Recipe - House-Cured Gravlax With Osetra Caviar

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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 waddedup 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 EATLF Digest by Reggie Dwork reggie@reggie.com on Feb 18,
1999, converted by MM_Buster v2.0l.