I came here just to make sure that much was normal. Mom died so now I'm cooking Taco Meat and it's too bad I didn't have an appreciation before how much went into cooking.
Hope you’re doing okay and enjoying cooking at this point. Recipes and familiar meals are a great connection to the past and I hope it’s bringing you comfort and appreciation.
As others have stated, that's not all fat he's drained out there. It's fat on top plus watery juices from the meat. There's a lot of flavor in the juices! So, a way to remove only the artery-clogging fat? Brown the meat, submerge it under an inch of water, and refrigerate. The tallow will harden to a white layer on top. That's what you may choose to remove before reheating and seasoning your taco meat. If the meat is 97/3, you really won't have anything to drain off. If it's 80/20 or higher, there will be a lot of white tallow. Fats float on water. Simple science. 🙂
Oohh thats a smart way to keep tallow, if you use gras fed beef to thats high quiality tallow with omega 3s. Gonna start doing this instead of wasteing it
It's easier and more thorough to just put the contents of the pan into a sieve over a bowl to drain. Because I buy organic 100% grass-fed beef, I save what drains off in the fridge, adding the liquid portion left after the fat hardens back to the meat for delicious moisture. The high-quality tallow (fat) can be used for other purposes -- roasting vegetables, for instance. It's high in CLAs, really nutritious, and shouldn't be wasted.
I save the fatty water free run-off and pan fry (raw) potatoes sliced in 5-6mm (1/4") thick wafers. Takes a crap load of time if you have only 1 small pan and alot of potatoes but it requires minimal attention at low-mid heat so you can do other kitchen chores while taters getting done. Doing 1kg (2.2lbs) of potatoes soaks up at or below 60ml (2fl.oz) of fat. Loads of spice variations possible, do a search for inspiration. I usually put in twice the amount of fat in pan so the sides gets proper fried at same time.
The "water" or "juice" is not fat. So you can pour all the liquid out and chill it. In temperatures under 70F the fat will harden on top of the juice. Just lift off the solidified cold fat and you can use the flavorful BROTH however... don't waste it.
@@ladiebugchikon4177tallow is much healthier than vegetable oil/seed oils. Too much fat (or anything) is bad for you in excessive amounts, but beef tallow is generally a great tasting and healthier option than many of the vegetable oils available for when you want to add fat to something for flavor
@@smittyysmith126 definitely NEED to cold store it... If you can't use it right away then refrigerate or freeze for later use as stock/broth. Its not as gelatinous as bone broth but definitely full flavored and mineral rich. If it's a lot, with fat, the fat will harden and help keep oxygen out as an added protection.
Great idea-thanks! I came here bc I want to make cheeseburger pie in crust and too much liquid/fat would mk crust soggy. Using your idea I can save the liquid (broth) for a beef soup.
I take it a step further. After draining I put the beef in a fruit press. I you don't have a press you can scoop the beef into a cheese cloth and twist it like a tourniquet. I'm only after the lean protein, not so much concerned about natural beef flavor.
What about the 'translucent' fat in steak. I can't stand the sight or texture of it and cut around it if I have steak. Is it possible to get rid of it out of minced meat? Thank you.
That's why it's usually worth paying a bit more for lean mince. The other option is buy something like a low marbled porterhouse, cook it and trim off the side fat and discard.
20 / 25% fat mince in Aldi is a fair bit cheaper than the 5% or even 10% ones. I've just checked the website and 250g of 5% mince is £1.89 but 500g of 20% fat mince is £1.49. I'm just wondering what percentage of fat can be removed by doing this and can you turn that 20$ stuff into 5%. Don't know if this will be seen as I'm commenting a year later, but it might be seen by someone else who is interested in this comparison.
Using every bit of the animal for food and great flavour is proper. The fat is beef tallow. Wonderful uses. Also, it makes it quicker to brown the ground beef. The juices will come out and carmalize the beef, leaving it delicious and POROUS. Yes, porous is good. Now the flavour from the beef is there, but the fat is not. You can REPLACE the beef fat with whatever you’re serving. Cheese sour cream, etc. BUT there is more. You can also replace the beef fat within the ground beef with beef stock. Further strengthening your flavours and inviting an infinite number of flavour opportunities into the porous beef. Please enjoy and share your successes.
Good idea to save money seeing that mince ( ground beef...mince is the UK name) is more expensive to buy with less fat in it. Pay less for it and remove the fat yourself. Cheaper stuff is 25% fat, so I'm wondering if doing this will make the percentage as low as the cheaper stuff which can be as low as 5% fat. I'm referring to Aldi prices in the UK.
