When I do big cuts of meat I always crutch and catch the juices so i can skim the fat off and pour the Au Jus over the sliced meat and vacuum seal it to freeze or store till next couple days and enjoy. But it SUX using a big spoon and slowly skim the fat. I thought i seen a reference to a tool that makes it easy to pour the fat off in one of Meathead's articles. Can anybody tell me what it is and possibly where to find it???
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Good Morning!
The device is called a gravy separator. Here's a link to the one that I got.
You can search all over the internet, amazon, etc. and find one that best suits your needs. Read the reviews as not all are created equal. They really work!
--Ed -
Thanks Ed! Gravy seperator.... Allbedam! lol
My name is Ed tooComment
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Agreed, that is a very handy tool, do the same thing, save the juices and use to pack prior to freezing. At least in my mind, you are right on point...Comment
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Personally, I've always wanted a separatory funnel with a larger-than-normal aperture for this task. It would do a much better job than the gravy separators.
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If you pour the juices in a cup while the meat is resting or in a cambro you can use the refrigerator. The fat will solidify at the top, scrap it off and you be good by meal time.
I'm for multitasking gadgets, I had the separator (still have it) in my Amazon wish list. I just can't pull the trigger.Last edited by Ernest; March 16, 2015, 09:53 AM.Comment
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$22.29 well spent hopefully.Comment
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