1,447 easy and fully explained recipes, with +66K photos and 78 videos

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.

130K 3.6/5 based on 146 reviews

Last modified on: May 11^th 2016

Keywords for this recipe:

Times for this recipe

Preparation: 3 hours 4 min.

When should you start or finish this recipe?

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.

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

Penne with Mushrooms

Sautéed mushrooms in a cream sauce with penne - a simple, delicious recipe.
May 10^th 202351K5 37 min.

Pitta bread

This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things.
February 21^th 2011516K 14.5 2 hours 55 min.

Koulibiak in pie dish

Koulibiak is a traditional russian recipe from, usually served in a flat puff pastry fish shape. Here is an easier version, in a pie dish.
September 7^th 2018360K3.8 3 hours 19 min.

Soufflée omelette with cheese

Halfway between an omelette and a soufflé, this quick recipe give a light and delicious result. The secret is mainly in the two cooking methods: frying pan, then oven.
June 22^th 2013430K4.7 51 min.

Sauerkraut (choucroute in French) is a traditional Alsatian recipe. It consists of fermented cabbage slowly cooked with white wine, potatoes and a variety of salted pork meats. This is a simplified and fairly quick version.
February 21^th 2011355K 13.9 2 hours 24 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.