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Simple Tip: Chill Broth to Skim Fat
If you're making chicken broth, stock, or any type of clear, meat-based soup this Winter, keep in mind that chilling the soup will make skimming excess fat much easier.
It may be hard to discern fat from broth when it's warm, but when the liquid has been chilled, any fat turns white, congeals, and rises to the top. Skimming it off — which is a cinch when done with a large spoon — means you'll be left with a soup that's less greasy and has more concentrated flavors.
Biggest Headline of 2008: Year of Bacon
In many respects, 2008 was a rough year, but let's not forget that there were some great things that came out it — namely, the rise of bacon. Along with its brother, pork belly, we declared bacon to be one of the trendiest ingredients of the year. Hopefully, its distinct smoky flavor and marbled, chewy-crispy texture will make it a timeless classic.
Where's The Meat?
I love bacon, there's something about the smell, texture and flavor that just makes me drool, drool, drool. And as much as I love the fatty portions of the meat, we all know it's about how well they combine. You need a good proportion of meat to fat in order to make it work well.
Baking with Applesauce
There was an interesting discussion over at the Kitchen Goddess group regarding the substitution of applesauce for oil. Lucky for us, FitSugar heard about it and gave us the lowdown.
Now you might be asking yourself, could this really taste good?
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