How to Make Ground Beef Not Oily
As I've mentioned earlier, I normally buy basis beefiness at a lean-to-fat ratio of 85/15 – that'due south 85 percent lean, 15 percent fat. To me this is the perfect combination for an accommodating awesome eating experience. But I also buy based on price. And then if the 80/20 or fifty-fifty 70/30 ground beef is what'south on auction, and the price departure is worth it to me, that'due south what's going in my cart.
The downfall to is that those lean-to-fatty ratios are a petty too fatty for my liking. I mean, don't become me wrong – I 100 percent believe that fat is season. But let's face it – it'south also grease. And that'south but likewise much grease for me.
The adept news is that there are a few means I've found to brand basis beef leaner when I just can't pass up the sale. The better news is that each method is simple. None of them are time consuming. And they are all besides grand options if you've already bought the lean ninety/10 basis beefiness, merely want it even leaner. Then, without further ado, I give you…
3 Uncomplicated Ways to Make Basis Beef Leaner
Note: The following methods work for browning ground beefiness simply and won't be helpful in burger or meatloaf type situations. For those situations, it'south all-time to purchase ground beef in your preferred lean-to fat-ratio – sale priced or not.
Boil it.
I know, right?! Who ever heard of boiling basis beef to dark-brown information technology? I had non, that is until I met my friend, and swain ranch mom blogger, Naomi.
Naomi is an amazing cook and almost always boils her ground beef to brownish it. She does it that way because that's the way her mom did it. It'south a safe and fast way to brown ground beef when you haven't thawed it starting time. And it'due south a great way to make ground beef leaner.
To boil it, identify your ground beef (frozen or thawed) in a large skillet or pot, add together plenty water to but cover the beef, and bring it to a boil over high rut. Once it's humid, reduce the estrus to medium-loftier and continue to boil, breaking up the beef every bit it cooks.
That there at the superlative – that's the fat that has rendered out of the footing beefiness during the boiling procedure.
When all the beef is browned and thoroughly cooked, drain information technology in a colander over the sink. All the fat goes down the drain with the water and yous're fix to stone the rest of your recipe. Or y'all can rock 1 of Naomi'southward recipes by clicking HERE.
Drain it.
This is my go to method. I prefer information technology considering information technology removes enough fat to leave my ground beefiness un-greasy, but leaves enough to satisfy my taste buds. There are a couple of ways you can do this, both start with browning your ground beef in a skillet over medium-loftier estrus for 8 to 10 minutes, breaking it upwards and giving it the occasional stir.
Once your footing beef is completely cooked, you can drain it either in a colander either over a bowl to collect the fat or over your trash tin can. Y'all tin can bleed it over your sink equally well, but I would recommend running some hot water down the bleed afterward to make sure the fat doesn't cool and gear up upwards, clogging your drain.
The other method of draining your ground beef, and my preferred method, is to non drain information technology at all but rather sop upwardly the rendered fatty with paper towels. To exercise this, I simply move the browned basis beef to one side of the skillet and gently tip the skillet so the fatty collects on the other side. Then I soak information technology up the fat with a paper towel and throw it all in the trash when I'm done.
Using folded paper towels is my preferred method of making footing beefiness bacteria.
I prefer the paper towel method considering I heartily dislike cleaning, and in my opinion, it offers easier make clean-up than the colander method. Now I know, some could argue that the paper towel method is a bit wasteful. And I would not disagree. But, it does relieve me a dirty dish as well as the water to wash said muddied dish. Plus, a newspaper towel is biodegradable. So there is that.
Rinse it.
If boiling information technology isn't your bag and draining it just doesn't get it lean plenty for your liking – you can rinse your browned footing beef.
This method is similar to the draining method in that you chocolate-brown the ground beef in a skillet showtime. After information technology's completely cooked, put it in a colander and rinse it with hot water over your sink for 30 seconds or so. Requite it a toss to shake off whatsoever excess water and yous're good to go.
Look at me, rinsing the beef and making it leaner. I'm getting pretty handy at demonstrating with my left hand and photographing with my right, if I do say so myself.
How they stacked up in a bullheaded taste test.
I did it. I prepped ground beef in each of these three ways. And I fabricated my husband, our intern, and our kids blindly taste test an united nations-seasoned sample of each, ranking the beef according to season and texture.
The unanimous winner for both flavor and texture was the tuckered footing beefiness. The boiled beef came in 2d, with testers citing great texture simply blander flavour. The rinsed beef – well, let's simply say information technology was clearly not the favorite.
The moral of the story.
All three are simple and constructive methods that make ground beefiness bacteria.
That and – 2 adults, and three kids nether the age of eight, is non a large enough sample size to depict any hard and fast conclusions. It did, nonetheless, solidify what I suspected almost my family's preference for lean ground beefiness – fat is flavor. And that trumps texture and leanness in our business firm.
What about in your home? Are y'all also a fat is flavor household? Or practice you adopt basis beefiness at its leanest?
Source: https://faithfamilyandbeef.com/2017/07/make-ground-beef-leaner.html
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