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weather: cloudy
outside: 15°C
mood: happy
music: Joan Sutherland - Norma, Ah! Bello A Me Ritorna (Bellini)
This morning, all the leftover chicken/onion juice, all the bones and some of the leftover chicken went into a large pot of water (just a regular pot on the stove, no crock pot acrobatics today). Brought it all to a boil, and it's now simmering. It started at 1030h, it'll be done at 1630h.

I've gotten rid of a lot of fat/oil so far. Oil skimming is a huge part of cooking in my house. We're Chinese, but we eat very lean. Husband Guy's family aren't nearly the Anti-Oil Nazis that we are. Cooking with his Mother for the first little while was almost more than my arteries could take... =}

The big oil globs, we scoop them of the top, but with the smaller piddly drops that run around all over the place, we use an oil separating pitcher. Rather than having the liquid poured out the top, there's a "blocker". It's a piece of plastic that allows liquid to be poured from the bottom where the oil isn't sitting. That's not a very good picture, but the layer at the top is oil. You still have to dump out a little bit of oil that gets trapped in the spout section, or you just have to live with that little bit, but it's a helluva lot less than before.

I very highly recommend this oil separation pitcher. It's called a "Broth Cooker for Microwave Ovens" or "Microwave Broth Cooker". It's made by Star Industrial Co., Ltd in Hong Kong. I can't find a good product description online. Maybe I should submit it to Epinions or something.

It doesn't look or feel like it should go in a microwave though (it's durable plastic, but it's still plastic). I use it exclusively for oil separation and only after the liquid has cooled a bit.



( 5 comments — Leave a comment )
(Deleted comment)
Apr. 20th, 2003 03:01 pm (UTC)
We used to have a ladle that does that, but this thing rocks =)
Apr. 20th, 2003 06:13 pm (UTC)
This pitcher sounds teriffic! Unfortunastely, the link seemed to have crashed my browsers :/
I'm the biggest "Anti-Oil Nazi" there ever was, I need one of those!
Apr. 20th, 2003 08:10 pm (UTC)
Hmm... the pics are in PNG format, I wonder if that's causing a problem. Here they are as GIFs: the pitcher and the one showing the layer of oil.
Apr. 20th, 2003 06:37 pm (UTC)
It started at 1030h, it'll be done at 1630h.
then what happens at 1630, does it turn itself off? if it does, does it get cold? curious about how such things work...
Apr. 20th, 2003 08:19 pm (UTC)
Oh, I didn't use the slow cooker today, it was just in a regular pot on the stove.

When the slow cooker's time is up, it stays on, but it goes into what they call a "Keep Warm" mode until you turn it off, kinda like a rice cooker... I guess it's a lower setting than "Low". But even so, you shouldn't leave it on "Keep Warm" for more than 4 hours.

There's a certain temperature range where germs breed really easily (can't remember what the exact temps were, sorry, but it's a high of just below boiling and a low of lukewarm, I think). The more you bring your food through that temperature range, by heating up and cooling down leftovers, the faster your food goes bad. That's why when we have leftovers, we only microwave what we're eating one serving at a time.
( 5 comments — Leave a comment )


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