In article >, penmart01
@aol.com 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

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

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.

On 2018-11-15 3:11 AM, Janet wrote:
> In article >, penmart01
> @aol.com 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.
>
>


I have one with just the low spout. You put a plug in the top of it and
pour out the good stuff on the bottom and stop pouring when the fat
reaches the bottom of the spout. It also has sort of coarse sieve that
fits on the top to keep the bones and veggie bits out.

On 11/15/2018 3:11 AM, Janet wrote:
> In article >, penmart01
> @aol.com 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
>
I have one of those gravy separator things. It belonged to my mother.
I don't make gravy often enough to use it. Come to think of it, neither
did she so I have no idea why she had it. LOL

Jill