"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.)
>
> 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
When the meat is cooked, I take the pan off the heat and tip it so the
meat is away from one side of the pan. I then put paper towel(s) in the
empty spot and let it absorb the fat. I change the paper towel as it is
saturated, and when it's mostly drained, I wipe the pan with a clean towel.
Works every time. .........Sharon