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Old 10-09-2007, 09:58 AM   #21
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Quote:
Originally Posted by GB View Post
Your implication was that a fat separator was not needed. i was simply saying that there was nothing wrong with using one.
Uh, no, I never implied that, but you for some reason you read it in there.

I wanted to know if there was a dish that had critical timing that required this specialized tool. I donít know about you, but I havenít cooked EVERY dish in the world.
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Old 10-09-2007, 10:05 AM   #22
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If you're separating fat from drippings for immediate use such as to make gravy for the turkey you just took out of the oven, a separater is a useful tool.

If you're making stock for future use, putting it in the fridge overnight to allow the fat to rise to the top and solidify is a better way to go, given the larger quantities and the timeframe.
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Old 10-09-2007, 11:14 AM   #23
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Originally Posted by Uncle Bob View Post
Exactly!! I need the defatted chicken/beef stock right now. Not tomorrow.
I wouldn't be without one of these gadgets. I had two,(different sizes) but am down to one.

I agree. It's one of the most useful things in the kitchen if you make sauces. You can't wait hours for the fat to harden.

Plus they are cheap.
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Old 10-09-2007, 11:15 AM   #24
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Originally Posted by keltin View Post
Really. Of the years Iíve been cooking, timing is THE thing to learn. Have you had many dishes that you couldnít time right without a gravy separator? Does it make that much of a difference in your planning?

Gravy for one.
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Old 10-09-2007, 12:23 PM   #25
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Quote:
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Please tell me this isn't happening again!
..................
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Old 10-09-2007, 03:24 PM   #26
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Quote:
Originally Posted by jennyema View Post
Gravy for one.
You can make gravy for one? I've never tried that before. If I'm eating alone, I ususally use that "home made" gravy stuff that comes in a jar.
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Old 10-09-2007, 03:30 PM   #27
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I ususally use that "home made" gravy stuff that comes in a jar.
Better not serve that with canned cranberries
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Old 10-09-2007, 04:11 PM   #28
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Better not serve that with canned cranberries
Hey, at least the gravy doesn't maintain the SHAPE of the jar!
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Old 10-09-2007, 04:30 PM   #29
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We have one or two of those gizmos about, but most of the time just skim with a good old fashioned spoon.
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Old 10-09-2007, 04:37 PM   #30
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If she was wanting to make gravy to go with the meal she was preparing, my grandmother used a Mason jar and a tablespoon that she had bent the handle 90-degress to make a shallow skimmer ladel. She would then use the fat to make her roux.

I would say that you should use the method, and tools, that work best for you and your application. This is another one of those - there is no one correct method.
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