On Fri, 08 May 2009 20:18:29 -0700, Lin >
wrote:

wrote:
>
>> You know I'm getting fed up with you two pompous asses, when are you
>> ever going to grow up. If you'd use that pea brain god gave you,
>> eventually you'd figure it out that olive oil could be substituted.
>
>Now, don't jump my ass about this, but shortening does not substitute
>for olive oil. Shortening solidifies when it cools. Olive oil does not.
>Olive oil has a flavor -- if you have to use oil or fat to fry hamburger
>meat, use a vegetable or canola oil (if you can stand the stuff).
>
>That being said, your recipe calls for 3 lbs. of ground beef. I have
>NEVER in my whole entire life fried up fatty HB meat in oil or another
>fat. Not even 93-97% lean HB meat. HB meat has enough fat on it's own,
>and then you drain the fat off. Besides, any crispiness you may be
>trying to impart will be lost when it simmers in the sauce for the ages
>that you advise.
>
>Your nutritional analysis will vastly improve if you drop the extra
>shortening.
>
>I'm sure your way tastes pretty good, but *I* don't need the extra and
>unnecessary fat grams, TYVM.
>
>--Lin (not being snippy, just an observation)

Hi Lin, some time ago it was found that frying ground beef in a
less-saturated fat (almost any oil, not shortening) decreases the
amount of saturated fat in the beef, as long as the fat is drained
afterward as usual. Seems almost counterintuitive, but some of the
saturated fat dissolves in the oil, and the fat that remains behind in
the beef is partly the oil it was browned in.

If memory serves, the fat content is about the same but the ratio of
saturated/unsaturated goes down.

Best -- Terry