@@D1sturb_TV I do most of the time but this idea might help people who can only afford cheaper more fatty stuff. I'm in the UK so can only speak for here, but the lean kind is a fair bit more expensive. I would assume it is everywhere though.
@@Gazman997 Im gonna do this and then put the liquid in the oven at like 230 degrees for a while. Theoretically all the water should evaporate but the smoke point of the beef fat is much higher so it will stay in the vessel. But you're probably right since fat and water has different densities.
If you eat too much fat it can kill you. I know someone who used to eat a lot of fatty foods and ended up with his heart bypassed in 5 places. Lucky to still be alive. I wouldn't clog up a dog's arteries with it either. Cooking with it defeats the object, as the idea is to get rid of it, not take it off and use it for something else.
actually, eating too much fat will make you fat. Fat is the most calorically dense macronutrient at 9 kcal per gram compared to protein and carbs at 4kcal per gram. Thus they are notoriously easy to overeat and get fat if you are not careful.
@@Tenatic-X no. Its carbs that make you fat because your body is burning them instead of the fat. There is no need for carbs that's why your body doesn't store them. It stores fat becaise you need it for fuel. Your body converts unused carbs to fat because that's its prefered fuel. if you consume too much carbs its stored as fat. If you dont consume carbs you immediliately start burning fat.
What about caloric intake? Sure it is true that we use carbs to get through our daily life as we burn them away. And store any excess we didn't burn off, but this goes for the same with any other macro nutrient, if you eat in excess. But intaking more calories than you really need, will cause your body to store those extra calories as fat, no matter which macro nutrient it is. Due to the high caloric density of fat, this makes it easier for you to consume high amounts of calories, therefore you can easily get fat from it, if you aren't careful around greasy products. If carbs were the only way people got fat of, there would be a less people currently being overweight or obese right now, and what is the point of calories if you could eat both protein and fats, and not get fat from it?
@@Tenatic-X fat is way more filling than catbs therefore less calories consumed. Plus when you're fat adapted your metabolism will prefer fat over carbs, and you will produce less insulin.
This is a very inefficient way of doing this, the spoon part that will take forever ...what I do is just put a pan lid on top then hold it tight leave a small opening then go to the kitchen sink and let all the oil out ....if you even want more oil out let the lid on while it is cooking, it will boil and even more fat will get out ,once mostly only fat and meat is left you can throw the fat out.
I really wished you would ad a: don't waste the fat!" This whole proces is uncalled for imh, but not using the fat and broth to start of a soup would just be moronic.
How to remove fat from Hamburger. Dude literally just cooks Hamburger in a pan and drains the fat out once it is fully cooked just like how every other person on Earth does. Who in the world leaves their Hamburger fat/grease in the pan with their Hamburger? Thats disgusting.
That's a kindve common sense factor lol I don't think someone had to be told to do so unless you have absolutely no experience in the kitchen lol. The fat is still in the meat that's in the pan so I think it'll be better to figure out a way to separate the fat from the actual meat apposed to just lateling out grease from pan just my thoughts
Enough people do not know this Its such an arrogant comment its actually incredible, to be so lost that you can’t fathom someone not having enough cooking experience to ‘just know this’. Common sense isn’t getting you far.
no , its gonna be good, bit dry but anyway good, i preffer dry meat without fat, to me is better from taste to health, you taste more the meat without the fat, just some salt to increase the flavor and its gonna be all good, fat doesnt have much flavor to me, its like unflavored sticky bad stuff. but if you like it, its your stuff.
Depends on what meat cut you made the ground beef from, but it will still taste like beef. Just add some salt for a stronger beef taste. Also, contrary to popular belief, fat is not just "bad stuff" for health.
We live in a twisted world when good, tasty calories are greated with a "hurrah!" at being tossed aside and shoved in the garbage heap. What's wrong with you people?
I came here just to make sure that much was normal. Mom died so now I'm cooking Taco Meat and it's too bad I didn't have an appreciation before how much went into cooking.
Sorry about your mom ❤️
Hope you’re doing okay and enjoying cooking at this point.
Recipes and familiar meals are a great connection to the past and I hope it’s bringing you comfort and appreciation.
Same w my mom , eyes water everytime somebody talks about home cooked meals 😢
This boutta be my first year Jan 31st 💔
Hope ya healing
Oh man, that "hurrah!" at the end totally made my day!
