Yes, Put it is the refrig and it is even easier to remove the fat.
----- Original Message -----
From: "Nancy Martin via Cookinginthedark" <[email protected]>
To: <[email protected]>
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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