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?
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...
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