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I was just surfing the web, and i came across this helpful cutting tip if you enjoy gravies, soups, etc. I know some fat is good, but its just an idea.
Chill soups, gravies and stews, then skim off the fat that floats to the top.
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"People who are very good at making excuses are rarely good at anything else." - Ben Franklin
Yeah I like Beef stew because you can put anything and everything in there just let it simmer for 2 hours or more and it all tastes the same. Just make sure you got at least a pound of stew meat or you won't get the most ot of the flavor.
I was just surfing the web, and i came across this helpful cutting tip if you enjoy gravies, soups, etc. I know some fat is good, but its just an idea.
Chill soups, gravies and stews, then skim off the fat that floats to the top.
I knew someone who had an ulcer, in her 60s, strong as an ox, and she skimmed the fat off 3 times for every batch of meat, in the same manner as described. I use the once skimming technique too.
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The Great White Workout...it's a killer!
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