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Removing Fats

Appears in
Jewish Holiday Cooking
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About
Many Jewish cuts contain a fair amount of fat. And slow, moist cooking methods like braising draw out the fats in the meat and distribute them in the pan sauce.

To defat this sauce, take the meat out of the pan and keep it warm. Strain the cooking liquids from the solids, like carrots, garlic, and other aromatics. If the liquid looks fatty, you might want to line the strainer first with a few sheets of paper towels (this will also blot up some of the grease from the cooked vegetable solids with which you will be thickening the gravy).

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