Why is my soup greasy?
Can I leave bone broth out overnight?
Should I eat the fat in bone broth?
Skimming the fat off stock or broth ensures clarity and lightness of flavor, two ideal qualities of a great soup, especially consommes. Below we share some tips on making stocks and how to skim the fat off so you end up with a gorgeous clear soup or broth.
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. You could use an oil skimmer, such as this one from Amazon.
Make cornstarch slurry, and add it a little at a time while whisking, and don’t add enough to thicken, just enough so whatever leftover oil is emulsified in the dish. If you drop some ice cubes into the soup, it’ll make the fat come up. Then you can use a paper towel or a slice of bread to skim it off.
How do you fix greasy soup?
Greasy soup. One common error is letting soup boil, not simmer. With boiling, any fat rendered by the meat or bones will be churned back into the broth instead of floating to the top where it can be skimmed off. Broth that has been boiled turns cloudy and has a greasy taste and feel.
