Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.what is the best way to skim all the fat off refridgerated stock?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(what is the best way to skim all the fat off refridgerated stock?),it will help you,my kids.
Answers:
fingers pull the coagulated stuff off then warm it and use a rag or baper towel gently placed on the top to suck up the rest
Other Answers:
You can also try freezing it for a while, not completely but until its a bit firm that you can scoop it out with a spoon.
Place stock in special cup that has a spout from the botom of the cup. As liquid cools the fat rises. When you pour out liquid (from the bottom) fat stays on top.
Refrigerate stock,wait until the fat rises to the top, this will happen naturally, peel off. It should be hard in texture . Or if it is still liquid in a couple of hours , get a defatting cup. They sell them in any kitchen store ,or sometimes in large chain Supermarkets.(Grocery Stores)>
Use a spoon and get rid of the fat before reheating the soup.
Don't stick your fingers in the stock...cooling stock at the optimal temperature for bacteria growth.
If it's been in the fridge long enough, you can just spoon off the fat layer with . . .a spoon. Works even better if it's in the freezer, or out all night (in winter)
If it's still hot and you're in a hurry, you can use food grade plastic tubing from a hardware store and siphon the stock out from under the fat layer. The receiving container must be in a lower position than the original container for gravity to make the siphoning work. Tubing should be about as thick as your finger.
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Kitty said: Yes.what is the best way to skim all the fat off refridgerated stock?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(what is the best way to skim all the fat off refridgerated stock?),it will help you,my kids.
Answers:
fingers pull the coagulated stuff off then warm it and use a rag or baper towel gently placed on the top to suck up the rest
Other Answers:
You can also try freezing it for a while, not completely but until its a bit firm that you can scoop it out with a spoon.
Place stock in special cup that has a spout from the botom of the cup. As liquid cools the fat rises. When you pour out liquid (from the bottom) fat stays on top.
Refrigerate stock,wait until the fat rises to the top, this will happen naturally, peel off. It should be hard in texture . Or if it is still liquid in a couple of hours , get a defatting cup. They sell them in any kitchen store ,or sometimes in large chain Supermarkets.(Grocery Stores)>
Use a spoon and get rid of the fat before reheating the soup.
Don't stick your fingers in the stock...cooling stock at the optimal temperature for bacteria growth.
If it's been in the fridge long enough, you can just spoon off the fat layer with . . .a spoon. Works even better if it's in the freezer, or out all night (in winter)
If it's still hot and you're in a hurry, you can use food grade plastic tubing from a hardware store and siphon the stock out from under the fat layer. The receiving container must be in a lower position than the original container for gravity to make the siphoning work. Tubing should be about as thick as your finger.
correctness,It's Non-profit and only for informational purposes.
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