Fat separators are specially-designed measuring cups that make it easy to de-fat stock for gravies and sauces. They can also be called gravy strainers or soup strainers. By separating the broth and fat from your pan drippings, you are able to produce a flavorful, lean broth, and retain the fat for other purposes.

Is a fat separator necessary?

The fat rises to the top of the liquid within a few minutes, and the fat separator is designed, so the fat is higher than the pouring spout, which comes out of the bottom of the container. ... If you find yourself needing to strain fat often, it's a worthwhile tool to own.

How long does it take for fat separator to work?

Slowly pour the stock into the fat separator. Make sure that the stock is strained well. Leave the stock on the counter for a span of 15-20 minutes or until you see all the fat floating on top. More settling time ensures better fat separation.