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How to skim the fat off of gravy

Have you ever wondered how to skim the fat off of gravy, broths and  soups, other than removing it from the heat and trying to chase it around the bowl? Well, there is. Move the pot to one side of the burner so that only half of the pot is touching the heat. One side will continue to bubble away which will push the fat to the cool side and you can easily skim it off the top.

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About the authors

Cheney Family

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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3 comments

  • I like that tip too! Note to self, add that one next time.

    • Reply
  • That's a good one! Faster than my tip too. I often make chicken stock & freeze it until I need it. When I do this I simply refrigerate the stock overnight before I freeze it. As it cools the fat hardens on top & is easy to remove. Then I place it in the freezer & it is ready when I need it.

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  • Great tip! I'll have to give it a try!

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