A Weightloss and diet forum. WeightLossBanter

If this is your first visit, be sure to check out the FAQ by clicking the link above. You may have to register before you can post: click the register link above to proceed. To start viewing messages, select the forum that you want to visit from the selection below.

Go Back   Home » WeightLossBanter forum » alt.support.diet newsgroups » General Discussion
Site Map Home Authors List Search Today's Posts Mark Forums Read Web Partners

Steaming meat?



 
 
Thread Tools Display Modes
  #11  
Old December 11th, 2008, 08:34 PM posted to rec.food.cooking,alt.support.diet,alt.support.diabetes,alt.tv.food-network
[email protected]
external usenet poster
 
Posts: 502
Default 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  
Old December 11th, 2008, 08:55 PM posted to rec.food.cooking,alt.support.diet,alt.support.diabetes,alt.tv.food-network
Dan Abel
external usenet poster
 
Posts: 1
Default 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  
Old December 11th, 2008, 09:45 PM posted to rec.food.cooking,alt.support.diet,alt.support.diabetes,alt.tv.food-network
Nancy2
external usenet poster
 
Posts: 3
Default 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  
Old December 11th, 2008, 10:27 PM posted to rec.food.cooking,alt.support.diet,alt.support.diabetes,alt.tv.food-network
W. Baker
external usenet poster
 
Posts: 13
Default 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  
Old December 11th, 2008, 10:31 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?

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  
Old December 12th, 2008, 12:44 AM posted to rec.food.cooking,alt.support.diet,alt.support.diabetes,alt.tv.food-network,alt.tv.simpsons
Jeßus
external usenet poster
 
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. 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  
Old December 12th, 2008, 12:45 AM posted to rec.food.cooking,alt.support.diet,alt.support.diabetes,alt.tv.food-network
Welsh Dog
external usenet poster
 
Posts: 4
Default 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  
Old December 12th, 2008, 01:03 AM 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?

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  
Old December 12th, 2008, 01:20 AM posted to rec.food.cooking,alt.support.diet,alt.support.diabetes,alt.tv.food-network
Douglas Tatelman
external usenet poster
 
Posts: 1
Default 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  
Old December 12th, 2008, 07:40 AM posted to rec.food.cooking,alt.support.diet,alt.support.diabetes,alt.tv.food-network
Welsh Dog
external usenet poster
 
Posts: 4
Default 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
 




Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is Off
HTML code is Off
Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
If you eat meat... Pate Low Carbohydrate Diets 0 March 14th, 2008 10:04 PM
Has anyone used the new ziploc bags that are specifically made for steaming? ahmward Weightwatchers 7 August 27th, 2007 09:09 AM
DAY THREE OF ALL MEAT Proud2LoveCats General Discussion 22 October 24th, 2004 11:47 PM
DAY THREE OF ALL MEAT Proud2LoveCats General Discussion 0 October 24th, 2004 09:08 AM
meat John Low Carbohydrate Diets 0 January 19th, 2004 05:48 PM


All times are GMT +1. The time now is 04:52 PM.


Powered by vBulletin® Version 3.6.4
Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
Copyright ©2004-2024 WeightLossBanter.
The comments are property of their posters.