On Saturday, August 25, 2012 12:09:51 PM UTC-5, Sqwertz wrote:
> On Sat, 25 Aug 2012 10:03:28 -0800, Mark Thorson wrote:
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> > Sqwertz wrote:
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> >>
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> >> On Sat, 25 Aug 2012 09:15:17 -0700 (PDT), Bryan wrote:
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> >>
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> >>> Today, I made chili using cheap, fatty ground beef. I spooned out
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> >>> all of the beef fat I could, but instead of just using the dry
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> >>> ground beef, I added a hearty dose of extra light olive oil. It
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> >>> altered the taste a bit, not better or worse, but different. The
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> >>> consistency, however, was greatly enhanced. Next time I'm going to
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> >>> do the same thing, but also add a little butter. Anyone else
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> >>> replace the fat in ground beef with something more healthful or
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> >>> flavorful?
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> >>
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> >> It sounds like you just added fat rather than replacing it.
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> >
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> > He took out the highly saturated fat and made it up with
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> > a monounsaturated fat. That sounds like replacement to me.
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> Who drains their cooked, crumbled ground beef and then adds the
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> drained fat back into it?
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> Morons, that's who. I can think of no typical application where you
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> would keep the fat in cooked ground beef (although I do sometimes
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> separate it out and use it in other things - like frying potatoes).
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When one very thoroughly drains the ground beef, it has a drier mouthfeel that if one leaves in some fat. I generally don't drain at all if I use the 93/7 stuff, but in this case it was the cheap 70/30 stuff. There was so much fat that I tossed that I thought, this would have made a big ol' bar of soap.
>
> -sw

--Bryan