We like our soups and sauces to be free of the excess fat that makes them greasy. It’s easy to skim the fat off, if you have the patience.
The best way to defat soups and sauces are to leave them in the refrigerator over night, so that they become very cold. The fat will naturally separate, and float to the top. Carefully take a spoon and remove the congealed fat from the top and discard it.
For those times when we can’t wait for the soup to cool, try placing an ice cube on a slotted spoon and dragging it along the top of the pot. The fat will stick to the ice cube, and can be rinsed away easily. This method is less thorough than allowing the food to chill, but it is effective.
photo: glasshouse images