When cooking soup with bone broth or boiling meat, boiled chicken, the layer of floating fat on top is often quite excessive and can make the dish feel greasy and unhealthy.
The secret to removing fat from clear soup
Using a spoon to remove the fat is time-consuming and not very effective. The following tips on removing fat from clear soup will surprise you with their maximum efficiency, while also saving time and effort.
Using ice cubes
Wait for the soup to cool down, then add small ice cubes into the pot and stir well so that the fat is absorbed into the ice. Quickly remove the ice before it melts completely into water.
With a hot pot of soup, you can use the following method with ice cubes to remove the fat:
– Reduce the heat and let the soup simmer gently. Add cold ice cubes into a large spoon, the more ice, the better.
– Use the spoon to skim gently on the surface of the soup. The fat is lighter than water so it will float on the surface and stick to the spoon. After the fat sticks to the spoon, pour out the water, rinse the spoon, and it’s done.
– If there are still floating fat in the soup, you can use another spoon to scoop out the ice and repeat the process.
Put the soup in the refrigerator
If you don’t need to eat it right away, you can wait for the soup to cool down completely and then put it in the fridge. The layer of fat on the surface of the soup will solidify, and you can simply skim it off and reheat the soup.
Using cling film
Cut the cling film into small pieces, put it into the soup, and gently stir on the surface of the dish with a lot of oil or fat. The excess fat will stick to the cling film. When you see enough fat sticking to the film, quickly remove it. Repeat several times until all the fat is removed.
Note: Do not perform this method with boiling hot soup as the film may melt and release harmful substances into the soup.
Using oil-absorbent paper or paper towel
This is a very effective method for removing fat from soup. If you accidentally put too much fat, you can use oil-absorbent paper to “save” the soup. If you don’t have any, you can use paper towel but choose a type of paper that is sturdy and does not easily dissolve in water.
Cover the surface of the dish with the paper, press lightly with your hand to let the paper touch the layer of fat, hold for about 2 seconds, then immediately remove it. The layer of fat will be completely absorbed. This method can also be applied to stir-fries, soups, and deep-fried dishes.
Using curly kale
Adding curly kale to the pot not only helps to dissolve the fat but also makes the dish more refreshing.
How to do it: Put a few leaves of curly kale on the surface of the soup. The leaves will help absorb the excess fat in the pot. After that, you just need to remove the leaves, most of the fat has been removed while the taste of the dish remains unchanged.
According to VTC
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