Many calm I’m to cook oilless meals these days but don’t actually account for the fat in the broth used, which is not healthy. How do you separate fat from broth before using it?
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Many calm I’m to cook oilless meals these days but don’t actually account for the fat in the broth used, which is not healthy. How do you separate fat from broth before using it?
After straining your stock, you can also refrigerate it. When it cools down, the fat on top will solidify and you can lift it off if it is thick enough. then store it in a freezer for later use. The only time I’m worried about not skimming before cooling is if my stock ever gets to a rolling boil. At a roiling boil, the fat and other impurities emulsify into the stock making it cloudy.
There are several ways to do it. 1. Let the broth settle and skim it off the top with a spoon. 2. Put the broth in the refrigerator, the broth will get cold and the fat will harden and be easy to remove. 3. Wrap some ice cubes in cheese cloth and swipe it in the broth and the fat will congeal and stick to it.