How To De-Fat Pan Drippings

How To De-Fat Pan Drippings

Print This Page



This technique is most often used for making gravy.

Defatting pan drippings is not a big deal. You can get a handy dandy gadget called a fat separator to do it for you (this device can help you cut fat and calories in all kinds of dishes) or you can do it manually.

After cooking your meat, allow the pan to sit for a couple of minutes so that all the fat can rise to the top. I like to use a turkey baster to suck off the fat from the drippings, but you can also use a spoon to carefully do the skimming.

Another quick way to separate the two is to pour the drippings into a heat-proof glass container and set the container into cold water. The fat will rise to the top and you can easily skim it off.