Originally Posted by Roxy
I looked at a web site so decided on doing this..keeping fingers crossed some more:)
I am going to insert the strainer and stopper into the separator. I will go ahead and make the gravy then I will run the gravy through the separator. The fat should rise to the top while the lean gravy stays to the bottom. I will remove the strainer and stopper and pour out lean gravy through the sprout until only the fat remains in the separator. I hope this works and that I have it right
You should use the separator on the drippings before making the gravy. After you make the gravy the fat will be emulisified into the liquid and you can't separate them.
Put the drippings into the separator. Pour off the lean drippings. Use the fat with flour in appropriate quantities to make a roux. Whisk the lean drippings into the roux and voila: gravy.
A gravy separator is a really indispensable kitchen tool. You can use it anytime you want to defat a liquid efficiently.