In making braises in our new dutch oven we find that the sauces are sometimes rather greasy and I thought a gravy seperator might be nice to skim some of the fat. Instead we've been putting the sauce in the fridge (after removing the meat), waiting for the fat to solidify a little, and scooping it out. Obviously a seperator would be easier but I'm reluctant to buy yet another gadget. Is there any way to approximate a fat seperator, or should i just buy one?
And if I need to buy one, any product recommendations?