How do I remove oil from soup? [duplicate]
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This question already has an answer here:
How can I remove excess fat from stews or soups without refrigerating?
12 answers
Sometimes I want to avoid oil and oil-related food. How do I remove oil from soup?
oil soup
edited Nov 9 at 14:25
moscafj
22.1k13461
asked Nov 9 at 14:16
Marosh Fatima
1076
marked as duplicate by Ward, moscafj, Fabby, rumtscho♦ Nov 14 at 15:56
This question has been asked before and already has an answer. If those answers do not fully address your question, please ask a new question.
add a comment |
up vote
8
down vote
favorite
This question already has an answer here:
How can I remove excess fat from stews or soups without refrigerating?
12 answers
Sometimes I want to avoid oil and oil-related food. How do I remove oil from soup?
oil soup
edited Nov 9 at 14:25
moscafj
22.1k13461
asked Nov 9 at 14:16
Marosh Fatima
1076
marked as duplicate by Ward, moscafj, Fabby, rumtscho♦ Nov 14 at 15:56
This question has been asked before and already has an answer. If those answers do not fully address your question, please ask a new question.
related: cooking.stackexchange.com/questions/93501/…
– Ess Kay
Nov 9 at 14:21
I have a "bottom pouring" measuring cup - it lets you dump in a bunch of pan drippings from roasting a turkey, etc. and pours from underneath the oil/fat on top. Works well, but only holds about 1 cup. Have never seen anything bigger in kitchen use, but much larger for doing things like pouring molten metal in foundries, etc.
– ivanivan
Nov 10 at 18:05
add a comment |
up vote
8
down vote
favorite
up vote
8
down vote
favorite
This question already has an answer here:
How can I remove excess fat from stews or soups without refrigerating?
12 answers
Sometimes I want to avoid oil and oil-related food. How do I remove oil from soup?
oil soup
edited Nov 9 at 14:25
moscafj
22.1k13461
asked Nov 9 at 14:16
Marosh Fatima
1076
This question already has an answer here:
How can I remove excess fat from stews or soups without refrigerating?
12 answers
Sometimes I want to avoid oil and oil-related food. How do I remove oil from soup?
This question already has an answer here:
How can I remove excess fat from stews or soups without refrigerating?
12 answers
oil soup
oil soup
edited Nov 9 at 14:25
moscafj
22.1k13461
asked Nov 9 at 14:16
Marosh Fatima
1076
edited Nov 9 at 14:25
moscafj
22.1k13461
asked Nov 9 at 14:16
Marosh Fatima
1076
edited Nov 9 at 14:25
moscafj
22.1k13461
edited Nov 9 at 14:25
moscafj
22.1k13461
edited Nov 9 at 14:25
moscafj
22.1k13461
22.1k13461
asked Nov 9 at 14:16
Marosh Fatima
1076
asked Nov 9 at 14:16
Marosh Fatima
1076
asked Nov 9 at 14:16
Marosh Fatima
1076
1076
marked as duplicate by Ward, moscafj, Fabby, rumtscho♦ Nov 14 at 15:56
This question has been asked before and already has an answer. If those answers do not fully address your question, please ask a new question.
marked as duplicate by Ward, moscafj, Fabby, rumtscho♦ Nov 14 at 15:56
This question has been asked before and already has an answer. If those answers do not fully address your question, please ask a new question.
related: cooking.stackexchange.com/questions/93501/…
– Ess Kay
Nov 9 at 14:21
I have a "bottom pouring" measuring cup - it lets you dump in a bunch of pan drippings from roasting a turkey, etc. and pours from underneath the oil/fat on top. Works well, but only holds about 1 cup. Have never seen anything bigger in kitchen use, but much larger for doing things like pouring molten metal in foundries, etc.
