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Defatting Your Stock

Filed in archive Gadgets by Stef on January 15, 2007

Defatting Your Stock
Sarah J. Gim of Slashfood asks: How Do You Defat?

My response which I'm repeating here:

I use a "defatting cup" as well, but this is the first time I've heard/read it called that! I always knew it as a degreaser, or more commonly "fat separator", which is what it does. For soups with solids, I just pour through a strainer or sieve, then degrease the sieved liquid. It's really easy work, though multi-stepped especially if you have a large pot of stock to go through. My parents (and me, prior to getting the fat separator) have used the chill in the fridge/freezer method for years. Got a tip for you though: when it's winter, just leave the pot outside overnight; very useful, esp. if you leave in the cold regions, like when we lived in snowy PA, and you free up room in your refrigeratorlinks/freezer too!


Some commenters said that stock should take several days anyway, which is true -- the most flavorful ones are those that are slow-cooked. Chefs from different regions/cuisines all use this technique; some Chinese chefs have a pot on the stove ALL the time. They keep adding stuff to it so the flavors keep getting replenished and layered until they've got a really rich stock that just keeps getting better with time. Regardless of whether your stock was made in a day or a month though, a fat separator is a really handy tool when you've got hot stock to de-fat.

Here are some options for you:


OXO Good Grips 1060622 Fat Separator, 4-cup Catamount SP600 Fat Separator Strainer with Lid 2-c.

I have to admit to being partial to this product
Catamount Glassware Glass Gravy Separator 4 Cup Catamount SP1000 Fat Separator Strainer with Lid 4-c.

made by Catamount Glassware Company because I'm a glass person, and I need the larger size.

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Permalink: Defatting Your Stock
Tags: catamountglassware  fatseparator  defatting  fatfree    stock  cola+proudly  proudly+deep 

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