Stark Raven wrote:
>
> In article . net>, Gigi
> < > wrote:
>
> > 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.
> >
>
> I've had same problems with the separation cups when there wasn't
> enough total liquid to allow the spout to work. If you have the time,
> try chilling the cup to help separation; if you have lots of time to
> chill you don't need the cup.

Place the liquid in a cup wider than a ladle. Let the liquid cool to near room
temperature. Place some ice cubes in the ladle and float it on top of the
liquid. After a short time the fat will solidify and stick to the bottom of
the ladle. Remove from the ladle under warm running water. Repeat until
needed.

Works like a charm.

Bert