thanksxxxxHow do i get rid of the layer of fat/oil on the top of my stew?
Either do what obd says or, if you're in a hurry, skim the liquid off the top of the stew with a spoon or ladle and put it into a deep pyrex bowl or jug.
Don't worry about taking some of the stock as well.
When you have got most of the fat into the jug, let it settle out again and skim the deep layer of fat off (don't put it down the sink) and return the stock to your stew.
The remaining fat in the stew will be absorbed by the flour when you thicken it.How do i get rid of the layer of fat/oil on the top of my stew?
adding the flour will thicken the stew but will not get rid of it. It will taste good but wont be very healthy. Best thing to do is transfer the stew to another container and allow it to chill in the fridge for about 30 mins this will harden the oil and you will be able to remove it much easier. You can still add the flour or cornstarch afterward to thicken just make sure you remove some of the the broth put it in another separate container and whisk in the flour or cornstarch. once its whisked heat up the stew And pour in your thickening agent gradually until its thickened to your liking.
I always flour the cubed beef before browning it in a lightly oiled pan with thinly sliced onion, carrot and garlic.
Then transfer the content of the pan into a heavy casserole. Pour in the pan some red wine and stock and boil on high heath stirring to scrape the juices encrusted and add this sauce to the casserole, adding enough stock to cover the meat.
Slow cook (I cover the casserole and seal it with a fitting lid or aluminium foil and put it in the oven) the way you prefer.
To thicken the the sauce NEVER add flour or cornstarch, it doesn't even help with the fat!
When the meat is done, transfer it with the vegetables to a warm serving dish and quickly boil the liquid left in the casserole to reduce it to a thick sauce.
Add part of it to the meat and serve the rest in a warm saucer on the side.
If you really worry about any excess fat remaining, as others said best way is to cool it in the fridge and spoon off the solidified fat and reheat.
Enjoy!
Hi Pomegran, here is a tip for you for the future, I do not use any flour, when I brown the meat I make sure I brown it well that does believe it or not seal in a lot of the goodness I call it. When I am cooking like the stew I use the two liquids, the beef stock and the Dark Ale, other times a good wine. for thickening I peel and shred a potato, that is your natural starch, I have never had the problem you describe in your question. If you need further help email me here at Yahoo Answers.
Chris
If you want it to be more savory make the stew 1-2 days in advance then chill the stew and scrape of the layer of grease that is floating on the top, then reheat it before it's served.
If it is still warm, just spoon it off. If you put it in the frig, it will harden and you just pick it off. Many times stews and chillis taste even better if you let the flavors mingle longer.
spoon off what you can, lay a couple of slices of bread on top %26amp; then somewhat quickly remove them, they will soak up some... your flour slurry to thicken @ the end of cooking should take care of the rest...GOOD LUCK
Use kitchen roll to dab the oil off, fold into a square and dip the corner into the oil. It will be quickly soaked up.
Use a ';turkey baster'; (metal tube with rubber squeezy at end) to suck it up.
wrap ice cubes in paper towels and skim across the top. fat will become solid and stick to the towel
Use a sifter and run it along the top of the pot.
simple....CONTINUE spooning the stuff off ....
scoop up the top layer with the laddle. not extremely effective, but it helps a bit
blot it with kitchen roll??
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