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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