All Natural 96/4 Jewel Ground Beef

04-08-2008, 02:47 PM

if i cook 80% or 85% lean footing beef on the george foreman grill, does it take out plenty of the fat to make it like eating xc+% lean basis beef?

04-08-2008, 02:53 PM

Hard to say without measuring. I use lean beef and see a good amount of fat in the tray later. It all depends on how long you cook it and how much y'all press it down.

--
Rob

04-08-2008, 03:06 PM

Yous volition die from doing this.

04-08-2008, 07:05 PM

Originally Posted past consciouschef View Post

Y'all will die from doing this.

what?

04-08-2008, 07:07 PM

i have always wondered this too

04-08-2008, 07:x PM

Originally Posted past Wrestler12321 View Post

if i cook lxxx% or 85% lean ground beef on the george foreman grill, does information technology take out plenty of the fat to make it like eating xc+% lean basis beef?

the best manner to get the fat out of ground beef or turkey is to thoroughly cook it and so immediatly put it in a collander and run HOT h2o over it. This will get almost all of the fatty off of it.

04-08-2008, 07:fourteen PM

Yous could pour the fatty into a cup and so measure its weight on some kind of a micro weight scale

04-08-2008, 07:30 PM

Originally Posted past HardcoreFitness View Post

the best style to become the fat out of ground beef or turkey is to thoroughly cook it then immediatly put it in a collander and run HOT h2o over it. This will get almost all of the fat off of it.

x2. If you're merely cooking it loose, pan fry information technology and do as this guy says, run some hot water over information technology to wash away the grease. It works actually overnice!

If you're cooking them in patties, you're going to be left with a decent amount of fat, only the Foreman will definately drain some of it off.

04-08-2008, 07:36 PM

I observe footing beef patties are pretty dry after cooking them on the foreman grill so I assume it removes a fair amount of fatty. The fat collecting tray always seems pretty full, fifty-fifty if I'm using lean or extra lean beef.

04-08-2008, 07:39 PM

Originally Posted past leblanc View Post

I notice footing beef patties are pretty dry after cooking them on the foreman grill and so I assume it removes a fair amount of fat. The fatty collecting tray always seems pretty full, even if I'one thousand using lean or actress lean beefiness.

I find them pretty crawly off my Foreman grill. I've only washed extra lean footing beef. They melt really fast, fifty-fifty thick patties. I like to utilize quite a bit of bread crumb also to get the most of my meat lol.

04-08-2008, 08:37 PM

Some of the fat might bleed off simply I dont know how much. I always cook 96/4 footing beef. Tastes great with some seasoning

04-08-2008, 08:43 PM

Kill a deer and have the whole thing ground up. I call back its either 96 or 98% lean.

Here is my quick and easy recipe.

Brown a pound of ground deer or extra lean beef
Add together your favorite seasoning to gustatory modality. I like garlic pulverization/common salt and seasoning salt.

Bask. I call it scrambled hamburger.

04-08-2008, 08:54 PM

Originally Posted by Piranhasaurus View Post

Impale a deer and have the whole matter ground up. I think its either 96 or 98% lean.

Here is my quick and easy recipe.

Brown a pound of basis deer or extra lean beefiness
Add your favorite seasoning to gustatory modality. I like garlic powder/salt and seasoning salt.

Enjoy. I telephone call it scrambled hamburger.

Venison is So proficient. I too recommend. I had no thought it was so lean though.

04-08-2008, 09:23 PM

just for the tape, i hate the foreman grill. its a bitch to apply, a bitch to clean, and i wish i didn't wast my 4500 advantage points on it. (basically paid 4500 dollars for that grill that sells for 10 dollars on ebay

)

yes potent mad!!!!!!lol used it once.

04-08-2008, 09:31 PM

Originally Posted past SomeoneStopMe View Post

just for the record, i hate the foreman grill. its a bitch to utilise, a bitch to clean

seriously? y'all just plug information technology into the wall and scrape off the crap afterward your meat is cooked.

04-08-2008, 09:33 PM

Originally Posted by Wrestler12321 View Post

seriously? you just plug it into the wall and scrape off the crap subsequently your meat is cooked.

yea, sort of, but i simply don't like using napkins to clean my pots and pans y'all know? i would rather accept soap and make certain its clean.

also i made some burgers on there the fourth dimension i used it, and i was sorely disappointed. some people dearest it, i rather use a real grill.

simply what can you say, its sold similar 100 one thousand thousand of them and then i guess im in the minority

04-08-2008, 09:45 PM

I too dislike my foreman. I prefer a grill pan.

