Three Ways to Separate and Skim Fat
We prefer to use a gravy separator to remove fat from liquid, but here are three alternative methods if you don't have one on hand.
A pitcher-style fat separator can be an indispensable tool. Our favorite, the Trudeau Gravy Separator with Integrated Strainer, has a sharply angled spout that allows the liquid portion of a stock or gravy to flow through, leaving behind the less-dense fat. But what if you don’t have one, or need to defat a chunky stew? Forget about placing a lettuce leaf or paper towel on the surface to absorb fat. Both techniques are messy and require fresh replacements every few strokes. Here are three far more effective methods, in order of preference.
