The gravy separator is an essential tool to have in the kitchen. This smart kitchen appliance can efficiently work as a fat separator from your gravies and sauces with just one squeeze. Gravy is a delicious sauce that is used in many recipes.
Unfortunately, gravy does not always separate from the fat and other solids. This fact makes cooking frustrating because some ingredients will stick to the side of your pot and burn while others are still in liquid form on top. It can be very disappointing and a waste of time.
Fortunately, gravy separators provide a way to avoid this. This product is ideal for heavy sauces such as turkey gravy, meat juices, stock, or soup bases but is unsuitable for lighter sauces like broth, pan drippings, lean gravy.
The seasonings in these types of gravies are typically thicker and contain more fat than other gravies. Gravy separators let the fat rise to the top and liquids sink to the bottom. By doing so, it works as a fat separator without dripping off any of the liquid.
This process is worth it because now your sauces are more flavorful and much healthier.
We are going to take a look at the different types of gravy fat separators. There are a few different varieties on the market.
To decide which kind of gravy fat separator is best for you, it’s crucial to think about how often you use it, how much sauce or gravy you make at a time, and if you need something for home use or commercial purposes.
How to Use a Gravy Separator in Simple Steps?
- Slowly pour the sauce or gravy into the separator while it is tilted over a pot.
- Put your hand under the spout to catch any fat that may come out, and tilt the top of the separator to let liquids run through.
- Monitor how long you pour because eventually, all of those liquids will be gone, and only the fat will remain.
- Once you have determined that the fat has all been separated, turn off your heat source and pour out the pot.
- Put the fat in the pan on low heat and slowly spoon it over to melt for a short time.
- Tilt the separator again, this time with the top facing up, and pour out all the liquid.
- Repeat this process until there is no more fat left in your pan or saucepan.
- Once it's been skimmed as much as you want to, turn off your heat source and use a spoon to scoop any remaining drippings from the bottom of the pot.
- Pour off all the liquid that you can so your sauce is now ready to use!
Types of Gravy Separators:
Separating Gravy: This type of separator differs from the others. It will not only work as a fat separator from your gravy, but it can also use t to separate eggs.
Commercial: These types are best for restaurants that make large batches of sauces and gravies at once.
Electric: This type is convenient because it does all the work for you. It also comes with an automatic pump that allows you to pour the gravy with no help from a spoon or ladle.
Handheld: These types are useful when making small batches at home, but they are not recommended if you want to make sauces and gravies for many people.
Traditional: These types are made from metal, so they last longer than plastic models. They work great on thick products because the tube can reach down to the bottom of the pot.
Plastic: This type is the most affordable option, and they can be found in almost all kitchen stores.
Strainer attachment: Any of these types could come with a strainer attachment to help you separate fat from sauces. A strainer is a great tool because it will save time and make your life much more accessible than long as you cook with pots that can fit the attachment.
Gelatin: If you need something more permanent, then this type of separator might be for you. These types cannot typically handle thinner liquids like soup bases because they are made for thicker sauces and gravies.
Tips For Using A Gravy Fat Separator
While you are pouring, make sure to keep an eye on how long the sauce or gravy is in contact with the fat because eventually, all of those liquids will be gone, and only the fat will remain.
- For a sizable amount of liquid, it may take longer for them to separate. You can speed up this process by gently shaking the sauce or gravy to break up any clumps.
- Keep an eye on how long you pour because eventually, all of those liquids will be gone, and only the fat will remain.
- If your sauce has cooled down but not solidified, skim it once more before storing so that you don't need to do it again the next time you want to use it.
- When reheating, pour a little water into the pot or saucepan and skim off any fat that floats on top so that your dish is not greasy.
- You can also make gravy by adding flour at this stage for thicker sauces to thicken them. Use the filter at your discretion.
- When you are ready to make your sauce or gravy, always remember that you should cook the liquids at a lower heat than what it took for them to separate.
- Finally, when reheating gravy on the stovetop to use again later (for instance), pour some water into the pot and skim off any fat floating on top, so it doesn't end up greasy.
You may not be a fan of this gadget, but it makes the job easier. If you’ve tried to separate gravy before and failed miserably, then it might be worth considering getting one of these devices for your kitchen. It will take up some space on your countertop, but if that doesn’t bother you, then go ahead and invest in a separator today!