Gravy separators

[Participant]

Just a fiver on eBay, get one now if you like lean gravy!

This was from lamb, which is admittedly very fatty. Most stocks benefit from it though.

 

[Participant]

Or just chill it and take off the fat?

Omg why didn't I think of that?! There are absolutely no situations I can think of where I don't have time to cool gravy in the fridge for a few hours!

 

[Participant]

So do you keep the fat to cook chips/roasts in?

How does this actually work btw? It sounds pretty useful.

I keep the fat if it's beef or chicken, but not lamb personally.

the good grips one is awesome but looks a bit odd
http://www.lakeland.co.uk/15386/OXO-Good-Grips-Large-Fat-Separator-Cup

Yeah saw that one, looks good. Couldn't bring myself to part with 13 quid for one though.

 

[Participant]

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

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?

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.

 

[Participant]

No need for the fridge

Seriously?

 

[Participant]

I don't lose any juices when skimming

Impressive.

yUp! If im making any mashed veg I use the fat from the stock rather than add butter as itbrings out a much nicer flavour.

I honestly have no idea why you are telling me this. The gravy separator allows you to retain the fat to do whatever you want with it. This and you completely missing my sarcasm about the fridge makes me wonder whether you're not one sandwich short of a picnic basket.