| Julia Altshuler |
My local supermarket labels the ground beef for hamburger according to
fat content: 90% lean, 85% lean, 80% lean and 75% lean. Assuming I
make the same size hamburgers and cook them the same by putting a little
oil in the bottom of a fry pan and cooking over medium-high heat until
they're medium rare and brown on the outside, what's the approximate fat
content of the burger when we eat it?
Jim's theory is that it is roughly the same as the fat cooks out of the
burger and ends up in the pan. My theory is that the higher fat content
remains in the burger as the higher fat content burger tastes different
(better) so if I can taste it, it must be there.
Then it occurred to us that we really don't know and so should call on
the knowledgeable people here. Neither of us is on a low fat diet so
this is something of an academic point, but we do like to watch our fat
intake where it makes sense to do so.
--Lia
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| Sheldon |
Julia Altshuler wrote:
> My local supermarket labels the ground beef for hamburger according to
> fat content: 90% lean, 85% lean, 80% lean and 75% lean. Assuming I
> make the same size hamburgers and cook them the same by putting a little
> oil in the bottom of a fry pan and cooking over medium-high heat until
> they're medium rare and brown on the outside, what's the approximate fat
> content of the burger when we eat it?
>
>
> Jim's theory is that it is roughly the same as the fat cooks out of the
> burger and ends up in the pan. My theory is that the higher fat content
> remains in the burger as the higher fat content burger tastes different
> (better) so if I can taste it, it must be there.
>
>
> Then it occurred to us that we really don't know and so should call on
> the knowledgeable people here. Neither of us is on a low fat diet so
> this is something of an academic point, but we do like to watch our fat
> intake where it makes sense to do so.
Mystery meat boogers end up with pert-near the same relative fat
content regardless what fat to lean ratio you purchase simply because
with mystery meat ya gotta cook em well done. The higher fat content
meat shrinks more is all but will contain the same level of fat in the
finished product... buying teh cheaper higher fat content mystery meat
is not a bargain, not unless you save the rendered fat. The two most
important determining factors are size of raw booger and how long
cooked... with the higher fat mystery meat you'd need to start with
larger boogers to end up with the same size booger than if using lower
fat content mystery meat... with your mystery meat essentially all you
can do is alter the booger size. Were you to grind your own you can
use lower fat content meat and cook them rare (means they'll have
higher water content, therefore juicier... fatty meat is not juicy)...
but most important is you'll know what/who's in em. It's kind of
asinine to buy mytery meat and then concern yourself with any
details... simply close your eyes, hold your nose, and fress.
Sheldon
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| notbob |
On 2005-08-03, Julia Altshuler <jaltshuler@comcast.net> wrote:
> Jim's theory is that it is roughly the same as the fat cooks out of the
> burger and ends up in the pan. My theory is that the higher fat content
> remains in the burger as the higher fat content burger tastes different
> (better) so if I can taste it, it must be there.
I talked to a butcher about this and he showed me how it's done. They
have a specialized cooking device, about the size of a kids lunchbox,
that holds a measured amount of hamburger meat in a electrically
heated cooking tube. The device is turned on and the meat is cooked
and the fat renders out into a graduated measuring tube. The measure
of the amount of fat determines the %.
nb
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| Dimitri |
"Julia Altshuler" <jaltshuler@comcast.net> wrote in message
news:WKOdna01H_XXWG3fRVn-ig@comcast.com...
> My local supermarket labels the ground beef for hamburger according to
> fat content: 90% lean, 85% lean, 80% lean and 75% lean. Assuming I
> make the same size hamburgers and cook them the same by putting a little
> oil in the bottom of a fry pan and cooking over medium-high heat until
> they're medium rare and brown on the outside, what's the approximate fat
> content of the burger when we eat it?
>
>
> Jim's theory is that it is roughly the same as the fat cooks out of the
> burger and ends up in the pan. My theory is that the higher fat content
> remains in the burger as the higher fat content burger tastes different
> (better) so if I can taste it, it must be there.
>
>
> Then it occurred to us that we really don't know and so should call on
> the knowledgeable people here. Neither of us is on a low fat diet so
> this is something of an academic point, but we do like to watch our fat
> intake where it makes sense to do so.
