What I mean to say is, after I have cooked a soup, each time I serve I just tip the pot over and pour into each bowl. Unfortunately I notice the first bowl has the highest amount of fat, then the second, then the third etc. With each bowl the taste of fat seems to diminish, I want to avoid this. I think its because whenever you pour from the pot the liquid at the top is poured in higher proportions then from the rest of the pot.
Any idea how I can serve so that each time I serve a bowl the amount of fat will correlate more with the amount of meat in the serving? e.g. if i cook 10 pieces of equal meat and serve 2 per bowl, i would like there to be roughly 2 meats worth of fat in each bowl. Currently i put 2 meats then when i pour it seems half of the total fat goes into the first bowel.