There are several different ways to remove fat from soup before serving it. The best way will depend on a variety of factors, including the amount of time you have and the equipment at hand.
Step
Method 1 of 5: Method One: Using a Cold Spoon
Step 1. Soak a metal spoon in ice water
Fill a large bowl with ice water, then dip a large metal spoon into it. Let the spoon soak for a few minutes.
- Ice water should have an ice to water ratio of approximately 1:4. Make sure you have enough ice water to cover the entire spoon.
- You must use a metal spoon for this method. The spoon should be very cold, and the plastic spoon will not be as cold as the metal spoon.
Step 2. Sweep the bottom of the spoon all over the surface
Sweep the bottom of the spoon head over the entire surface of the soup. Lift the spoon and remove the fat that is stuck under it.
When the cold metal hits the hot soup, the fat that collects near the surface should thicken on the spoon. Most of the partially hardened fat will remain on the spoon so you can remove it by simply lifting the spoon
Step 3. Scoop out excess fat
The fat that is not carried by the spoon can be scooped out and thrown away.
Tilt the spoon slightly so that only one side can scrape the surface of the soup. Drag the spoon across the surface of the soup, scooping up as much fat and as little soup as possible as you do so
Method 2 of 5: Method Two: Chilling Soup
Step 1. Cover the soup
Remove the soup from the heat source and cover the pot. Leave it for 10 to 20 minutes at room temperature.
- Make sure there are no soup ingredients that will go stale if left at room temperature for a long time. Soups containing dairy products and meat, for example, may not stay out as long as soups containing only broth or some vegetables.
- Keep in mind that this method takes a lot of time, so it's not suitable if you need to serve soup right away. However, this method works best if you prepare your soup a day or so in advance.
Step 2. Store in the refrigerator for 6-8 hours
Store the covered pot of soup in the refrigerator and refrigerate overnight, or for at least 6 hours.
Once the soup has cooled completely, the fat on the surface will harden into large, hard lumps
Step 3. Take the hardened fat
Slip a large metal spoon under the fat lump and carefully scoop it out. Remove fat and serve lean soup again.
Once you've removed the fat, you can heat the soup on the stove or in the microwave before serving it
Method 3 of 5: Method Three: Partially Cooling the Soup
Step 1. Slide the pan halfway from the heat
Slide the pan so that half of it is still over the heat and the other half is hanging over the edge.
Consider placing an inverted heatproof plate or pie/pyrex plate under the overhanging rim of the pan to prevent the pan from tipping over
Step 2. Remove the fat with a spoon
Carefully slide a large metal spoon under the fat that has accumulated on the part of the soup that is not exposed to heat.
- Grease and other debris will naturally collect in the coldest areas, so after a few minutes you should see most of the fat shift to the inclined side of the fire.
- Tilt the pan slightly toward the heat while you're scooping out the fat to reduce the gravy that builds up.
Step 3. Repeat every 15 minutes
After removing as much fat as possible, adjust the position of the pan so that it heats evenly again. Repeat the same fat removal process every 15 minutes or so for the remaining cooking time.
Method 4 of 5: Fourth Method: Stirring the Sauce
Step 1. Dip the ladle into the soup
Dip a long-handled ladle into the center of the pan. The bottom of the spoon should touch the bottom of the pan.
Step 2. Stir the soup in an outward circular motion
Rotate the ladle in the soup in a spiral, from the center of the pot towards the edges.
You will see foam and other fat gathering on the edges of the pan when you stir with a spoon in a circular motion
Step 3. Remove the fat using a spoon
Use the head of a ladle to remove any fat that has accumulated at the edges of the pan.
Tilt the ladle slightly and dip until the edges are slightly below the surface of the gravy. Scoop on the surface, picking up as much fat as possible. Some of the gravy will also get carried away, but if you're careful with that, it shouldn't be much
Method 5 of 5: Method Five: Using a Skimming Pitcher
Step 1. Pour the soup into the teapot
Remove the pot of soup from the heat source and carefully pour the soup into a special pitcher to separate out the fat.
- Be aware that a "gravy separator)" is essentially the same thing as a "fat-separating pitcher." Both teapots will look like large measuring cups with a funnel extending from the bottom.
- Since this method relies on the use of the strainer in the pitcher, it will only be useful for broths and liquids. Soups containing rice, pasta, vegetables, or meat won't work because solid chunks of food like these will be filtered out with the fat.
Step 2. Leave it for a few minutes
Leave the teapot for about 5 minutes. During these 5 minutes, most of the fat should rise to the top of the soup.
The exact time may vary depending on the amount of fat in the soup. Observe and wait until you see a visible layer of fat forming on the top of the teapot before moving on to the next step
Step 3. Pour the soup back into the pot
Carefully pour the soup back into the saucepan or serving bowl. The soup should be coming out through the mouth of the teapot and the fat should be left in the pot.
Tips
- Instead of using a metal spoon or a regular vegetable spoon, consider buying a special vegetable spoon to filter the fat. This cookware has holes near the top of the rim, and these holes are designed to catch the fat and hold it in the ladle but allow the soup to escape.
- Heat the soup over low heat instead of boiling it. Bringing the soup to a boil over high heat will stir up the fat, mixing it into the sauce completely making it harder to remove.
