When we make a sauce and it is too oily, we will be able to dispose of it very easily. It should be placed in the refrigerator when cold. Remove the grease that forms on the top then add a little baking soda. Warm up normally and consume.
How to lighten a sauce that is too greasy?
Dip 3-4 ice cubes into the dish, grease will be automatically attracted and stick like a magnet. Remove it with a tablespoon. The cold will recover this excess fat, and the oil will turn white and then solidify.
Dip the bottle of ice cubes or the bottle of frozen water into the broth, the grease will melt on the cold sides of the bottle, and all you have to do is remove the bottle and the grease at the same time. If all the fat isn’t gone, start over!
Degreasing consists in eliminating or recovering the grease which forms on the surface of a base, a sauce, a broth, etc.
How to absorb the oil? Just sprinkle sugar or salt on the oil. You have to wait a few minutes for the sugar or salt to absorb all the oil. After about fifteen minutes, the sugar or salt becomes lumpy and is easily wiped off with a simple cloth.
| Preparation | Total |
|---|---|
| 3 hours 4 minutes. | 3 hours 4 minutes. |
How to degrease a bouillon cube?
Cold This is the simplest method to degrease a broth. When the broth is ready, place the liquid in a glass container and wait until it has cooled to room temperature. Then put it in the fridge and leave it for 12 hours or overnight.
Directions: Fill a bottle or spray bottle with water, add two tablespoons of baking soda and three capfuls of lemon or orange oil. Mix and then spray the areas to be degreased, rub with a dry cloth and rinse with lukewarm water.
How to do
- Put 3 to 4 ice cubes in the soup or broth.
- Let them melt for a moment.
- Catch the fat that solidifies in the cold with a spoon.
Trim the fat from the meat using a sharp, thin-bladed knife. Place the blade on the fat/meat border and begin to score. To continue, lift the fat and follow the contours of the meat. Make small cuts to retain as much meat as possible.
How to remove fat from a sauce? If you have cooked a plate with sauce or a soup, you know that you can also slide ice cubes, which will act as magnets on the grease on your plate. How to do? Add four ice cubes and let cool for a few minutes, before degreasing with a tablespoon.
How to remove fat from beef? Tip: If you use frying oil which at room temperature is quite solid (like beef), you must turn on the fryer for a moment (about 30 seconds) to heat the fat a little. The block detaches from the forehead, so you can easily remove it from the forehead!
Why Degrease a broth?
Add a little fat to the broth. Removing all the fat from a broth therefore removes some of the flavor. The solution? Add a little fat to the broth after straining and degreasing (the amount is at your discretion).
To defat a hot broth, dip it in when the vegetables and chicken or meat are removed, tightly sealed bottles of ice water that you have placed in the freezer a few days before. The fat will circulate. Finish with absorbent paper on the surface.
In the refrigerator, keep your broth 2-3 days in glass bottles covered with plastic wrap. In the freezer, your broth will keep for several months in freezer bags (not too full to prevent them from overflowing), well tied and marked.
What is the difference between broth and broth? Background, broth, aroma, what’s the difference? To put it simply, the bottom is made up of beef or poultry carcass bones, vegetables and herbs that cook slowly and for a long time. The broth is prepared in the same way, but boiled for a shorter time.
How to remove encapsulated fat? use water with white vinegar and dish soap. Scrub with a scouring pad suitable for the type of surface to be cleaned. For heavily criss-crossed surfaces, use baking soda on a lightly dampened scouring pad to clean them.
How to use the Maggi cube? Instructions For cooking in water: To adapt soups, broths, pasta, rice, vegetables cooked in water: Add 1 stick (or 2 cubes) for ½ liter of boiling water. You don’t need to salt.
