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?
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