I have also read skimming across the liquid using a lettuce leaf will absorb the grease.
Courage is fear that has said its prayers! -----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of RJ via Cookinginthedark Sent: Saturday, October 18, 2014 12:14 PM 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
