Chefs! In class today, our dishes were Veal Banquette and Pot Au Feu with Sauce Raifort. (please forgive me if I get terminology wrong, I am still somewhat new!) Chef said a few very valid criticisms (my sauce was over-reduced for the Veal and the celery cocottes under-cooked in the Pot Au Feu..) but something is bugging me that I hope some professionals can help me out with. It was mentioned that the Pot Au Feu was a bit greasy, and I tried to de-grease as best as I could and was sure not to ever have it boil. I was also taught running the paper towel through but have found that does minimal other than make a mess. Does anyone here have any advice on how to de-grease a hot liquid for immediate service? Any other advice you have would be amazing too! -Jen "Yes Chef!"