Terry wrote:

> 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.

News to me! Thanks for that, though I seriously doubt I'll change much
in the way I've been doing it for oh-so-many years. Actually, there is
very, very little ground beef in my diet these days. And when there is,
we grind our own from fairly lean cuts.

--Lin