Deb Hall wrote:Brad Keeton wrote:Marsha L. wrote: Then tomorrow, skim the congealed fat off the top and put the whole shebang back in the oven for about an hour at 325. This will ensure a much less "greasy" sauce, and also allow all those lovely herbs and veggies to marry up in a spectacular way.
Love it. I always have trouble (or just suck at it) properly skimming anything when hot. I never thought of doing it this way. . .
I'm making burgoo for Derby Day. . .perhaps I'll keep this in mind. . .
Yup- what Marsha said.I've been doing that with any kind of stew/soupish thing for years ( of course Brian claims I remove all the special goodness with this method, but I feel a lot healthier about all the cooking I do this way.) I usually leave a few Tablespoons of the fat in for taste.
Deb
I ended up doing this for my burgoo. I seared and simmered down the lamb, chicken, and beef for the stock the day before, and chilled overnight. I skimmed off about 3/4 of the congealed fat the next day before making the burgoo. It worked perfectly (and the burgoo was excellent, not to toot my own horn, heh.)