I'm just thinking out loud here, but what about draining the liquid into a
bowl through a strainer or collander? Would the fat--or most of it--be
trapped in the spaces between the holes?
Just my thoughts,
Becky
-----Original Message-----
From: Sharon Schauer via Cookinginthedark
Sent: Sunday, October 19, 2014 11:59 AM
To: cookinginthedark@acbradio.org ; Abby Vincent
Subject: Re: [CnD] skimming fat
If you are totally blind as I am, can you swish a slice of bread across the
top of the liquid to remove the fat? That's what my Mom used to do. Of
course she was sighted and maybe that makes a difference. I've used the
bread method and nobody ever said anything. Maybe they were just being nice.
I've also made things a day ahead and put the food in the refrigerator and
peeled the fat off with clean fingers thinking that method might work the
best.I just thought I would mention both methods and see what people
thought.
Sent from my iPhone
On Oct 18, 2014, at 7:29 PM, Abby Vincent via Cookinginthedark
<cookinginthedark@acbradio.org> wrote:
Even when your dish is warm, the fat rises to the top. You can take a
flat
spoon and slide it across the top of the dish you're making. I don't know
of a way to tell when the contents of the spoon contains liquid but little
or no fat except by tasting what's in the spoon. Letting it cool and
removing the solid fat is the most efficient way. It does mean you have
to
allow more time to make the dish.
Abby
-----Original Message-----
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey via Cookinginthedark
Sent: Saturday, October 18, 2014 11:48 AM
To: cookinginthedark@acbradio.org; 'Will Henderson'
Subject: Re: [CnD] skimming fat
The easiest way is RJ's way -- cook it the day before and stick it in the
fridge. The fat will turn solid on top of the liquid, and you can just
scoop
it out with a spoon or pull it out with clean fingers. It's one of the
common ways sighted people deal with this too.
-----Original Message-----
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of Will Henderson via Cookinginthedark
Sent: Saturday, October 18, 2014 1:26 PM
To: cookinginthedark@acbradio.org; 'RJ'
Subject: Re: [CnD] skimming fat
I've been wondering about this as well, as when I've tried to do a
pork roast in the slow cooker, people have said it has fat and that it
needed to be skimmed, so they end up doing it for me.
How do we go about doing this?
-----Original Message-----
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of RJ via Cookinginthedark
Sent: Saturday, October 18, 2014 10:14 AM
To: cookinginthedark@acbradio.org; Nancy Martin
Subject: Re: [CnD] skimming fat
Yes, Put it is the refrig and it is even easier to remove the fat.
----- Original Message -----
From: "Nancy Martin via Cookinginthedark"
<cookinginthedark@acbradio.org>
To: <cookinginthedark@acbradio.org>
Sent: Saturday, October 18, 2014 1:02 PM
Subject: [CnD] skimming fat
Hi everyone,
As I write this, my crockpot cooks pork steaks. I'm considering
thickening
the sauce into gravy. Usually I don't keep the sauce because what
I've
read about how to skim the fat seemed too complicated. I'd like some
tips
about how to skim fat from the sauce. Is it as simple as letting it
cool
and the hardened fat will be on top, ready for skimming?
Thank you,
Nancy Martin
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