+
Home Cooking

Does removing coagulated fat from chilled stock make it "fat-free"?

lisaleira | Mar 20, 201905:09 PM     4

I have some family members that have to be low-fat for health reasons and so want to know when I can make fat free or low fat items for them. I'm experimenting cooking with beef stock and as I find it's quite easy to remove the solidified fat layer at the top once it's chilled, I'm wondering if any fat does not solidify and remains in the gelatinous stock itself? I'm not sure if this has something to do with saturated fats solidifying, or if that's unrelated? I'm not looking for a stock that's 100% fat free, but just curious if it's largely fatless once that layer is gone. I was comparing store bought beef stock like Kettle and Fire or Pacific and they do seem to give nutritional facts as being fat-free. Might they have a different fat removal technique, or do you think it's the same basic practice of removing the solidified chilled layer?

Thanks!!

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

How to Choose a Ham
How To

How to Choose a Ham

by John Birdsall | So you're serving ham for your holiday dinner (whether Easter, Christmas, or otherwise)—but what kind...

How to Dye Easter Eggs Using Ingredients from Your Kitchen
How To

How to Dye Easter Eggs Using Ingredients from Your Kitchen

by Jessica Gentile | Hard-boiled eggs aren't just one of the most nutritious foods around, but they also have the potential...

Try a Drink With Eggs This Spring
Recipe Round-Ups

Try a Drink With Eggs This Spring

by Toniann Pasqueralle | Springtime means a lot more than just warmer weather and longer days (although we can't really complain...

How to Make Macarons Like a Pro: Just Follow a Few Easy Tips
How To

How to Make Macarons Like a Pro: Just Follow a Few Easy Tips

by Jen Wheeler | In our latest Chow-To episode, our...

See what's new!

View latest discussions ›

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.