Sentences with phrase «skim fat»

Skim fat off the sauce (with chicken breasts, there was no extra fat), then boil it rapidly, stirring, until it reduces enough to coat the spoon lightly.

Skim the fat from the broth; then add the blanched vegetables to the broth and reheat gently.

Skim fat off the top of refrigerated bone broth and store in separate containers for use in cooking.

After I let it cool, should I skim the fat off?

I do not skim the fat when I pour them in as it acts like a little sealant layer.

I usually skim the fat off my broth, simply because I usually drink broth straight and don't like it (if I'm going to use the broth to cook vegetables or make stews etc, I leave the fat on).

Skim the fat that collects at the top.

Do I need to skim the fat?

* When you make your own chicken broth, skim the fat that coagulates at the top after chilling for future cooking projects.

Skim fat from pan juices.

I just heat on the stove (I don't skim the fat off) and add a little salt, pepper, garlic powder and parsley.

can i eat the carrots, onion, and chicken feet from the bone broth i made for 27 hours and do i have to skim the fat, will that take away the gelatin, collagen and marrrow from my rich looking broth, thanks.

Skim the fat off the top.

Skim fat from the surface of the cooking sauce.

strain sauce into a good - sized bowl and then skim fat from the top and discard.

Skim fat into dish with duck; set aside braising juices.

The problem with leftovers, according to John McGee, author of On Food and Cooking, is that «fats are the principal source of off - flavors in cooked meats» — even more reason to skim the fat before re-heating chili.

Skim the fat off the top of the soup and strain.

Skim fat from surface.

Return liquid to stove and skim fat from top.

Skim fat from braising liquid.

Skim the fat frequently.

Skim fat from cooking liquid and discard.

Pour pan drippings into a large measuring cup (don't bother with a single - purpose fat separator) and, using a large spoon, skim the fat off the top.

Meanwhile, remove ragù from fridge and skim fat from surface.

Skim fat from top of broth, stir in shredded pork, and serve.

Skim fat off pan juices.

I am making this tonight and cooked my meat in the slow cooker overnight, I've read the comments and it seems that I should use the broth leftover from the meat plus the remaining 16 oz that I haven't used yet, my question is, do I need to try and skim the fat off of the top of the remaining broth or is it fine to use as is?

Mine turned out good but I made it again with the meat cooked ahead, and the meat was much more tender and I had the opportunity to skim the fat off of the meat juices.

Allow broth to settle 5 minutes, then skim fat from surface using wide spoon.

Skim any fat from surface of chili.

Skim fat from broth and reserve 2 tablespoons.

Skim fat from surface of broth; discard.

Remove ragout mixture from refrigerator and skim fat from surface; discard.

Skim fat off surface (or use a fat separator if you have one).

For sauce, skim fat from cooking liquid.

Strain broth and skim fat if desired.

Remove roast from pan, skim fat off and add the rest of bbq sauce and bake for another hour, until heated through.

Pour juices left in roasting pan through a fine mesh strainer and skim fat from juice or use a fat separator, you should have about 1/2 cup of fat.

Skim fat from pan drippings, reserving 1 tablespoon.

When it has cooled sufficiently, skim the fat off the top.

6 Add vinegar to pan juices: Skim fat from pan juices and discard.

Skim the fat off and reserve the stock in containers (I use wide - mouthed canning jars, my all - time favorite storage container).

Let the sauce cool for 5 minutes, then skim the fat off the surface.

Making a day ahead so you can skim the fat is a good idea.

When ready to serve, remove from the fridge, skim fat off the top and re-heat over medium heat.

Skim fat from cooking liquid, transfer to a pan and cook over medium - high heat until reduced to 2 1/2 to 3 cups.

At the last minute, skim fat off the top of the liquid.

Use a spoon to skim any fat from the top of the surface of the liquid in the pot.

Strain the braising liquid and skim the fat.