Gravy separators

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Caporegime
Joined
13 May 2003
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Warwickshire
Just a fiver on eBay, get one now if you like lean gravy!

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This was from lamb, which is admittedly very fatty. Most stocks benefit from it though.
 
Found them. Been meaning to get one for years but never got round to it. I've had too many gravies ruined by too much fat. Cheers for the prompt dude :)
 
HeadlessChicken said:
I just use the pan the gravy is in and a spoon. Or am I missing something else this does?
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If your pan is 12" in diameter, your fat layer will probably be about 1/8" thick. Using a spoon will scoop up some of your juices and leave a fair bit of fat - I know this from experience. No matter how steady your hand is, you'll never be able to skim the gravy accurately.

The spout on the gravy jug is about 3/4" in diameter - meaning your fat layer will be about 3" and it has an easy pouring spout, which means you can separate your fat and gravy much more accurately and achieve a much smoother and tastier gravy.
 
They are really good and I saw one on TV the other day and thought I should pick one up, my old dear has one and trying that, it's super useful. I'm also running out of space in my crap kitchen. I hate that kitchen.
 
Hmm, guess it doesn't really make sense to me as I remove the fat at the baking tray stage. I then make the gravy from the juices / cooked veg in the tray. If you tip the tray I've never found an issue to skim the fat.

Also means you can use the fat for yorkies then, which makes them amazing :)

Neat little devices tho, the simplest are always the best.
 
FrenchTart said:
Possibly the least appetising description of spilt/leaked meat juice I've ever read :p
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I could probably come up with some worse descriptions of my spilled meat juice!

But I digress... Gravy separator is such a handy thing. Saves you trying to skim the fat off ml by ml. I need a new one though as mine is cracked and leaks a bit.
 
HeadlessChicken said:
Hmm, guess it doesn't really make sense to me as I remove the fat at the baking tray stage. I then make the gravy from the juices / cooked veg in the tray. If you tip the tray I've never found an issue to skim the fat.

Also means you can use the fat for yorkies then, which makes them amazing :)
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Why can't you use the fat for yorkies if you use a separator? You think it then forces you to pour it down the sink? :p

I think the point is, you can skim off fat from your tray but a) you'll skim off some of the good bits too and b) it's less effective at actually removing the fat, since the fat remains emulsified in the liquid for a while.
 
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