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Old 01-13-2011, 09:47 AM   #21
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Originally Posted by Nicholas Mosher View Post
I was referring to people always using the paper towel method - I use a separator all the time and love it!

If a soup has some small globules of fat floating around, I actually like it. Similar to dressing a minestrone with a thin stream of EVOO, or a South-East Asian soup with some garlic-chile oil.
I mainly use the paper towel method when there is a small amount of fat on top of taco meat or such. For broths and gravies, I ladle off what rises to the top, if more needs to come of i put an ice cube in to congeal the fat.

I will be doing this a lot more in the future. Low-fat/Low-cholesterol diet, these days.
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Old 01-13-2011, 10:02 AM   #22
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Quote:
Originally Posted by Nicholas Mosher View Post
I was referring to people always using the paper towel method - I use a separator all the time and love it!

If a soup has some small globules of fat floating around, I actually like it. Similar to dressing a minestrone with a thin stream of EVOO, or a South-East Asian soup with some garlic-chile oil.

Nick, I'm not trying to make a fat-free soup or braise, just reduce the amount of fat in the dish. I always leave some behind.
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Old 01-13-2011, 12:39 PM   #23
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I getcha.
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