Dan Leifker > wrote in
:

> I have a recipe that calls for cooked ground beef. I'd like to remove
> as much fat as possible before I add other ingredients.
>
> Friend #1 told me to boil (!) the ground beef and stir until the meat
is
> browned, and then pour off all the water. I tried this, and the meat
> disintegrates into very tiny pieces, almost like coarse sand. (That
> turned my sloppy Joes into sludge.)
>
> Friend #2 said cook the meat as usual, and then add a quart of two of
> ice water. The fat solidifies and rises to the top, and then I pour
off
> all the liquid.
>
> Friend #3 said the advice from Friend #2 was utter nonsense, and that I
> should just cook the darn meat, pour off the fat, and proceed with the
> recipe.
>
> Any suggestions for the best way to drain fat from ground beef? Friend
> #3 also said not to waste money on high-grade ground beef with less
fat,
> because you can pour off all the fat after cooking.
>
> I'm confused.
> dleifker
>

Pan fry the ground beef...when cooked to your liking put the beef in a
fine mesh colander and rinse under the tap, drain and drip dry.

Or just wrap it in several layers of paper towels and shake it about a
bit. This method won't remove as much fat...but will leave any
flavourings you added to the beef.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.