I use the following approach
- Beef stew meat (I think it's beef chuck)
- Soak in cold water for 20-120 min
- Pressure cook for 12 min
- Refrigerate
- 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?