My first reaction was to skim it off and throw it away.
I think red-simmered stuff is plenty tasty without the fat.
I've never tried cooking anything else with the fat from red-simmering. Maybe it would taste good. If you try that, please let us know how it turns out.
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Date: 2005-12-24 04:57 am (UTC)I think red-simmered stuff is plenty tasty without the fat.
I've never tried cooking anything else with the fat from red-simmering. Maybe it would taste good. If you try that, please let us know how it turns out.