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Old 10-07-2007, 06:23 PM   #1
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OXO Gravy Separator Question (merged)

I am not sure how to use one. I bought an Oxo Seperator and I am unclear on the directions..no manual for it. Does anyone have a gravy seperator and if so...how do you use yours? Mine has a strainer and a plug. Not sure if I am to put broth through it and then make the gravy or vice versa.

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Old 10-07-2007, 06:30 PM   #2
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Hi, Roxy. Put the drippings from the roast into the separator and put it in the fridge for about 10 minutes. The fat will rise to the top and harden a bit, and then you can pour the broth out from the spout; this is why the spout opening is in the bottom of the separator. Then use the defatted drippings to make your gravy. HTH.
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Old 10-07-2007, 07:10 PM   #3
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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
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Old 10-07-2007, 07:13 PM   #4
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You have it exactly right Roxy.
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Old 10-07-2007, 07:35 PM   #5
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Yep, yep, yeppers, Roxy. You've got it spot on. Save the fat/grease for your pets. They'll love you for it. Don't pour it down the sink. If you do, some day the plumber will love you for it.
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Old 10-07-2007, 07:58 PM   #6
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Quote:
Originally Posted by Roxy View Post
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

I'd be concerned that a flour based gravy would bind up the fat and keep it in suspension, preventing it from loating to the top.

I've never made a Thanksgiving type gravy that separated after being made.
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Old 10-07-2007, 09:08 PM   #7
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I have to agree with Andy and GotGarlic ... this is a FAT seperator - not an after it's made gravy seperator. OXO used a bad choice of words when they said gravy to describe pan drippings:

Cut the fat with the OXO Good Grips Fat Separator with its own strainer and stopper. Pour your gravy into the Separator through the strainer and watch the fat rise to the top while lean gravy settles to the bottom. The heat-resistant strainer catches unwanted bits and the stopper prevents fat from entering the spout. Once the gravy has settled, remove the strainer and the stopper and pour out perfect gravy; a shield prevents fat from spilling over the top of the Separator. This heat-resistant Fat Separator has measurement markings for increased convenience and a non-slip handle for a comfortable, firm grip.

Pour your pan drippings through the strainer and it will remove any particulate matter. Wait a few minutes and the fat will rise to the top ... remove the stopper and pour off the juices from the bottom of the seperator - leaving the fat on top. You can then use them to make a de-fatted gravy.

I've used a fat seperator for 20+ years - and that is the only way this makes sense.
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Old 10-08-2007, 10:46 AM   #8
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Quote:
Originally Posted by Roxy View Post
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.
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Old 10-08-2007, 01:08 PM   #9
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Ok am confused again..

I read the replys on the question I had about the gravy seperator and how to do it. So is the vote to pour the broth through it and then make the gravy on the stove or make the gravy first, then run it through the gravy separator?
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Old 10-08-2007, 01:24 PM   #10
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pour the broth through it and then make the gravy on the stove
do it that way
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