Review Red Wine
Help. How do I skim fat off of this meal?
I am making a recipe I saw off of footnetwork. The reviews say that there is a lot of grease/fat that come off of the short ribs and people should “skim” the fat off. How do I do this? It is all together with Beef Broth and Red Wine and it is simmering right now. How do I skim the fat without removing the other liquids?
It’s easiest if the liquid has been chilled so the fat rises to the surface and congeals. (Braises, soups, broths, and stocks may also taste better if they’re made a day ahead and chilled.)
If the liquid is hot, tilt the pot to collect the fat at one side. With a large, flat spoon, skim the fat off. You can see the fat floating on top of the broth, it’s oily looking.
If the layer of fat is thick and congealed and looks “globby” just use a spoon to remove it.
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