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I use the following approach

  1. Beef stew meat (I think it's beef chuck)
  2. Soak in cold water for 20-120 min
  3. Pressure cook for 12 min
  4. Refrigerate
  5. Next day, hope to lift the solid fat out

Sometimes the fat freezes into a nice solid sheet - which is great! Other times it's tons of little pieces which is a bit of work to separate

How can I best ensure the solid sheet?

Scott Weinstein
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2 Answers2

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I assume the fat has just been emulsified in the stew's liquid, so it will not form a large mass.

I'd slowly reheat the stew and cool it down again so that the fat can properly rise up to the surface.

Max
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Spoon with holes.

Here you go, Scott.

spoon with holes

Amazon called this a skimmer and I have one that I use for lifting the fat out. I did not know its name was "Skimmer" which is kind of embarassing because I have been calling it "flat spoon thing with holes" all this time. Or you can use an actual spoon with holes in it and take a little more time fishing for fat. Either way you can get the fat whether it is in big or little chunks.

If you do this with pork carnitas be sure to save the fat to fry the pork in for the next carnitas making step! If you do it with beef be sure to save the fat to fry the potatoes in, because you are making potatoes, right?

Willk
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