I use two-ply towels anyway, so using two of these around two or so cubes
is sufficient to not fall apart. You just go around the pot with this and
lift out, doing two or three times till towels don't seem fat-covered. I do
this usually for my 8-quart chicken soup pot, before adding my other
components; up to six cubes in that instance isn't adding to the liquid
significantly. It would be a major chore for me to put that pot in the
fridge; tht's why I don't.
-----Original Message-----
From: gail johnson via Cookinginthedark
Sent: Sunday, October 19, 2014 3:37 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] skimming fat with ice
This is an interesting method.
How do you keep the paper towels from becoming part of the dish?
How do you keep the ice cubes from adding more liquid to the dish you
are skimming fat from?
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