"Gigi" <itchyfeet(no > wrote in message
ink.net...
>
> "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.
>
>

Skim off most of the fat, then add some lecithin to emulsify the fat with
the gravy - the fat won't rise to the surface then.