Any use a gravy separator?

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rahimlee54

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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
 
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 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.
 
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.
 
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.
 
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.
 
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!
 
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.
 
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.
 
Same here with the OXO, I find it well worth it even if I have to work in batches.
 
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