|
|
Post by everso on Nov 4, 2009 17:17:48 GMT
Good tip Jean.
|
|
|
|
Post by Alpha Hooligan on Nov 4, 2009 17:27:12 GMT
Here's something you might try if you want all the meat juices and none of the fat. Pour off all the pan juices, without trying to separate the fat, into a cup. Put it in the freezer and the fat will rise and set hard, so that you can easily remove it and retain all the juices. That's just wrong. Like that green top milk - Pretend food is wot it is!  AH |
|
