Are you planning to buy a fat separator and would like to be informed of its proper usage ahead of time? Then you have come to the right place because I’ll be teaching you how to use a fat separator properly.
After hearing some good things about how a fat separator can make your stock lean and your gravy healthier, I decided to buy one. Although I didn’t know how to use it at first, I got the hang of it after several uses. I also referred to some helpful online articles to help me operate my fat separator correctly.
If you want to learn the steps on how to use a fat separator properly, continue reading below.
- Stopper keeps flavor in and fat out while making gravy
- Strainer catches unwanted bits
- Raised shield helps prevent spilling and splashing while pouring
- Measurement markings make recipes easy
- Comfortable, non-slip handle
- Constructed of heat-resistant plastic
- Heat-resistant strainer catches unwanted bits
- Stopper keeps fat out of the spout
- Shield prevents gravy from spilling over the top
- Dishwasher safe
- Quickly separates unwanted fat from flavorful juices
- BPA-free, heat-resistant plastic
- Strainer catches unwanted bits, stopper prevents fat from entering spout
- Tapered lip on spout minimizes drips
- Easy-read ounce and milliliter measurement markings
What You’ll Need:
A fat separator is also known as a gravy strainer or a soup strainer. It is a great equipment in separating the liquid fat from stock to make lean soups. It is also designed to discard the fat from drippings of meat before turning it into a delicious gravy.
Since you’ll be dealing with hot stock or drippings, it is more advisable to use a fat separator made of glass. Fat separators will have a measuring guide to tell you how much ounces was poured into the equipment. As a result, you get the right measurements for the best gravy or soup as much as possible.
If you would like to prevent yourself from a getting a unit with a slippery handle, you may use a plastic fat separator but make sure it is heat resistant and BPA-free. Such models allow for the liquid to be released from the bottom.
Meat stock or broth
You may use any type of stock you have like beef, pork, or seafood. A stock is specifically used as a base for soups and sauces. Creating stocks involve boiling animal bones or meat in wine or water. Several spices may also be added to create more flavor and aroma.
If you have no meat stock or broth available, you may use any of these alternative ingredients.
You may enjoy a healthier gravy by discarding the liquid fat in a fat separator. You may pour the gravy directly into the kitchen equipment to strain the lumped ingredients and fat before serving. You may create your own homemade gravy by following your favorite recipe.
Pan juices are the natural juices emitted by meat while roasting. You may use the pan juices for gravy, just like this recipe here. If you have some pan juices from the roasting pan, remove the solid ingredients with a fat separator.
A bowl may be needed to contain the fat-free liquid from the fat separator. The size of the bowl should correspond to the amount of stock, gravy, or pan juices that you’ll be straining. Practically, if you’ll be straining a volume of stock, you’ll be needing a large bowl as well.
A heat-resistant bowl should be used. A glass bowl is more preferable to a plastic bowl because you will be ensured that no chemicals will be leaching into your soup or gravy. If you must use a plastic bowl, make sure that it’s BPA-free.