why we rinse meat
- 01-31-2008, 06:38 PM
why we rinse meat
Here's an interesting article I found on another site about the effect of rinsing your ground beef. It shows just how effective it is for removing fat.
- 02-01-2008, 02:46 PM
Good article. I have done this many times. Thanks
- 02-01-2008, 03:17 PM
I'll be sure to keep this in mind for future reference.
After rinsing the meat, is it possible to store the rest of it in the fridge or freezer as usual?
02-01-2008, 03:47 PM
02-01-2008, 07:52 PM
02-01-2008, 09:32 PM
If I were to freeze it, then I could just leave out the portion that I plan on rinsing and cooking. But I wonder if it'd be safe to rinse all of it, cooked whatever I wanted, then stored the rest in a tupperware container, or wrapped up in the fridge.
02-02-2008, 09:24 AM
That just sounds gross, I just buy the ultra lean stuff. Which is usually only once every couple weeks.
02-02-2008, 10:11 AM
02-02-2008, 10:17 AM
try cooking it as you would spaghetti:
boil it in a pot
dump into a collander/strainer
rinse water over it
Very effective in removing the fat. Works great on taco nights.
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02-02-2008, 10:34 AM
This is exactly what I do. I buy those 5# 'tubes' of 73% lean and rinse the hell out of it. If I want to add a little 'greasiness' back in, a few TB's of EVOO works and helps when you season it.
Cheap and effective.
02-02-2008, 10:48 AM
02-02-2008, 05:40 PM
I'm cooking up some lean ground beef right now. I'm pretty much making a 'poor man's Hamburger Helper.' I'm using low-fat cheese, but I wish I had wheat pasta, which I don't. Oh, well. I had some of the beef earlier and it was amazing. My father bought it, though, so I don't know where he got it from. It actually tastes much better than most kinds of ground beef that I've had in the past.
I also shall try the EVOO idea sometime.
02-02-2008, 07:05 PM
This sounds great! How lean of beef do you guys buy?
02-08-2008, 01:29 AM
02-08-2008, 02:01 AM
02-08-2008, 02:15 AM
Lets say ALL the fat is removed during cooking (which it isn't).
A 5-pound package will cook down to (5*.73) = 3.65 lb.
A 4-Pound package of 90% lean (4*.9) = 3.6 lb.
That's an entire pound extra you would need of the 73% to equal the lean mass of the 90%.
I only buy 93% personally unless I grill burgers. You gotta have some fat (the 85% leans do pretty good) in order for the patty to stay cohesive while cooking.
02-08-2008, 02:18 AM
02-08-2008, 06:07 AM
The 90% are probably twice as much here as some of the fattier meats, so even though a higher percentage goes down the drain, the end result is much cheaper. So I guess it just boils down to how much you can get your meats for.
02-08-2008, 09:22 AM
To the OP ... saw a video on youtube about this last month and been doing it ever since - ground beef AND ground turkey get the wash in my kitchen - article is a nice find
02-08-2008, 09:43 AM
I imagine this considerably reduces the flavor too as it is also washed down the drain?
02-08-2008, 10:15 AM
02-10-2008, 01:25 AM
Just eat it all. More flavour and more calories!
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