Cut the fat with OXO separator

This handy kitchen tool lets you serve up lighter gravies, sauces, and soups.

I make traditional chicken soup with matzah balls every Friday night for my family. I've tried going with easier soups that come from mixes or boxes, and the result is nothing short of an uprising. So every Friday morning, I find myself hovering over the stove, spooning off the fat as it bubbles to the top of the pot.

Separate the wheat from the chaff--er, the fat from the gravy. OXO

The OXO Fat Separator is a nice solution for my soup--and it works on gravies and sauces as well. It's easy to use: Pour the soup into the separator. The liquid settles to the bottom, and the fat rises to the top. The heat-resistant strainer catches unwanted bits, and the stopper prevents fat from rising to the top of the spout.

Wait for things to settle, then remove the strainer and stopper and pour out perfectly clear soup (or gravy, or sauce).

Granted, if you are making soup, you'll probably have to rinse and repeat a few times, but the separator comes in a four-cup size, which is perfectly reasonable.

Like the entire Good Grips collection, the separator has a nonslip handle for a comfortable, firm grip. And the whole thing is dishwasher safe, although it's not recommended for the microwave.

Now, if only they'd make a fat separator I could use on myself...

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