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Getting rid of the fat from roasting juices

(13 Posts)
Whenisitmysleepytime Sun 30-Sep-12 17:10:51

Do you have a magic trik or gadget that will separate the fat from the roasting juices when you do your roast dinners?

I've just done a piece of lamb in the slow cooker. There is loads of lovely juice/ stock/ good stuff but also loads of fat.

Is there something to make this easier than spooning off the top layer of fat?

Thanks! smile

GrimmaTheNome Sun 30-Sep-12 17:13:49

You need a fat separator jug. Get a pyrex glass one, not plastic as those really don't stand up to hot fat so well. Something like this

stokemeaclipper Sun 30-Sep-12 18:04:30

Is there not a way to do it, with ice cubes, you drop them in and then take them out when they have collected all the fat. Sure i saw on cook yourself thin.

AMumInScotland Sun 30-Sep-12 18:16:41

I'd second the separator jug - though my cheapo Tesco one split last time I used it (after maybe 5 or 6 uses) so I'll be looking for a better quality one before I next do a roast. I'd also suggest quite a large capacity one, my cheap one was tiny and I had to use it twice to get all the juices through which is a pain as it takes a little while for the fat and meat juices to separate frm each other.

luisgarcia Mon 01-Oct-12 01:10:51

A burette would do it perfectly.

HermioneHatesHoovering Mon 01-Oct-12 01:58:18

If you don't need to use the juice immediately you can just pour the whole lot into a jug (I pour mine thru a sieve to get the "bits" out). When it's cooled put in fridge. Next day there will be a solid layer of fat on the top, just scrape that off and bin it.

I then freeze it in ice cube trays so I can add a little or a lot to whatever I need it for.

I do the same when I "roast" chicken in the slow cooker. It's an easy, effortless way to make your own stock.

GrimmaTheNome Mon 01-Oct-12 08:18:01

>A burette would do it perfectly.

Ah, why didn't I think of that, every kitchen should have one. Or you could use a pipette to get out the underlayer...

Only if the fat didn't solidify in it and bung it up. And a bit more awkward to fill a tall burette with ~200 degree liquid than a jug! grin

Bunbaker Mon 01-Oct-12 08:23:32

I have had this one for years and years. I had a glass one that broke almost straight away, but this plastic one has served me well and is brilliant. It goes in the dishwasher too.

ceeveebee Mon 01-Oct-12 08:35:27

I have the same one as bunbaker and it works very well. Although I like the look of the oxo one underneath as it looks easier to pour without spilling

What is a burette??

wisden Mon 01-Oct-12 08:37:58

I just pour all the juices/fat into a jug and put into the fridge. Don't have to wait till the next day, it seperates pretty quickly, certainly long enough to scrape off the fat and just have the juices left.

GrimmaTheNome Mon 01-Oct-12 08:54:17

>What is a burette??

A piece of chemistry lab equipment for performing titrations.

I've tried the ice cube thing, it doesn't really work. I've also used a glass baster to try sucking the juices out from underneath but the fat and bits just block it up. I stick it in a jug in the freezer for 10 mins now then scoop the fat off. I know you aren't supposed to put hot things in the freezer but I only do a roast about 4 x a year.

AnitaBlake Mon 01-Oct-12 09:08:31

We stick the jug in the ice compartment of the fridge, takes about 15 mins for the fat to separate and solidify and you can just scrape it off the top.

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