How does the fat sperator work?
1283925
After you pour the liquid into the separator the fat will rise to the top. When u remove the red plug from the spout the liquid from the bottom (fat free) will flow out of the separator so you can pour the fat free liquid out , just be sure to stop to pour when it gets close to the fatty liquid .
1283926
We have use them for years. You pour the liquid from the roast or chicken into the separator and let it stand for a minute of two. The fat rises to the top. The pour spout starts at the bottom of the container so you can pour out the broth making sure you stop pouring when the fat level drops close to the pour spout. Works great.
1283927
Fat floats on top of the watery part of the gravy. The opening of the spout is at the bottom below the floating fat so you just pour the watery part through the spout. You have to watch to see when the fat is getting near the opening of the spout and then stop pouring. Be sure to block the spout before you add the gravy. That way the air pressure in the spout keeps any liquid from going into it until the fat rises to the top.
1283928
There is a red plug that you keep in the spout. The fat naturally rises to the top of the container and the liquid to the bottom, so while pouring, keep the red thing in til the last second, then pull it out and it keeps the fat from coming out of the spout. I don't get it, but it works.
1283929
Make sure you plug the spout BEFORE you put any liquid into the cup. That way, no fat gets into the spout, that makes a world of difference between other separators
1283930
It works great. I especially like the stopper, as it prevent those greasy spills when it is full. Very useful to refrigerate for later use for another recipe.
2044341
It slides over the oil filter; it has fins, or technically, heat sinks. It works because the additional surface area allows more opportunity for heat to release; especially with the air flow across that surface. Works the same way your voltage regulator is cooled - via heat sinks (fins) & air flow across it. The heat in the oil transfers to the filter body & then to this cooler. Very simple & very effective.
941014
Fat freezing works on the subcutaneous fat located directly under the skin. It is not designed to affect the visceral fat located behind the muscle. The fat on your thighs is subcutaneous fat and Asrai's fat freezing system works great in this area. When treating the thigh, it's best to remain motionless. (I've found that sitting on the couch while watching TV works best.) For the back of your thighs, wrap the belt tightly around both of legs at the same time, without the cooling packs in the pockets. Then side the packs vertically between belt and thighs. Sometimes it helps to put them in plastic sacks before using. If you`re treating the inner thigh fat, treat one leg at a time. I lost 1.5 inches off each thigh after only five treatments, three treatment on the back and twice on the inner thigh. That was over 2 years ago and the fat has not come back. My legs look the same as they did when I was in my twenties. I hope this helps.
319235
Mini and George, from the three uses I've had with the Rachael Ray Round Splatter Tool, grease splatter is controlled and the mesh vents on the tool are such that it does allow both steam and some grease splatter to escape. Steam and air escape freely. Some splatter from the fat and grease from food will splatter too but only nominally. The mesh does not retain the steam. The kitchen tool has a fine mesh but it does allow steam to escape freely. The tool has a double duty function. I hope this feedback helps.
2049967
Check out this article: http://www.splendidtable.org/story/fat-content-product-labels
1922368
This is a very good product, but as with most fitness items it's designed to work your muscles whether they have some fat over them or not. Fat will not change the effectiveness of the product. The real benefit will be seen with continued use of the product.
448334
Yes, you can. But remenber that most of it is pure fat which the Airfryer will eliminate.
503610
I just wipe any excess out with a paper towel before I store it, but if you want to do more you could also put it on a burner or in the oven and "cook" the fat into the pan before storing. I haven't experienced any rancidity in my pans with just my wipe-out method.
1380107
Hi Joseph: I am really not sure since I have not tried this product. If you follow the instructions for this one, it should help. Since it is not that expensive, it could be well worth the try. A good fat burner helps.
423866
Use tin foil, you don't have to clean ANYTHING. I even line the fat catcher up in tin foil! After you're done cooking, just throw the foil away and everything remains clean!
257853
If by "fattener", you mean thickening lotions and such, the hair fibres are different. You carefully sprinkle on any bare spots, being careful not to overdo it because then it looks like your scalp is dirty. You want the fibres to attach to your hair, not your scalp. Fibres just cover, they don't add volume or "fatness."
709546
Works great and has a big fat reservoir to collect the oils as the food cooks. Burgers are always better cooked on a flat top instead of a grill over the flame, much more juicy and not burned.
63996
I think it work but perhaps wouldn't work at its best. A half cup basically covers the bottom with little room for the two layers to separate. Think u would be better off letting 1/2 cup sit in whatever vessel you have and then skim off the fat layer (refrigeration helps) ...and use this for 1 cup plus quantities. Works great...use it all the time.
2235547
There's a grease-catcher that comes with the grill, and you might be surprised at how much fat will drain from even low-fat burgers.
637040
No, the red stopper is only used to keep an air pocket in the spout for when separating fat from the liquids you want to keep. Basically I use it in je following fashion. Pour my liquids from my roasting pan through the gray strainer and into the measuring cup with the red plug inserted into the spout... This will prevent the fats from getting into the spout. Put the measuring cup/separator into the fridge to help it cool faster and once the fat has separators it will float to the top as its lighter than "water". It should be hardened and white. Now pull out the plug and pour the liquid contents out through the spout. No, the red stopper is only used to keep an air pocket in the spout for when separating fat from the liquids you want to keep. Basically I use it in je following fashion. Pour my liquids from my roasting pan through the gray strainer and into the measuring cup with the red plug inserted into the spout... This will prevent the fats from getting into the spout. Put the measuring cup/separator into the fridge to help it cool faster and once the fat has separators it will float to the top as its lighter than "water". It should be hardened and white. Now pull out the plug and pour the... » Read More No, the red stopper is only used to keep an air pocket in the spout for when separating fat from the liquids you want to keep. Basically I use it in je following fashion. Pour my liquids from my roasting pan through the gray strainer and into the measuring cup with the red plug inserted into the spout... This will prevent the fats from getting into the spout. Put the measuring cup/separator into the fridge to help it cool faster and once the fat has separators it will float to the top as its lighter than "water". It should be hardened and white. Now pull out the plug and pour the liquid contents out through the spout. « Show Less
682110
Four? there should be instructions in the box. The biggest one causes fat to shrink and turn into a liquid. the smaller ones r to help firm up the loose skin.
48680
No, it's very simple. You just frequently add oil in a slot as indicated by the directions.