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Discussion Starter · #1 ·
Hello,

I made Beef Stew and again, my sauce was really greasy. After cooking, I strain it through fine mesh into a fat separating pitcher. The fat rises to the top, but I always find there is still more fat mixed in with the rest of the braising liquid, congealed right into it. Must be some mistake I'm making? Thanks.
 

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Discussion Starter · #6 ·
I thought the whole point though is the cooking vessel is surrounded by heat versus from the bottom?? it would make it easier as you are saying. From now on I'm going to keep the temp much lower ever if it takes longer. Thank you everyone. 
 
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