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Steaming meat?



 
 
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  #1  
Old December 11th, 2008, 11:21 AM posted to rec.food.cooking,alt.support.diet,alt.support.diabetes,alt.tv.food-network
Gas Bag
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Posts: 3
Default Steaming meat?

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. I thought that this would leach out most of
the nutrients and flavour from any food – sausages or otherwise.
I then remembered that lots of people steam their food instead of
boiling it, as this retains a lot more flavour and nutrients than
boiling. Since then, I’ve tried steaming meat before grilling it. I
don’t steam fillets of steak, only things like:

Mince
Poultry
Sausages (thoroughly pricked)
Ribs
Even small roasts, before finishing them off in the oven
But my favourite are Chevapchichis -
http://www.google.com.au/search?hl=e...G=Search&meta=

I have kept the liquid stock in the fridge overnight, and the amount
of solidified fat on top the next morning is amazing. The first time
I did it, it took my breath away. I prefer using a stove-top steamer,
as opposed to a microwave steamer, as the microwave tends to burn the
meat before it can melt out all the fat. Nowadays I do this mainly
for the taste factor, more than anything else. Meat that is steamed
before it’s grilled (or “dry fried”) tastes so much better. You truly
have to taste it to believe it.
I was hoping some expert cooks/dieticians might be able to answer some
specific questions for me:

Will steaming remove (very close to) 100% of the fat from meat, if
left long enough?
If so, any guides to how long it takes?
Is steaming truly better than boiling, in terms of retention of
flavour and nutrients?
In broad, general terms, is steaming meat before browning it a much
healthier way of cooking, in terms of reducing levels of fat in the
diet?

Before anyone makes any comments, please understand I am only talking
about *one small part* of an overall healthy diet and lifestyle.
  #2  
Old December 11th, 2008, 01:45 PM posted to rec.food.cooking,alt.support.diet,alt.support.diabetes,alt.tv.food-network
terryc
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Posts: 1
Default Steaming meat?

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.


  #3  
Old December 11th, 2008, 04:09 PM posted to rec.food.cooking,alt.support.diet,alt.support.diabetes,alt.tv.food-network
Sheldon
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Posts: 4
Default Steaming meat?

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.


I always simmer fresh sausage before grilling/frying... they're over
salted as a preservative... simmering removes excess salt.

Cured meat products are typically steamed/simmered, not so much to
remove fat but to remove the excess curing salts... even fresh uncured
sausage is best simmered for a few minutes to remove excess salt, and
also to ensure they're properly cooked through before grilling/frying
(often folks grill/fry fresh sausage with too high a heat for too
short a time, so they're over done on the exterior but not fully
cooked on the interior). Delis typically keep corned beef/pastrami
hot with special low level steamers (a steam cabinet, not a cooker),
hot dogs are grilled inside a special steam cabinet too, sweats the
salts out without drying the franks (works best with natural casing
dawgs).

http://www.epopcorn.com/steamindemon.html

  #4  
Old December 11th, 2008, 04:46 PM posted to rec.food.cooking,alt.support.diet,alt.support.diabetes,alt.tv.food-network
Cheri[_4_]
external usenet poster
 
Posts: 67
Default Steaming meat?

"Sheldon" wrote in message
...
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.


I always simmer fresh sausage before grilling/frying... they're over
salted as a preservative... simmering removes excess salt.

=========

I always simmer mine, even the fully cooked ones. I think they taste better.

Cheri

  #5  
Old December 11th, 2008, 04:52 PM posted to rec.food.cooking,alt.support.diet,alt.support.diabetes,alt.tv.food-network
W. Baker
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Posts: 13
Default Steaming meat?

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
  #6  
Old December 11th, 2008, 05:41 PM posted to rec.food.cooking,alt.support.diet,alt.support.diabetes,alt.tv.food-network
Andy[_3_]
external usenet poster
 
Posts: 3
Default Steaming meat?

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
  #7  
Old December 11th, 2008, 05:47 PM posted to rec.food.cooking,alt.support.diet,alt.support.diabetes,alt.tv.food-network
Nancy2
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Posts: 3
Default Steaming meat?

On Dec 11, 4:21*am, Gas Bag wrote:
But my favourite are Chevapchichis -http://www.google.com.au/search?hl=en&q=chevapchichis&btnG=Search&meta=

I don't know how one can steam mince (ground beef) and then grill it.
If it's steamed, it's cooked, and you can't form it into patties
without mixing other stuff with it.

I would never steam ground beef. Ever. All the best flavor would be
gone. However, that's just me.


