Author Topic: Maximum working time  (Read 7904 times)

Offline brazen20au

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Re: Maximum working time
« Reply #15 on: April 24, 2009, 05:49:54 am »
we're not keen, they're so fatty, even when trimmed
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Offline judydawn

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Re: Maximum working time
« Reply #16 on: April 24, 2009, 06:22:03 am »
I trim mine to bits and usually prepare this dish the day beforehand so that I can remove any solidified fat from the sauce before serving.  Very time consuming but well worth the effort.  I trim all my meats from every bit of fat - it takes me 1/2 hour to defat 6 chicken thighs! Wish I wasn't so fussy.
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Offline cookie1

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Re: Maximum working time
« Reply #17 on: April 24, 2009, 09:28:47 am »
I'm a bit like you Judy. Not only do I de-fat meat but I also take off all the gristle and yukky bits unless it's going in the slow cooker. DH says I'm a real fuss pot.
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Offline judydawn

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Re: Maximum working time
« Reply #18 on: April 25, 2009, 04:06:04 am »
Just tried a new method of defatting chicken thigh fillets and it only took 1/3 of the time.  Forgot to thaw them out last night so soaked them in cold water this morning and when still partly frozen found them so much easier to work with to remove all the little pockets of fat.  Boy, is this going to make my life so much easier - I hated that job before today!  ;D ;D
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Offline Thermomixer

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Re: Maximum working time
« Reply #19 on: April 25, 2009, 06:21:48 am »
Life's too short for de-fatting chicken thighs ???  But then I don't know how much time I might lose through not cutting back on fat ???  Damn - dilemma.
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