Thread: Re: Draining fat from ground beef

On Thu, 6 Mar 2008 07:59:06 -0800 (PST), Nancy2
<[email protected]> wrote:

>On Mar 6, 12:48*am, Dan Leifker <dleif...@leifker.com> wrote:
>> I have a recipe that calls for cooked ground beef. *I'd like to remove
>> as much fat as possible before I add other ingredients.
>>
>> Friend #1 told me to boil (!) the ground beef and stir until the meat is
>> browned, and then pour off all the water. *I tried this, and the meat
>> disintegrates into very tiny pieces, almost like coarse sand. *(That
>> turned my sloppy Joes into sludge.)
>>
>> Friend #2 said cook the meat as usual, and then add a quart of two of
>> ice water. *The fat solidifies and rises to the top, and then I pour off
>> all the liquid.
>>
>> Friend #3 said the advice from Friend #2 was utter nonsense, and that I
>> should just cook the darn meat, pour off the fat, and proceed with the
>> recipe.
>>
>> Any suggestions for the best way to drain fat from ground beef? *Friend
>> #3 also said not to waste money on high-grade ground beef with less fat,
>> because you can pour off all the fat after cooking.
>>
>> I'm confused.
>> dleifker
>
>Friend # 3 has it right.
>
>N.

i also choose the friend behind door number three. any kind of
rinsing would rob flavor, besides seeming intrinsically gross.

your pal,
blake