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On Thu, Jan 29, 2004 at 11:03:26AM +0000, Nigel Rantor wrote: > 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? I have a strange jug for removing fat from gravy - the spout is attached to a pipe from the bottom of the jug - so you let it settle [and the fat is on top], pour the gravy out, and stop when you only have the fat left in the jug. It looks a bit like this: [' ' = fat, 'x' = gravy, '/' = spout] | | / |xxxx|/ |xxxx/ +----+ Does that help? I can't remember where I got it - Cucina may sell them... /joelThere's stuff above here
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