Cook the meats simply whitout too much added fat — broiling, baking, roasting, sauteing or browning, then poring off
excess liquid fat, or stir frying over high heat with a little oil (No deep fat frying).
Not exact matches
I had some leftover fresh sage in the fridge that I added to the herbs on top and I put the
excess liquid from the pan through a
fat separator and served it at the table for pouring over the top (and soaking up with bread).
Drain the
fat and
excess liquid, set cooked mixture aside to cool.
Strain the cooking
liquid through a fine - mesh strainer into a medium saucepan and skim the
excess fat.
Discard marinade; save
excess fat for basting
liquid.
Skim
excess fat from braising
liquid as desired.
Agar Agar
liquid extract works by absorbing glucose in the stomach, passes through the digestive system quickly and inhibits the body from retaining and storing
excess fat.