Squeeezing the fat out

Danger2OneSelf
Danger2OneSelf Posts: 883 Member
in Food and Nutrition
No this isn't a topic about some bizarre technique to loose your love handles, so spare me the funny comments. I was wondering if anyone has tried to squeeze or press the fat out of certain foods. I used to take these precooked spicy sausage patties and fold some paper toweling really thick, then I'd lay one piece under the patty and throw it in the microwave. When it was done I would take another piece of paper toweling and put it on top of the patty and press on it with all my weight. I would do this over and over until the towels came out dry.

My question is do you think I am really getting most of the nasty fat out of there? I did a little experiment and would weigh the patty before I cooked it and then again after I squeezed the fat out. It surprisingly turned out to be incredibly lighter. So say that the patty weighed 50g and after I squeezed it it weighed 35g. Would it be safe to assume that I literally just squeezed out 15g of it's fat content out, or would a lot of that weight be attributed to other thing such as moisture and such? Because If I'm right then that kinda opens my world up to a lot more choices of meat. Tuna, chicken, and fish are getting kinda boring :yawn:

Replies

  • tadjo
    tadjo Posts: 41 Member
    I would put money on it that most of it is water with some fat mixed in. I have been guilty of dabbing the fat off of my pizza.
  • cmriverside
    cmriverside Posts: 34,449 Member
    If only.
  • neanderthin
    neanderthin Posts: 10,252 Member
    Some people wash their ground meats after cooking, maybe you could add that to your repertoire to get all that nastiness out of your food:wink: .
  • Shadowknight137
    Shadowknight137 Posts: 1,243 Member
    Because If I'm right then that kinda opens my world up to a lot more choices of meat. Tuna, chicken, and fish are getting kinda boring :yawn:

    Try beef heart.

    I kid you not. Amazing protein source, pretty damn lean, cheap as dirt and tastes just like steak. Also, will certainly spice up your meat variety. ;D
  • YoungDoc2B
    YoungDoc2B Posts: 1,593 Member
    Pretty sure it's mostly water, maybe with a small amount of fat. However, I'd bet my favorite testicle that all 15g were not fat
  • jadedone
    jadedone Posts: 2,446 Member
    I'd try more seasonanings and sauces. But hey that's just me.

    Or use those meats for flavoring, not a protein source.

    Like brown up a little bit of sausage (an ounce or so) and then add some kale or chard and onions or garlic. Your veggies will taste great, and you can enjoy a little bit of the flavor.
  • GypsySoul_74
    GypsySoul_74 Posts: 152 Member
    you look awesome :) i feel like you can probably afford to spice up your protein variety occasionally with a higher-fat-content meat.

    fat doesn't make you fat. promise!! i know it adds calories, and i definitely worry about that too--higher-fat meats aren't exactly an economical use of calories. i really like kielbasa & italian sausage, but don't eat them very often for that reason.

    personally, when i cook with ground beef, i drain it or press a lot of the excess fat out after cooking. same with sausage. but i don't "wash" it or anything crazy like that, and i don't try to determine the fat or calorie difference. i just consider it good calorie karma for a later date when i might eat something that has more calories than i realized.
  • AABru
    AABru Posts: 610 Member
    Some people wash their ground meats after cooking, maybe you could add that to your repertoire to get all that nastiness out of your food:wink: .
    Ahem...I am a ground meat rinser. :drinker: I will actually place the meat already cooked in a strainer and rinse and then use a small saucer to squish out the extra water and some fat. I usually then add the moisture back in with veggies.
  • nf1982
    nf1982 Posts: 38 Member
    Because If I'm right then that kinda opens my world up to a lot more choices of meat. Tuna, chicken, and fish are getting kinda boring :yawn:

    Try beef heart.

    I kid you not. Amazing protein source, pretty damn lean, cheap as dirt and tastes just like steak. Also, will certainly spice up your meat variety. ;D

    omgaaa, lol
  • endlesoul
    endlesoul Posts: 98 Member
    Its water and fat that is expelled.
  • chrisdavey
    chrisdavey Posts: 9,834 Member


    fat doesn't make you fat. promise!!

    agreed.

    You should be aiming for around .4g/lb of bw for fat intake. For 180lb male that is around 72g. Plenty of room there to fit in higher fat meats.
  • majope
    majope Posts: 1,325 Member
    I'd try more seasonanings and sauces. But hey that's just me.

    Or use those meats for flavoring, not a protein source.

    Like brown up a little bit of sausage (an ounce or so) and then add some kale or chard and onions or garlic. Your veggies will taste great, and you can enjoy a little bit of the flavor.
    Smart! I am so going to try this.
  • PaleoPath4Lyfe
    PaleoPath4Lyfe Posts: 3,161 Member
    Because If I'm right then that kinda opens my world up to a lot more choices of meat. Tuna, chicken, and fish are getting kinda boring :yawn:

    Try beef heart.

    I kid you not. Amazing protein source, pretty damn lean, cheap as dirt and tastes just like steak. Also, will certainly spice up your meat variety. ;D

    I agree...............and Beef Tongue cooked in the crockpot!!!

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