I was reading that a cold metal ladle works well. I'm excited to try.

I use a fat or gravy separator. I have a simple plastic one like the clear one in the link. As you see, they can get fairly fancy schmancy.

Here is a link that might be useful: Fat separators.

Never tried a cold metal ladle (wouldn't it only be cold for the first ladleful?) but in general I always seem to get too much stock with the fat. I have a gravy/fat separator which I'll use in a pinch but since stock tends to be something I make ahead of actually needing it, my preferred method is simply to refrigerate and lift the fat off when it hardens.

like Stumpy says....but if I am in a hurry I will ladle as much of the fat off the top as I can into a 2 cup measure, then put that into the freezer....the fat gets fairly firm pretty fast.
My grandmother would sometimes hold an ice cube in tongs and wipe it across the surface or the soup...removed lots of fat....but also added melted ice.
I used to have a fat mopping brush but it was almost impossible to clean.....however it did a good job!
Linda C

I refrigerate mine like FOAS. Too easy.
If I need to use the stock immediately, I've got a separator that pours from the bottom, but that's rare!

Deanna

I find I only use the separator at times when I am making gravy or something on the spot right before serving. Otherwise I do the long chill and remove method. It also allows all the fat time to rise and solidify.

I prefer using the refrigerator method but if I need the stock right away, I take one of those plastic ice packs for use in coolers out of the freezer, pop it in a gallon zip-lock bag, and swish it back and forth across the top of the broth. I usually have to scrape fat off of the bag a couple of times during the operation.

First I strain out any solids and let sit/cool on counter. If amount of fat is small, I'll QUICKLY lay a folded paper towel on top & flip with tongs... pretty much just picks up fat. If a lot of fat, I'll refrigerate and scoop off once cold. Then simmer to get rid of any liquid to just leave what I call "liquid gold"... GRAT for frying/scrambling eggs or cooking hash browns.

I do not remove the fat until the last minute. If I am storing several jars of stock, I make sure that there is an equal (approximately) amount of fat on the top of each one, and then I vacuum seal each jar while still hot and store them in the fridge. I have found that it is really not necessary to vacuum seal the jars because the fat will form a hermetic seal, and the stock will keep as long as the fat is okay and unbroken. I store it in the fridge in the garage, and this frees up space in the freezer.

If I am using stock right away while it is still hot or warm, I use a separator like Deanna's.

Lars

FOAS, apparently the thing to do is fill the ladle with ice, and the fat is supposed to stick on the bottom. I agree that chilling it is best, but assumed we were talking about needing the stock right away.

I do the refrigerator method, and pretty much always plan it so I have time. But I think I'll have to get me one of those fat separators.... Anyway, even with that, there is often just a bit of fat that doesn't come up that way. A great tip I got (I think) on the Harvest Forum is to put a piece of plastic wrap on top of the stock, pat it gently all over. Then voila! Lift it off and the fat clings to the plastic. I don't think I would do this with really hot stock as I wouldn't want to risk melted plastic, but it works with anywhere from warm to cold stock.

Kathy

Use a ladle just slightly smaller in diameter than a 2 cup pyrex measuring cup. Push the ladle down into the stock pot vertically, pausing just at the level that the fat starts to run into the ladle. (You'll get a little stock as well; don't worry about it, you'll recover it in a bit.) Pour the ladle's contents into the 2 cup measure. Repeat till you've gotten all the fat you can reasonably get.

Then turn your attention to the 2 cup measuring cup. By now the fat has risen to the top. Do the same deal, pressing the ladle vertically into the cup and allowing the fat to go into the ladle. Ladle the fat into an empty tin can or styrofoam cup. Repeat till you've gotten all the fat into the can, and then pour the broth remaining in the measuring cup back into the pot. Put the can in the freezer, and remember to toss it on garbage day. (It'll stay solid long enough for you to get the garbage can out to the street, at least.)

Advantage to this is that you probably already have a ladle about the right size as well as a 2 cup pyrex measuring cup. I have one of those plastic degreasing pitchers. They work okay, but I find they're a PITA to clean, and I can get the stock degreased just about as well using a ladle and measuring cup. YMMV.

I guess it will not surprise you that I have a strange way of doing this. :-)

I will need time to make another video.

dcarch

dcarch - It doesn't surprise me that you have a strange way, it'll just surprise me if it's easier, more effective, and more practical than traditional methods! Either way, I look forward to your creativity but I'm not holding my breath; IIRC we've been waiting a month or so to see how you peel garlic.

BTW and OT, for those of you concerned about food safety and cooling down stock quickly (and who have extra freezer space) I really like keeping a Rapi-Kool handy in the freezer. A few frozen water bottles will do the same thing, but the shape does seem to add convenience and quicker cooling. They have several sizes; the one linked is what I've got. Cheaper at a restaurant supply.

Here is a link that might be useful: Rapi-Kool

I use a ladle. Usually to much stock/gravy gets skimmed out, but I put all skimmings in the fridge, and the next day just take the solid fats out.

Moni

Posted by foodonastump "---dcarch - It doesn't surprise me that you have a strange way, it'll just surprise me if it's easier, more effective, and more practical than traditional methods! ---"

Wait until I post my videos of how many ways I can skin a cat. :-)

dcarch

Stumpy! Archie! You guys are cracking me up!

I knew you guys would have great ideas.... ;) thanks