"Dimitri" > wrote in message
om...
>
> "Sam D." > wrote in message
> ...
> >
> > "Dimitri" > wrote in message
> > om...
> > >
> > > "Gene" > wrote in message
> > > news > > > > I know there's an easy trick to skimming the floating grease from the
> > > > gravy...what is it?
> > >
> > > Don't skim it. That is a loosing battle.
> > >
> > > Use a defatting cup.
> >
> > I presume you mean the same thing that's also referred to as a gravy
> > separator which is a major time saver. I've used the other methods
> mentioned
> > here but this is by far the best way, particularly if you want to make
> gravy
> > to accompany the meat you've just cooked.
>
> I am sure they're one and the same. Nothing more than a measuring cup with a
> spout, only the base of the spout is at the bottom of the cup thereby
> keeping the fat on the top.
>
> Dimitri
>
I have one of these cups but I've never been successful at using it. It seems
like when I tip it up to pour, the grease just comes with the good stuff. Would
someone explain the proper use of this piece of equipment? I know I must be
doing something wrong but I've never seen it used. I'm thinking maybe I just
don't tip it far enough but pouring hot stock plus fat is not conducive to much
experimentation. Thanks for any instructions.