You're broiling or griddling grease-extruding meat. How do you drain the fat?
It hath vexed me lengthily.
Big ladles: too big.
Small ladles: awkward angle, and don't play well with ridged broiling pans.
Teaspoons: too shallow, wrong shape.
Tablespoons: too wide, wrong shape.
Drain directly from the broiler pan, griddle, or sauté pan: risks an avalanche of meat onto stove and floor.
Does Williams Sonoma sell some $75 twee piece that's purpose-built for this? What do normal people use?
I THINK what I want is a ladle that's like a teaspoon at the tip - flat and slightly pointy - but contouring into a bulbous well in the back. They don't make that, do they?
Invite a friend to chime in on this discussion.Email a Friend
by David Watsky | Avocado prices are on the rise due in part to increased global demand, a reportedly bad growing season...
by Leena Trivedi-Grenier and Jen Wheeler | A perfectly ripe peach is the sweet apotheosis of summer. After the seasonal first thrill of eating...
by Joni Sweet | When the weather’s this hot, do you ever wish you could just eat ice cream all day? Well, here’s a...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.