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#11
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Steaming meat?
On 11 déc, 05:21, 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 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=en&q=chevapchichis&btnG=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. What's wrong with animal fat? |
#12
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Steaming meat?
In article
, Nancy2 wrote: 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 totally agree. I would never steam ground beef. Ever. All the best flavor would be gone. However, that's just me. I often steam ground beef. Sort of. If I'm making sloppy joes, or stuffing for something else (tacos, enchiladas, beerocs), I'll brown the hamburger in a saucepan and then add a little liquid and cover on low heat until it is tender. Hamburger on sale often doesn't work because it has too much fat. We get hamburger labeled as 80% from an independent grocer near us. It isn't cheap, but it doesn't need to be drained of excess fat after browning. They have hamburger with less fat, but I find that I add oil to cook it. -- Dan Abel Petaluma, California USA |
#13
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Steaming meat?
On Dec 11, 1:55*pm, Dan Abel wrote:
In article , *Nancy2 wrote: 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 totally agree. I would never steam ground beef. *Ever. *All the best flavor would be gone. *However, that's just me. I often steam ground beef. *Sort of. *If I'm making sloppy joes, or stuffing for something else (tacos, enchiladas, beerocs), I'll brown the hamburger in a saucepan and then add a little liquid and cover on low heat until it is tender. *Hamburger on sale often doesn't work because it has too much fat. *We get hamburger labeled as 80% from an independent grocer near us. *It isn't cheap, but it doesn't need to be drained of excess fat after browning. *They have hamburger with less fat, but I find that I add oil to cook it. -- Dan Abel Petaluma, California USA I find when making Maid-Rites, that if I just stir, stir, stir like crazy while breaking up the ground beef in a pretty darn hot pan, there's no further cooking required. The meat is cooked through, there isn't any red left, and I don't need to cover and add liquid. N. |
#14
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Steaming meat?
In alt.support.diabetes Dan Abel wrote:
: In article : , : Nancy2 wrote: : 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 totally agree. : I would never steam ground beef. Ever. All the best flavor would be : gone. However, that's just me. : I often steam ground beef. Sort of. If I'm making sloppy joes, or : stuffing for something else (tacos, enchiladas, beerocs), I'll brown the : hamburger in a saucepan and then add a little liquid and cover on low : heat until it is tender. Hamburger on sale often doesn't work because : it has too much fat. We get hamburger labeled as 80% from an : independent grocer near us. It isn't cheap, but it doesn't need to be : drained of excess fat after browning. They have hamburger with less : fat, but I find that I add oil to cook it. : -- : Dan Abel : Petaluma, California USA : that's not really steaming as you have first browned the meat, it is more liek braising or potting. Wendy |
#15
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Steaming meat?
Andy said...
"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. Ted's Steamed Cheeseburgers Restaurant video http://www.youtube.com/watch?v=2y3qJYB4V34 |
#16
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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. 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. ------------------------------------------------------------------- "Elsewhere in Springfield, Superintendent Chalmers walks up to the door of a neatly-kept house. Principal Skinner greets him there. Chalmers just grunts as the two men go inside. Skinner heads for the kitchen, where he notices smoke billowing out from the stove. The worst has happened -- the roast he has prepared is burnt. Skinner, however, has an ace up his sleeve. He plans to purchase fast food from the Krusty Burger across the street and pass it as his own cooking. Skinner starts to climb out the window when Chalmers suddenly comes into the kitchen. Chalmers: Seymour! Skinner: Superintendent; I was just, uh, just stretching my calves on the windowsill. Isometric exercise. Care to join me? Chalmers: Why is there smoke coming out of your oven, Seymour? Skinner: Uh, oh, that isn't smoke, it's steam. Steam from the steamed clams we're having. [rubs stomach] Mmm -- steamed clams. -- Skinner and the Superintendent, "Twenty-Two Short Films About Springfield" Either Chalmers is satisfied with this explanation, or decides not to pursue the matter further. In any case, he goes back to the dining room. Skinner jumps out the