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BEST way to get fat out of the cheap ground beef:

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lildreamer316 Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jun-24-06 12:18 AM
Original message
BEST way to get fat out of the cheap ground beef:
Yes; I know this probably should be in the cooking forum; but it is frugal in that you can buy the cheapest ground beef and de-fat it easily this way. This seems to work BETTER than the way I had heard of before; which was washing it out.

Boiling ground beef has a big advantage or two:

CONVENIANT: (pull out a package of pre cooked and browned "crumbles" for any recipe calling for a lb of ground beef, browned)

WAY EASIER and WAY LESS MESS! Think of it, the ease of stirring a simmering pot for 10 to 15 minutes instead of pan frying it all, splattering grease all over, when boiling it makes the same product, less fat and way less mess.

LOW FAT: It's even lower in fat than if you pour boiling water on it. This is the meat with most of the fat gone. Because of that defatting that happens, I buy the cheapest fatty regular ground beef and enjoy spectacular savings while discarding the fat in the EASIEST way possible

CHEAP: Because you can be sure of getting the fat out, you can use whatever grind of ground meat is cheaper, whether regular or lean or extra lean.

TASTES THE VERY SAME AS IF YOU WENT TO THE MESS AND FUSS OF BROWNING IT IN A FRYING PAN!!!!! Yes it does. Think of the clean ups you can avoid.

I use to season the water that I boiled the beef in, then I found out it made NO difference.

That meat still has all the normal browned ground beef flavour whether or not you use seasoning, and whether or not it is boiled or browned. Why go to the trouble of doing it any other way when doing it faster and simpler results in the same taste and less fat.

I simply take the chilled or thawed crumbles and add to a wok or frying pan with a little olive oil sauteeing the onions and garlic that the recipe calls for, and any seasonings and stir fry it a little to bring it to the usual stage in the recipe where it calls for browning the meat with onion, garlic and seasonings.

THAT IS IT!!!!!! Talk about simple. This way the seasonings are fresh and give the best flavour.

No seasoning, put just enough water to cover the bottom of a stock pot or big saucepan about an inch or so, add the ground meat. I do a big 5 to 6 lb package all at once.

Now bring to a boil and stir to keep from sticking on the bottom of the pot. Turn down to an active simmer. Simmer till no more pink. Take off heat.

Drain by pouring the meat and the broth into a heat proof (mine is stainless steel) colandar or sieve placed on top of a big bowl or pot.

I use my big stock pot to drain the broth into and stick the whole thing in a sink of cold water to start cooling while the crumbles are draining.

Reserve the crumbles and let cool. They will cool faster if you put them onto a cookie sheet and run a fan over them for a few minutes stirring a bit. Bag and freeze.

(Chill broth overnite and skim fat in morning. Now you have lovely jellied beef stock ready to use in diluting canned soups or for any recipe calling for broth.)

When the crumbles are cool, you pack by 2-1/2 cup measures into no name ziplock sandwich bags and freeze flat. Those are equal to a lb of browned ground beef. The ziplock sandwich bag is a perfect size.

Freezing flat is important. You can freeze faster (food safety and quality!) and you can THAW FAST TOO!!! No more frozen baseballs in the middle of a thawing ball of food, this thaws quickly and easily in the fridge or in some cold water or the microwave. FOOD SAFE!!!! and conveniant.

When freezing flat, the center of a blob of food doesn't stay warm enough long enough to grow bacteria, and the whole package remains in good quality.

More boiled beef tips--- Chill overnite in the fridge, and either package and freeze the next day, or use it making casseroles, and freezing them. Whichever you have the energy for.

Handling cool crumbles and broth the next day is easier than if they are hot still.

Chilling broth before putting in the fridge-- Set the pot with the broth in a sink of cold water and change the water every 5 minutes or so and stir the broth to cool faster. In about 20 minutes to half an hour it will be cool enough to stick in the fridge safely without making the fridge work harder and possibly warming the other food in the fridge.

If you have a secure outside porch, set it out to cool and take advantage of winter nights. In the winter I stick the stock pot lid on top of the colandar which is still on top of the stock pot and set it all out in the porch. By morning it's all nearly frozen.

Have it either way, enjoy pre cooked frozen packs of crumbles or use them the next day in a bunch of recipes and freeze the made up dishes. Whatever you have time for. Both will help.

ONE LAST TIP------- Have several freezer friendly recipes handy that use a lb of ground so you aren't left scratching your head wondering what to do with 48 bags of ready cooked crumbles. I'll be giving a few just below.
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sbj405 Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jun-24-06 08:23 AM
Response to Original message
1. TVP - cheaper and healthier than ground beef
TVP = Textured Vegetable Protein.

Rehydrates in a minute or so. In things like sloppy joes, chili, tacos, etc. you won't notice a difference. It's available in health food stores and some grocery stores. I pay about $1/lb and that's dried. So it's rehydrates to the equivalent of several pounds.
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eleny Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jun-24-06 08:09 PM
Response to Reply #1
3. That sounds good to take on long camping trips
I could cut off the amount I need and cook with it. Does it brown without a lot of oil? I don't use non stick pans.
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calico1 Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-27-06 06:35 AM
Response to Reply #1
7. Not healthy for me since it has gluten.
I rinse ground beef too. Also, if you are going to make meatballs, there is no need to fry them in oil as most people do. Use a non stick pan and fry them. The fat from the beef itself will be enough. No need to add more oil! Once I do that I wipe the pan clean and blot the meatballs with paper towels before continuing.
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eleny Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jun-24-06 08:07 PM
Response to Original message
2. Does the hot water take the flavor out along with the fat?
I usually brown the meat, remove it from the pan to a big sieve lined with paper towel. Wipe and wash out the pan and then put the meat back in to finish the dish.
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lildreamer316 Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jun-24-06 08:24 PM
Response to Reply #2
4. I'll try and let you know.
Was planning on getting some tomorrow; i'll try a pound and get back to you.
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eleny Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jun-24-06 08:39 PM
Response to Reply #4
5. Thanks, ld!
Best to try a little bit to see.

I suppose if it's for something as spicey as sloppy joes, it could be fine. I like to make the ground beef with just some onion and garlic. Sort of a "loose meat" sandwich. So I wondered about the flavor. Where low fat is impeartive, I think some beef broth paste could add flavor back in without the fat.
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CelticWinter Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Jul-26-06 11:19 PM
Response to Original message
6. I have done this before
to add more flavor add a teaspoon or two of beef base (not bouillon) makes for a tasty meal.
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