On Thursday, November 15, 2018 at 6:31:29 AM UTC-10, Sheldon wrote:
> On Thu, 15 Nov 2018 08:11:53 -0000, Janet > wrote:
>
> >In article >, penmart01
> says...
> >
> >> Removing the fat from stock needs no special skimmer, an ordinary
> >> spoon or a small ladle works well.
> >
> > I chill it in the fridge so the fat sets and can just be lifted off.
> >
> > I've got a jug with two spouts, one high one low, to separate the fat
> >from hot gravy. Pour the fat out of the high spout and the gravy out of
> >the low spout.
> >
> > Janet UK
>
> Often one doesn't want to remove all the fat, instead ladle out the
> amount required... with stews/soups I ladle out some fat peridically
> while it's still cooking. And fact is my large stock pots won't fit
> in the fridge

If I'm making chili with hamburger, I'll cook the meat until the water is gone and then I'll add flour to the hamburger and oil to make a roux. It makes a wonderful, thick, chili. It's a technique I come up with.