hello guys. i want to remove protein scum from soups made with fish. i believe this is the item i need: ebay.co.uk/itm/…? however will it remove fish oil and saturated fat?(i dont want this removed). in some descriptions for these it says it removes oil and fat.
That will remove some of the fat, just what clings to the solids that it removes. Liquid oil will pass right through it. Saturated fat at cold temperatures can congeal into larger pieces that will be held up by strainer.
If you strain the stock while it's hot, you won't strain away a lot of fat.
@Jolenealaska I can't see a particular similarity between Hitler and Trump - there are only so many poses for a portrait. The 'M' may or may not be intentional, but the outcry isn't new either - see the two tiny tips of the 'M' on the 2013 cover with Pope Francis.
The finer the strainer, the more fat you will skim off along with solids. At what degree of fineness you will find the ultimate strainer for your needs is outside of a reasonable thing to expect us to know.
@Stephie Probably is. Without knowing how long it's been there, it would be difficult to prove but, it seems that it may be why we've both had more instances of sinus infections and bronchitis the last few years.
Yes, your butter contains water - which is perfectly normal.
While oil is 100% fat, butter is only around 80%1 fat plus some protein and ca. 15% water.
Regarding your question where the water comes from -
If you look at how butter is made, it becomes obvious that the water was there from the ...
I would like to know the difference in the final result if we use softened butter or melted butter in an ordinary cookie recipe.
A few days ago i baked chocolate chips cookies i waited for the butter to get the room temperature and then i smoothed the butter with the mixer (...) and at the end ...