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

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 called a gravy separator and you can buy one at almost any place
that sells kitchen supplies.

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 ?


Fat seperater, gravy seperater... all sorts of terminology... many
configurations... most every cooking paraphenalia company sells them.

http://www.amazon.com/OXO-Good-Grips.../dp/B0002YTGIQ

Sheldon

Ted Campanelli > wrote in
om:

> 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


Gravy strainer
Fat Separator
Example:
http://www.kitchenemporium.com/cgi-b.../49np3024.html

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 called a "gravy separator." I've seen them at all sorts of "big
box" stores, and they're usually made from plastic. Williams-Sonoma has
a couple
<http://www.williams-sonoma.com/srch/index.cfm?words=gravy+separator>.
They're very pricey (figures, since it's W-S), but these are made from
laboratory glass, instead of plastic. YMWV.

Sky

In article . com>,
"Sheldon" > wrote:

> 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 ?
>
>
> Fat seperater, gravy seperater... all sorts of terminology... many
> configurations... most every cooking paraphenalia company sells them.
>
> http://www.amazon.com/OXO-Good-Grips.../dp/B0002YTGIQ
>
> Sheldon

I got mine at Wal-mart.
--
Peace, Om

Remove extra . to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

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


Gravy-fat separator. Most kitchen shops and many, many cooking gadget
catalogs carry it. I think I have seen it in the King Arthur Flour
catalog among others.

gloria p

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

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.

"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?

In article >,
"jmcquown" > wrote:

> Ted Campanelli wrote:

> > 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.

> 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

LOL!!! I usually like my gravy with the roast and potatoes the first
night as well as the next night. <g> It's an extra gadget, to be sure,
but one I wouldn't be without. When I need it (for gravy tonight
instead of tomorrow), it's a must. Cupboard space I can find for such a
tool ("This' a Tool, not a Toy!). If it had to fit into a drawer I'd
think four times.
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."
http://web.mac.com/barbschaller; blahblahblog 10/13/2006
http://jamlady.eboard.com

In article >,
Ted Campanelli > wrote:

> I don't know the name of this item,
(fat separator description snipped)
> What is the name of this and where can I purchase it ?

Fat separator.
Target, Walmart, Kmart, Surly Table, Williams-Sonoma, chi-chi kitchen
shops, fine stores everywhere. I love mine, btw. Cheap plastic. If
it dies, I'll get one larger than the cup or so that mine is.
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."
http://web.mac.com/barbschaller; blahblahblog 10/13/2006
http://jamlady.eboard.com

Melba's Jammin' wrote on 19 Oct 2006 in rec.food.cooking

> In article >,
> Ted Campanelli > wrote:
>
> > I don't know the name of this item,
> (fat separator description snipped)
> > What is the name of this and where can I purchase it ?
>
> Fat separator.
> Target, Walmart, Kmart, Surly Table, Williams-Sonoma, chi-chi kitchen
> shops, fine stores everywhere. I love mine, btw. Cheap plastic. If
> it dies, I'll get one larger than the cup or so that mine is.

I have 2 sizes...the large (4 cup) one lives in the turkey roasting pan
which is stored in the basement for holiday feast or larger get-togethers.
The 1 cup size is in a drawer in the kitchen and used frequently.

wrote:
> 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 called a gravy separator and you can buy one at almost any place
> that sells kitchen supplies.

A caveat - make sure the one you get is rated for really hot meat
juices - I had a cheapo one that broke while I was using it. Made
quite a mess.

The one I have now isn't tempered glass (couldn't find one at the time)
but a heavy plastic that so far has held up well. I think it cost
around $12-15.

N.

"Steve Wertz" > wrote in message
...
> On Thu, 19 Oct 2006 02:11:02 GMT, Ted Campanelli wrote:
>
>> What is the name of this and where can I purchase it ?
>
> It's completely impractical, is what it is.
>
> 1. The vessels are too small for most uses
> 2. The whole clogs up with bits of whatever
> 3. You have to wait for the fat to rise to the top
> 4. You have to do multiple loads for any decent quantity
> (waiting for the fat to rise each time)
> 5. Take up too much room.
>
> Just skim the fat, any number of ways. Nothing should really be
> that fatty to begin with.
>
> -sw

Would a one quart size be sufficient?

As far as clogging, it must be particular to the ones you've tried. I've
never seen it happen.

Ted shuffled out of his cave and grunted these great (and sometimes not
so great) words of knowledge:
> 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


I would like to thank everyone for providing the names of this and
suggestions on where to purchase it.

"Ted Campanelli" > wrote in message
. net...
> Ted shuffled out of his cave and grunted these great (and sometimes not so
> great) words of knowledge:
>> 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
>
>
> I would like to thank everyone for providing the names of this and
> suggestions on where to purchase it.

Here's another source:
http://www.cooksworld.com/Merchant3/...uct_Code =824

Small locally owned store here (Rochester NY).

"Steve Wertz" > wrote in message
...
> On Thu, 19 Oct 2006 16:55:33 GMT, JoeSpareBedroom wrote:
>
>> "Steve Wertz" > wrote in message
>> ...
>>> On Thu, 19 Oct 2006 02:11:02 GMT, Ted Campanelli wrote:
>>>
>>>> What is the name of this and where can I purchase it ?
>>>
>>> It's completely impractical, is what it is.
>>>
>>> 1. The vessels are too small for most uses
>>> 2. The whole clogs up with bits of whatever
>>> 3. You have to wait for the fat to rise to the top
>>> 4. You have to do multiple loads for any decent quantity
>>> (waiting for the fat to rise each time)
>>> 5. Take up too much room.
>>>
>>> Just skim the fat, any number of ways. Nothing should really be
>>> that fatty to begin with.
>>>
>>> -sw
>>
>> Would a one quart size be sufficient?
>
> Borderline. But I'd have to separate all the solids from the
> liquid first. I can skim with a low-sided spoon, or use a turkey
> baster just fine.
>
> Don't need no stinking gravy separator.
>
> -sw

That's "steenking".

A fat separator

--
My Word
in
FERGUS/HARLINGEN
http://www.mompeagram.homestead.com/index.html
"Ted Campanelli" > wrote in message
om...
>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