Once you’ve poured your drippings in, you again need to wait a minute or two for the fat to separate from the juices. 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. 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.

Once the lid is removed, you can unstopper the spout. As you pull the plug out, you’ll notice that the juice travels partway up the spout. This is nothing to worry about. These separators will have a switch or button on the handle that opens the plug and allows juices to flow out of the bottom. You can now pour the lean juices into your bowl or pan ready for use! Be aware that some fat may begin to make its way up the spout towards the end of the pour. When this happens, stop pouring. Using a Bottom Opening Separator 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! If the hole isn’t plugged up, you’re going to end up with drippings all over your countertop, fat and all!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. A delicious gravy is an essential part of any Sunday lunch, and the OXO Good Grips Fat Separator Jug lets you make the most of all those rich roasting pan juices, separating off the fat to make it much healthier and tastier.

For the most part, the length of time it takes for fat to separate will depend on what you’re separating it from. Since different sauces and gravies will have varying levels of viscosity, it can take a longer or shorter amount of time. A good measure of thumb is to wait at least ten minutes for things to settle. Since most fat separators are clear, you’ll be able to look at the contents and determine for yourself if things are nicely separated or not. 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. There are three primary materials used for fat separators–plastic, stainless steel, or glass. Each has their pros and cons. Glass is sturdy and beautiful, but breakable. Plastic is durable and affordable, but plastic comes in many forms and each has different strengths and weaknesses. Stainless steel is long-lasting and nearly unbreakable, but can be heavy and prone to rust. 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.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. 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. Depending on the type of gravy separator you decide to buy, you can either squeeze the trigger, tilt the spout, or lift the lid to release the meat juices from the bottom of the separator into a saucepan or a gravy boat. 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.

A silicone plug keeps the drain sealed and leak-free. Owners of this model praise it for being comfortable and easy to use: simply wait for the fat to separate and then squeeze the trigger built into the handle of the cup to drain your cooking liquid away from the fat. The handle has a soft, non-slip coating to help you grip and prevent dropping if your hands happen to be a little greasy from carving a turkey or roast. 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.

How to use a gravy separator

You’ll also want to make sure that the handle is strong and comfortable. Look for a separator that has a rubberized handle for ultimate grip and comfort. For me, when making gravy, one of the most important ingredients will be the pan juices and crispy bits which are often baked onto the baking tray. Modelled on our original fat separating jug, which was hugely popular with loads of health-conscious cooks, this version of our Gravy Skimmer Jug is made from robust Tritan, which can resist a higher heat than the previous model. And we’ve listened to the other customer concern too, and added a strainer lid to stop lumps getting into your gravy and keep the spout flowing freely.

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 You need to keep a careful eye on how low the fat level is getting. It is liable to fall out of the hole if you’re not watching it. What to Look for in a Fat Separator A fat separatorwill have a high wall facing the spout. This stops any fat from pouring over the top. You only need to wait for a minute or two. You’ll know when the jug is ready to use because you’ll have a layer of fat that usually looks more transparent than the juices.Both types will likely have an integrated sieve on top which allows you to pour your cooled pan juices into the jug without having to separate out any solid pieces which is handy when you’re in the harried state of trying to get all the finishing touches for the meal ready. When you’ve got those two distinct layers, you place the separator over the bowl or pan you want the juice to end up in. The bottom-feed separators tend to be better because they reduce the risk of fat mixing with the juices. 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.