>
>
> --Lia
The assumption that all the bat is rendered out of the hamburger is incorrect.
See below.
Dimitri
http://www.24hourfitness.com/html/n...es_p/hamburger/
Some people assume that all the extra fat in regular ground beef drips out
during cooking, leaving them all equal in the end, but that's not true. Studies
show that cooking on a rack so fat can drip out helps remove some excess fat.
Still, meat that starts out leaner ends up leaner. This is especially important
when meat is cooked in a baking pan or skillet and all the fat remains
incorporated in the final dish. Whenever possible, drain fat off after cooking
ground meat before adding the meat to other ingredients. In fact, draining and
rinsing the cooked meat in hot water can reduce the fat content of regular
ground beef down to that of 90 percent lean.
(hot water yuk)
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| hw |
"Julia Altshuler" <jaltshuler@comcast.net> wrote in message
news:WKOdna01H_XXWG3fRVn-ig@comcast.com...
> My local supermarket labels the ground beef for hamburger according to
> fat content: 90% lean, 85% lean, 80% lean and 75% lean. Assuming I
> make the same size hamburgers and cook them the same by putting a little
> oil in the bottom of a fry pan and cooking over medium-high heat until
> they're medium rare and brown on the outside, what's the approximate fat
> content of the burger when we eat it?
>
>
> Jim's theory is that it is roughly the same as the fat cooks out of the
> burger and ends up in the pan. My theory is that the higher fat content
> remains in the burger as the higher fat content burger tastes different
> (better) so if I can taste it, it must be there.
>
>
> Then it occurred to us that we really don't know and so should call on
> the knowledgeable people here. Neither of us is on a low fat diet so
> this is something of an academic point, but we do like to watch our fat
> intake where it makes sense to do so.
>
>
> --Lia
I buy a chuck roast, 7-bone, etc., and wait for the butcher to grind it up
for me....putting the bones separately in the package for J J the world
famous jack russell terrior.
Harriet & critters ( JJ already mentioned & PK the lady manx who rules the
house)
>
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| Sheldon |
hw wrote:
>
> I buy a chuck roast, 7-bone, etc., and wait for the butcher to grind it up
> for me....putting the bones separately in the package for J J the world
> famous jack russell terrior.
Even if you actually watch the meat you chose placed into the grinder
that doesn't mean the same meat is what comes out... commercial
grinders can contain 2-3 pounds of meat from the last grinding... then
the next person gets the meat you paid for (may even be the butcher).
If you're so concerned why don't you buy your own grinder? I don't
know why people who claim to be into cooking rail so mightly against
grinding their own meat, like those who horde garbage for stock...
somehow I don't believe they do much cooking. Btw, the bone from a 7
bone roast (scapula) is taboo for dogs.
Sheldon
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| Rex the Strange |
Dimitri wrote:
> "Julia Altshuler" <jaltshuler@comcast.net> wrote in message
> news:WKOdna01H_XXWG3fRVn-ig@comcast.com...
> > My local supermarket labels the ground beef for hamburger according to
> > fat content: 90% lean, 85% lean, 80% lean and 75% lean. Assuming I
> > make the same size hamburgers and cook them the same by putting a little
> > oil in the bottom of a fry pan and cooking over medium-high heat until
> > they're medium rare and brown on the outside, what's the approximate fat
> > content of the burger when we eat it?
> >
> >
> > Jim's theory is that it is roughly the same as the fat cooks out of the
> > burger and ends up in the pan. My theory is that the higher fat content
> > remains in the burger as the higher fat content burger tastes different
> > (better) so if I can taste it, it must be there.
> >
> >
> > Then it occurred to us that we really don't know and so should call on
> > the knowledgeable people here. Neither of us is on a low fat diet so
> > this is something of an academic point, but we do like to watch our fat
> > intake where it makes sense to do so.
> >
> >
> > --Lia
>
> The assumption that all the bat is rendered out of the hamburger is incorrect.
>
> See below.
>
> Dimitri
>
> http://www.24hourfitness.com/html/n...es_p/hamburger/
> Some people assume that all the extra fat in regular ground beef drips out
> during cooking, leaving them all equal in the end, but that's not true. Studies
> show that cooking on a rack so fat can drip out helps remove some excess fat.
