TIP OF THE DAY: Fat Separator
| Remember Jack Sprat, who could eat no fat; and his wife could eat no lean?
We bet that Mrs. Sprat is long gone to her reward from heart disease, diabetes, and/or stroke: a result of her high-cholesterol, high-saturated-fat diet.* Jack? He’s a sprightly senior, still eating lean. *Our bodies make too much cholesterol when we eat too much saturated fat, which is the type of fat found in animal-based foods, including meat and dairy products. Take a tip from Jack: Minimize your saturated fat intake from gravy, soups and stocks. Separating fat can be a messy job, but the OXO Fat Separator makes it neat and easy. |
One of the easiest ways to eat healthier: |
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| Old school cooks skim the fat while cooking, or by refrigerating the cooked food. The fat rises to the surface and congeals when cold, so it can be hand-skimmed with a spoon. This process works reasonably well, but it’s tedious and has you shaking or wiping fat from the spoon, over and over again.
Others use a bulb baster. It’s better than nothing, but it doesn’t make things easy. Then some savvy person invented the fat separator. Some look like measuring cups; some, which are used at the table, look like gravy boats. Since fat rises to the top, a fat separator allows you to pour the lean juices from a spout connected to the bottom of the device (see the photo). The fat remains inside. The OXO Fat Separator adds a mechanism that filters out solid particles, leaving “pure slimmed-down juices” to flow from the spout. It’s available at Sur La Table and other fine stores, and SurLaTable.com; and at Amazon.com in both two-cup and four-cup sizes.
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