INGREDIENTS

INSTRUCTIONS

Many cooks who use ground meat in their recipes want to drain off the
excess fat that accumulates in the pan as the meat browns. Tilt the
pan so the fat will accumulate on one side and blot it with wadded-up
sheets of paper towel that you hold with tongs. This way, no meat
spills from the pan, and a maximum amount of fat is removed. If using
a gas burner, be sure to keep the oily paper away from the flame.  From
Pat Brown of Telluride, CO  Recipe by: Cook's Illustrated, Mar & Apr,
1999  Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on
Feb 18,  1999, converted by MM_Buster v2.0l.

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