> Still, meat that starts out leaner ends up leaner. This is especially important
> when meat is cooked in a baking pan or skillet and all the fat remains
> incorporated in the final dish. Whenever possible, drain fat off after cooking
> ground meat before adding the meat to other ingredients. In fact, draining and
> rinsing the cooked meat in hot water can reduce the fat content of regular
> ground beef down to that of 90 percent lean.
>
> (hot water yuk)
Rinsing in hot water is fine if you're going to use a wet cooking
method - like creating a spaghetti sauce or taco filling. After all,
you add water to these anyway and reduce.
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| Sheldon |
Rex the Strange wrote:
> Dimitri wrote:
> > "Julia Altshuler" <jaltshuler@comcast.net> wrote in message
> > news:WKOdna01H_XXWG3fRVn-ig@comcast.com...
> > > My local supermarket labels the ground beef for hamburger according to
> > > fat content: 90% lean, 85% lean, 80% lean and 75% lean. Assuming I
> > > make the same size hamburgers and cook them the same by putting a little
> > > oil in the bottom of a fry pan and cooking over medium-high heat until
> > > they're medium rare and brown on the outside, what's the approximate fat
> > > content of the burger when we eat it?
> > >
> > >
> > > Jim's theory is that it is roughly the same as the fat cooks out of the
> > > burger and ends up in the pan. My theory is that the higher fat content
> > > remains in the burger as the higher fat content burger tastes different
> > > (better) so if I can taste it, it must be there.
> > >
> > >
> > > Then it occurred to us that we really don't know and so should call on
> > > the knowledgeable people here. Neither of us is on a low fat diet so
> > > this is something of an academic point, but we do like to watch our fat
> > > intake where it makes sense to do so.
> > >
> > >
> > > --Lia
> >
> > The assumption that all the bat is rendered out of the hamburger is incorrect.
> >
> > See below.
> >
> > Dimitri
> >
> > http://www.24hourfitness.com/html/n...es_p/hamburger/
> > Some people assume that all the extra fat in regular ground beef drips out
> > during cooking, leaving them all equal in the end, but that's not true. Studies
> > show that cooking on a rack so fat can drip out helps remove some excess fat.
> > Still, meat that starts out leaner ends up leaner. This is especially important
> > when meat is cooked in a baking pan or skillet and all the fat remains
> > incorporated in the final dish. Whenever possible, drain fat off after cooking
> > ground meat before adding the meat to other ingredients. In fact, draining and
> > rinsing the cooked meat in hot water can reduce the fat content of regular
> > ground beef down to that of 90 percent lean.
> >
> > (hot water yuk)
>
> Rinsing in hot water is fine if you're going to use a wet cooking
> method - like creating a spaghetti sauce or taco filling. After all,
> you add water to these anyway and reduce.
Actually not... with sauces, soups, and stews it's simple to skim off
the excess fat. There's never a good reason to rinse browned meat...
even for caserols it's easy to tip the pot so the fat runs to one side
and remove the browned meat with a slotted spoon. Rinsing browned meat
is a practice reserved for pointy headed imbeciles.
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| jmcquown |
Sheldon wrote:
> hw wrote:
>>
>> I buy a chuck roast, 7-bone, etc., and wait for the butcher to
>> grind it up for me....putting the bones separately in the package
>> for J J the world famous jack russell terrior.
>
> Even if you actually watch the meat you chose placed into the grinder
> that doesn't mean the same meat is what comes out... commercial
> grinders can contain 2-3 pounds of meat from the last grinding...
> Sheldon
Actually, that's true and not true. LOL In a grocery store (yes, grocery
stores do employ butchers) they are required to clean the grinder between
grinding different types of meat. Note I said "types"; I'll ask the butcher
the next time I'm there whether that also pertains to specific cuts of the
same beast. I suspect it does due to the fat levels of different cuts.
