February 26, 2007
Got Soup? (8) - Removing Grease From Soup
A greasy soup is always unpalatable. Therefore, a very important feature of soup making, whether a thin or a thick soup is being made, is the removal of all grease. Various ways of removing grease have been devised depending on whether the soup is hot or cold.
In the case of hot or warm soup, all the grease that it is possible to remove with a spoon may be skimmed from the top and the remainder then taken up with a piece of clean blotting paper, tissue-paper or absorbent cotton.
Another plan by which the fat may be hardened and then collected, consists in tying a few small pieces of ice in a piece of cloth and drawing them over the surface of the soup.
A very simple method is to allow the soup or stock to become cold, and then remove the fat, which collects on the top and hardens, by merely lifting off the cake that forms.
Previously: Got Soup? (7) - Processes Involved In Making Stock
Coming Up Next: Clearing Soup
Bite This!
More recipes:
Got Soup? (Final) - Serving Soup
Early Chinese New Year Greetings
Got Soup? (10) - Thickening Soup
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February 27th, 2007 at 1:54 am
Thanks! very useful tip indeed! ;)
March 6th, 2007 at 11:02 am
Hi Titanite, Thanks for visiting my site. Apologies for the late response. I was back in Singapore for holiday. Hope to see you again soon. I will be posting some recipes and tips I got from my mom soon.