If you cook soups, stews, or pot roasts that have fat in them, there are a few simple ways to get the fat out while leaving the flavor in.
- After browning ground beef, pour it into a colander and rinse with very warm water and allow it to drain before putting it back in the soup or sauce pot before adding the remaining ingredients. This doesn't change the taste and you've saved some fat calories
- Another way to get rid of much of the fat is to allow the stew, soup or sauce to cool in the refrigerator until the fat rises to the top and solidifies. You can then gently lift this layer off with a spatula before you add other vegetables or re-heat it for serving.
- If you don't have time to allow for cooling, drop a few ice cubes into the broth, sauce or juices and much of the fat will stick to them. Just lift the cubes out before they start to melt too much.
By Sandy from Elon, NC
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