do most people skim fat from broth?

[EENS]

I don't and was wondering why one would do this?

[Ruthla]

I do it for 2 reasons:

1) my kids don't like really fatty broth

2) I like to have the fat to cook with.

[cristeen]

I skim mine. Most of what I use broth for doesn't need the added fat... and like the pp, I use the fat for cooking.

Most of the soups I make contain cream, so the added fat isn't necessary.

[EENS]

Ok, so it is mostly just a matter of taste and added fat.

Thank you!

[Taedareth]

When the broth is ready, I pour it into mason jars for freezing. The fat floats to the top and makes a really pure tallow (beef broth). Later I can choose whether to take the hardened fat off the top for frying, or use it together with the broth.

[Rachel J.]

I'm pretty sure that someone here posted that fat cooked a long time (ie in 24 hour bone broth) would oxidize and should be thrown out (or you might want to toss it, can't remember for sure). Is anyone familiar with this or am I totally making it up? I'd much rather keep my yummy fat but have been tossing because I thought it was unhealthy after a long simmer.

[Ruthla]

Originally Posted by Rachel J.

I'm pretty sure that someone here posted that fat cooked a long time (ie in 24 hour bone broth) would oxidize and should be thrown out (or you might want to toss it, can't remember for sure). Is anyone familiar with this or am I totally making it up? I'd much rather keep my yummy fat but have been tossing because I thought it was unhealthy after a long simmer.

I can't afford to waste perfectly good food just because it may be "not ideal." I mean, in traditional cooking, people couldn't afford to waste the fat either. I'd guess that fat skimmed off of broth is more traditional than fat separated before broth making and then rendered separately.

Given the choice of using the animal fat skimmed from my broth, or using vegetable fats for cooking, I'm going with the animal fat.

I'd think that if it was oxidized, it would taste "off". And anyway, animal fats are saturated and don't oxidize easily.

[krankedyann]

Originally Posted by Ruthla

I can't afford to waste perfectly good food just because it may be "not ideal." I mean, in traditional cooking, people couldn't afford to waste the fat either. I'd guess that fat skimmed off of broth is more traditional than fat separated before broth making and then rendered separately.

Given the choice of using the animal fat skimmed from my broth, or using vegetable fats for cooking, I'm going with the animal fat.

I'd think that if it was oxidized, it would taste "off". And anyway, animal fats are saturated and don't oxidize easily.

I know I've posted about it here before. I believe the information about the oxidized fat from long-cooked stocks comes straight from NT.

In order to avoid the oxidation problem but keep the fat, I skim it off after a couple of hours of cooking, so it doesn't develop on 'off' (read: oxidized) flavor.

[Periwinkle]

Originally Posted by Ruthla

I do it for 2 reasons:

1) my kids don't like really fatty broth

2) I like to have the fat to cook with.

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