OXO Good Grips Fat Separator - 500 ml

£9.9
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OXO Good Grips Fat Separator - 500 ml

OXO Good Grips Fat Separator - 500 ml

RRP: £99
Price: £9.9
£9.9 FREE Shipping

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Description

The first kind of separator we will take a look at is a spout separator. Before you think about pouring any drippings into the jug, you need to make sure that the spout is plugged. A gravy separator is a kitchen gadget that helps you separate the fat from the meat juices, so you can make a healthier and tastier gravy. When it’s not being used for separating fat, you can use this as a standard measuring cup, for heating water in the microwave, or perhaps even for making tea. This is dishwasher-safe for easy cleaning.

Just pour hot pan gravy into the jug – the strainer lid removes any lumps – wait a few seconds for the fat to rise to the top, then pour the gravy juices from underneath. The entrance to the spout is set really low down on the jug, so even if you’ve not made much gravy it’s easy to keep the fat from being poured out.

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Pour the meat juices into the gravy separator carefully, making sure not to spill or overflow. If your gravy separator has a strainer, it will catch any unwanted bits, such as herbs, bones or skin. If not, you can use a fine-mesh sieve to strain the juices before pouring them into the separator.

As with a spouted separator, you need to make sure that the strainer lid is in place before you pour any drippings into the jug. You also need to make sure that the plug in the bottom of the jug is firmly in place. Wait for a few seconds until the fat and the meat juices separate completely in the gravy separator. You will see a clear line between the two layers. A strainer is built in the lid to catch solid bits of food and the cup has easy-to-read measurement markings. This separator is dishwasher-safe for convenient cleaning. Again, before you pour any drippings, make sure that the strainer lid is on top of the jug. This will keep your juices liquid only.A fat separator allows you to retain the pan juices for use in the gravy while also separating the fat for separate use or to discard. How to use a gravy separator These separators will have a switch or button on the handle that opens the plug and allows juices to flow out of the bottom.

There are a few different styles of fat separators. A classic version is a simple skimming spoon that collects fat as you run it over the top of the gravy. Modern models have a few different styles as well. The bottom-spout or pitcher fat separator looks a bit like a teapot and pours like one too, though the spout is attached lower to the container. There are also bottom-drain fat separators, which use a button to lift a plug at the bottom of the container to serve the gravy, sauce, or juices inside. Choose a gravy separator that suits your needs. There are different types of gravy separators, which may include a strainer, and they are: trigger or spout.

Two types of fat separator

OXO Good Grips designs some of the most innovative, easy-to-use, and ergonomic kitchen gadgets on the market so it's no surprise this fat separator takes our top spot. This fat separator has a drain built into the bottom of the cup so you don't have to worry about fat and liquid mixing together like with models that have to be tilted to pour. Firstly, the spout originates from the lower portion of the jug instead of the top. This is because the fat rises to the top of the jug as it’s lighter than the juices. Gravy is an essential part of any Christmas roast, but it can also be high in fat and calories. If you want to enjoy delicious gravy without the guilt, you might want to use a gravy separator, says Dan, the Christmas.co.uk roast dinner gravy expert.

You can find gravy separators in various sizes and materials, such as plastic, glass, or stainless steel. Some of them have measurement markings, handles, or lids for convenience. The design is similar to other spout-style fat separators but with a slim, graceful spout and loop handle that makes it look modern and elegant. It has measurements in both US and metric, making it easy to know how much gravy you have. A stainless steel strainer filters out the large bits, and there is a finer strainer included to remove fine bits and sediment, so there’s no need for a second strainer. Cooking is as much an art as it is science. Fat doesn’t mix well with oils and juices. Over time, fat will naturally rise to the top of your gravy, leaving the tasty juices at the bottom. While you can certainly skim the fat off the top, it’s a tedious method. Fat separators do all the hard work for you. Once the two have separated, simply pour from the bottom spout (or release the bottom plug) and you’ll serve delicious gravy while the fat stays at the top. When you’re ready to pour, remove the strainer lid. If you leave it in, it may fall out during the pour. Also, any bits of meat or seasoning caught in the strainer will end up tipping into your bowl or pan. Once you’ve filled your jug you need to wait a little while for the fat and juices to separate. As we mentioned earlier, the fat is lighter than the juices so it rises to the top.

How to use a gravy separator

Ask yourself what you’re going to be using your fat separator for. If you’re cooking for just a few people, you can get by with a smaller fat separator–one that maybe holds two cups. For large gatherings, however, you may require a bigger container. Four cups is a popular size, though fat separators can go upwards of eight cups. The basic premise of these separators is the same as spouted separators. You pour the drippings, wait for the fat to rise, and pour from the bottom section of the jug. However, separators with bottom openingsare not poured. Pour your hot roasting pan juices into the jug and the strainer shield lid will catch any bits of food; as you wait, the fat will separate and rise to the top then – and here’s the clever part – a squeeze of the trigger handle will dispense all the good stuff from the bottom of the jug into a pan below, leaving any fat behind. So you get to make yummy gravy with far less fat, fewer calories and all of the flavour. Winner winner, roast dinner!



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