Use the layer of fat that solidifies on top of stock as it cools. Lift it off in one piece; this both clarifies the stock and leaves you with a solid cooking fat that carries flavor. It can replace liquid oil for sautéing vegetables, roasting potatoes, and cooking rice, carrying the flavor of the meat into the dish. Do not use it over very high heat, because the particles in it brown quickly.
Bones and meat release their fat as they cook in the stock. While hot, the fat floats on the surface in yellow droplets and does not mix with the liquid. As the stock cools, the fat gathers on the surface and solidifies; beef and lamb stock form a firm, white layer, while chicken stock forms a softer, yellower layer. This layer is not waste but a flavorful fat separated from the stock; some of the aroma of the meat and bones has risen to the surface with it.
Remove the fat after the stock has chilled thoroughly in the refrigerator and the layer has firmed up. Loosen it at the edge with a spoon or knife and lift it off in as large a piece as possible; broken-up fat scatters through the stock. Scrape the gelatin or liquid stuck to the underside of the fat with the back of a knife, because water left in the fat can cause splatters in a hot pan. If the stock has not cooled enough, the fat stays soft and can only be spooned off. Stock with the fat removed is clearer and will not leave rings of fat on the surface of soup. How the layer of fat protects the stock is a storage topic.
The removed fat can replace liquid oil for sautéing vegetables. Sauté onions, carrots, and celery in it to give the base of a soup a meaty flavor. When used as the sautéing fat in lentil and vegetable soups, there is no need to drizzle extra oil on top. Toss potatoes and root vegetables for roasting with melted stock fat, and their surfaces will brown and take on a meaty flavor. It can replace some of the butter in rice, giving it a flavor as if it had been cooked in stock. Because its flavor is intense, use a small amount; if needed, mix it with liquid oil to mellow the flavor.
This fat has a limit: do not use it over very high heat. It does not contain milk solids like butter, but it is not completely pure either; it contains gelatin and stock particles that could not be removed from its underside, and those particles brown quickly in a hot pan. That makes it suitable for sautéing over medium heat and for roasting, not for deep-frying. If the pan starts to smoke, lower the heat immediately. If you melt the fat and strain it through a fine-mesh strainer, it is free of particles and will brown more slowly in the pan.
The fat tastes like the stock it came from. Fat from stock cooked with just salt and vegetables works in any dish; fat from stock cooked with bay leaf, black pepper, and spices carries those aromas too. For that reason, keep fats from different stocks in separate containers. Lamb stock fat has a pronounced aroma and works best in dishes with lamb or spices. Do not use it in desserts or sweet baked goods. Fat that smells sour or has mold spots on it should not be used at all. Do not pour unused fat down the sink; wrap it in paper and throw it away.
A Note for Readers
This content is for informational purposes only and is not a substitute for medical advice. Consult your doctor before making any decision about your health.
Comments (3)
Bu yağ ne kadar saklanabiliyor, et suyuyla aynı ömrü mü var?
Yağın ömrü daha uzun; buzdolabında kapalı kapta birkaç hafta, dondurucuda aylarca duruyor. Yalnız içinde et suyu kalıntısı varsa süre kısalıyor, o yüzden kaldırırken altındaki jelatinli kısmı sıyırmamak gerekiyor.
Tek parça hâlinde kaldırmak için iyice soğuması gerekiyor, ben ılıkken kaşıkla toplayıp suyu bulandırıyordum. Bir gece dolapta bekletince tabaka sertleşiyor ve kenarından bıçakla gevşetince bütün hâlde geliyor. Altında kalan et suyu da jöle gibi duruyor.