What does it mean to skim grease off the broth

Question

and what is the best way to do that thoroughly (using a spoon, ladle, or refrigerating and removing fat cap)?

Answer 1

Skimming grease off broth means removing the layer of fat that rises to the surface during or after cooking. The most thorough method is refrigerating the broth to solidify the fat, then lifting off the solid fat cap.

Detailed Explanation:

When making broth, stocks, or soups, fats from the meat and bones render out and float to the top. This fat, while contributing to flavor, can make the final product greasy and less appealing. Skimming removes this excess fat, resulting in a cleaner, clearer, and often healthier broth. There are several methods:

1. Spoon or Ladle: While the broth is simmering, use a spoon or ladle to carefully skim the fat from the surface. This method works best for removing large amounts of fat as it accumulates. It requires constant attention and may not remove all the smaller globules of fat.
2. Refrigeration: Allow the broth to cool completely, then refrigerate it for several hours or overnight. The fat will solidify into a solid layer on top. This 'fat cap' can then be easily lifted off and discarded. This is the most thorough method, as it captures even the smallest particles of fat.
3. Fat Separator: A fat separator is a specialized pitcher with a spout that pours from the bottom. Pour the broth into the separator, let the fat rise to the top, and then pour the broth from the bottom spout, leaving the fat behind. This is a good option for removing a significant amount of fat without chilling the broth.

For the most thorough removal, refrigeration is the preferred method. It allows the fat to solidify completely, making it easy to remove in one solid piece.

Pro Tip:

Don't discard the skimmed fat! It can be rendered further and used for cooking, adding rich flavor to dishes like roasted vegetables or potatoes. Just be sure to strain it well to remove any impurities.