What is skimming fat and how to use fat separator jars to improve your sauces

You've probably heard of the technique of skimming broths or sauces, and if you're new to traditional cooking techniques you might wonder what this skimming is.

Skimming is the culinary technique that allows you to remove this excess fat, improving both the flavor and texture of your dishes. The need to skim comes from the inevitable fact that when we cook meats, stews or braises, fat is released from the ingredients included in the recipe. For example, you probably now recall how drops of fat—oily droplets—appear in the water of a broth that includes vegetables and meat—that is fat that has separated from the foods included.

You have surely encountered broths and soups with oil. It's the fat released by the ingredients, and that is what we aim to remove with the skimming technique. Likewise in the sauces of braises and stews.

The concept of skimming broths or sauces is not new, and it has been done traditionally. You can skim, simply:

• You can wait for the broth or juices to cool so the fat rises to the surface and remove it easily with a spoon.
• or you can place the liquid in the refrigerator so the fat solidifies and then remove it in a block.
• In broths and soups, you can also strain the broth through a clean cotton cloth set over a bowl, so the fat and food particles remain in the cloth. This technique is traditionally widely used to obtain very clear broths.
• You can use more modern techniques or utensils, such as a fat separator jug.

The Catalan escudella has traditionally been passed through a cotton cloth to obtain a broth as free of fat as possible.

What is a fat separator jug?

The fat separator jug is a tool that has revolutionized the skimming technique, making this process quick and hassle-free.

It is a jug specifically designed to separate liquid from fat efficiently: it is a kitchen utensil designed to easily separate fat from liquids like broths, sauces or cooking juices. This is especially useful when you want to obtain a lighter, less fatty sauce or broth that is released when cooking meats or other foods.

The fat separator jug is a quality and highly efficient tool.

Usage example: If you make a braise and want to use the juices for a sauce, but don't want it to be too greasy, you use the fat separator jug to pour the cooked juices. By separating the fat, you get a lighter liquid to thicken or reduce, thus achieving a more refined sauce.

The concept is simple but very effective: when you pour the cooking juices into the jug, the fat, being lighter, floats to the top while the denser liquid remains at the bottom.

One of the key features of this utensil is that the jug's spout is located at the bottom, which allows you to pour the liquids without the fat passing through the spout. This way, you can use the tastiest juices for your sauces or broths, leaving the fat behind.

Also, in many cases, the jug includes a strainer at the top, which helps separate bits of meat and vegetables from the liquids you are skimming, helping to achieve a completely smooth resulting sauce.

When to skim?

The ideal time to skim is right after cooking, when the juices are still hot and the fat hasn't solidified. You can skim broths, roasted meat juices, stews, braises and any cooking liquid that has a visible layer of fat on the surface. By doing so, you ensure you get the best flavor without the excess fat that can feel heavy.

How to use the fat separator jug?

Using the fat separator jug is very simple:

1. Pour the hot liquid into the jug: After cooking meat, braises or stews, collect the juices and pour them directly into the fat separator jug.
2. Wait a few seconds: Give the liquid a moment for the fat to rise to the surface. You will notice a layer forming at the top while the rest of the liquid stays below.
3. Pour the juices from the jug carefully: Thanks to the spout located at the bottom of the jug, you can start pouring the juices without the fat entering the sauce. Stop just before the fat reaches the outlet.
4. Discard or reserve the fat: The fat that remains on top of the jug can be discarded or reused if you want to use it for other preparations.

Benefits of skimming with a fat separator jug

Using a fat separator jug offers multiple advantages:

• Convenience and speed: Unlike traditional methods of refrigerating the juices or removing fat with a spoon, the jug allows you to separate the fat immediately, right after cooking.
• Better flavor and texture: By removing the fat, you obtain a cleaner, more concentrated liquid, which significantly improves the flavor and texture of sauces and broths. The result is a lighter, tastier dish.
• Healthier eating: Skimming your broths and juices reduces the amount of saturated fat in your meals, which translates into a healthier dish.
• Ease of use: The jug's design is intuitive and requires no special technical skills—anyone can use it.

After preparing a braise, separate the fat, purée the remaining vegetables and meat together with the skimmed liquid and sauté to reduce. Return it to your braise and you'll see what an explosion of flavor!

How to use the solids left in the strainer

The vegetables and solids left in the fat separator jug's strainer are full of flavor and can be the perfect base for a rustic, thicker, textured sauce. But how can you make use of these remains after separation?

Step-by-step to make a sauce with the strainer remnants:

Collect the scraps: Once you have separated the juices and fat with the jug, collect the leftover vegetables, meat and herbs that remain in the strainer. These scraps often include carrots, onion, garlic, bits of meat or bones, which have absorbed all the flavor of the cooking process.

1. Blend (optional): If you want a fuller-bodied or smooth-textured sauce, you can choose to blend the scraps with an immersion blender or food processor. If you prefer a more rustic sauce, you can simply leave the pieces as they are.
2. Sauté or caramelize (optional): If the scraps are too soft or you want a deeper flavor, you can sauté them in a pan with a little butter or oil for a few minutes. This intensifies the flavor and helps the vegetables caramelize, adding more richness to the sauce.
3. Add liquid: Once you have the scraps in the pan, add the skimmed liquid you reserved earlier from the fat separator jug. This can be meat juices, broth or even a little wine, depending on the type of sauce you want to make. If you don't have enough liquid, you can add more broth or water (I explain how to do this further down).
4. Reduce and concentrate: Let the mixture simmer gently, reducing the liquid and allowing the flavors to concentrate. This process is a sauce reduction process, which also helps naturally thicken the sauce.
5. Adjust the texture: If you prefer a thicker sauce, you can add a thickener, such as a roux (butter and flour cooked together) or dissolve some cornstarch in cold water and add it to the sauce, stirring constantly to avoid lumps. If the sauce is too thick, simply add a little more broth or water.
6. Season: Taste the sauce and adjust the seasoning with salt, pepper, fresh herbs or even a touch of lemon or vinegar to give it more brightness.
7. Serve: Once the sauce has reached the desired consistency and flavor, it will be ready to serve over meats, side dishes or as an accompaniment to a special dish.

Example sauce with strainer remnants

Imagine you roasted and the scraps left in the strainer include pieces of onion, carrot, garlic and some meat or bones. Here's an example of how you could make a delicious sauce:

1. Blend the scraps in a blender until well combined (or mash them with a fork if you prefer a coarser texture).
2. Sauté this mixture in a pan with a little butter to intensify the flavor.
3. Add red wine and let some of the alcohol evaporate.
4. Add the skimmed broth you reserved in the fat separator jug.
5. Let the mixture reduce until it reaches the desired consistency.
6. Add a little fresh rosemary or thyme and adjust seasoning with salt and pepper.
7. Optionally, you can strain the sauce if you prefer a finer texture.
8. This way, you will not only use the skimmed juices but also the vegetable and meat scraps that hold so much flavor. The result will be a rich, complex sauce, perfect to accompany your dishes.

Conclusion

Although skimming is a time-honored culinary technique, the fat separator jug is a modern solution that simplifies the process and makes it much more efficient. Whether you want lighter sauces, cleaner broths or simply to improve the quality of your dishes, this tool will become an essential in your kitchen.