In December, 1999 I wanted to buy ground pork for my Thai steamed dumplings;
I planned to make them on New Year's Day 2000 to prove the world hadn't come
to an end with Y2K :) The store had recently been bought out by
Albertson's. There was no packaged ground pork on the shelves so I asked
the butcher for some. He told me they weren't allowed to grind pork (per
new management) because Albertson's was paranoid about the butchers not
cleaning the grinders between grindings. He was a tad insulted; said he'd
been a butcher for 25 years and sure as heck knew to clean the grinder each
time. Then he asked me how much I needed (6-8 oz.), said he didn't want to
upset my New Year's and he went back and ground some pork for me. He
slapped a label on it that simply said, "Meat" :) Albertson's didn't last
long in this area; they sold out to another chain in about 6 months.
Jill
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| Goomba38 |
Rex the Strange wrote:
> Rinsing in hot water is fine if you're going to use a wet cooking
> method - like creating a spaghetti sauce or taco filling. After all,
> you add water to these anyway and reduce.
>
I've never once added water to my "spaghetti sauce"
What is the purpose?
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| Julia Altshuler |
Dimitri wrote:
> The assumption that all the bat is rendered out of the hamburger is incorrect.
>
> See below.
>
> Dimitri
>
> http://www.24hourfitness.com/html/n...es_p/hamburger/
> Some people assume that all the extra fat in regular ground beef drips out
> during cooking, leaving them all equal in the end, but that's not true. Studies
> show that cooking on a rack so fat can drip out helps remove some excess fat.
> Still, meat that starts out leaner ends up leaner. This is especially important
> when meat is cooked in a baking pan or skillet and all the fat remains
> incorporated in the final dish. Whenever possible, drain fat off after cooking
> ground meat before adding the meat to other ingredients. In fact, draining and
> rinsing the cooked meat in hot water can reduce the fat content of regular
> ground beef down to that of 90 percent lean.
>
> (hot water yuk)
Thanks for that good information. Not only that, it looks like I was
right on this one. I can tell Jim nyah-nyah-nyah-nyah.
--Lia
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| jmcquown |
Dimitri wrote:
> "Julia Altshuler" <jaltshuler@comcast.net> wrote in message
> news:WKOdna01H_XXWG3fRVn-ig@comcast.com...
>> My local supermarket labels the ground beef for hamburger according
>> to
>> fat content: 90% lean, 85% lean, 80% lean and 75% lean. Assuming I
>> make the same size hamburgers and cook them the same by putting a
>> little
>> oil in the bottom of a fry pan and cooking over medium-high heat
>> until they're medium rare and brown on the outside, what's the
>> approximate fat content of the burger when we eat it?
>>
>> --Lia
>
> The assumption that all the bat is rendered out of the hamburger
>
> Dimitri
>
I certainly *hope* all the BAT is rendered out of the hamburger!
Bat-burgers don't sound all that appealing ;)
Jill
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| Monsur Fromage du Pollet |
jmcquown wrote on 03 Aug 2005 in rec.food.cooking
> Dimitri wrote:
> > "Julia Altshuler" <jaltshuler@comcast.net> wrote in message
> > news:WKOdna01H_XXWG3fRVn-ig@comcast.com...
> >> My local supermarket labels the ground beef for hamburger
> >> according to
> >> fat content: 90% lean, 85% lean, 80% lean and 75% lean.
> >> Assuming I make the same size hamburgers and cook them the same
> >> by putting a little
> >> oil in the bottom of a fry pan and cooking over medium-high
> >> heat until they're medium rare and brown on the outside, what's
> >> the approximate fat content of the burger when we eat it?
> >>
> >> --Lia
> >
> > The assumption that all the bat is rendered out of the hamburger
> >
> > Dimitri
> >
> I certainly *hope* all the BAT is rendered out of the hamburger!
> Bat-burgers don't sound all that appealing ;)
>
> Jill
>
>
>
There's that Damn sneaky accent Dimitri has...showing up again.
--
It's not a question of where he grips it!
It's a simple question of weight ratios!
A five ounce bird could not carry a one pound coconut.
Are you suggesting coconuts migrate?
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| Bob |
Sheldon spouted:
> If you're so concerned why don't you buy your own grinder? I don't
> know why people who claim to be into cooking rail so mightly against
> grinding their own meat
I must have missed the post(s) from ANYBODY who objected to grinding meat
themselves. There certainly weren't any in THIS thread, so it looks like
Sheldon's pulling a straw man again.
