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:[email protected]] On Behalf Of RJ via Cookinginthedark Sent: Saturday, October 18, 2014 10:14 AM To: [email protected]; 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" <[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 > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
