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guy klose

(ms. tonya) writes:
>Tip gave to me years back working for Greeks is to soak your hamburger
>in very cold water for @ least 2 hours drain and use a potato masher
>while browning.

That sounds, to me, like it would work pretty well. I will simmer
beef in water (only for Cincinnati chili, not for anything else!)
for about a half hour. It ends up looking unappetizingly grey
afterwards. Refrigerate overnight, and pull off the grease layer
on the top.

(I don't add spices before refrigerating, because some spices are
fat soluble, and good flavor would be pulled off with the fat layer)