Post #335,430
11/8/10 4:39:06 PM
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now that Im going to try but 2 questions
1. what is a gravy separator
2. what is the safe shelf life refrigerated? Would freezing slices damage taste?
Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free American and do not reflect the opinions of any person or company that I have had professional relations with in the past 55 years. meep
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Post #335,431
11/8/10 5:24:43 PM
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Gravy Separator
-Mike
"They that can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety."
- Benjamin Franklin, 1759 Historical Review of Pennsylvania
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Post #335,437
11/8/10 6:25:26 PM
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fancy name for a spoon
Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free American and do not reflect the opinions of any person or company that I have had professional relations with in the past 55 years. meep
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Post #335,433
11/8/10 6:07:25 PM
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Re: 2 questions
The post above links to gravy separators. I recommend the Oxo - that plug makes it better than others.
This is one of the most important kitchen tools, and nobody mentions it. I use mine constantly for de-fatting soup stock and other potions. You can just ignore all those instructions about trying to skim off the fat or chilling in the fridge to solidify the fat.
Since I'm usually separating a lot more than the 4 cups it holds, I pour 2/3 off, shove in the plug and refill for the next batch - no fat gets through. That gray strainer top it comes with, on the other hand, is totally useless in my opinion. I
use a regular wire strainer, much better. The plug should not be stored in the spout as it will become less effective.
The only flaw is that it comes with no easy way to clean the spout thoroughly - and I'm a real stickler on thorough cleaning, so I bought a cheap bulb baster that came with a brush and use that on the spout.
For refrigeration, I'd keep it down under 7 days. The failure mode would be mold.
As for freezing, I really don't know. Sounds like it'd work, but I don't know the effect on the gel, so I put a slice up in the freeze to test it. I'll report the results.
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Post #335,438
11/8/10 6:26:09 PM
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thanx!
Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free American and do not reflect the opinions of any person or company that I have had professional relations with in the past 55 years. meep
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Post #335,465
11/8/10 10:25:25 PM
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Agreed on how useful it is, but ...
Like you said, most of the time I need it I've got much more than will fit in at one time. So how does the plug work? I don't see how that makes it easier to reload multiple batches.
--
Drew
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Post #335,467
11/8/10 10:50:50 PM
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Good question, that . . .
It's obvious how it helps on the initial fill. With the spout blocked very little liquid gets up in there, so no significant amount of fat.
Now how it helps on subsequent fills is a subject for someone's fluid dynamics paper. The spout slot is never exposed, yet if I forget to put the plug back in I get more oil in the spout than if I remember.
When you put the plug back in, it drives most of the liquid out of the spout back into the bowl, which probably has something to do with it, but I'm not sure what.
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Post #335,492
11/9/10 12:09:48 PM
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Ok for freezing.
Freeze and thaw cycle was successful - possibly there was very slight degradation of texture but not serious. Apparently pig gelatin can stand freezing just fine.
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Post #335,496
11/9/10 12:54:14 PM
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thanx, thats how I will do it. Heading to food depot later
Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free American and do not reflect the opinions of any person or company that I have had professional relations with in the past 55 years. meep
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