Anyway, if you desire to know how much fat is cooking off, why not mensurate information technology and tell the states? It should be a pretty easy task.

04-08-2008, 09:46 PM

Originally Posted past Mr. Horse View Post

I also dislike my foreman. I prefer a grill pan.

Anyway, if y'all want to know how much fat is cooking off, why not mensurate information technology and tell united states of america? It should be a pretty piece of cake chore.

x2 grill pan for the win, makes your stuff crispy! without the grease

04-08-2008, 11:09 PM

Originally Posted by FunkDaddy View Post

I find them pretty awesome off my Foreman grill. I've only washed extra lean basis beef. They cook really fast, fifty-fifty thick patties. I similar to use quite a bit of bread crumb likewise to get the almost of my meat lol.

Yeah mine are always really juicy off the grill. I think if they terminate up dry you've had them on in that location besides long.

Oh and if you accept trouble cleaning the grill, wipe it downwardly while its still warm!

04-08-2008, eleven:53 PM

The 'fat' that comes off will likewise be blood and water and stuff...

Write to Allan Borushek and tell him to updtae the calorie counter to include foreman cooked meals.
I sparse it'd exist pretty difficult to beat boiling information technology.. so skimming off the fatty that rises..
Anyway, I cant observe the skilful ol' fat stuff anywhere- I just bought 90% lean and have to add olive oil to get information technology up to scracth-

04-09-2008, 01:25 AM

Originally Posted past BigJonMud View Post

The 'fat' that comes off will also exist blood and water and stuff...

Write to Allan Borushek and tell him to updtae the calorie counter to include foreman cooked meals.
I thin it'd be pretty hard to crush boiling it.. and and so skimming off the fat that rises..
Anyway, I cant find the good ol' fatty stuff anywhere- I just bought 90% lean and have to add olive oil to get it upward to scracth-

x2, most of the "fatty" is just water/blood/etc. But let it cool and skim off the solids, that is the only actual fat that comes out.

04-09-2008, 06:12 AM

Originally Posted past Todd3126 View Post

Some of the fatty might drain off but I dont know how much. I always cook 96/4 basis beef. Tastes nifty with some seasoning

im sure we all would if we could beget $5 a pound

04-09-2008, 07:56 AM

Originally Posted by SomeoneStopMe View Post

x2 grill pan for the win, makes your stuff crispy! without the grease

x3.

Is your grill pan cast iron?

04-09-2008, 08:22 AM

Originally Posted by arctan89 View Post

Venison is And then expert. I also recommend. I had no idea information technology was then lean though.

Here is a picture where you can encounter the side of i beingness skinned. As you tin can meet in that location is very little fatty, even on the skin side.

04-09-2008, 08:25 AM

Originally Posted by arctan89 View Post

Venison is SO proficient. I also recommend. I had no idea it was so lean though.

I can't afford to buy Venison, and something tells me that running around Boston with a 12 guess, chasing non-existent deer would probably lead to me being hunted by the cops.

04-09-2008, 08:27 AM

As far as the Foreman goes, I'yard usually in the kitchen preparing the rest of my meal while the Foreman is going. I don't like my meat burnt on the outside so I unplug information technology one time information technology is going full nail and will plug it in equally information technology dies down some. I repeat the process until my meat is washed, only since I'thou in the kitchen already, information technology'southward no hassle. Not only does this make your meat much more than juicy, it besides makes the Foreman easier to clean. Equally for cleaning with the paper towel, that is not necessary. I prop mine up on the side of the sink, get the head of a scrub castor moisture and get to town. I spray the Foreman off when I'm done and wipe information technology down with a dish towel. Information technology is no more harder to clean by hand than a regular pan.

04-09-2008, 08:28 AM

Originally Posted by Dm84 View Post

I tin can't afford to buy Venison, and something tells me that running around Boston with a 12 gauge, chasing non-real deer would probably lead to me being hunted by the cops.

Ha ha. Well, I didn't say it was pratical for anybody. I've got a chest freezer total of venison and trout....both great sources of meat.

All Natural 96/4 Jewel Ground Beef

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Basis beef on the foreman grill

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