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:[email protected]]
> On Behalf Of Will Henderson via Cookinginthedark
> Sent: Saturday, October 18, 2014 1:26 PM
> To: [email protected]; '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:[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
> > _______________________________________________
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> > http://acbradio.org/mailman/listinfo/cookinginthedark
> 
> 
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