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Old 12-19-2007, 12:50 AM   #11
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Plastic ones do break/crack ..I had one that did when I poured hot broth in it and it wasn't a thin cheap one.
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Old 12-19-2007, 10:02 AM   #12
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My sister and I struggled without a separator this past Thanksgiving. Results weren't so bad, but she went searching for tips later and came up with this one:

Place a zip-top plastic bag inside a 2-cup glass measure or bowl. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl, stopping before fat layer reaches opening; discard fat. Reserve 1 cup drippings.

Haven't tried it yet, but it sounds like it should work pretty well.
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Old 12-19-2007, 10:11 AM   #13
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Quote:
Originally Posted by sage™ View Post
Plastic ones do break/crack ..I had one that did when I poured hot broth in it and it wasn't a thin cheap one.


I think the broth has to cool slightly before you can pour it into the container. It was as though you've poured hot oil from something that was deep-fried into a plastic or glass container.

All of the ones that I've seen ARE plastic. Oxo makes one that is pretty good! If you haven't already tried it. It has a strainer on top and it works well.
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Old 12-21-2007, 08:58 AM   #14
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My new plastic gravy separator just cracked tonight. I should have let the broth cool down first. I've done this before so I thought it would be alright. But I completely forgot that this time, my broth came straight from the pressure cooker, which meant that it was way past boiling point! Stupid me (I'm still kicking myself.)
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Old 12-21-2007, 10:02 AM   #15
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Yeah, so sorry to hear that. Again, it's like I said above.

But if anyone is to do that (separate the fat from extremely hot liquids), the best way to do that is to wait until most of the fat has surfaced to the top. Then use a large spoon to skim it off.

Even better, if the liquid has or had fatty meat in it such as a pot roast or a fowl and the liquid is hot needed right away, place it in the fridge after it cools. The fat will rise and colagulate to the top, solidify, and removing it will be much easier.

I do this with homemade beef and chicken stock, since I start it a day ahead. Works great!! It would be way too much liquid to keep on pouring into the separater.
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Old 12-22-2007, 01:23 AM   #16
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Just saw the fine print on the underside of my cracked gravy separator:

Do not subject to temp higher than 220F or 104C.

Duh! I never noticed that before! At least now I know that it's supposed to take very hot liquids, just not too hot. My sister abroad is coming to visit me over the holidays and I've asked her to buy me another one from the store I got it from. Now I've learned my lesson.
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Old 12-22-2007, 01:28 AM   #17
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But if anyone is to do that (separate the fat from extremely hot liquids), the best way to do that is to wait until most of the fat has surfaced to the top. Then use a large spoon to skim it off.

Even better, if the liquid has or had fatty meat in it such as a pot roast or a fowl and the liquid is hot needed right away, place it in the fridge after it cools. The fat will rise and colagulate to the top, solidify, and removing it will be much easier.
Corey, that's exactly what I used to do. But after I got used to the gravy separator, I can't imagine going back to that old method. It's just so much faster and easier with the GS.
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Old 12-22-2007, 01:31 AM   #18
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Just try to keep it at safe operating temps so that it won't crack again.
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Old 12-22-2007, 04:33 AM   #19
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that zip bag is a good idea..because a lot of the time too much grease still gets by the the regular separators.
I saw a separater once that did empty from the bottom, wish I would have got that one.
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Old 12-22-2007, 03:13 PM   #20
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I have gone through 3 or 4 plastic gravy separators and have given up on them. I have been eying a Pyrex one in William Sonoma but can't bring myself to shelling out the bucks they want for it. I am going to try the plastic bag trick the next time need to separate oil from broth.
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