Re: [london.food] Identifying Fat

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Nigel Rantor wrote:

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

Pour it into a clear jug and leave it for a couple of minutes. The fat will
separate off into a layer floating on the top. Once it's separated it's
quite obvious where the fat ends and the juices begin - they're different
colours and have different consistencies.

--m

• 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
    • Nigel Rantor 11:16 on 29 Jan 2004
      Wow, that's a bit weird. I was thinking that one of them would be very
    • Tony Kennick 11:53 on 29 Jan 2004
      the following was promulgated by Joel Bernstein:
  • 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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