New answers tagged


I picked up these fine mesh fat skimmers at an Asian market for under $2 each but I also see them online. The cooler the stew or soup is, the better they work but the fat does not need to be refrigerated or solidified for them to work. The fat particles are too thick to fit through the strainer so it can be easily collected. Also great for skimming the foam ...

Top 50 recent answers are included