window and runs over to the Krusty Burger after Chalmers leaves. A few minutes later, Skinner makes an entrance the dining room carrying a big platter of Krusty Burgers. Skinner: Superintendent, I hope you're ready for mouth-watering hamburgers. Chalmers: I thought we were having steamed clams. Skinner: Oh, no, I said, "steamed hams." That's what I call hamburgers. Chalmers: You call hamburgers steamed hams. Skinner: Yes, it's a regional dialect. Chalmers: Uh-huh. What region? Skinner: Uh, upstate New York. Chalmers: Really. Well, I'm from Utica and I never heard anyone use the phrase, "steamed hams." Skinner: Oh, not in Utica, no; it's an Albany expression. Chalmers: I see. -- Skinner and the Superintendent, "Twenty-Two Short Films About Springfield" Chalmers suspends his disbelief long enough to enjoy some of Skinner's steamed hams. Chalmers: You know, these hamburgers are quite similar to the ones the have at Krusty Burger. Skinner: [laughs] Oh, no, patented Skinner Burgers. Old family recipe. Chalmers: For steamed hams. Skinner: Yes. Chalmers: Yes, and you call them steamed hams despite the fact that they are obviously grilled. [shows Skinner the grill marks] Skinner: Uh ... you know ... one thing I sh-- ... 'scuse me for one second. Chalmers: Of course. -- Skinner and the Superintendent, "Twenty-Two Short Films About Springfield" Skinner retires to the kitchen for a second. When he walks back into the dining room, we can see that the entire kitchen is in flames. Skinner: [faking a yawn] Well, that was wonderful. Good time was had by all. I'm pooped. Chalmers: Yes, I guess I should be -- [notes entire kitchen is on fire] Good Lord, what is happening in there? Skinner: Aurora Borealis? Chalmers: Aurora Borealis? At this time of year? A this time of day? In this part of the country? Localized entirely within your kitchen? Skinner: Yes. Chalmers: May I see it? Skinner: Oh, erm... No. -- Skinner and Superintendent, "Twenty-Two Short Films About Springfield" Skinner escorts Chalmers back outside. Agnes: [offscreen] Seymour! The house is on fire! Skinner: No, mother. It's just the Northern Lights. Chalmers: Well, Seymour, you are an odd fellow, but I must say you steam a good ham. [Chalmers walks off. He looks back at Skinner, who flashes him the "thumbs-up" sign]" http://www.snpp.com/episodes/3F18.html -------------------------------------------------------------- |
#17
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Steaming meat?
On Thu, 11 Dec 2008 02:21:48 -0800 (PST), Gas Bag
wrote: snip Before anyone makes any comments, please understand I am only talking about *one small part* of an overall healthy diet and lifestyle. Over here in Oz I regularly run BBQ's for the local Girl Guide group and we *buy* thick sausages par-boiled to enable us to get them out to the kids and others as fast as possible. We even use them when we're doing Fundraiser BBQ's. Personally I think they taste totally disgusting and much prefer a properly grilled sausage that is cooked from 'fresh'. To me it seems the par-boiled ones have lost all their flavour... tho that *is* possibly because most of the fat and salts have been leached out. But for kids... and fundraisers they are cheap and easy to heat... also making sure nobody gets food-poisoning and sues you! Welshdog -- News and views... from 'the land down under'. Australian Opinion http://australianopinion.com.au and http://australianopinion.com |
#18
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Steaming meat?
Sheldon said...
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. Sheldon, Asshole, Watch your non-standard cross-posts Ya BUM!!! Andy |
#19
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Steaming meat?
How refreshing, an actual discussion about food!
I'm not sure about this, but maybe it's just a matter of taste. It gives me grim reminders of boiled steaks when visiting my relatives in England. And, it also reminds me of the way meat can dry out in a slow cooker. I'm in the "fat is good" school.. Just don't eat more than you should. Cheers |
#20
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Steaming meat?
On Thu, 11 Dec 2008 16:20:13 -0800 (PST), Douglas Tatelman
wrote: How refreshing, an actual discussion about food! It happens... soon enough get back to whinging. I'm not sure about this, but maybe it's just a matter of taste. It gives me grim reminders of boiled steaks when visiting my relatives in England. Oh dear god that is just gross!!! Stewing meat to tenderize old or stringy cuts is one thing... but boiling steak?? Ewww... !! And, it also reminds me of the way meat can dry out in a slow cooker. I'm in the "fat is good" school.. Just don't eat more than you should. I'm just *fat* Welshdog -- News and views... from 'the land down under'. Australian Opinion http://australianopinion.com.au and http://australianopinion.com |
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