Cook-and-rinse method
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Brown meat in a skillet; | ||
| Drain in colander over sink | ||
| With hot running | ||
| Water Using hot tap water, | ||
| Rinse the meat a couple of | ||
| Minutes, stirring | ||
| To eliminate surface fat and | ||
| Break up the fat for easy | ||
| Drainage Running | ||
| Disposer during the process | ||
| Helps avoid drainage | ||
| Problems Allow meat | ||
| To drain or dry with paper | ||
| Toweling and use as you | ||
| Would in recipes | ||
| Calling for crumbled, cooked | ||
| Ground beef. | ||
Directions
When you rinse and drain the meat, fat is reduced by 65 percent according to the University of Minnesota.
From: Joyce Monschein Date: 09-28-95 (23:48) (159) Fido: Cooking
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