Easily separates fat and calories from gravy, soup, stock and sauces. Pour hot meat juice, soup or stock into gravy separator. The fat will then rise to the top in a light colored layer. Then pour out the good, fat separated juices from the bottom . Has a drip less spout and graduated measurements in standard and metric.
Snip small hole in corner of bag and allow liquid to flow into another container. Pinch bag before fat flows out. Don’t use this method with chunky stew or chili. | Stock | | Bulb Baster | Plunge tip of baster into liquid beneath fat; draw liquid into baster. Deposit defatted liquid in another container. | Stock, gravy |.
Right in your turkey roasting pan over 2 burners set at medium or medium-high heat, add turkey fat drippings, butter, or oil and flour, whisking them together. Let the mixture cook, whisking
If you don't have a fat separator on hand, here are 3 easy alternatives to skim the fat.Watch more 60-Second Video Tips athttp://AmericasTestKitchenFeed.comA
As it cools, the turkey fat will harden and you can easily scrape it off of the top. view on Amazon: grease separator. Step 5. After the fat has been removed, measure the drippings and add enough chicken or turkey broth (store bought or homemade) to have a total of 6 cups of liquid. Pour the stock into a sauce pan on the stovetop.
A fat separator is a tool that is used to whisk away fat from gravy. This strainer is an important tool in the production of smooth gravy. Gravy is made from the drippings of a turkey, the main course in a balanced Thanksgiving dinner.
Pour 1 cup of broth into the pan, scraping up the brown bits stuck to the bottom. Pour the turkey drippings and stock into a measuring cup and spoon off the fat into a saucepan. Add the rest of the drippings to a small saucepan and simmer with extra stock. Place the saucepan that has the fat from the drippings on the stove. VnTOqO.
