"Mr Libido Incognito" > wrote in message
...
> jmcquown wrote on 19 Oct 2006 in rec.food.cooking
>
>> Ted Campanelli wrote:
>> > I don't know the name of this item,
>> >
>> > It is a measuring type cup with a long spout connected to the bottom
>> > of the container. You pour the drippings from a roast into it and
>> > when the fat rises to the top you can pour off the "good stuff" from
>> > the bottom of the container without any of the fat.
>> >
>> > What is the name of this and where can I purchase it ?
>> >
>> > Thanks
>>
>> It's a gravy separator. But the simplest thing, unless you're in a
>> terrible hurry, is to chill the stock/broth/gravy and skim the
>> solidified fat off the top. No extra gadget to buy.
>>
>> Jill
>>
>>
>>
>
> Or pour the warm (not boiling hot) stock/broth/gravy into a ziplock type
> plastic bag. Then with siccors snip one lower corner of the bag. Pinch it
> closed so the fat doesn't pour out. But beware...too hot and the bag
> melts. So do this with warm fluids not hot fluids.
>

If Ted buys a separator, he should also try and find a skinny round brush
that'll fit into the spout, for cleaning purposes. The dishwasher will take
care of the job, but sometimes you just want to clean a utensil by hand, ya
know?