A great Chevaps recipe:

Cevapcici (che-VAP-che-chi) (Cevaps for short) - Czech

1 lb. lean ground beef
½ lb. ground lamb
½ lb. ground pork
4 -7 finely minced garlic cloves
1 tsp. salt
1 tsp. baking soda
2 tsp. cracked or freshly ground black pepper
1 (+) tsp. cayenne pepper
seasoned pepper and garlic pepper to taste
1 beaten egg white

Mix all ingredients together. You may wish to combine the seasonings
or grind them together before adding them to the meat.

Shape in thumb-sized sausages, or in croquette size shapes.

Grill on open grill until done.

Serve with pita bread or hard rolls, and onions (raw or sauteed).
The smaller size works great for an appetizer (on a toothpick).

Traditionally, these are not served in barbeque sauce.

N.
  #8  
Old December 11th, 2008, 05:55 PM posted to rec.food.cooking,alt.support.diet,alt.support.diabetes,alt.tv.food-network
Sheldon
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Posts: 4
Default Steaming meat?

On Dec 11, 10:46�am, "Cheri" wrote:
"Sheldon" wrote in message

...

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.


I always simmer fresh sausage before grilling/frying... they're over
salted as a preservative... simmering removes excess salt.

=========

I always simmer mine, even the fully cooked ones. I think they taste better.


Removing excess salt improves flavor... commercially made sausage of
all types is typically over salted to increase shelf life and comply
with health codes.

I also simmer hotdogs, ring bologna, kielbasa, bratwurst and of that
ilk... and along with frresh eyetalian I also simmer breakfast
sausage before frying... simmering makes fresh sausage especially
taste better, because frying/grilling removes fat but concentrates
salt. And you really don't want to consume more curing salts. With
bacon simmering will ruin its texture but fortunately about half the
curing agent used is sugar.
  #9  
Old December 11th, 2008, 06:11 PM posted to rec.food.cooking,alt.support.diet,alt.support.diabetes,alt.tv.food-network
Sheldon
external usenet poster
 
Posts: 4
Default Steaming meat?

Andy wrote:

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.


If you boil ribs you should **** can them like you did the ex... no
matter how much sauce you slather on it's just cosmetic, under the
cosmetics boiled ribs are tough, stringy, and tasteless as the witch's
tits.

If you're planning a cookout grill your ribs long and slow a day or
two *before*... that's what Chinese restaurants do and then pop slabs
in the fridge until needed (make lots, you can freeze them too). Then
a few minutes under a broiler and they're perfectly heated and ready
to slice and serve.
  #10  
Old December 11th, 2008, 06:44 PM posted to rec.food.cooking,alt.support.diet,alt.support.diabetes,alt.tv.food-network
Theron
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Posts: 1
Default Steaming meat?


"Gas Bag" wrote in message
...
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. I thought that this would leach out most of
the nutrients and flavour from any food – sausages or otherwise.
I then remembered that lots of people steam their food instead of
boiling it, as this retains a lot more flavour and nutrients than
boiling. Since then, I’ve tried steaming meat before grilling it. I
don’t steam fillets of steak, only things like:

Mince
Poultry
Sausages (thoroughly pricked)
Ribs
Even small roasts, before finishing them off in the oven
But my favourite are Chevapchichis -
http://www.google.com.au/search?hl=e...G=Search&meta=

I have kept the liquid stock in the fridge overnight, and the amount
of solidified fat on top the next morning is amazing. The first time
I did it, it took my breath away. I prefer using a stove-top steamer,
as opposed to a microwave steamer, as the microwave tends to burn the
meat before it can melt out all the fat. Nowadays I do this mainly
for the taste factor, more than anything else. Meat that is steamed
before it’s grilled (or “dry fried”) tastes so much better. You truly
have to taste it to believe it.
I was hoping some expert cooks/dieticians might be able to answer some
specific questions for me:

Will steaming remove (very close to) 100% of the fat from meat, if
left long enough?
If so, any guides to how long it takes?
Is steaming truly better than boiling, in terms of retention of
flavour and nutrients?
In broad, general terms, is steaming meat before browning it a much
healthier way of cooking, in terms of reducing levels of fat in the
diet?

Before anyone makes any comments, please understand I am only talking
about *one small part* of an overall healthy diet and lifestyle.


I steam live crab rather than boiling it, and the difference in flavor is
substantial. When you boil the crab or lobster you're essentially making a
very very dilute seafood stock. When you steam, all the flavor stays inside.

Theron




 




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