"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cook's Tools
Reply
 
Thread Tools Display Modes
 
Old 01-11-2011, 07:08 PM   #11
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,387
Quote:
Originally Posted by LindaZ View Post
I tried a fat separator once, and hated it. I put my gravy in a measuring cup, let the fat come to the top and then place a paper towel on top, it soaks up the fat and I just discard the paper towel. Works for me.

I use the paper towel method too. I don't bother with the measuring cup, I do it in the pan.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 01-12-2011, 10:37 AM   #12
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,272
I couldn't live without mine, ESP at Thanksgiving when I make - literally - a gallon of gravy.

I have 2. A 2 cup and a 6 cup
__________________

__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 01-12-2011, 11:07 AM   #13
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,297
Quote:
Originally Posted by LindaZ View Post
I tried a fat separator once, and hated it. I put my gravy in a measuring cup, let the fat come to the top and then place a paper towel on top, it soaks up the fat and I just discard the paper towel. Works for me.
LOL! I do that, too!
__________________
PrincessFiona60 is offline   Reply With Quote
Old 01-12-2011, 11:08 AM   #14
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,297
Quote:
Originally Posted by Andy M. View Post
I use the paper towel method too. I don't bother with the measuring cup, I do it in the pan.
Another, me too! Did it the other night with taco meat.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 01-12-2011, 05:45 PM   #15
Head Chef
 
legend_018's Avatar
 
Join Date: Apr 2007
Location: NH
Posts: 1,188
I've tried the papertowel method, but I gets so messy, wet, can't tell if I'm getting the fat off etc. etc. i actually bought two of them, one for me and one for my mom. She recently made a turkey dinner and was rushing to get gravy ready afterwards. My stepdad was complaining about how greasy the gravy was and how it wasn't done right. I tried to tell him that what can you expect - if you don't let it sit for a few hours or over night to get the fat out. We were discussing fat separators that day and so for her birthday I got her one. She don't know yet though since her birthday party is here on Sunday.
__________________
My Blog
legend_018 is offline   Reply With Quote
Old 01-12-2011, 05:54 PM   #16
Sous Chef
 
Nicholas Mosher's Avatar
 
Join Date: Sep 2006
Location: Massachusetts
Posts: 768
Yes, but what if you want to save and use the fat!
I wouldn't dream of discarding turkey fat, or fat from roast chicken!
__________________
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
Nicholas Mosher is offline   Reply With Quote
Old 01-12-2011, 07:45 PM   #17
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,387
Quote:
Originally Posted by Nicholas Mosher View Post
Yes, but what if you want to save and use the fat!
I wouldn't dream of discarding turkey fat, or fat from roast chicken!

I typically use the paper towel method when I'm just removing a little fat from the surface of a pot of soup or pot roast. For lots of fat such as turkey or chicken drippings, I use a fat separator or spoon off the majority of the fat with a spoon or ladle.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 01-12-2011, 09:24 PM   #18
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,272
Quote:
Originally Posted by Nicholas Mosher View Post
Yes, but what if you want to save and use the fat!
I wouldn't dream of discarding turkey fat, or fat from roast chicken!
Then don't throw it out. Its at the bottom of the cup at the end.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 01-13-2011, 02:00 AM   #19
Senior Cook
 
Join Date: Jan 2011
Posts: 161
My gravy/fat seperator, happen to be quite good friends!! I LOVE mine! I use it quite frequently even. Many yrs. ago, I had a retangular-ish shaped pour handled one, &, it was made of cheap plastic, so, it cracked on me quite early on...GAH! I used the paper towel trick many times enough after that, then, one day, bucked-up, & got a new seperator....I LOVE it sooo much, that, we are planning a honeymoon to Paris this spring!!! LOL :)

ETA - I don't give a HOOT what "customs" has to say about this either!!! *sticks out tounge to customs employees* HA
__________________
Midnight_Merlot is offline   Reply With Quote
Old 01-13-2011, 08:25 AM   #20
Sous Chef
 
Nicholas Mosher's Avatar
 
Join Date: Sep 2006
Location: Massachusetts
Posts: 768
Quote:
Then don't throw it out. Its at the bottom of the cup at the end.
I was referring to people always using the paper towel method - I use a separator all the time and love it!

If a soup has some small globules of fat floating around, I actually like it. Similar to dressing a minestrone with a thin stream of EVOO, or a South-East Asian soup with some garlic-chile oil.
__________________

__________________
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
Nicholas Mosher is offline   Reply With Quote
Reply

Tags
fat

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:14 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.