If you don't have a fat separator, there are 3 ways to separate and skim fat.
If you don't have a gravy separator, there are three other ways to remove fat from liquid.
A fat separator is an indispensable tool.The Trudeau Gravy separator has a spout that allows the liquid portion of a stock or gravy to flow through, leaving behind the less dense fat.If you need to defat a stew, what should you do?If you want to absorb fat, don't place a lettuce leaf or paper towel on the surface.Fresh replacements are required every few strokes.In order of preference, here are three more effective methods.
Allow liquid to settle for about 10 minutes and use a wide, shallow spoon to skim fat from the surface and deposit it in another container.It is a tedious method, but it works well.Allow fat to rise by filling a heavy-duty bag with cooled liquid.Liquid can flow into another container if a small hole is cut in the corner of the bag.Before fat leaves the bag, pinch it.Don't use this method with chili.Put tip of baster into liquid beneath fat.Deposit defatted liquid in another container.Stock, gravy.