"Dan Leifker" > wrote in message
. ..
>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.)

From what I have read, this is how they get it in fine pieces in Mexican
restaurants. I've never tried it.
>
> 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.

Never heard of doing that.
>
> 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.

Yep.
>
> 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.

You can't pour all the fat off of cheap, fatty beef but you can get most of
it off. I generally don't buy that kind. Once in a while it is all I can
get, or I will have a coupon for some of it for free. Only then do I get
that kind.

I bought some 7% lean, organic beef today. Cooked it up and there was no
excess fat to take off. That's what I generally do.
>
> I'm confused.