[london.food] Identifying Fat

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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...

Answers on the back of a postcard (tm)

   N

• [london.food] Identifying Fat Nigel Rantor 01:51 on 29 Jan 2004
  Ah, also, not quite on topic to the use/sotrage of fat, how about the
  • Re: [london.food] Identifying Fat Joel Bernstein 08:26 on 29 Jan 2004
    Cool it. The fat will be the solid stuff on top ;)
    • too deep to show

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