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Thread: Re: Draining fat from ground beef

  1. #1
    Nancy2 Guest

    Default Re: Draining fat from ground beef

    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.

  2. #2
    blake murphy Guest

    Default 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

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