And save he skimmed fat! It freezes well, and can be used to fry potatoes, as the fat ingredient if you make matzoh balls for your soup, or to start a gravy.
i tend to make my soup a day in advance of eating it just for your reason. plus, the flavors are better the next day. i never got any good at skimming off the fat. i tend to let physics and chemistry do my work for me in the kitchen if at all possible.
Absolutely. Let the soup come to room temperature and place in the refrigerator for a day if possible. The fat will congeal on the top and can be easily removed with a skimmer or spoon.
I agree with pierino, I make the stock and remove the fat before proceeding with the soup. I have a great separator that I use for soup or when making gravy.
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