As others have stated, that's not all fat he's drained out there. It's fat on top plus watery juices from the meat. There's a lot of flavor in the juices! So, a way to remove only the artery-clogging fat? Brown the meat, submerge it under an inch of water, and refrigerate. The tallow will harden to a white layer on top. That's what you may choose to remove before reheating and seasoning your taco meat. If the meat is 97/3, you really won't have anything to drain off. If it's 80/20 or higher, there will be a lot of white tallow. Fats float on water. Simple science. 🙂
Oohh thats a smart way to keep tallow, if you use gras fed beef to thats high quiality tallow with omega 3s. Gonna start doing this instead of wasteing it
Making tacos tonight. I hardly ever cook, so this was very helpful!
dont listen you will dry out the meat it will become dryer then the desert
@@D1sturb_TV Yea i did this last taco batch n it was drier than shit, im leaving it now fuck it
@@halfsmokedjoint2101 leave it the grease is what gives it flavour
How were the tacos ?
@@benjaminelkrieff6414 Great!! Thanks!
Dude! I just learned something very useful in one minute. I looove 60 seconds videos!
You learned complete nonsense. His first statement is a lie - removing fat does not make anything more healthy. Sugar is evil, fat is not.
It's easier and more thorough to just put the contents of the pan into a sieve over a bowl to drain. Because I buy organic 100% grass-fed beef, I save what drains off in the fridge, adding the liquid portion left after the fat hardens back to the meat for delicious moisture. The high-quality tallow (fat) can be used for other purposes -- roasting vegetables, for instance. It's high in CLAs, really nutritious, and shouldn't be wasted.
Agreed! Also, a higher quality meat like 97/3 will have little or nothing to drain off.
Try that with canned government meat. 😮
Would you also wash it with hot water to be extra clean?
@@shaunphillips6160 Me? No. Fat is flavor.
I save the fatty water free run-off and pan fry (raw) potatoes sliced in 5-6mm (1/4") thick wafers. Takes a crap load of time if you have only 1 small pan and alot of potatoes but it requires minimal attention at low-mid heat so you can do other kitchen chores while taters getting done. Doing 1kg (2.2lbs) of potatoes soaks up at or below 60ml (2fl.oz) of fat. Loads of spice variations possible, do a search for inspiration. I usually put in twice the amount of fat in pan so the sides gets proper fried at same time.
I am absolutely doing this tonight, it's so gross when you have leftovers in the fridge with congealed fat blugh
How did you get on?
and this is how you get dryed fucked up beef
so what? are you going to eat the leftovers cold? no, you're going to heat them up en everything will be fine, don't waste food
@@D1sturb_TV its dry and fucked up but its good when youre trying to cut 🤷🏽♀️
@@Greedyman2 I dont belive of just throwing the fat you pay perfectly good money for
wow this was VERY helpful! man my ground beef excreted so much grease lol
The "water" or "juice" is not fat. So you can pour all the liquid out and chill it. In temperatures under 70F the fat will harden on top of the juice. Just lift off the solidified cold fat and you can use the flavorful BROTH however... don't waste it.
Agreed. The hardened, white tallow is what you want to remove.
Then use the fat to make dumplings
@@ladiebugchikon4177tallow is much healthier than vegetable oil/seed oils. Too much fat (or anything) is bad for you in excessive amounts, but beef tallow is generally a great tasting and healthier option than many of the vegetable oils available for when you want to add fat to something for flavor
@@smittyysmith126 definitely NEED to cold store it... If you can't use it right away then refrigerate or freeze for later use as stock/broth. Its not as gelatinous as bone broth but definitely full flavored and mineral rich. If it's a lot, with fat, the fat will harden and help keep oxygen out as an added protection.
Great idea-thanks! I came here bc I want to make cheeseburger pie in crust and too much liquid/fat would mk crust soggy. Using your idea I can save the liquid (broth) for a beef soup.
I take it a step further. After draining I put the beef in a fruit press. I you don't have a press you can scoop the beef into a cheese cloth and twist it like a tourniquet. I'm only after the lean protein, not so much concerned about natural beef flavor.
A Legend, Thanks man
What about the 'translucent' fat in steak. I can't stand the sight or texture of it and cut around it if I have steak. Is it possible to get rid of it out of minced meat? Thank you.
£2 for a packet of 23% fat mince near me, it's kinda unsettling to think I've paid about 47p for pure unadulterated FAT
That's why it's usually worth paying a bit more for lean mince. The other option is buy something like a low marbled porterhouse, cook it and trim off the side fat and discard.
20 / 25% fat mince in Aldi is a fair bit cheaper than the 5% or even 10% ones. I've just checked the website and 250g of 5% mince is £1.89 but 500g of 20% fat mince is £1.49. I'm just wondering what percentage of fat can be removed by doing this and can you turn that 20$ stuff into 5%. Don't know if this will be seen as I'm commenting a year later, but it might be seen by someone else who is interested in this comparison.
