Skimming the fat

Making soup, broth or sauce and need an easy way to skim off excess fat? Here’s some tips.

Place a metal spoon in ice cold water. Touch the cold spoon to the hot food and the fat should coagulate on the spoon for easy removal. In place of a spoon, use a cold lettuce leaf or an ice cube. Avoid stirring the food too much so fat rises to the top.

If you have more time, chill the food and the fat will rise to the top. Use a spoon or spatula to remove the hardened fat. While fat carries some flavor, it also makes a food mixture unappealing and greasy.

Rainbow color in meat

There are many color compounds in meat. One you may see is a rainbow or iridescent color. This can happen in cooked beef or lunch meat and also in cured meats.

Meat contains iron, fat, and many other compounds. When light hits a slice of meat, it splits into colors like a rainbow. There are also various pigments in meat compounds which can give it an iridescent or greenish cast when exposed to heat and processing. Iridescent beef isn’t spoiled necessarily. Spoiled cooked beef would probably also be slimy or sticky and have an off-color.

Future of coffee creamers

Move over single-serve plastic coffee creamers. Introducing the dissolvable milk pod.

A German researcher has developed a pod with a single serving of milk, encapsulated in a sugar crust. The coffee will dissolve the sugar, and the sugar and milk are released into the coffee. The current plastic containers of coffee creamers are not usually recyclable. So these new dissolvable pods could reduce waste. The new milk pods are not currently on the market.

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