Can fatty ground beef be turned into lean?

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Replies

  • __Di__
    __Di__ Posts: 1,658 Member
    Posts like is make me want to cry.

    Don't rinse your beef. Why take all the delicious flavor (psst, a little secret, FAT is what gives things flavor. Don't believe me, go ask an expert http://www.esquire.com/features/what-ive-learned/julia-child-quotes-0601)

    Fat gives things flavor. - Julia Child

    I'm awfully sorry for people who are taken in by all of today's dietary mumbo jumbo. They are not getting any enjoyment out of their food. - Julia Child

    No use ruining perfectly good beef by rinsing it off, please, for the love of all that is tasty!

    Julia Child says people are not getting enjoyment out of their food?

    Well fancy that, Julia Child knows how we all feel and is telling us so.

    Who is Julia Child btw?

    I like being told how I feel - not.
  • Ready2Rock206
    Ready2Rock206 Posts: 9,487 Member
    Washed meat just sounds soooo gross. :sick: Plus I really don't think you can just wash away the fat. I'm buying the lower fat meat and not cheating in my food log to pretend I did when I didn't. How do you know exactly how many calories you washed away anyway?
  • bumblebums
    bumblebums Posts: 2,181 Member
    I preface this with honesty – I didn’t read all of the posts, so someone may have said this.

    If you’re paying for 85/15 or 75/25, that means 15-25% of the meat you’re paying for is fat. When you cook it in a frying pan, you’re losing 15-25% of what you’ve paid for. If you buy 95/5, 95 cents of each dollar you spend is on actual meat that you will consume.

    From an economic standpoint, it makes much more sense to pay the little bit more for 95/5, and then you don’t have to worry about rinsing or anything!

    Not to mention that it's only cheaper if your time is worthless.
  • teacuplady
    teacuplady Posts: 30 Member
    If I'm making tacos I boil my hamburger, rinse it, dice it up, add spices and steam any excess moisture from it. I like it because it's nice and moist and spicy. I don't worry about trying to make it lean for logging purposes but I admit I don't miss the fat at all. Obviously I don't do that for any other hamburger recipe like patties, lol. To me it's no more work than spending time draining and blotting. I know fat isn't evil but hamburger fat, to me has no redeeming flavor. Now bacon fat for seasoning or butter is a different story. I'd rather "spend" my fat on that or for extra cheese on my tacos. :wink:
  • nxd10
    nxd10 Posts: 4,570 Member
    My husband cooks burgers by putting them on a grid that you use for cooling cookies and putting them under the broiler. All the fat drips to the bottom and away from the meat.
  • RunFarLiveHappy
    RunFarLiveHappy Posts: 805 Member
    ...I know fat isn't evil but hamburger fat, to me has no redeeming flavor. Now bacon fat for seasoning or butter is a different story. I'd rather "spend" my fat on that or for extra cheese...

    ^^^This and I second this:

    http://www.foodsafety.wisc.edu/assets/pdf_Files/Reducing Fat in Ground Beef.pdf

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