SC - de-fatting
Seton1355 at aol.com
Seton1355 at aol.com
Mon Nov 6 07:57:53 PST 2000
Hi Brighid,
When I want to de-fat chicken soup, I stick it in the freezer for about an
hour or two. You want it to freeze, but not solidly. Then when you take the
soup out, just lift off the layer of fat that will have frozen.
Phillipa
<<
2. Would any of the experienced cooks like to share their favorite methods
of
*completely* defatting a broth? My gravy separator did a decent job, but
missed a little of the fat.
Brighid >>
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