Thank you this was very helpful!
Glad it was helpful!
Using every bit of the animal for food and great flavour is proper. The fat is beef tallow. Wonderful uses. Also, it makes it quicker to brown the ground beef. The juices will come out and carmalize the beef, leaving it delicious and POROUS. Yes, porous is good. Now the flavour from the beef is there, but the fat is not. You can REPLACE the beef fat with whatever you’re serving. Cheese sour cream, etc. BUT there is more. You can also replace the beef fat within the ground beef with beef stock. Further strengthening your flavours and inviting an infinite number of flavour opportunities into the porous beef. Please enjoy and share your successes.
Great idea for a healthier body, thanks and God Bless.
You're welcome.
Do you add oil when you sear it? Or just allow the fat from the beef to cook itself ?
I leave the fat to do the cooking.
Won't the meat stew if you cook it slowly, I thought it had to be a very hot frying pan to sear the mince rather than boil it.
LordCharlesTaters Thanks for the question. I let it sweat to remove the fat then sear it it afterwards in a hot frying pan.
@@WarrenNash if only you had a few more seconds in your video to say that 😉 Another great piece of advice btw!
Thank you so much mate!
the price for fat
Good idea to save money seeing that mince ( ground beef...mince is the UK name) is more expensive to buy with less fat in it. Pay less for it and remove the fat yourself. Cheaper stuff is 25% fat, so I'm wondering if doing this will make the percentage as low as the cheaper stuff which can be as low as 5% fat. I'm referring to Aldi prices in the UK.
Thanks for your comment. Glad you think it's a good idea
this video is bullshit if your gonna buy mince then drain out the fat might as well buy a lean cut and grind it yourself
@@D1sturb_TV No one is sayig you have to do it....it's just a suggestion for anyone it may help.
@@amandadavies.. still you might as well buy lean meat
@@D1sturb_TV I do most of the time but this idea might help people who can only afford cheaper more fatty stuff. I'm in the UK so can only speak for here, but the lean kind is a fair bit more expensive. I would assume it is everywhere though.
the 70 grams were not only fats. there's water also in it.
Great insight, thanks.
@@WarrenNash water evaporate just before pouring it in. doesn't make sense.
@@WarrenNash Surely it wouldnt be water as water and fat don't mix so you would see a layer of water and a layer of fat?
@@Gazman997 Im gonna do this and then put the liquid in the oven at like 230 degrees for a while. Theoretically all the water should evaporate but the smoke point of the beef fat is much higher so it will stay in the vessel. But you're probably right since fat and water has different densities.
@@Gazman997 If it's "surely" why are you asking a question instead of making a case?
Thanks I never would have thought of that jeez 😉
Awesome tip Warren!
One Kitchen - A Thousand Ideas Many thanks :-)
Does this work with all minced meat like ground/ minced chicken, pork etc
Chicken and turkey wont have as much fat that cooks off
So basically 1 gram of fat is 9calories You are actually saving, right?
Yes
I know this video was ages ago but what if we don’t have a non stick pan can I use avocado oil so it won’t stick?
No, the fat from the meat will cook it.
Thumbs up for the hurrah at the end!
+Michael Zuidema Hurrah indeed!!
steaming it will even remove it better !
guys, will this make beef extra lean?
Probably yeah
@@unknown-fm9nq nice
bro do the protein remain in beef
Anyone got any engineering ways to do it, say with a built in drain in the pan
Thanks
keep it and cook with it, or just leave it in in the first place becuase it tastest good...
If u trying to get lean, it’s a good tip to cut out some fat, can give to your dogs or cook with it
If you eat too much fat it can kill you. I know someone who used to eat a lot of fatty foods and ended up with his heart bypassed in 5 places. Lucky to still be alive. I wouldn't clog up a dog's arteries with it either. Cooking with it defeats the object, as the idea is to get rid of it, not take it off and use it for something else.
@@amandadavies.. okay amanda, fat stll tatses good, not gonna be lectured by you in a youtube comments section lol
@@amandadavies..right. Many comments here indicates many people dont know it yet
Why not use colander?
Great idea actually.
so thats how you drain the fat out of it? by bailing em out by with a spoon??
Surely not all the 71g of liquid can be fat? Only some portion of it is fat?
That is indeed the case.
then put it on a pasta drainer and upour boiling water on it to remove the rest of the fat
Great tip, thanks.
legend
Made the mistake of using 20% mince fat... my leftover were disgusting
Beef tallow is healthy, don't remove it. This is why the whole world is fat
What percent fat beef was it?
I'm sorry, I can't remember.
why remove the fat? Its the most tasty part of beef.
