another way is to put several ice cubes in a cloth and letting the cloth go
over the top of the liquid that needs skimming. If you put it in the fridge
then when you take the solid
----- Original Message -----
From: "Will Henderson via Cookinginthedark" <[email protected]>
To: <[email protected]>; "'RJ'" <[email protected]>
Sent: Saturday, October 18, 2014 1:26 PM
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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