This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
How to remove fat from meat juices
After cooking meat, we are left with the delicious cooking juices, but these can often be rather fatty.
Here is one simple and effective way to remove much of the fat.
Here is one simple and effective way to remove much of the fat.
139 K 3.6/5 (146 reviews)
3 hours 4 min.
Easy
Last modified on: May 11th 2016
Times for this recipe
Preparation: 3 hours 4 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 2 min.
Start by pouring the meat juices into a bowl through a very fine strainer to remove any bits.
Stage 2 - 3 hours
Leave the juices to cool at room temperature for an hour, which will allow the fat to rise to the top gradually.
Then refrigerate for at least 2 hours or overnight.
Then refrigerate for at least 2 hours or overnight.
Stage 3 - 2 min.
After being cooled like this, you can remove the solidified fat from the top with a spoon.
Stage 4
The juices left underneath will have set into a kind of jelly.
Stage 5
This jelly is easy to melt back into a "jus" that can be used in many recipes, such as a light sauce for pasta or rice.
Keeping: Several days in the fridge, covered with plastic film.
Source: Home made.
Other recipes you may also like
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...April 3rd 20201.71 M 304.0 7 days 15 min.
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs...February 15th 2016459 K4.4 7 min.
How to cook potato grenaille
The French call very small potatoes "grenaille". This is a typical way of cooking them: the tiny potatoes are pan-fried in their skins and make an excellent accompanient for meat. Grenaille can be made with any kind of potato; it is a question of size, rather than variety, though I think that...September 16th 2015464 K4.5 45 min.
How to extract passion fruit juice
Passion fruit are rather strange fruit as they do not really have much flesh, but rather seeds surrounded by a fine layer of pulp. Here is a way to extract the juice.March 23th 2011528 K 32.3 20 min.
How to roll out pastry for a tart
Rolling out pastry from a block and lining a tart mould or tin is not as straighforward as all that. To help you to succeed every time, here is a very simple tip. It will to change your opinion of tarts...October 13th 2010304 K4.6 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.