@John Jonathan actually, eating fat won't make you fat.
actually, eating too much fat will make you fat. Fat is the most calorically dense macronutrient at 9 kcal per gram compared to protein and carbs at 4kcal per gram. Thus they are notoriously easy to overeat and get fat if you are not careful.
@@Tenatic-X no. Its carbs that make you fat because your body is burning them instead of the fat. There is no need for carbs that's why your body doesn't store them. It stores fat becaise you need it for fuel. Your body converts unused carbs to fat because that's its prefered fuel. if you consume too much carbs its stored as fat. If you dont consume carbs you immediliately start burning fat.
What about caloric intake? Sure it is true that we use carbs to get through our daily life as we burn them away. And store any excess we didn't burn off, but this goes for the same with any other macro nutrient, if you eat in excess. But intaking more calories than you really need, will cause your body to store those extra calories as fat, no matter which macro nutrient it is. Due to the high caloric density of fat, this makes it easier for you to consume high amounts of calories, therefore you can easily get fat from it, if you aren't careful around greasy products.
If carbs were the only way people got fat of, there would be a less people currently being overweight or obese right now, and what is the point of calories if you could eat both protein and fats, and not get fat from it?
@@Tenatic-X fat is way more filling than catbs therefore less calories consumed. Plus when you're fat adapted your metabolism will prefer fat over carbs, and you will produce less insulin.
That's it? A spoon? I guess I was expecting some technique or something a 3 year old couldn't come up with.
why you separate the fat?
That is the best part.
Fat has energy and all our hormones are made from fat.
Low heat, that what i was doing wrong, too hot.
This is a very inefficient way of doing this, the spoon part that will take forever ...what I do is just put a pan lid on top then hold it tight leave a small opening then go to the kitchen sink and let all the oil out ....if you even want more oil out let the lid on while it is cooking, it will boil and even more fat will get out ,once mostly only fat and meat is left you can throw the fat out.
Thanks 🙏🏽
This never works for me lol
"While keeping the ground beef from sliding back down." Ok, well this video isn't really that helpful then is it?
Fat is healthy
Saturated fat isn't healthy and provides no nutritional value. This is what we're extracting from the minced beef.
I really wished you would ad a: don't waste the fat!" This whole proces is uncalled for imh, but not using the fat and broth to start of a soup would just be moronic.
Hi there it's to reduce the saturated fat and make it healthier. So you wouldn't really want to reuse the fat.
70 grams of fat
HUUUURRRRAAAAHHHHHHHHH!!!!!!!!!
Indeed!
That's not all fat there is water also if you give out information atleast are an effort to correctly give information
Thanks.
oh common sense .i was using paper towels.duh
Oh dear, sounds messy!
I really didn't like it at all.
Credit for the video though, hence the comment.
Ta ta
How to remove fat from Hamburger.
Dude literally just cooks Hamburger in a pan and drains the fat out once it is fully cooked just like how every other person on Earth does.
Who in the world leaves their Hamburger fat/grease in the pan with their Hamburger? Thats disgusting.
I would say I don't think cooking a burger vs minced beef is comparable.
@@WarrenNash Ground beef is also called Hamburger in many countries especially the US. It does not mean an actual burger that you eat in a bun.
Jesus is the only way to salvation ❤❤❤
That's a kindve common sense factor lol I don't think someone had to be told to do so unless you have absolutely no experience in the kitchen lol. The fat is still in the meat that's in the pan so I think it'll be better to figure out a way to separate the fat from the actual meat apposed to just lateling out grease from pan just my thoughts
Enough people do not know this
Its such an arrogant comment its actually incredible, to be so lost that you can’t fathom someone not having enough cooking experience to ‘just know this’. Common sense isn’t getting you far.
omg this is amazing, not
but now that meat is gonna taste totally bland
+rembrandt #1 Minced beef generally tastes bland anyway. It's all about what you cook it in to add flavour.
no , its gonna be good, bit dry but anyway good, i preffer dry meat without fat, to me is better from taste to health, you taste more the meat without the fat, just some salt to increase the flavor and its gonna be all good, fat doesnt have much flavor to me, its like unflavored sticky bad stuff. but if you like it, its your stuff.
Its does matter anymore we need lean beef to feed the muscles
Like McDonald's?
Depends on what meat cut you made the ground beef from, but it will still taste like beef. Just add some salt for a stronger beef taste. Also, contrary to popular belief, fat is not just "bad stuff" for health.
We live in a twisted world when good, tasty calories are greated with a "hurrah!" at being tossed aside and shoved in the garbage heap.
What's wrong with you people?
Fat in the artery will make dementia, stroke, heart attack.