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Hiya buzzers. Is there a quick and easy way to skim the fat off the tops of sauces and gravies? Don’t own a fat separator yet.

Hiya buzzers. Is there a quick and easy way to skim the fat off the tops of sauces and gravies? Don’t own a fat separator yet. I’ve tried the paper towel method but that’s not effective enough. I know I can put it in the fridge or freezer to let it congeal but that takes too long when low on time. Is there something else I can try?