I've got them in 2 sizes! They come in really handy when I'm canning chicken/meat stock and you don't want a layer of fat in your stock sitting on the shelf and going bad quicker, thus shortening the shelf life of your product.
FWIW, when I roast a brisket, I leave a lot of fat on the meat, which makes it moist and tasty, but the sauce in the bottom of the pan can become very greasy, so I'll sometimes use the fat separator on that before serving.
Oh yeah, and down here, if you cook it in the oven, it can't be called brisket. Brisket is cooked on a smoker over a period of 10-16 hours. What you cooked was a roast 🤠
You let the liquid sit in the cup, and the fat rises to the top. The cup's spout pours from the bottom rather than the top, so you pour out everything but the fat.
I thought everyone had one of these. A little fat is OK but a big bowl of fat is not. And the flavor comes from the rest of the drippings and spices you add.
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Btw, the earliest recipes for Texas chili included beans.
That's a funnel-shaped carafe, very useful for pouring wine over the chicken to degrease it. Everything else is for unrepentant sinners.
The one the OP posted is great if you need ice water for a recipe but don’t want to get ice cubes in it.