"Karen AKA Kajikit" > wrote in message
news
> On Wed, 05 Mar 2008 22:48:32 -0800, Dan Leifker
> >
> wrote:
>
>>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.
>>
> If I have ground beef that needs draining I cook it up in the
> pan as
> usual but without adding any liquid or any seasoning except
> onion,
> garlic and salt and pepper (just because seasoned ground beef
> smells
> MUCH nicer cooking than beef by itself...) then when it looks
> like the
> fat has all come out of the meat, I tip it into a colander -
> OVER A
> BOWL - and let it sit there and drain for a few minutes. Most
> of the
> fat will drain away through the holes, and you won't be losing
> flavour
> the way washing/boiling it does.

I don't know if you noticed my early suggestion, which iwas to
cook with water, strain, separate off the fat and repeat. The
final strained broth is rich in taste and can be concentrated
and added back to the meat for further cooking.



--
Jim Silverton
Potomac, Maryland