– ivanivan
Nov 10 at 18:05
add a comment |
related: cooking.stackexchange.com/questions/93501/…
– Ess Kay
Nov 9 at 14:21
I have a "bottom pouring" measuring cup - it lets you dump in a bunch of pan drippings from roasting a turkey, etc. and pours from underneath the oil/fat on top. Works well, but only holds about 1 cup. Have never seen anything bigger in kitchen use, but much larger for doing things like pouring molten metal in foundries, etc.
– ivanivan
Nov 10 at 18:05
related: cooking.stackexchange.com/questions/93501/…
– Ess Kay
Nov 9 at 14:21
related: cooking.stackexchange.com/questions/93501/…
– Ess Kay
Nov 9 at 14:21
I have a "bottom pouring" measuring cup - it lets you dump in a bunch of pan drippings from roasting a turkey, etc. and pours from underneath the oil/fat on top. Works well, but only holds about 1 cup. Have never seen anything bigger in kitchen use, but much larger for doing things like pouring molten metal in foundries, etc.
– ivanivan
Nov 10 at 18:05
I have a "bottom pouring" measuring cup - it lets you dump in a bunch of pan drippings from roasting a turkey, etc. and pours from underneath the oil/fat on top. Works well, but only holds about 1 cup. Have never seen anything bigger in kitchen use, but much larger for doing things like pouring molten metal in foundries, etc.
– ivanivan
Nov 10 at 18:05
add a comment |
3 Answers
3
active
oldest
votes
up vote
24
down vote
accepted
The easiest way, is to cool (fridge) it down and remove the hardened fat that should have floated to the top.
You could try doing while the soup is hot by using a shallow spoon and spoon the liquid fat from the top, or use absorbant paper to absorb the fat.
In both cases, it will never remove all of the fat, especially if the soup contains meat or is not a clear soup (like a consommé)
answered Nov 9 at 14:21
Max
9,02311727
1
Regarding paper: I suggest non-bleached paper if possible. Even surface contact can sometimes transfer that bleach taste if it's not done carefully. Most paper towels I've encountered are bleached.
– Booga Roo
Nov 10 at 12:47
add a comment |
up vote
6
down vote
You could use an oil skimmer, such as this one from Amazon. It's essentially a sieve with a very fine mesh, it works as fats are much more viscous than water based liquids so stay on top of the skimmer while the water goes through.
I use one to remove meat-based fat and impurities from broths and soups, although vegetable based oils tend to be less viscous so I'm not sure if it would work as well, although cooling it down will make the fat more viscous.
answered Nov 9 at 15:14
E Jacobs
863
1
Neat tool. Does it work well even on hot soups or do you need to cool it down so the fat is more congealed?
– Erica
Nov 9 at 15:34
does it work well with "chunky" soups ?
– Max
Nov 9 at 16:37
add a comment |
up vote
2
down vote
When making soup, I usually pressure-cook it and let it cool in the pressure cooker overnight. Excess cooking oil floats to the top, and can be removed with a spoon, or a turkey baster. I do this as the first step before liquidising, reheating and seasoning.
answered Nov 10 at 10:37
John Dallman
1214
add a comment |
3 Answers
3
active
oldest
votes
3 Answers
3
active
oldest
votes
active
oldest
votes
active
oldest
votes
up vote
24
down vote
accepted
The easiest way, is to cool (fridge) it down and remove the hardened fat that should have floated to the top.
You could try doing while the soup is hot by using a shallow spoon and spoon the liquid fat from the top, or use absorbant paper to absorb the fat.
In both cases, it will never remove all of the fat, especially if the soup contains meat or is not a clear soup (like a consommé)
answered Nov 9 at 14:21
Max
9,02311727
1
Regarding paper: I suggest non-bleached paper if possible. Even surface contact can sometimes transfer that bleach taste if it's not done carefully. Most paper towels I've encountered are bleached.
– Booga Roo
Nov 10 at 12:47
add a comment |
up vote
24
down vote
accepted
The easiest way, is to cool (fridge) it down and remove the hardened fat that should have floated to the top.
