Every kitchen needs a reliable fat separator, and our chefs love this one from our friends at OXO. The handy stopper keeps fat out of spout, and the shield prevents gravy from spilling. The strainer catches unwanted bits, and a comfortable non-slip handle...Read More
Every kitchen needs a reliable fat separator, and our chefs love this one from our friends at OXO. The handy stopper keeps fat out of spout, and the shield prevents gravy from spilling. The strainer catches unwanted bits, and a comfortable non-slip handle helps cooks avoid messes. Measurement markings are included for recipes. Satisfaction guaranteed by OXO.
After years of putting off this purchase in favor of baking tools, cute cupcake cups and the too small, cheapo version from a dollar store I finally purchased this 4-Cup version on the recommendation of a Sur La Table employee. Oh my word - I love this tool so much! Which only begs the above question, since it's helpful for so much more than gravy. Recently I used it to scrape all the good drippings out of the pan after slow roasting a pork shoulder. After pulling the meat apart for pulled pork sandwiches, it was so easy to add the flavorful liquid back to the meat sans fat! Gotta try it
This is an amazing tool for my kitchen. It separates not only stock, drippings, and other liquids, but is great for clarifying butter. Easy to use - it made Thanksgiving gravy dinner so much easier. This is now my ""go to"" tool - perfect! Don't wait until you are my age to buy this wonderful kitchen addition
Best Answer:I've used this fat separator for a while. It handles hot liquids well. I used to have a cheaper version which cracked when I used it for very hot liquids. This one is very sturdy and can take hot liquids well, but because of my past experience I let the liquid cool a little in order to protect it.
I used this to strain very hot soup broth to separate the fat and it worked beautifully ! There was not a problem with the high temperature whatsoever. I enjoyed being able to strain it on the spot, as opposed to refrigerating the broth first. Get one... you'll love it !
I'm not sure of the exact temperature, but I have taken drippings straight from a roasting pan in 325 degree oven for 4 hours and it worked without any issue. Seems heavy duty enough. Not flimsy by any means.
Exactly how does it work? How do you get drippings you want out of it with stopper in?
A shopper on Nov 12, 2014
Best Answer:The stopper is put in the spout to keep the fat from entering the tube. Once the liquid is inside the fat separator and the fat has risen to the surface you must remove the stopper and pour out the fat free liquid out to another container careful not to reach the layer of fat. You can repeat the process for large quantities of liquid. The fat remains inside the separator to be discarded.
Also if you keep stopper in while loading up the cup it will prevent anything from going into the spout. One can then wait for fat to separate then pull out stopper to only get stock filling the stopper. Cheers