Hi, I'm just starting to experiment with making different kinds of meaty sauces. What's the best way to skim the fat off a (hot) sauce? It seems a spoon just sort of stirs the fat back in. Is it worth buying a commercial "skimmer"? Thanks!
Many folks feel that mussels are a restaurant dish—something to order off the menu. But they’re surprisingly affordable at the market and quick and easy to cook at home. They’re also a great option for those looking for sustainable seafood choices.