1. Separating cream from milk:When milk sits, the fat (cream) rises to the top and can be gently poured off, leaving behind the lower-fat milk. 2. Removing oil from vinegar:Salad dressings often separate into layers, with oil floating on top of the vinegar. Decantation allows you to pour off the oil layer, creating a lighter, less oily dressing. 3. Cleaning muddy water:When water is muddy, the solid particles (like dirt) settle to the bottom. Carefully pouring off the clear water on top leaves the muddy sediment behind. 4. Removing fat from soup or stew:Similar to milk, fat in soups and stews will solidify or float to the surface when cooled. Decantation allows you to remove the solidified fat, creating a less greasy dish. 5. Separating liquid from sediment in wine:Wine often has sediment at the bottom of the bottle. Decanting gently pours the wine off, leaving the sediment behind, which can be bitter.