High-Fat Recipes – The Most Important Kitchen Tool to Have on Hand

There’s nothing better than serving a delicious meal to loved ones. Serving them high-octane saturated fat? Not so much – here’s the trick.

If you have a passion for cooking and follow vloggers like Chef John, but worry about the high concentrations of saturated fat and cholesterol, this article is written for you… literally.

I discovered FoodWishes.com back in November of 2017 and since then I’ve made 40 different recipes from his blog. With only one exception, every single recipe has been a hit. And frankly, that was the one I probably screwed up! I’ve made a few dishes several times over, including one that requires 12-hours of cooking (Rigatoni alla Genovese). When you’re as dedicated as that to cooking a good meal, it represents either an infatuation or someone who requires deep-psychological help.

I had one regular guest who packed on 15 pounds over the course of the winter of 2017/2018, due in large part from the high-fat recipes I made. Many of these required a dutch oven or they were stews that cooked over long periods of time. What’s better than a house, in the dead of winter percolating with the scent of simmering red meat and vegetables!

If this kind of cooking appeals to you, the side effects should not. Those red meats are laced with saturated fat and cholesterol. I designed a technique that helps to remove them and it starts with purchasing a fat separator.

American Goulash, 2 pounds of beef chuck required.

Believe it or not, my grandmother was using one of these in the 1970s, perhaps even in the 1960s! She was so forward-thinking, which is why she lived to 94-years-old.

While cooking, here’s the technique I use to remove fats.

#1 Purchase a fat separator: The glass versions of these are better. You can see the fluids separate in the container itself. When the liquids separate, the fat remains at the top and when poured, the regular gravy/fluids pour out at the bottom.

The Fat Separator at Work!

#2 Use a tight-mesh colander: Push it down into the cooking dish itself. The goal is to separate the liquids from the rest of the dish.

#3 Scoop out the liquid: Pour into the fat remover and let it sit idle for 3-5 minutes. A little fat gets trapped at the top part of the stem, which you can gently pour out. The moment before the fat is about to pour back into the dish, stop.

If you want to see just how much saturated fat is in the dish, pour that fatty liquid into a small saucer. Watch what happens to it within an hour or so – it will harden, and if you don’t remove the fat, that saturated material goes into your belly and then straight into your arteries.

Fats remain at the top, the gravy/sauce pours from the bottom.

Yes, this is kind of a buzzkill, but it is effective. You can enjoy high-octane dishes with less guilt and let’s be honest – you can enjoy one of these a week without blowing your diet and resembling ‘Fat Bastard.’

We made Chef John’s American Goulash this past weekend and it was outstanding. Another winner from the best vlogger on the web. Paired with French bread and a bottle of Cabernet Sauvignon, fantastique!

Let me know if you try this technique.

Chef John’s American Goulash… outstanding!

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