straining ground beef/turkey

[shawnkarbabacz]

I was watchin a jason wojo video about how he prepares his food, and after he gets done cooking his beef in a pan, he puts it straight into a strainer and runs water over it for a while, stating this ditches alot of the fat.

I thought this was genius, and it seems to make sense. Has anybody tried this (probably everybody and im just late to the party ) and if so, how much fat do you think it gets rid of? I just tried it with my 93% lean ground turkey, and didnt notice much except water coming out of the bottom....i guess i dunno what i would look like though...

 

[ScottMcD1]

You are late


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

Try that, you won't be able to be sure exactly how much you are getting out... but it's a large amount so it's worth doing. Also gives you a good indication on what is the most cost effective beef choices.

 

[shawnkarbabacz]

Thanks scott. Great link. I actually always avoided ground, pretty much anything because really lean ones arent cost efficient. That video blew my mind.

Its like the old saying my foremans all tell me 'some common sense things arent common sense until you already know it'.

 

[Pekkerwood]

I use the strainer/collander and run water most of the time with ground products. I add fat back in if I using it with chili, soup etc, with olive oil. Can't tell the difference in these type dishes.

I also strain and wash tuna this way to further reduce sodium even with low sodium tuna, but I am very prone to water retention .

 

[mooshue]

I have been doing it for a while as well, much like already said, its cheaper to buy the semi lean cuts as it is to buy the 95% or higher.
I do a lot of Foster Farms lean ground turkey $12 for 4lbs at costco, but only 85% lean, cook it up loose, drain throughout cooking and rinse in a collander after cooking.

Great pdf you posted there too ScottMcD1, shows you can cut 30% of the fat out by rinsing loose meat.

Pekkerwood, i too rinse my tuna very thoroughly due to puffiness with sodium. That and it takes most of the smell away so i can eat it in the office

 

[EasyEJL]

96/4 ground beef is almost $5/lb, the 70/30 is under 2. So i generally buy the 70/30 and do this instead, at least when i'm making big batch food for the week. Walmart has the 5lb tube of the cheap stuff. Only really works right if you are doing crumbles, for burgers i still buy the lowfat.

 

[shawnkarbabacz]

how much fat is lost in grilling, roughly? I noticed in scotts link it doesnt have that cooking style up on the graphs..

 

[617ricky]

Ever make tacos before? You scramble the ground beef in a frying pan, and then put in a strainer to drain all the fat off before you add the seasoning/water.. Using average quality ground beef, a TON of fat just pours out..

One thing I notice is that average quality hamburgers, I get these things I call "fat rocks" alot.. It's like these hard little pebbles of fat that you can't chew, and I hate them.. But that same quality beef with the fat drained off, I rarely taste them..

 

[SABAGOY]

After your rinse it press down on it with paper towels...that will help get the water out and pull even more grease and fat. Rinsing beef is a great way to reduce the fats while still getting what you want out of it, well except for the taste...when you rinse it you lose all that good flavor.

 

[goldlifter]

Ever make tacos before? You scramble the ground beef in a frying pan, and then put in a strainer to drain all the fat off before you add the seasoning/water.. Using average quality ground beef, a TON of fat just pours out..

One thing I notice is that average quality hamburgers, I get these things I call "fat rocks" alot.. It's like these hard little pebbles of fat that you can't chew, and I hate them.. But that same quality beef with the fat drained off, I rarely taste them..

its most likely cartilage/collagen/connective tissue

 

[Blade_HST]

See the attached file...