How to remove fat
Many people are concerned about the amount of fat in our dishes. Well, don't be! The fat adds flavour and is super-easy to remove.
Why we use fattier cuts of meat
Our recipes are made with cheaper, fattier cuts because they are ideal for slow-cooking and they freeze really well. Leaner cuts tend to become chewy and bland when frozen then reheated. That's why in our recipes we:
- choose chicken thigh over breast;
- choose 3-star or 4-star mince over the super-lean stuff; and
- choose casserole or gravy beef over the leaner stir-fry or diced cuts and steak.
If you're obsessed with fat, you may be tempted to substitute leaner cuts for the ones suggested in the recipe. DON'T! You'll only be disappointed with the bland, chewy end result. You may also be tempted to spend valuable preparation time trying to remove every last morsel of fat before you pop it in the pan or oven. Again, we're telling you DON'T! By all means, remove any larger chunks but the rest can be removed later.
Removing fat after cooling
This is the simplest method. You can cool your dish directly in the pot, or package into individual containers before cooling.
- Cool your dish overnight in the fridge.
- Fat always settles on the surface, and as it cools it will set solid.
- Once cooled, slip a knife or spoon under the solid fat and lift it off.
It's so easy and your dish will have the added flavour benefit of having rested in the fridge overnight.
Removing fat while hot
When you've finished cooking your dish, take a look in your pot and you may see little pools of oil glistening on the surface. This is the liquid fat you're looking to remove.
Method 1 (spoon)
- Grab a large flattish serving spoon and gently lower the underside into your pot directly over or alongside the pool of oil.
- Allow the oil to flow slowly on to the spoon.
- Throw the oil away and repeat until you're happy you've removed enough.
If you find you're picking up more sauce than fat you may need to make your spoon flatter in the dish so you can catch smaller amounts at a time. Alternately you may have removed sufficient fat so just package it up, or serve it and eat!
Method 2 (paper towel)
- Grab a piece of paper towel and press it over the surface of the dish. Alternately scrunch the paper towel into a ball and dab it directly over the pool of oil.
- Allow the oil to soak in to the paper towel.
- Throw the towel away and repeat until you're happy you've removed enough.
Note: You can remove fat from a hot dish before or after thickening your sauce.