Paid Members FLips Posted October 23, 2016 Paid Members Share Posted October 23, 2016 Sorry, I should clarify. I mean sauces as opposed to juices, e.g a bolognese or chilli. Assume I haven't fried the meat off first. Quote Link to comment Share on other sites More sharing options...
Paid Members BigJag Posted October 23, 2016 Paid Members Share Posted October 23, 2016 Ice cubes? How do they allow you to remove the fat? Quote Link to comment Share on other sites More sharing options...
Awards Moderator Onyx2 Posted October 23, 2016 Awards Moderator Share Posted October 23, 2016 Here's one for you. If i'm slow cooking a fatty meat and want to get rid of the fat from the juices, how do I do that? Currently skimming it off the top but wondered if there was a better way. If you have the time, let it go cold. The fat will solidify and can be broken off easily. Â Or if you don't stir for a bit, you can gently lower a piece of kitchen roll on top to soak up the fat. Quote Link to comment Share on other sites More sharing options...
Paid Members FLips Posted October 23, 2016 Paid Members Share Posted October 23, 2016 Thanks Onyx! Quote Link to comment Share on other sites More sharing options...
Paid Members Thunderplex Posted October 23, 2016 Paid Members Share Posted October 23, 2016 Ice cubes? How do they allow you to remove the fat? Only really works when the liquid is warm, not boiling hot. You stir the ice in, and the fat solidifies and sticks to the ice cubes. I do this when I'm making gravy, especially pork and lamb due to the high lard content. Quote Link to comment Share on other sites More sharing options...
Paid Members BigJag Posted October 23, 2016 Paid Members Share Posted October 23, 2016 Â Ice cubes? How do they allow you to remove the fat?Only really works when the liquid is warm, not boiling hot. You stir the ice in, and the fat solidifies and sticks to the ice cubes. I do this when I'm making gravy, especially pork and lamb due to the high lard content. Wow! That's like some sort of science experiment. Nice. Quote Link to comment Share on other sites More sharing options...
Paid Members Gus Mears Posted October 25, 2016 Paid Members Share Posted October 25, 2016 (edited) My local butcher now has a website and online order section, how fucking great is that!? I can now spend my afternoon not working and instead drooling over slabs of meat like a housewife over the poolboy.  http://www.walterroseandson.co.uk/buy-online  If anyone really wants to get into Gus Mears' pants for some reason, don't bother with being attractive or interesting. Just buy me a meat selection box and watch me blast off like Apollo 7. Edited October 25, 2016 by Gus Mears Quote Link to comment Share on other sites More sharing options...
Undefeated Steak Posted October 25, 2016 Share Posted October 25, 2016 That's great Gus. Hopefully they'll personally deliver it and won't expect Hermes to leave your meat boxes crumpled up behind the wheelie bin. Quote Link to comment Share on other sites More sharing options...
Paid Members Gus Mears Posted October 25, 2016 Paid Members Share Posted October 25, 2016 I've taken the wise route of ordering a lamb rack for collection on Friday, rather than face the inevitable gauntlet of DHL lobbing it in my wheely bin or leaving it on the drive so it's eaten by cats or I run it over in the Mearsmobile. Â Going to go for the classic garlic and herb crust with it. Tend to use breadcrumbs, herbs that I fancy (think I'll stick with rosemary and thyme this week), grated lemon rind and parmesan. One of my favourite things to cook and a doddle when using the meat thermometer. Quote Link to comment Share on other sites More sharing options...
Moderators Chest Rockwell Posted November 17, 2016 Moderators Share Posted November 17, 2016 (edited) Hey guys! Â Probably aimed at the Spud man himself mostly, but would gladly take any input.. Doing xmas dinner for the family this time for the first time. Will be about a 50/50 split meat eaters and vegetarians. So I will need to make the roast potatoes without fat in the tray. Is there anything else I can do to get a similar effect? I was thinking coconut oil because it acts in a similar way, but I thought the flavour might get in too much..? Shea butter maybe? Â PS - am well excited about doing this. Have a new kitchen being fitted right now as we speak. Can't wait for my bigass range cooker - roasts were really difficult with the tiny old one oven I had, and the extra hobs are going to be handy as well. Edited November 17, 2016 by Chest Rockwell Quote Link to comment Share on other sites More sharing options...
Paid Members chokeout Posted November 17, 2016 Paid Members Share Posted November 17, 2016 (edited) You can make crunchy spuds by parboiling them as usual, roughing them and coating then in a mix of flour, salt and pepper ( depending on taste) works really well, still gives you some flavour and crunch, though it's not as good as good old fat. Â There's also a hundred and one different things to add during the flour bit to give them some taste but any combination of olive oil, garlic and thyme shouldn't be too overpowering. Really not sure about coconut oil. Edited November 17, 2016 by chokeout Quote Link to comment Share on other sites More sharing options...
Awards Moderator Onyx2 Posted November 17, 2016 Awards Moderator Share Posted November 17, 2016 Well, I might just chip in here.  I don't think I've tried roast potatoes with coconut oil. I might try that this weekend.  Any fat will do the job, including olive oil, sunflower oil, rapeseed oil... the only one I would avoid i butter as it burns too quickly. I'd echo chokeout's dash of flour to help with crisping. Quote Link to comment Share on other sites More sharing options...
Paid Members Gus Mears Posted November 17, 2016 Paid Members Share Posted November 17, 2016 Do you have room for a separate baking tray?  Peel and cut into shapes that have as many edges as possible, put in boiling water for about 8 minutes, or whenever they start to flake a bit. Before you put them in this hot water, pour a fair amount of olive/rapeseed oil (enough to cover the tray and a bit more) in a flat baking tray and put in the oven. Drain the spuds and place in the baking tray that now has hot oil in. Get a spoon and baste the potatoes so they are coated in oil. Return to the oven and continue to baste every 20 minutes, once the meat is out, whack the temperature up to 200, shouldn't take any more than about 60 minutes.  I'm not a bad cook, but seriously, this method is unbelievable and has been passed down 3 generations in my family. Quote Link to comment Share on other sites More sharing options...
Paid Members Bellenda Carlisle Posted November 17, 2016 Paid Members Share Posted November 17, 2016 Doing xmas dinner for the family this time for the first time. Will be about a 50/50 split meat eaters and vegetarians. What are you going to do for the vegetarian main course? Quote Link to comment Share on other sites More sharing options...
Paid Members Thunderplex Posted November 17, 2016 Paid Members Share Posted November 17, 2016 Good old crisp and dry is a perfect general use oil for roasties. Very neutral taste so you just get the goodness of the crispy spud. Parboil as above but I do it till they are tender, then drain, back on a low heat till dry and gently roll round the pan to get the fluffy bits. This can be done a few hours before, just put the spuds on a rack. Heat the oil for 15 mins at gas 5, then put the spuds in and turn every 15 minutes till crunchy. Fucking starving now! Quote Link to comment Share on other sites More sharing options...
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