Відео

Got some tallow left as well

Is there a way to reuse the fat that has been rendered for other cooking purposes? Baking/stir frying/as a substitute for other fats?

Does salt absorb water/fat skewing the results?

THANKS for this GREAT idea. I also put a few paper towels into the bowl, BEFORE i emptied the hamburger meat in the strainer. It helps with clean-up, plus, when you throw it out, there is NO dripping of grease.

Wrong in a few ways. Use low heat as it will render far more fat than high heat which causes the meat structure to seize trapping in more fat. Season AFTER rendering the fat. Drain as he did then chill the liquid. In the mean time, pour 6 cups of very hot water over strainer containing the the beef which will remove far more of the fat. Go back to the chilled drained liquid and remove the fat cap (yellow). Throw in trash. The gelatinous brown mass underneath is FAT FREE and is the collagen and flavor of the meat. Add it to the beef along with seasonings you like. This will bring the meat to about 5 grams of fat per serving which is comparable to chicken breast. You're welcome!

That's nice, ok show me how to get rid of the gristle in hamburger meat on the stove because I really don't like eating rubberized hamburger meat after it's been cooked. The only way I know how to get rid of it is to put it in a crock pot and let it break down to where you won't be able to notice it at all because none of these videos on UA-cam will explain exactly how to do that.

Any advice how to dispose of all that unwanted fat?

This video is amazing.

that jiggly, jello-like stuff isn't fat. it's protein + water + some beef flavors. that's collagen protein (gelatin). the fat is the dense, hard stuff that was at the top. that gelatinous stuff (call it "broth" if you want) should be added back to the beef, cooked in a bit to reduce some of the water. it's good quality protein

What is that jelly situation?

Use water to boil then drain, fat floats on water and boiling wont effect nutritional values protein, etc., you lose some flavor but most everything burger goes into is highly seasoned soooo

You STAR !! ❤️❤️

What a moron this guy is. If you want to reduce the fat content, you don't add all that junk to the hamburger. You cook it by itself first. All that crap he adds soaks up and retains the fat.

isnt it better to cook slower so you down seal the fat in?

Boil it. Easy-peasy.

Is it necessary to add those spices to remove fat from ground beef?

Why would you want to remove the fat? It's the best part, what your body needs to burn fuel for energy.

Hey how come you've stopped posting? Your recipes and advice are really helpful.

Good tip is to season your meat after you drain your fat...

I would add the gelatin back into the meat. It will improve the texture and flavor. Plus it’s also a pure protein.

For a second i thought i was wheezing but its you, or was that your stove?

How many pounds of beef did you cook there? I want to start doing food prep and I'll need to cook a fair amount for the week

Season after you drain the fat, or your seasonings go away with the fat.

I'm Curious. What is the name for the yellow part versus the jelly portion?