Not unless it is cool. Much harder to skim hot.
-----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of rebecca manners via Cookinginthedark Sent: Monday, October 20, 2014 6:31 AM To: [email protected]; Sharon Schauer Subject: Re: [CnD] skimming fat 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
