How to Cut the Fats Out from Home Cooked Beef, Pork or Chicken Stew

When cooking beef, pork or chicken stew, the cooking process dissolves most of the fats from the meat and gets mixed with the sauce. This fat is loaded with artery clogging cholesterol and we are better off not ingesting it at all. There is a very simple step to do this without changing your prize winning recipe.

Instructions

Difficulty: Moderate

1. Cook your favorite stew (beef, pork, chicken) using your own recipe half a day (at least 12 hours) before you plan to serve it.
2. Let the pot of cooked stew cool to room temperature.
3. Refrigerate the pot of cooked stew (I do it overnight or at least 3 hours). Since fat is in reality oil, it is lighter than all the liquid component of the sauce and will float to the top. The refrigeration process will solidify the fat on top of the sauce.
4. Before warming up the pot prior to serving, scoop out and discard the solid or semi-solid layer of fat. You will be surprised at the amount of animal fat you will remove from your food.
5. Your stew will taste the same if not better but without the animal fat from the meat that you are cooking.