Defatting Soup or Broth with a Whiskey Ball:
A Step-by-Step Guide
A well-made soup or broth can develop a layer of excess fat that floats to the surface. While some fat is essential for flavor, too much can overwhelm the dish. The Cestari Whiskey Ball, originally designed to chill beverages, offers
an innovative solution for skimming unwanted fat from soups and broths, resulting in a lighter, more refined flavor, and a healthier soup.
Step 1: Chill the Whiskey Balls
Begin by placing both Cestari Whiskey Balls in your freezer for at least 30 minutes. The colder the balls, the more effective they will be in attracting and solidifying fat from the surface of your soup or broth.
Step 2: Skim the Fat
Remove the chilled Cestari Whiskey Balls from the freezer. Use a slotted spoon to gently lower each ball onto the surface of the warm soup.
Move the balls slowly across the surface. The cold
surface of the balls causes the fat to solidify instantly, clinging to the metal. This technique works best when you glide the balls gently to avoid stirring the liquid, ensuring that only the excess fat is collected.
Note: Do not refrigerate the soup before using this technique - the fat needs to be dissolved in the soup for this to work, as the cold
balls will cause the dissolved fat to solidify.
Step 3: Wipe and Repeat
Once the balls are coated with a layer of solidified fat, lift them out of the soup using your slotted spoon. Wipe the collected fat off the balls with a paper towel, then
return them to the soup to continue skimming. With two balls in a set, you can work more efficiently, alternating between the two to keep the process smooth and uninterrupted.
