do fat separators work

Fat separators allow you to easily skim fat off liquids for gravy or soup. Which one is best?

Last Updated May 1, 2021. Appears in Americas Test Kitchen TV Season 18: Three-Cup Chicken and Smashed Cucumbers

Since we last named a winner, readers reported that the Cuisipro Fat Separator cracked and leaked during use. When we first tested this model we also noticed some superficial cracking, but the performance was not affected. Recently a new product, the OXO Good Grips Good Gravy Fat Separator–4 Cup, entered the market; it has the same bottom-draining style as our winner. We tested the new model next to our old winner. We still recommend our old favorite—this time around, it didnt crack or leak. (For better longevity, we recommend washing it on the top rack of the dishwasher, as the manufacturer suggests.) But we like the OXO model even better; it has clear measurement markings, a finer strainer, and a tight release valve that makes it even easier to control the flow of liquid. It is our new winner.

Overall, we like the separator, but you have to be very careful pouring it to prevent fatty liquids from spilling up over the top. While it is more accurate with larger quantities of liquid than smaller quantities, it just doesn’t excel at both.
do fat separators work

What You Need To Know

In the test kitchen, we often refrigerate stocks overnight so we can skim off the hardened fat the next morning. But if you’re making gravy or soup on a shorter timetable, you can use a fat separator to defat stocks and pan juices almost immediately. To find a favorite, we tested six 4-cup models (including our prior winner from Trudeau) priced from $11.99 to $33.95, using them to strain aromatics and separate fat from both 2-quart and 1-cup volumes of stock.

There are two types of separators—pitchers and bottom-drainers; we tested four of the former and two of the latter. With both types, you pour your stock or sauce into the separator through a built-in strainer at the top and wait a few minutes for the fat to rise to the top of the liquid. If you’re using a pitcher, you then pour off the liquid from a spout set into the base. If you’re using a bottom-drainer, you pull a lever set in the handle to release a plug at the bottom of the separator, allowing the liquid to drain out. Either way, the fat is left behind in the separator.

In our testing, we found that the two bottom-drainers we tested were generally more efficient than the pitchers at decanting both large and small volumes of liquid while keeping fat out. With the pitchers, some fat usually entered their pour spouts from the get-go, and as the liquid drained down to the last ¼ cup, it was harder to prevent fat from exiting, too. Bottom-drainers didn’t have this problem; because the fat stayed on top of the liquid, all we had to do was keep an eye on it and stop releasing the liquid when the fat got close to the bottom of the canister.

Defatting ability aside, certain models were just easier to use. Large-mouthed strainers provided us with bigger targets to hit when pouring stock and mirepoix from an unwieldy roasting pan. Strainers with sides taller than 1 inch acted as splash guards and helped keep solids in. And strainers with lots of little holes allowed stock to drain quickly into the separators without letting through any small aromatics. In addition, we preferred separators with large handles that were comfortable for testers of all hand sizes to grip.

A previous testing of fat separators showed us that a 4-cup capacity was the best size, giving users the flexibility to defat both large and small volumes of stock. Despite their manufacturers’ claims, however, several of the models we tested couldn’t actually hold 4 cups of liquid without overflowing. Two of the models had inaccurate measurement lines, and others had measurement lines that were too light to read. Few of the separators were easy to clean by hand; we needed fine bottle brushes to clean the pitche…

do fat separators work

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Fat separators allow you to easily skim fat off liquids for gravy or soup. Which one is best?

Last Updated May 1, 2021. Appears in Americas Test Kitchen TV Season 18: Three-Cup Chicken and Smashed Cucumbers

do fat separators work

Since we last named a winner, readers reported that the Cuisipro Fat Separator cracked and leaked during use. When we first tested this model we also noticed some superficial cracking, but the performance was not affected. Recently a new product, the OXO Good Grips Good Gravy Fat Separator–4 Cup, entered the market; it has the same bottom-draining style as our winner. We tested the new model next to our old winner. We still recommend our old favorite—this time around, it didnt crack or leak. (For better longevity, we recommend washing it on the top rack of the dishwasher, as the manufacturer suggests.) But we like the OXO model even better; it has clear measurement markings, a finer strainer, and a tight release valve that makes it even easier to control the flow of liquid. It is our new winner.

Why You Should Be Using a Fat Separator When Making Sauce and Gravy

FAQ

How long does it take for fat to separate?

Our Test Kitchen finds the easiest way to remove the fat from the broth is to chill the broth first. Cover and refrigerate the soup or broth 6 to 8 hours or until the fat solidifies on the surface. Then use a spoon to easily lift off the hardened fat.

Is it necessary to have a fat Separator?

So the best way to make flavorful gravies and sauces that are lean is to remove the fat before serving. Fat separators make this easy to do, but not having one doesn’t mean you’re stuck not being able to remove the unwanted fat.

What can I use instead of a fat separator?

This concept is amazingly simple and follows the same principles that are used in a fat separator. All you need is a Ziploc bag, a pair of scissors, and two measuring cups or bowls. Pour the entire contents into a Ziploc bag and allow the fat to separate (rise to the surface).

How long do you wait for fat separator?

Next, drain the juices in the roasting pan into a fat separator (we like OXO Good Grips 2-Cup Fat Separator, $10; bedbathandbeyond.com) or bowl, and let sit for about 10 minutes so that the fat has time to rise to the top.

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