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Skimming Fat
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Skimming Fat
When I do big cuts of meat I always crutch and catch the juices so i can skim the fat off and pour the Au Jus over the sliced meat and vacuum seal it to freeze or store till next couple days and enjoy. But it SUX using a big spoon and slowly skim the fat. I thought i seen a reference to a tool that makes it easy to pour the fat off in one of Meathead's articles. Can anybody tell me what it is and possibly where to find it???Tags: None
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Club Member
- Sep 2014
- 665
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Personally, I've always wanted a separatory funnel with a larger-than-normal aperture for this task. It would do a much better job than the gravy separators.
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That looks cool too, I have one coming already. Might be a bear to clean though.
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The problem is the size of the hole at the bottom. Any bits of stuff suspended in the liquid would clog it up in no time. It doesn't look like anyone actually makes what I want.
Although it does occur to me that my son has a 3D printer...
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Charter Member
- Jul 2014
- 3745
- Dallas, Texas
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Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE
If you pour the juices in a cup while the meat is resting or in a cambro you can use the refrigerator. The fat will solidify at the top, scrap it off and you be good by meal time.
I'm for multitasking gadgets, I had the separator (still have it) in my Amazon wish list. I just can't pull the trigger.Last edited by Ernest; March 16, 2015, 09:53 AM.
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