what do you use to skim fat off stews

[southeastastra]

it's really irritating me, spend hours with a spoon and still lots floating about, or do you just cut all the fat off at some point?

start with a spoon, then kitchen paper, then give up

if it's only blobs floatinm gI;'d leave it, it's when there's a half-inch oil slick I skim.

Teastrainer.

Am about to strain chicken stock made from carcass.

(I use a different one for tea )

An ice pack works quite well, I got the idea from a gizmo in the lakeland catalogue. The cold of the ice pack solidifies the fat and it sticks to it. Voila

ice-cubes - as schroeder explains...

what MrsBadger said!

i swear the more you skim off, the more appears!

What Mrs Badger says, spoon then kitchen paper

paper worked quite well! will try ice next time

My mum uses a baster... It works pretty well. I have never done it personally but my mother swears by her baster for skimming fat.