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:

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.

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)

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)

Note: You can remove fat from a hot dish before or after thickening your sauce.