You could try doing while the soup is hot by using a shallow spoon and spoon the liquid fat from the top, or use absorbant paper to absorb the fat.
In both cases, it will never remove all of the fat, especially if the soup contains meat or is not a clear soup (like a consommé)
answered Nov 9 at 14:21
Max
9,02311727
1
Regarding paper: I suggest non-bleached paper if possible. Even surface contact can sometimes transfer that bleach taste if it's not done carefully. Most paper towels I've encountered are bleached.
– Booga Roo
Nov 10 at 12:47
add a comment |
up vote
24
down vote
accepted
up vote
24
down vote
accepted
The easiest way, is to cool (fridge) it down and remove the hardened fat that should have floated to the top.
You could try doing while the soup is hot by using a shallow spoon and spoon the liquid fat from the top, or use absorbant paper to absorb the fat.
In both cases, it will never remove all of the fat, especially if the soup contains meat or is not a clear soup (like a consommé)
answered Nov 9 at 14:21
Max
9,02311727
The easiest way, is to cool (fridge) it down and remove the hardened fat that should have floated to the top.
You could try doing while the soup is hot by using a shallow spoon and spoon the liquid fat from the top, or use absorbant paper to absorb the fat.
In both cases, it will never remove all of the fat, especially if the soup contains meat or is not a clear soup (like a consommé)
answered Nov 9 at 14:21
Max
9,02311727
answered Nov 9 at 14:21
Max
9,02311727
answered Nov 9 at 14:21
Max
9,02311727
answered Nov 9 at 14:21
Max
9,02311727
9,02311727
1
Regarding paper: I suggest non-bleached paper if possible. Even surface contact can sometimes transfer that bleach taste if it's not done carefully. Most paper towels I've encountered are bleached.
– Booga Roo
Nov 10 at 12:47
add a comment |
1
Regarding paper: I suggest non-bleached paper if possible. Even surface contact can sometimes transfer that bleach taste if it's not done carefully. Most paper towels I've encountered are bleached.
– Booga Roo
Nov 10 at 12:47
1
1
Regarding paper: I suggest non-bleached paper if possible. Even surface contact can sometimes transfer that bleach taste if it's not done carefully. Most paper towels I've encountered are bleached.
– Booga Roo
Nov 10 at 12:47
Regarding paper: I suggest non-bleached paper if possible. Even surface contact can sometimes transfer that bleach taste if it's not done carefully. Most paper towels I've encountered are bleached.
– Booga Roo
Nov 10 at 12:47
add a comment |
up vote
6
down vote
You could use an oil skimmer, such as this one from Amazon. It's essentially a sieve with a very fine mesh, it works as fats are much more viscous than water based liquids so stay on top of the skimmer while the water goes through.
I use one to remove meat-based fat and impurities from broths and soups, although vegetable based oils tend to be less viscous so I'm not sure if it would work as well, although cooling it down will make the fat more viscous.
answered Nov 9 at 15:14
E Jacobs
863
1
Neat tool. Does it work well even on hot soups or do you need to cool it down so the fat is more congealed?
– Erica
Nov 9 at 15:34
does it work well with "chunky" soups ?
– Max
Nov 9 at 16:37
add a comment |
up vote
6
down vote
You could use an oil skimmer, such as this one from Amazon. It's essentially a sieve with a very fine mesh, it works as fats are much more viscous than water based liquids so stay on top of the skimmer while the water goes through.
I use one to remove meat-based fat and impurities from broths and soups, although vegetable based oils tend to be less viscous so I'm not sure if it would work as well, although cooling it down will make the fat more viscous.
answered Nov 9 at 15:14
E Jacobs
863
1
Neat tool. Does it work well even on hot soups or do you need to cool it down so the fat is more congealed?
– Erica
Nov 9 at 15:34
does it work well with "chunky" soups ?
