Gravy separators

Robbie G said:
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!

;)
Click to expand...


No need for the fridge just put the jug on a window shelf and leaving it to sit for 10 mins (the time you should be leaving you meat to rest after being in the oven) and jobs done, fat and stock have separated!
 
Robbie G said:
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.
Click to expand...

I cook my yokies and make my gravy at the same time, just timing thing for me I guess. I also mash the juices into the trivet veg, if I did that with the fat in I'd probably lose a bit when it comes to draining.

I don't lose any juices when skimming so I guess this is a bit of a moot issue for me.
 
HeadlessChicken said:
I don't lose any juices when skimming
Click to expand...

Impressive.

BigBoy said:
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.
Click to expand...

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.
 
You must log in or register to reply here.
Back
Top Bottom