I use browned ground meat a lot. I like to remove as much of the liquefied fat as possible after browning to make the dish healthier. To do this, I place the skillet on something so that it rests at a slight angle, and pull all of the ground meat to the upper side. The fat will collect in the lower side. Then I use a syringe (without a needle) to suck up the fat. This does a good job of removing the liquefied fat and enables you to squirt it out into a throw away container without making a mess. A medium to large syringe work well but a bulb-type baster can also be used.
By Bebe52 from Lambert, MS
I just strain mine in a colander.
I strain mine in a colander also; then I rinse it with hot water while it's still in the colander. That gets most of the fat out.
I like your syringe idea. I'm sure it works well. I know this is not thrifty but I use a paper towel to soak up the grease when browning hamburger to put in a recipe. I place the hot greasy towel in something to cool then put it in the trash. Less greasy clean up to do afterward.
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