A Neat Trick to Remove Grease From Gravy

Perfect Gravy Without the Grease

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Love Gravy but Not the Grease?

Many of us absolutely love, love, love gravy but could well pass on the grease. Small pools of it floating on top of gravy or even a shiny layer that completely covers it, not only looks unappetizing but it truly ruins what could be a delightful topping for creamy mashed potatoes and the meat just cooked.

On top of that, that layer of liquid fat adds extra calories and can leave one feeling queasy.

While you may have mastered making flavorful and lump-free gravy, unless you know a few tricks, it is hard to remove the grease. And many of the usual methods don't really don't do the job effectively.

Tilting--Many cooks do their best to remove the grease from meat juice by tilting their roasting pan, allowing the grease to pool on the lower end, and then they try to pour it off.

Spooning--They may then resort to trying to skim off the rest with a spoon. If you have ever done this, you know you chase the fat around and around and in spite of your best efforts, a thin layer remains.

Post-Gravy--Other cooks make their gravy first, then try to remove the grease as it forms on top. The thicker gravy goes to the bottom and the fat sits on top, so it's easy to see but not as easy to eliminate.

You may have found yourself thinking, there's got to be a better way. There is, and this article offers a gravy-making tip that you may have never heard of.

Fat alert!

Yuck. Grease on top of gravy. How unappetizing.

Gravy With a Thin Layer of Grease on Top That No Amount of Skimming Removes

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Say Goodbye to Grease

Do this one thing and your gravy will be near-perfect.

A Neat Trick to Remove Grease From Gravy

This method is one of the best ways to easily remove almost all of the grease from meat juice before you thicken your gravy.

  1. Strain: Pour meat juice through a fine metal strainer and into a pot. This removes bits and pieces of fat and gristle and leaves a nice smooth meat juice for making smooth gravy.
  2. Freeze: Now, place your pot in the freezer. And leave it until contents are frozen. Why do you do this? Because the fat will separate from the juice and rise to the top, and more importantly, it will freeze into a solid white-colored disc that can be carefully lifted out in one piece or broken and lifted out in chunks.

Once you've lifted out the hardened grease you can heat and make your gravy, using either cornstarch or flour to thicken it and you will end with a near-perfect gravy.

This method is best used when you are cooking your meat ahead of time.

Now that you've tackled the "grease in your gravy" issue, the next step to making good gravy is knowing how to make lump-free gravy. Good gravy is gravy that is free of grease and free of lumps.

Have You Tried This Method to Remove Grease From Gravy?

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© 2011 Athlyn Green

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platinumOwl4 profile image

platinumOwl4 5 years ago

I was aware of this trick, but I never used it. I try to eliminate the majority of the grease in cooking if I am going to make gravy.

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