3 Ways to Skim Soup Fat

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3 Ways to Skim Soup Fat
3 Ways to Skim Soup Fat

Removing fat from a soup or broth can be an integral part of a recipe or simply an essential step for anyone looking to take care of their diet. Skim the soup fat while still on the fire to make it leaner and lighter, or sift the broth ready to keep the fat throughout cooking without having to consume it. If you choose to sift the soup, remove the pieces of vegetables, meat, rice, noodles and bones first so they don't get caught in the sieve. If you prefer to wait until you manage to skim off all the fat, refrigerate the soup so that the fat solidifies. Thus, you will be able to easily separate it from the lean ingredients. Each of these techniques requires a specific set of time and equipment. Choose yours before you start cooking.


Method 1 of 3: Skimming Soup Fat on Fire

Skim Fat Off Soup Step 1

Step 1. Bring the soup to a light boil

When you're ready to skim the fat, set the heat on medium high so that the soup simmers. Fat particles will start to float or foam on top of the pan. Be careful that the soup does not continue to boil at high intensity.

Boiling the soup over high heat will melt the fat and mix with the other ingredients, making it harder to remove

Step 2. Stir the liquid so that the foam runs to the edges of the pan

Dip a wooden spoon or ladle with a long handle in the middle of the pan. Then stir the soup in circles until it forms a swirl.

As you stir the soup, you will cause the foam and fat particles to migrate to the edges of the pan

Step 3. Skim the fat with a fine sieve

Once the fat begins to foam and rise to the surface, sieve the top of the soup with a shallow sieve. Quickly lift the sieve to remove foam and grease. You will see that some of the fat will stick to the net.

  • Continue skimming the fat until you have enough in the sieve to discard.
  • Dip the sieve into a bowl of water or wash it under running water to remove grease residue.
  • This method works great on chicken broths.

Step 4. Use the back of a cold metal spoon if you don't have a colander

Fill a ladle or deep metal spoon with a handful of ice cubes. Without removing the ice from its place, run the back of the spoon across the surface of the soup, gently dragging it through the foam. The fat will solidify and stick to the back of the spoon. Remove the soup spoon and discard the fat trapped in the metal.

  • When the cold metal comes into contact with the hot soup, the fat gathered on the surface will quickly coagulate and stick to the spoon, so you can loosen it with your hands.
  • Clean the spoon with a paper towel and repeat the procedure until all the fat has been skimmed off.
  • The spoon must be metal. Ice will not have the same effect on a plastic or wooden spoon.
  • Do not dip the spoon in the soup. Just hold it parallel to the surface of the broth and wait for the fat to stick to the metal.

Method 2 of 3: Sieving a Hot Broth

Skim Fat Off Soup Step 5

Step 1. Remove all pieces of vegetable, meat and noodles before sifting through the soup

With a slotted spoon, remove the meat, vegetables, pasta and rice from the thickest soups. Do this only after the soup is ready. Separate the ingredients in a covered bowl, at room temperature, and sift the broth.

  • If you are preparing mocotó, follow the step-by-step above to remove and discard the bones.
  • To speed up the separation process, cook the soup in a pasta pan with the colander fitted. Insert the drying rack into the pan before adding the ingredients. During cooking, the ingredients will be submerged. When you've finished preparing the soup, however, just lift the drainer and let the broth drain to remove the pieces.
Skim Fat Off Soup Step 6

Step 2. Allow the broth to cool until the fat starts to solidify

Remove the pan from the heat and let the soup cool for approximately 15 to 30 minutes, depending on the amount. Wait for it to stop bubbling and release steam. The fat will start to rise to the surface of the broth. It is not necessary for it to be completely solid. It's just that it's not so hot anymore.

  • You will need some time to cool and sift the broth. Plan ahead if you have time to finish cooking.
  • Leave the soup uncovered while it cools. Do not touch.

Step 3. Pour the broth into a fat separator to quickly sift it

When you have only the liquid portion of the soup in the pan, carefully pour it into a small jar with a strainer on top, known as a grease separator. Let the jar sit for five minutes or until most of the fat rises to the surface of the soup. Then pour the broth back into the pan or serve in a bowl.

  • The liquid will pass through the spout of the jar, but the fat will be trapped.
  • Utensils like this can be found on the internet and in kitchen supply stores. The separator looks like a measuring jug with a spout protruding from the bottom.
  • You can also use a separator with a sieve at the bottom. Simply place the jar over the bowl or pan. The soup will drain into the pan, while the fat will remain in the jar.

Step 4. Sift the broth with a dish towel if you don't have a separator

Dip a simple dish towel or clean cheesecloth in cold water and wring out. The goal is for the cloth to be damp, not soaked. Line a sieve with the cloth and place it in a pan or bowl. Carefully pour the broth into the lined sieve over the pan.

  • The fat particles will solidify and stick to the cool cloth as the soup drains into the pan.
  • Choose a pot or deep bowl. If the container is too shallow, the soup will rise beyond the sieve, preventing you from properly removing the fat.
  • Instead of a cloth, you can also use a coffee filter moistened with cold water.

Method 3 of 3: Removing Fat From Cold Soup

Skim Fat Off Soup Step 9

Step 1. Freeze the soup in the fridge overnight

When you finish cooking the soup, remove it from the heat and cover the pan with plastic wrap or aluminum foil. Allow the soup to cool for 10 to 20 minutes, until it is at room temperature, and refrigerate it. Refrigerate it for at least six to eight hours, or until the fat rises and hardens.

  • Prepare the soup a night in advance so you have time to refrigerate it.
  • Do not use this technique if you need to serve soup immediately. Skim the fat with the soup still on the fire or simply sift the broth.

Step 2. Remove solidified fat with a spoon if the soup is thick

The fat will form a solid layer or pale pieces on the surface of the soup. You will have no problem removing it. Just pass a large spoon under the layer of fat and gently lift it up. Then throw the fat away.

  • After removing the fat, reheat the lean soup on the stove or in the microwave and serve.
  • This method is great for broths and soups with bits of meat or vegetable.

Step 3. Put the cold soup in a plastic bag if it is more liquid

Carefully transfer the chilled broth into a 4 l reusable plastic bag. Close the bag and hold it over a bowl or second pan. Cut one of the ends of the bag and let the broth drain into the container. The solidified fat will be trapped in the bag and you can get rid of it without any difficulty.

  • If the soup does not fit in a single bag, repeat the procedure with a second bag after throwing the first one away.
  • This technique is not good for thick soups with pieces of meat, vegetables, pasta and rice, but it is ideal for more watery broths.

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