Modelled on our original fat separating jug, which was hugely popular with loads of health-conscious cooks, this version of our Gravy Skimmer Jug is made from robust Tritan, which can resist a higher heat than the previous model. And we’ve listened to the other customer concern too, and added a strainer lid to stop lumps getting into your gravy and keep the spout flowing freely. For the most part, the length of time it takes for fat to separate will depend on what you’re separating it from. Since different sauces and gravies will have varying levels of viscosity, it can take a longer or shorter amount of time. A good measure of thumb is to wait at least ten minutes for things to settle. Since most fat separators are clear, you’ll be able to look at the contents and determine for yourself if things are nicely separated or not. Once the lid is removed, you can unstopper the spout. As you pull the plug out, you’ll notice that the juice travels partway up the spout. This is nothing to worry about. OXO Good Grips designs some of the most innovative, easy-to-use, and ergonomic kitchen gadgets on the market so it's no surprise this fat separator takes our top spot. This fat separator has a drain built into the bottom of the cup so you don't have to worry about fat and liquid mixing together like with models that have to be tilted to pour. Pour the meat juices into the gravy separator carefully, making sure not to spill or overflow. If your gravy separator has a strainer, it will catch any unwanted bits, such as herbs, bones or skin. If not, you can use a fine-mesh sieve to strain the juices before pouring them into the separator.

If the hole isn’t plugged up, you’re going to end up with drippings all over your countertop, fat and all!A fat separator allows you to retain the pan juices for use in the gravy while also separating the fat for separate use or to discard. How to use a gravy separator

Cooking is as much an art as it is science. Fat doesn’t mix well with oils and juices. Over time, fat will naturally rise to the top of your gravy, leaving the tasty juices at the bottom. While you can certainly skim the fat off the top, it’s a tedious method. Fat separators do all the hard work for you. Once the two have separated, simply pour from the bottom spout (or release the bottom plug) and you’ll serve delicious gravy while the fat stays at the top. These separators will have a switch or button on the handle that opens the plug and allows juices to flow out of the bottom. The first kind of separator we will take a look at is a spout separator. Before you think about pouring any drippings into the jug, you need to make sure that the spout is plugged. A silicone plug keeps the drain sealed and leak-free. Owners of this model praise it for being comfortable and easy to use: simply wait for the fat to separate and then squeeze the trigger built into the handle of the cup to drain your cooking liquid away from the fat. The handle has a soft, non-slip coating to help you grip and prevent dropping if your hands happen to be a little greasy from carving a turkey or roast. Once you’ve poured your drippings in, you again need to wait a minute or two for the fat to separate from the juices.Just pour hot pan gravy into the jug – the strainer lid removes any lumps – wait a few seconds for the fat to rise to the top, then pour the gravy juices from underneath. The entrance to the spout is set really low down on the jug, so even if you’ve not made much gravy it’s easy to keep the fat from being poured out.