Tell me, Sheldon, how often DO you "grind" your own meat -- and is that what
they're calling it nowadays?
Bob
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| Rex the Strange |
> Actually not... with sauces, soups, and stews it's simple to skim off
> the excess fat. There's never a good reason to rinse browned meat...
> even for caserols it's easy to tip the pot so the fat runs to one side
> and remove the browned meat with a slotted spoon. Rinsing browned meat
> is a practice reserved for pointy headed imbeciles.
Thanks for the insult SHELDON (at this point I might be tempted to
mention the scene in When Harry Met Sally where Billy Crystal discusses
the lack of sexual prowess of people named SHELDON) I don't recall
insulting you so I don't appreciated being referred to as a "pointy
headed imbecile." I could also mention how long I've worked in the
restaurant industry but I won't.
In certain types of cooking it doesn't matter whether or not you rinse
the beef because water will be added anyway. Even if you're adding
liquid by adding stock or tomatoes or whatever, the fact remains that
water is present in the dish (otherwise your spaghetti sauce must be
really dry, impalatable crap). I don't recommend this method - it will
result in removing too much of the fat - you want some for consistency
and flavour. However, it is possible and will not completely ruin
everything.
As for a slotted spoon, another method is to remove the fat with a
small ladle (I have a desert spoon which I bent at the neck, turning it
into a shallow ladle, for this very purpose) or you could use a turkey
baster.
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| tert in seattle |
virtualgoth@die_spammer.biz writes:
>Sheldon spouted:
>
>> If you're so concerned why don't you buy your own grinder? I don't
>> know why people who claim to be into cooking rail so mightly against
>> grinding their own meat
>
>I must have missed the post(s) from ANYBODY who objected to grinding meat
>themselves. There certainly weren't any in THIS thread, so it looks like
>Sheldon's pulling a straw man again.
>
>Tell me, Sheldon, how often DO you "grind" your own meat -- and is that what
>they're calling it nowadays?
Sheldon's got a bit of a grinder fetish
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| Gregory Morrow |
Bart in Brno escribe:
> virtualgoth@die_spammer.biz writes:
> >Sheldon spouted:
> >
> >> If you're so concerned why don't you buy your own grinder? I don't
> >> know why people who claim to be into cooking rail so mightly against
> >> grinding their own meat
> >
> >I must have missed the post(s) from ANYBODY who objected to grinding meat
> >themselves. There certainly weren't any in THIS thread, so it looks like
> >Sheldon's pulling a straw man again.
> >
> >Tell me, Sheldon, how often DO you "grind" your own meat -- and is that
what
> >they're calling it nowadays?
>
> Sheldon's got a bit of a grinder fetish
What are YOU doin' over here, Tart...???
Git back to *chi, that place needs some livenin' up ;--p
--
Best
Greg
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| tart in seattle |
gregorymorrowEMERGENCYCANCELLATIONARCHIMEDE
S@earthlink.net writes:
>
>Bart in Brno escribe:
>
>> virtualgoth@die_spammer.biz writes:
>> >Sheldon spouted:
>> >
>> >> If you're so concerned why don't you buy your own grinder? I don't
>> >> know why people who claim to be into cooking rail so mightly against
>> >> grinding their own meat
>> >
>> >I must have missed the post(s) from ANYBODY who objected to grinding meat
>> >themselves. There certainly weren't any in THIS thread, so it looks like
>> >Sheldon's pulling a straw man again.
>> >
>> >Tell me, Sheldon, how often DO you "grind" your own meat -- and is that
>what
>> >they're calling it nowadays?
>>
>> Sheldon's got a bit of a grinder fetish
>
>
>What are YOU doin' over here, Tart...???
I was hungry :(
>Git back to *chi, that place needs some livenin' up ;--p
that place SUCKS
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| Gregory Morrow |
Brett in Bratislava schreib:
gregorymorrowEMERGENCYCANCELLATIONARCHIMEDE
S@earthlink.net writes:
> >
> >Bart in Brno escribe:
> >
> >> virtualgoth@die_spammer.biz writes:
> >> >Sheldon spouted:
> >> >
> >> >> If you're so concerned why don't you buy your own grinder? I don't
> >> >> know why people who claim to be into cooking rail so mightly against
> >> >> grinding their own meat
> >> >
> >> >I must have missed the post(s) from ANYBODY who objected to grinding
meat
> >> >themselves. There certainly weren't any in THIS thread, so it looks
like
> >> >Sheldon's pulling a straw man again.
