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View Full Version : Any use a gravy separator?



rahimlee54
02-08-2014, 06:47 PM
I have been doing a fair amount of braises recently and I was wondering if anyone would recommend grabbing a gravy separator or if I should stick with a spoon or ladle to remove the fat. I was just wondering if these things are worth having around and if you guys use or have recommendations if so.

Thanks
Jared

mhlee
02-08-2014, 07:08 PM
I have a Oxo that I use all the time. It's indispensable if you want to separate a small amount of liquid from a large amount of fat or grease.

Lexington Jim
02-08-2014, 09:27 PM
I use them. For me they are not better than a spoon or ladle, they are faster. The plastic ones are quite inexpensive, you can give one a try without breaking the bank.

gunnerjohn
02-09-2014, 01:29 AM
I have a Oxo that I use all the time. It's indispensable if you want to separate a small amount of liquid from a large amount of fat or grease.
I have the same and it works great. If you have room for one then I'd say grab one. It does take a little longer than just tipping the pan to spoon off the fat though.

boomchakabowwow
02-10-2014, 03:46 PM
i also have the OXO. i use it occasionally. when i do, it works as advertised.

however, for most of my braises..i do them early. i take out the meat, refridge everything. next day..pull off the fat cap..and gently heat it all back together and serve. i find the dish will taste better the next day..and it really cuts back on the party prep time if the main dish is done early.

Chef Andy
02-10-2014, 04:02 PM
i also have the OXO. i use it occasionally. when i do, it works as advertised.

however, for most of my braises..i do them early. i take out the meat, refridge everything. next day..pull off the fat cap..and gently heat it all back together and serve. i find the dish will taste better the next day..and it really cuts back on the party prep time if the main dish is done early.

Yeah I do the exact same thing. It works really really well.

chefjohnboyardee
02-11-2014, 04:44 AM
i also have the OXO. i use it occasionally. when i do, it works as advertised.

however, for most of my braises..i do them early. i take out the meat, refridge everything. next day..pull off the fat cap..and gently heat it all back together and serve. i find the dish will taste better the next day..and it really cuts back on the party prep time if the main dish is done early.

and you have fat for a roux!

daveb
02-11-2014, 12:30 PM
Another fan of the Oxo. Only down side is that it takes up a lot of real estate when in storage - which is most of the time.

jamaster14
02-13-2014, 11:30 AM
It is definitely worth having for large batches and alot of fat/liquid. if im working in a 2 quart sauce pan or less ill usually skim but for larger jobs it certainly comes in handy and does a flawless job.

split0101
02-13-2014, 12:03 PM
Same here with the OXO, I find it well worth it even if I have to work in batches.