Originally Posted by
Soames
I've never understood the crock-pot thing; it sounds totally convenient and it does smell good in people's houses but what about all the fat?
Well it depends on what you crockpot and what you do. If you use less fatty cuts of meat, you can avoid the fat issue---slow braising doesn't depend on fat for the unctuous result. But even with more fatty cuts (like your oxtails which you skim while cooking) you can still skim the fat off the top and enjoy the fat-lesser result.
So when you get home, skim the fat off the top and enjoy
