W. Baker said...

In alt.support.diabetes terryc wrote:
: On Thu, 11 Dec 2008 02:21:48 -0800, Gas Bag wrote:

: Years ago a butcher told me that some people boil sausages (before
: frying/grilling them) to remove the fat. They typically boil them for
: about 20 minutes or so.

: You do NOT boil them, but par boil, like a long simmer. If you boil
them,
: they will split. We did it often with thick sausaes that we took on cub
: hikes so we knew that they were essentially cooked and all the boy had
to
: do was brown the outside. Otherwise it was some charcoal coated red
mince
: result.

: I actually steam/"boil" my sausages of a morning. We freeze them n
offset
: pair in a baking tray so i can break off a pair and then put them into
: waer in the fry pan on a low heat whilst I have my morning shower.
: basically, this slowly thaws the sausage.

: If I want a fried sausae, I can cut back on the water and their is still
: plenty of fat/flavour to fry them.

: the major difference in taste is the manufacturer, not the method of
: cooking. I'll point out that I have sausaes with obvious meat(gristle,
: etc, {:-), aka Italian) in them and not those tubes of paste they call
: breakfast sausages here.

I always prick my beef hot italian sausages when I use them and microthem
for 1-2 minutes. They drain quite a bit of fat. I then wipe them with a
paper towel before I put them to other cooking use, usually, slicing,
browning adn they heating them for a short time with microwaved-steamed
whole string beans and pasta sauce for a great diabetic spachetti.

I do't like what steaming does to most meat products as far as flavor
goes. For some pot roast dishes, or for chicken soup or stew, I dfind
that makign them the day before I can remove the chilled fat before I
reheat them the nexxt day and they taste very good. I would never steam
chopped meat before making hamburgers or mealballs as they become unable
to form correctly and taste different, and not better.

Wendy


I simmer hot Italian sausage in about 1/3 submerged in water. With a kabob
skewer I poke the blisters as they occur. They can sprout hot fountains of
oil. Then I course food process it for jambalaya.

I do most things simmered, pan fried, sauté, etc. with a glass lid to
contain some odors that also provides a steam or "rain forest" effect that
mildly improves cooking times. Foods also don't dry out as much, ime.

The ex used to par-boil ribs until almost done then I'd finish saucing them
up on the bbq. A great time-saver, quickly freeing up bbq grill space for
other guests to bbq.

For pork, chicken and roasts I roast and bake them in the oven.

"Food Paradise: Burgers" showcased a burger place that steamed the burgers
in little square trays and steam melted the cheese separately in little
trays in a multi-shelved steam oven. The grill was only to toast the buns.
They'd assemble the burger and scrape the melted cheese out of it's tray
over the burger. Everyone there agreed they were excellent.

After evenly chopping off the top 1/4 artichokes evenly and pulling open
the leaves, I'll boil them top down in maybe a half inch of water since the
leaf tips don't get eaten anyway. It's really steaming, only more
concentrated and faster!!!

Andy