So after the sexual connotations of that sweet title here the question…? bum bum bum
After cooking ground beef i put it in a spaghetti strainer and wash away all of the fat. Normally I’m using lean/regular ground beef because the store I buy from only does bulk for those two styles. Now, i usually add 1tbs of udo’s oil to each meal I have with this clean meat.
Is this now considered a “lean red meat” or am I shooting myself in the foot?
Does washing the beef really remove the fat or is it just skimming of part of it?
and finally
are Eye or Round steaks lean red meat as well? (i know totally another subject but they taste so damn good)
If you use hot water to rinse off cooked ground beef you will definitely remove some more of the fat, but why? I use a strainer type ladle to scoop mine out of the pan leaving a huge pool of the fat behind, but I want the rest. Unless it’s bonafide grass fed the quality of the fat ain’t what it used to be, but I also get plenty of EFAs and that’ll have to do until I hit the lottery. If you’re worried about getting fat, which is probably what this is all about, carbs, especially processed refined carbs are the enemy, not fat. Do yourself a favor and enjoy your beef.
If you strain your beef, then yes, you are removing a significant portion of fat. Its definitely not all water.
To witness this amazing marvel, simply put a large bowl under your strainer to collect the water and fat that is removed. Then, remove your strainer and allow the fat and water to sit for a while. The fat will solidify, providing you don’t live in an oven, and you can see just how much fat is not being ingested.
If you REALLY wanna get crazy, you weigh the fluid and fat that is removed, then scrape off the fat and weigh that as well, and compare that to the nutrition facts for the raw ground beef you are using to see just how much difference there is between the two.
Most people probably don’t need to do this, however. And if you are trying to be extremely accurate with your nutrition, which is arguable more important when cutting, then ground beef is probably not the smartest thing to eat because of the difficulty in knowing exactly what you’re getting.
However, if you are precise (as opposed to accurate) in your recording, then you’ll be fine anyways, because if what you think you’re eating isn’t accurate, you’ll adjust accordingly until you get the results you want, and thats all that matters, isn’t it?
If this appears twice its because the damn server is screwing up.
nah, its grain fed beef, so its crappy fats, thats why I add the udo’s. Im not worried about getting fat lol. I was just wondering if it counted as “lean meat” even though its regular beef. Thanks for the insights though.
I rinse mine, then add Olive oil if I want more fat in the dish. It can also be good if you want to by less lean ground beef (it may or may not be more economical though) or want a lower fat for a PWO meal.
of course, but im stuck on the starving student diet, so beef is my economical choice for an off season weight gain. Having it 4 or 5 times a day can be a lot of saturated fats. Can’t wait to get home for the holidays, I can get back to my local butcher and my grass fed beef and free range chicken.
another note, anyone have an good recipes for marinating steaks that don’t involve copious amounts of sugar and sauce?
[quote]i
another note, anyone have an good recipes for marinating steaks that don’t involve copious amounts of sugar and sauce?[/quote]
I’m sure you can find a bunch, but I like to mix garlic and ginger (pre ground/crushed from a jar) with something acid (lemon, lime juice and/or vinegar) as a ‘base’. Add some water if necessary and a small amount of thickener (I use Xanthan Gum) so I can spread it over the meat and leave it on the surface.
To this I might add chilies, black pepper or common herbs (e.g. rosemary or basil). Some experimentation necessary here for personal taste.
Personally, while the marinades are good, I’ve not had success turning them into a sauce (generally they are a bit to ‘strong’ flavored), so I’d recommend making up any sauce separately. Basically throw the marinade and leave just a small amount on for cooking the meat.
Also while you can’t cook aspartame, splenda could be used in place of sugar if you are not adverse to artificial sweeteners.
[quote]Pansee Sauvage wrote:
i
another note, anyone have an good recipes for marinating steaks that don’t involve copious amounts of sugar and sauce?
I’m sure you can find a bunch, but I like to mix garlic and ginger (pre ground/crushed from a jar) with something acid (lemon, lime juice and/or vinegar) as a ‘base’. Add some water if necessary and a small amount of thickener (I use Xanthan Gum) so I can spread it over the meat and leave it on the surface.
To this I might add chilies, black pepper or common herbs (e.g. rosemary or basil). Some experimentation necessary here for personal taste.
Personally, while the marinades are good, I’ve not had success turning them into a sauce (generally they are a bit to ‘strong’ flavored), so I’d recommend making up any sauce separately. Basically throw the marinade and leave just a small amount on for cooking the meat.
Also while you can’t cook aspartame, splenda could be used in place of sugar if you are not adverse to artificial sweeteners.
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We have a mad culinary scientist in our midst boys n girls
