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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.
140 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.
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