a lot, but sometimes there are just parts that need to be removed before you start cooking. Granted, you could trim it once cooked, but what if you plan to cut it up, say for a casserole or stew? Anyway, it's just something I was curious about. Thanks. -- Have a great day, Alex Hall mehg...@icloud.com _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
