“De-fattening” your Winter Soups and Stews

Don’t let anyone tell you a good soup, stew, or casserole, like the one above, is out of reach if you want to lose weight. In fact, I have a great chef tip to de-fatten foods that usually contain a lot of fat.

“De-fattening” foods seems like something a mad scientist would do. It may be hard to believe but it’s actually easy as pie.

You see, when you are done making a soup, stew, or casserole and you let it sit for a little while, and you get two distinct layers of cooking liquid and fatty liquid.

This occurs because the natural fat contained in the ingredients (usually meat) melts and is released into the cooking liquid. Water and fat don’t mix, so it separates.

That separation is a great thing because it gets rid of the fat for you! All you have to do then is to scoop the fat out. But not so fast. Here is a good trick: just chill the food overnight so that the fat solidifies on the top and comes out even easier with a spoon.

And voila! After discarding that solidified fat, you have a soup, stew, or casserole that is super lean and healthy. Now you can Eat More and Burn More.

But there is even better news: Leftover soup, stew, or casserole is always better the next day. This happens because of a principle of physics known as Osmosis and Diffusion. In short, every time you heat food up, there is a great exchange of flavor between each of its ingredients, making the food tastier each time.

I know you’re going to love that trick. Let me know how this works for you on my Facebook page.