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 refrigerator/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:

I have to admit to being partial to this product


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