If I have a sauce or stew, I will take a few paper towels, wad them into a ball ; then flatten them out the size of the pan. I lie them on the top of the sauce , pressing lightly then remove. You may have to repeat,depending upon the amount of grease. The wadding makes the paper towels more absorbent.
Sent from my iPhone On Oct 20, 2014, at 8:31 AM, rebecca manners via Cookinginthedark <[email protected]> wrote: > I'm just thinking out loud here, but what about draining the liquid into a > bowl through a strainer or collander? Would the fat--or most of it--be > trapped in the spaces between the holes? > > Just my thoughts, > > Becky > > -----Original Message----- From: Sharon Schauer via Cookinginthedark > Sent: Sunday, October 19, 2014 11:59 AM > To: [email protected] ; Abby Vincent > Subject: Re: [CnD] skimming fat > > If you are totally blind as I am, can you swish a slice of bread across the > top of the liquid to remove the fat? That's what my Mom used to do. Of course > she was sighted and maybe that makes a difference. I've used the bread method > and nobody ever said anything. Maybe they were just being nice. I've also > made things a day ahead and put the food in the refrigerator and peeled the > fat off with clean fingers thinking that method might work the best.I just > thought I would mention both methods and see what people thought. > > Sent from my iPhone > >> On Oct 18, 2014, at 7:29 PM, Abby Vincent via Cookinginthedark >> <[email protected]> wrote: >> >> Even when your dish is warm, the fat rises to the top. You can take a flat >> spoon and slide it across the top of the dish you're making. I don't know >> of a way to tell when the contents of the spoon contains liquid but little >> or no fat except by tasting what's in the spoon. Letting it cool and >> removing the solid fat is the most efficient way. It does mean you have to >> allow more time to make the dish. >> Abby >> >> -----Original Message----- >> From: Cookinginthedark [mailto:[email protected]] On >> Behalf Of Nicole Massey via Cookinginthedark >> Sent: Saturday, October 18, 2014 11:48 AM >> 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 > _______________________________________________ > 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
