Many methods and devices have been invented to solve the age-old problem of how to efficiently separate the floating fat from the soup. Fat skimmers unearthed at Pompeii are shallow, flat-bottomed, brass ladles that were pressed down into the broth until they filled with floating fat. These ancient skimmers function like the spoons and ladles that most people still use today. The problem is that the fat layer on soups is often very thin and it is very difficult to skim it using an ordinary ladle without having broth spill into the ladle as well.
PUT IT IN THE FRIDGE
A time-honored, very effective method to remove floating fat is simply to refrigerate the pot of soup until the fat hardens on the surface and can then be removed. However, this takes a long time and you have to have room in the refrigerator.
SEPARATE THEN REFRIGERATE
Another method is to skim the fat using a large spoon or ladle, without too much regard if a little broth is captured. Empty the ladle into a smaller container; repeat until all the fat is skimmed. Then put the smaller container with the fat/broth mix into the refrigerator and later you can separate it again. That way you don’t have to have a large refrigerator space.
MODIFIED LADLES
Some fat skimmers are ladles with the upper edge of the cup having vertical or horizontal slots, holes, or extensions intended to make fat separation easier. While these modifications may help to exclude floating vegetables these devices are still difficult to use and they don’t work better than an ordinary ladle.
DRAIN TYPE LADLES
Other fat skimmers are ladles that have a drain to release broth that has been captured. This process is messy and time consuming and these devices are impossible to clean. These ladles have springs and other moving parts that could be a problem.
PITCHER TYPE SEPARATORS
Another type of fat separator is a pitcher modified to have a spout that originates at the bottom of the pitcher intended to decant the broth from underneath the floating fat. This type of fat skimmer requires that the soup be transferred from the pot into the device which is dangerous and messy. The problem with this type of skimmer is that the broth can easily pour out at the same time that the fat does. Some models have a partial covering on the top to prevent this. For soup with vegetables, or for thick stews or gravies many of these devices will not work at all. Some models have screens to catch veggies but these devices are still a huge mess.
ABSORBENT WICK SEPARATORS
This type of fat skimmer is a brush with long bristles to soak up floating fat. This is a huge mess. The bristles are hard to clean. You cannot wash the brush and then continue skimming because the wet brush will not absorb any fat.
BULB SKIMMERS
Bulb-type basters can be used to skim fat. This is equally as difficult as using a ladle or spoon since the tip of the baster has to be held exactly at the level of the fat. Also, when the hot liquids get into the chamber and the bulb the tool will be too hot to handle, this may result in spills and burns. Also, as the fat is drawn into the baster the air inside the baster is heated and expands. This will blow the hot liquid out with explosive force. This is very dangerous! Some fat skimming basters have a tip that is modified but this does not make them any easier or safer to use.
FLOATING BREAD ON THE SURFACE
Laying bread slices on the surface has been used to soak up the fat. This creates a huge mess and it wastes bread.
FATSOFF® SOUP SCOOP
The Fatsoff Soup Scoop fat skimmer eliminates all of the problems associated with these types of skimmers and it is guaranteed to be the best fat separator you have ever used. The Fatsoff Soup Scoop will not end up in the back of the cabinet with the other unused kitchen appliances because you will use it every time you make soup.