How do you separate grease from drippings?

To separate fat from drippings or gravy, first put a large resealable plastic bag in a large bowl. Pour in the drippings or gravy; seal the bag and let it stand for several minutes, until the fat rises to the top. Then, carefully lift the bag over a cup or bowl.

How does a gravy fat separator work?

The strainer covers the opening of the cup and is perforated with small holes that allow pan drippings to gather in the cup while keeping fats and solids out. Because fat rises, the opening for the spout is at the bottom of the cup. This helps ensure that you only pour out meat juices and leave the fat behind.

How long does it take for a fat separator to work?

Pour the pan drippings in there, and wait a few minutes for fat separation to occur. Then lift the bag by the top, and snip a very small hole in one bottom corner of the bag, over where you want the juice to flow into.

How long does it take to use fat separator?

Slowly pour the stock into the fat separator. Make sure that the stock is strained well. Leave the stock on the counter for a span of 15-20 minutes or until you see all the fat floating on top. More settling time ensures better fat separation.

What can I use instead of a fat separator?

You also can use a large, heavy-duty freezer bag. After the liquid has cooled for a few minutes, transfer it to the freezer bag and wait for the fat to rise to the top. Once it has, snip off a bottom corner of the freezer bag and drain the defatted liquid into another container.

Which fat separator does America’s Test Kitchen recommended?

Our winner, the bottom-draining Cuisipro Fat Separator, consistently produced the greatest volumes of defatted stock. It had a big, comfortable handle and a wide, small-holed, tall-sided strainer that was easy to pour into. It held 4 cups of liquid comfortably and had accurate—though slightly hard-to-read—measurements.