– Max
Nov 9 at 16:37
add a comment |
up vote
6
down vote
up vote
6
down vote
You could use an oil skimmer, such as this one from Amazon. It's essentially a sieve with a very fine mesh, it works as fats are much more viscous than water based liquids so stay on top of the skimmer while the water goes through.
I use one to remove meat-based fat and impurities from broths and soups, although vegetable based oils tend to be less viscous so I'm not sure if it would work as well, although cooling it down will make the fat more viscous.
answered Nov 9 at 15:14
E Jacobs
863
You could use an oil skimmer, such as this one from Amazon. It's essentially a sieve with a very fine mesh, it works as fats are much more viscous than water based liquids so stay on top of the skimmer while the water goes through.
I use one to remove meat-based fat and impurities from broths and soups, although vegetable based oils tend to be less viscous so I'm not sure if it would work as well, although cooling it down will make the fat more viscous.
answered Nov 9 at 15:14
E Jacobs
863
answered Nov 9 at 15:14
E Jacobs
863
answered Nov 9 at 15:14
E Jacobs
863
answered Nov 9 at 15:14
E Jacobs
863
863
1
Neat tool. Does it work well even on hot soups or do you need to cool it down so the fat is more congealed?
– Erica
Nov 9 at 15:34
does it work well with "chunky" soups ?
– Max
Nov 9 at 16:37
add a comment |
1
Neat tool. Does it work well even on hot soups or do you need to cool it down so the fat is more congealed?
– Erica
Nov 9 at 15:34
does it work well with "chunky" soups ?
– Max
Nov 9 at 16:37
1
1
Neat tool. Does it work well even on hot soups or do you need to cool it down so the fat is more congealed?
– Erica
Nov 9 at 15:34
Neat tool. Does it work well even on hot soups or do you need to cool it down so the fat is more congealed?
– Erica
Nov 9 at 15:34
does it work well with "chunky" soups ?
– Max
Nov 9 at 16:37
does it work well with "chunky" soups ?
– Max
Nov 9 at 16:37
add a comment |
up vote
2
down vote
When making soup, I usually pressure-cook it and let it cool in the pressure cooker overnight. Excess cooking oil floats to the top, and can be removed with a spoon, or a turkey baster. I do this as the first step before liquidising, reheating and seasoning.
answered Nov 10 at 10:37
John Dallman
1214
add a comment |
up vote
2
down vote
When making soup, I usually pressure-cook it and let it cool in the pressure cooker overnight. Excess cooking oil floats to the top, and can be removed with a spoon, or a turkey baster. I do this as the first step before liquidising, reheating and seasoning.
answered Nov 10 at 10:37
John Dallman
1214
add a comment |
up vote
2
down vote
up vote
2
down vote
When making soup, I usually pressure-cook it and let it cool in the pressure cooker overnight. Excess cooking oil floats to the top, and can be removed with a spoon, or a turkey baster. I do this as the first step before liquidising, reheating and seasoning.
answered Nov 10 at 10:37
John Dallman
1214
When making soup, I usually pressure-cook it and let it cool in the pressure cooker overnight. Excess cooking oil floats to the top, and can be removed with a spoon, or a turkey baster. I do this as the first step before liquidising, reheating and seasoning.
answered Nov 10 at 10:37
John Dallman
1214
answered Nov 10 at 10:37
John Dallman
1214
answered Nov 10 at 10:37
John Dallman
1214
answered Nov 10 at 10:37
John Dallman
1214
1214
add a comment |
add a comment |
related: cooking.stackexchange.com/questions/93501/…
– Ess Kay
Nov 9 at 14:21
I have a "bottom pouring" measuring cup - it lets you dump in a bunch of pan drippings from roasting a turkey, etc. and pours from underneath the oil/fat on top. Works well, but only holds about 1 cup. Have never seen anything bigger in kitchen use, but much larger for doing things like pouring molten metal in foundries, etc.
– ivanivan
Nov 10 at 18:05