Similar Content to: Monounsaturated Fat

A cooking utensil that enables liquid fat to be gathered and removed from juices that are come from roasted meats, stews, soups and stocks. Fat is typically skimmed off the surface of food during or immediately after it has cooked. Common tools used for skimming are bulb basters, ladles and spoons. When fat cannot be easily skimmed, it can be poured into a separator which will hold the contents to allow the fat to accumulate on the surface while the juices accumulate below. The juices can then be easily poured out of a spout attached to the bottom of the container so that the fat is all that remains in the separator.