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Asked by:

Photo by patticakes43

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA
patticakes43 is asking: (2 answers)
Hiya buzzers. Is there a quick and easy way to skim the fat off the tops of sauces and gravies? Don't own a fat separator yet. I've tried the paper towel method but that's not effective enough. I know I can put it in the fridge or freezer to let it congeal but that takes too long when low on time. Is there something else I can try?

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Last updated: Jan. 29, 2013 1:36 pm
Posted: Jan. 28, 2013 7:51 pm
 
Answered by: foodiemonster
Jan. 28, 2013 7:55 pm
I just read online that any leafy green like lettuce or an endive leaf /and such, will easily pick up the oil from the broth. I haven't personally tried this so if it works out please update us! Thanks.
Comments:
weeble
Jan. 28, 2013 8:03 pm
if i have just a couple of cups of liquid to deal with i will use my turkey baster. press the bulb and stick it into the pot, then let go of the bulb and fill the baster, then transfer to a bowl. this method sucks up all the juice that is under the the layer of oil/fat. continue until only the the oil/fat is left.
 
patticakes43
Jan. 28, 2013 8:58 pm
See, this is how I know I'm not as clever a cook as I should be. The baster should have come to mind. What better way to get down past the oil right. And the greens thing. Even if it doesn't work, might be a nice little science experiment for me and my youngest. Hehe. Thanx ladies.
 
hazelnut
Jan. 28, 2013 9:25 pm
Just want to say the lettuce leaf trick works great. In the restaurant we save the outer leaves of lettuce and cabbage to use for this very purpose. It works best if they are really cold. The fat congeals on the leaves as you drag it across the liquid and you just toss them away.
 
patticakes43
Jan. 28, 2013 9:53 pm
Okay I'm officially intrigued. Is it just the leaves that are really cold or does the liquid have to be cold as well? Or, do you place the leaves in and then chill?
 
manella
Jan. 28, 2013 11:16 pm
i use ice cubes,seems to work well,the fat clings to the ice.Good luck.
 
the4taals
Jan. 29, 2013 4:55 am
I wrap an ice cube in gauze and skim over the top of the gravy or sauce
 
patticakes43
Jan. 29, 2013 6:52 am
Okay but doesn't the ice thin out the liquid?
 
foodiemonster
Jan. 29, 2013 10:49 am
Thanks hazel I was wondering ..so it does work! I LIKE the ice idea too!
 
Answered by: Booksie B
Jan. 29, 2013 1:36 pm
Try useing a baster and sucking up the fat. Hope that helps! Good luck!
 
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