Degreasing

aaron.m.kent

Any thoughts on preferred methods of degreasing soups/stews? Do we favor traditional skimming? Do we like those goose-necked gravy pitcher things? Do we prefer to chill and then scoop out the grease?

Is straining out the contents of a stew in order to degrease the liquid a bad idea? Will I loose valuable flavor bits?

Find more posts tagged with

Everything Else

Comments

Johan_Edstrom_5586

In the classes.

Johan_Edstrom_5586

We even had a competition on that.

aaron.m.kent

Which classes?

Johan_Edstrom_5586

Sorry, I was really unclear, if you look at the chicken stock class then consomme, you have one clarification method, you can use old school rafts, you can use methocel, you can use a siphon (That is a method I like), you can clarify with Agar and so on. I skim as as I cook, I find that the easiest. I degrease anything I cook, fat may be a flavor vehicle but it can also get a bit nasty. I think soups / stews with a big blob of fat look unappetizing.

aaron.m.kent

Thanks for the information. I agree that degreasing seems to improve most of what I cook.

Sorry if I'm being dense, but I don't see a stock class on this site. I see a few stock recipes, but none mentioning degreasing specifically.

Johan_Edstrom_5586

It probably isn't a class, there was a sous vide supreme stock and then of course the pressure cooker stock, chicken stock and consommee - I think the SVS was part of the original sous vide class. I don't think degreasing is mentioned anywhere as it most likely is seen as something you "just do"

aaron.m.kent

How do you degrease with a siphon? Is that discussed in the siphon class? Sounds promising. Thanks!

Johan_Edstrom_5586

Maybe not degrease as much as getting clear broth out very simply -

cook the broth, strain / let it sit so most of the fat goes to the top, then

http://upload.wikimedia.org/wikipedia/commons/thumb/e/e1/Lappo.svg/335px-Lappo.svg.png

aaron.m.kent

If degreasing isn't mentioned then this wasn't a particularly useful line of commenting.