Yes, and also like was stated, above, the doubled good quality paper towels with 2 or 3 ice cubes enrobed therein works marvelously, too!
Courage is fear that has said its prayers! -----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of Nicole Massey via Cookinginthedark Sent: Saturday, October 18, 2014 1:48 PM To: [email protected]; '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:[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 > > _______________________________________________ > > 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 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
