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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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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3 comments on “How to skim the fat off of gravy”

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

  2. 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.

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