As you cook stocks, soups and stews, or slowly braise the evening’s dinner, you’re bound to notice fat rise to the surface of the pot or pan. There are several ways to remove unwanted fat: Use a ladle ...

We all know to save bird bones to make stock, but the excess skin and fat you find yourself with after butchering a piece of poultry is just as valuable. With very little effort on your part, you can ...

Cooks have come up with bunches of ways to remove unwanted fat from their preparations of stock or broths, gravies, stews or braises, and other “wet” dishes. (Defatting solid foods such as grilled ...