> >> >
> >> >Tell me, Sheldon, how often DO you "grind" your own meat -- and is
that
> >what
> >> >they're calling it nowadays?
> >>
> >> Sheldon's got a bit of a grinder fetish
> >
> >
> >What are YOU doin' over here, Tart...???
>
> I was hungry :(
>
>
> >Git back to *chi, that place needs some livenin' up ;--p
>
> that place SUCKS
We need pete to come back and kick some butts over there...
And when I can out - lame Tush, you KNOW things are pretty dire...
It's the August doldrums, I guess :-|
--
Best
Greg
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| Dimitri |
"Rex the Strange" <roger.main@widgetinc.com> wrote in message
news:1123166732.379126.183000@f14g2000cwb.googlegroups.com...
>> Actually not... with sauces, soups, and stews it's simple to skim off
>> the excess fat. There's never a good reason to rinse browned meat...
>> even for caserols it's easy to tip the pot so the fat runs to one side
>> and remove the browned meat with a slotted spoon. Rinsing browned meat
>> is a practice reserved for pointy headed imbeciles.
>
> Thanks for the insult SHELDON (at this point I might be tempted to
> mention the scene in When Harry Met Sally where Billy Crystal discusses
> the lack of sexual prowess of people named SHELDON) I don't recall
> insulting you so I don't appreciated being referred to as a "pointy
> headed imbecile." I could also mention how long I've worked in the
> restaurant industry but I won't.
>
> In certain types of cooking it doesn't matter whether or not you rinse
> the beef because water will be added anyway.
<snip>
There is a very big difference between rinse and add.
Dimitri
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| sf |
On Wed, 03 Aug 2005 21:51:16 -0400, Goomba38 wrote:
> Rex the Strange wrote:
>
> > Rinsing in hot water is fine if you're going to use a wet cooking
> > method - like creating a spaghetti sauce or taco filling. After all,
> > you add water to these anyway and reduce.
> >
>
> I've never once added water to my "spaghetti sauce"
> What is the purpose?
1. He's probably uses tomato paste for both and a seasoning packet
for the taco filling.
2. Haven't you ever reduced tomato sauce too much? Add water to
thin.
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| Dimitri |
"Goomba38" <Goomba38@comcast.net> wrote in message
news:GZCdnVPOhMEE6WzfRVn-rA@comcast.com...
> Rex the Strange wrote:
>
>> Rinsing in hot water is fine if you're going to use a wet cooking
>> method - like creating a spaghetti sauce or taco filling. After all,
>> you add water to these anyway and reduce.
>>
>
> I've never once added water to my "spaghetti sauce"
> What is the purpose?
The overall purpose of adding water to the sauce is to keep the solids from
burning during a long simmering process. It is also used to thin the tomato
paste. Generally however very little water and a few good cans of dago red. It
also helps draw out the flavor from the "bones".
Dimitri
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| Rex the Strange |
> 1. He's probably uses tomato paste for both and a seasoning packet
> for the taco filling.
> 2. Haven't you ever reduced tomato sauce too much? Add water to
> thin.
1. No
2. Of course
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| Rex the Strange |
>
> There is a very big difference between rinse and add.
>
Yes there is. And the difference is: rinsing will remove fat.
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| Sheldon |
Rex the Strange wrote:
> >
> > There is a very big difference between rinse and add.
> >
>
>
> Yes there is. And the difference is: rinsing will remove fat.
And will remove flavor and nutrients... only a pointy headed kitchen
imbecile washes cooked meat... there are far better, more culinary
correct, methods for removing fat.
Sheldon
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| Dimitri |
"Rex the Strange" <roger.main@widgetinc.com> wrote in message
news:1123194940.788068.30880@g43g2000cwa.googlegroups.com...
>
>>
>> There is a very big difference between rinse and add.
>>
>
>
> Yes there is. And the difference is: rinsing will remove fat.
And all the flavor. Next time eat cardboard it should taste the same.
Dimitri
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