Skimming the Fat- Literally!

If you've chosen a fattier cut of meat that you normally would, and are using in a braising or stew recipe, there's an extremely easy way to literally CUT the fat!

Make the dish a day before you plan to serve it.  After it's cool enough, refrigerate and keep overnight. Here's a step by step to illustrate a braised lamb chop dish I did the other day:

You can see the layer of fat that, once refrigerated, has congealed right on top of the surface:

Remove with a skimmer:

Then heat it again:

Voila!
Enjoy a dish, infused with flavor, with significantly less saturated fat!