Getting the Fat Out While the Sauce Is Hot

Chilling stock or sauce overnight to solidify the fat in a solid layer on top is the easiest way to remove extra fat or drippings, but what if you don’t have the time (or patience) to wait for a pot to chill? Here are a few solutions.

A fat separator (also called a gravy separator) is a liquid measure with a spout at the bottom; when the fat in your mixture rises to the top, you pour the defatted portion from the bottom of the measure and stop pouring before you get to the fat layer.

Alternatively, if you allow the liquid to cool a bit, you can pour it into a large zipper-lock bag, wait for the fat to rise, then snip off a bottom corner to carefully pour out your stock or sauce, leaving the fat behind. And, if you don’t have a large amount of liquid to defat, you can pour it into a tall glass and use a bulb baster to remove the liquid from the bottom, while leaving the fat floating at the top.

Board Link: Anyone got a good de-fatting equipment/techinique?

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