Separate Grease: Pan Juices

There are several ways to separate grease from pan juices, depending on the equipment you have to hand. If you have a fat separator, you can simply pour the juices into the separator and let it sit until the fat floats to the top. If you don't have a fat separator, you can use a large, heavy-duty freezer bag, or a large resealable plastic bag in a bowl. Pour the juices into the bag, let them stand until the fat rises to the top, then snip off a corner of the bag and drain the juices into another container, being careful to stop before the fat escapes. Alternatively, you can use a spoon to scoop the fat off the top of the juices, or put the juices in the fridge and let the fat solidify before scooping it off.

Using a fat separator

A fat separator looks like a pitcher or watering can with a long pouring spout. The best models have a lid with holes that act as a strainer. When you pour your pan juices into the fat separator, it catches all the large veggies and other things that you’re trying to strain out. The liquid goes through the holes and into the fat separator.

The fat separator is designed to take advantage of the fact that fats and liquids don't mix. The fat will rise to the top of the liquid within a few minutes as it is less dense than water. The fat separator is designed so that the fat is higher than the pouring spout, which comes out of the bottom of the container. When you tilt the fat separator to pour, the de-fatted liquid comes out first, leaving the fat behind.

Simply pour until you have gotten most of the liquid out, then dispose of the fat. Clean-up is easy, and some models have comfortable handles to make the process even more convenient.

Chilling and scooping

Firstly, pour the liquid you need to de-fat into a bowl. Let it cool a little, then place the bowl in the refrigerator. Leave it to chill for a few hours or even overnight. The grease will rise to the top of the bowl and solidify. You can then simply scoop out the hardened grease and dispose of it in the trash. It's important not to pour grease down the drain, as it can cause plumbing issues.

If you need a quicker solution, you can let the liquid sit for a few minutes to allow the grease to separate and rise to the top. Then, use a turkey baster to suck out the grease. Alternatively, you can use a spoon to scoop out the grease, although this method is less precise. Another option is to insert the turkey baster deep enough into the liquid so that you only draw out the defatted liquid, transferring it to another container.

You can also use a large, heavy-duty freezer bag for this method. After the liquid has cooled for a few minutes, carefully pour it into the freezer bag and wait for the grease to rise. Once it has, cut off a small corner of the bag and drain the defatted liquid into another container. This technique won't work for chunky liquids, such as stews with vegetables or meat.

The baster method

Step 1: Prepare the Pan Juices

First, make sure you have a container of pan juices to work with. This can be juices from cooking meat, such as pot roast or chicken. Remove the meat from the cooking pan and pour the juices into a container.

Step 2: Let the Juices Settle

Allow the juices to settle for a few minutes. During this time, the fat will naturally separate from the juices and rise to the surface. This process is crucial, as it allows for the separation of the fat from the juices.

Step 3: Use the Baster

Take a baster and insert it into the container with the settled juices. Gently suck up the juices from the bottom of the container, being careful not to disturb the layer of fat that has formed on the surface.

Step 4: Transfer the Juices

Once you have sucked up the defatted juices into the baster, carefully transfer them to another container. The fat should be left behind in the original container.

Step 5: Repeat as Needed

If there is still a significant amount of fat in the original container, you can repeat the process as needed until most of the fat has been separated. This method ensures that you can efficiently collect the defatted juices while leaving the unwanted fat behind.

The baggie method

First, place the bag in a large bowl to keep it upright and stable. Then, carefully pour the pan juices into the bag, seal it, and let it stand for several minutes. The fat will rise to the top of the bag. Next, carefully lift the bag over a cup or bowl and cut a small hole in one of the corners. Allow the defatted juices to pour out into the cup, being sure to stop pouring before the fat reaches the opening. Finally, dispose of the bag and the fat together.

This method is quick and easy, but it is important to be cautious when handling the hot pan juices and cutting the bag. It is also worth noting that this technique is not suitable for chunky liquids, such as stews with vegetables or meat.

Skimming with a spoon

To start, pour the liquid into a bowl and let it sit for a few minutes so the fat can separate and rise to the top. Then, simply skim the fat off the top with your spoon. This method is not as precise as using a turkey baster or a fat separator, but it will get the job done.

If you are using a regular spoon, be sure to use an old-fashioned, large spoon for best results. You can also use a ladle for this purpose.

If you plan to skim fat often, it may be worth investing in a dedicated skimming spoon. These spoons are designed with a fine mesh that allows you to easily separate small foams or floating fat particles from soups or deep frying. They typically have long handles for ease of use and a hanging loop for convenient storage.

Frequently asked questions