Re: [london.food] Identifying Fat

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Joel Bernstein wrote:
> On Thu, Jan 29, 2004 at 01:51:45AM +0000, Nigel Rantor wrote:
> 
>>Ah, also, not quite on topic to the use/sotrage of fat, how about the 
>>identificatino of it?
>>
>>I've only recently started cooking things I thought would be fairly 
>>difficult, and having found them easy am branching out quickly.
>>
>>However...when attempting to drain the fat from the duck I was kind of 
>>stymied by the fact that I couldn't really tell the fat from the juice 
>>when they were hot, how am I meant to drain the fat off without the 
>>juices?!?!
>>
>>I'm hoping ther is some crafty way that I am not being knowing of...yet...
> 
> 
> Cool it. The fat will be the solid stuff on top ;)

*fnaar*

Yes, thank you. *shakes head*  :-)

How about when I want to make a gravy with the juices but drain off only 
the fat?

• Re: [london.food] Identifying Fat Joel Bernstein 08:26 on 29 Jan 2004
  Cool it. The fat will be the solid stuff on top ;)
  • Nigel Rantor 11:03 on 29 Jan 2004
    *fnaar*
    • Joel Bernstein 11:07 on 29 Jan 2004
      I have a strange jug for removing fat from gravy - the spout is attached
      • too deep to show
    • Martin Frost 11:10 on 29 Jan 2004
      Pour it into a clear jug and leave it for a couple of minutes. The fat will

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