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#11
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Ground beef
LFM wrote:
http://08.the3day.org/goto/Jennifer "Del Cecchi" wrote in message ... "LFM" wrote in message news "McAlisters" wrote in message ... Mitch@... wrote in message ... If you buy 85% lean ground beef, cook it in a skillet, and drain it, is that as good as buying lean ground beef ? Anyone have an answer? If you drain the fat off - you are left with less meat. If you have a lb of 97% lean and a lb of 85% lean - cook both and drain the fat on both - you are left with about 10% less volume of meat. So really - you may be consuming fewer calories in the end, but that is under the assumption that all fat is turned to liquid and drained away. Get out your trusty food scale and experiment with a lb of lean and a lb of regular ground beef and see what it weighs after cooking. You can always do the "rinse with hot water" trick if you are really concerned. That kills the flavor... I'd rather have a little more flavor to my food, thanks. I just mentioned it. And it depends on what you are using it for. If you are making red sauce or even tacos it might not make much difference. The resultant fat content of the cooked meat also probably depends on the size pieces and how much you cook it. |
#12
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Ground beef
Mitch@... wrote:
My question was regarding paying the extra money for leaner ground beef, if you're going to use it in such a way that you brown it and drain it. It was? Who knew. You might have mentioned that in your initial post. Since you're draining it anyways, what matters is price per after-cooked-after-drained amount so you need to do the athrimatic based on the numbers after the fat is removed. The 30% fat and the 15% fat will have roughly the same amount of water but one will have twice the post-cook fat drained off. Do the arithmatic ignoring the water: 70% lean at $2 dollars per pound = $2.87 per lean. 85% lean has to be $2.44 and under to beat the ratio. 2.00/0.70*0.85 price divided by one percentage times the other percentage. Math is not difficult once it's known that math is what is asked. If anyone knows how to refine the math to take differing water content into account can refine how to arrive at the decision. Why the hell are you advocating using fat for flavor in a $%^$%&^$%& *diet NG! Because the flavor is still better after draining off the fat. And after draining the total calories, carb and fat grams aren't any different than the beef that started leaner but the flavor is better. No matter that this is a diet group flavor matters when it can be effected. Has it occured to you that low fatting isn't the only possible diet plan and that an answer of "more fat is better" works just fine for other types of plans? You did not specify what type of plan you're on so I'm going to stick with that as the best answer - Nutritionally more fat is better. Since no leanness of ground beef has any carb and without specifying your plan type you are of course a low carber, you need a low carb answer. It's the protein to fat ratio and lower protein is better. Low carbers tend to get protein to spare. Better flavor is an incidental benefit as is standard when low carbing and never hungry. |
#13
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Ground beef
"Doug Freyburger" wrote in message ... Mitch@... wrote: My question was regarding paying the extra money for leaner ground beef, if you're going to use it in such a way that you brown it and drain it. It was? Who knew. You might have mentioned that in your initial post. Since you're draining it anyways, what matters is price per after-cooked-after-drained amount so you need to do the athrimatic based on the numbers after the fat is removed. The 30% fat and the 15% fat will have roughly the same amount of water but one will have twice the post-cook fat drained off. Do the arithmatic ignoring the water: 70% lean at $2 dollars per pound = $2.87 per lean. 85% lean has to be $2.44 and under to beat the ratio. 2.00/0.70*0.85 price divided by one percentage times the other percentage. Math is not difficult once it's known that math is what is asked. If anyone knows how to refine the math to take differing water content into account can refine how to arrive at the decision. Why the hell are you advocating using fat for flavor in a $%^$%&^$%& diet NG! Because the flavor is still better after draining off the fat. And after draining the total calories, carb and fat grams aren't any different than the beef that started leaner but the flavor is better. No matter that this is a diet group flavor matters when it can be effected. Has it occured to you that low fatting isn't the only possible diet plan and that an answer of "more fat is better" works just fine for other types of plans? You did not specify what type of plan you're on so I'm going to stick with that as the best answer - Nutritionally more fat is better. Since no leanness of ground beef has any carb and without specifying your plan type you are of course a low carber, you need a low carb answer. It's the protein to fat ratio and lower protein is better. Low carbers tend to get protein to spare. Better flavor is an incidental benefit as is standard when low carbing and never hungry. ******* I think it is cool that the cheapest ground beef is the best, fattiest kind. I find that fat is lost into the butter in my frying pan. The simple solution is to chop up the cooked ground beef in a bowl and pour the fat and butter back in. With some stirring the ground beef takes the good stuff back in.... |
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