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How do you de-fat?Posted Jan 13th 2007 7:03PM by Sarah J. GimFiled under: How To, Boiling, Slow cookingThough I am typically in "Resolutions" mode until the end of January, I am not talking about about working out at the gym every day or eating carrot sticks instead of a Snickers bar for a 4 pm snack. When I say "de-fat," I am talking about taking the fat out of your broth when you make stocks and broths. I have been in a soup-making frenzy the past few weeks and making stocks has been on the brain.How do you de-fat?For the longest time, I didn't do it because it was too difficult a task. I had to very carefully skim the top layer of stock with a shallow ladle to catch the liquid fat that was floating on the surface, which never seemed to be a very thorough method.The last few years, I have been turning stock-making into a multi-day process. It requires simmering the stock all day on the first day, letting it cool, then chilling it in the refrigerator for the fat to harden. I'd simply remove the layer in one large sheet. It felt like I was removing almost all of the fat, and it seemed faster and simpler to just trash a solid sheet of fat. However, it does take two days from start to finish. Of course, I could simply shout the battle of cry, "Fat means flavor!" and forget the whole thing.
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