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There have been a lot of recipes where I've had to use a bunch of paper towels to get the excess liquid out (making bacon to get out the excess fat, when you're frying foods and want them to be dry). Is there a better way of getting the liquid out without just massing tons of paper towels?

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    The answers are likely different for deep frying vs. cooking bacon vs removing excess water. Can you rephrase or specify? – moscafj Feb 22 '16 at 0:55
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If you have the time, wrapping something in a cheese cloth & suspending it over a bowl can get a lot of liquid out.

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Oils become more viscous as they cool, so keeping your product warm can help keep the oils flowing off it. A wire rack over a sheet pan in a low oven can work quite well for removing oil or water from foods, but ensure your product doesn't dry out too much in the process.

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