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Old 02-19-2012, 08:00 PM   #11
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Originally Posted by PrincessFiona60 View Post
I drop a paper towel (yes, clean) onto the top of my reduced, defatted stock to get the last bit of fat off.

I just did this tonight to get the fat off my pot roast gravy. Since fat rises to the top, if you lay a paper towel flat on the surface, it will absorb fat first. I used two paper towels tonight.
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Old 02-19-2012, 08:04 PM   #12
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I just did this tonight to get the fat off my pot roast gravy. Since fat rises to the top, if you lay a paper towel flat on the surface, it will absorb fat first. I used two paper towels tonight.
I know I learned this tip here...from someone. I'm just thrilled it works. I spoon fat off until the spoon method is no longer useful, switch to the paper towel. I've been doing this for a couple years now!
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Old 02-19-2012, 10:53 PM   #13
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For storing, and this is just because when I do cook, it is just for myself, and sometimes my ladyfriend, I have about a dozen ice-cube trays that I use solely for stock. IT's easy to store the frozen stock cubes, and take out a couple as needed, since I am hardly cooking all that often at the house. Nice for Sauces, and pan steaming veggies because by the time the, lets say asparagus, is steamed, the stock has reduced down, and a little bit of butter to finish really rounds things out. No need for salt, as the reduced stock takes care of that.
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Old 02-20-2012, 01:16 AM   #14
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Just chill it or uses gravy separator.

Also instead of ice cubes just freeze flat in a ziplock and break off what you need.
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