Cooking ground beef without the fat rendering off
I like to cook ground beef by putting it in an oven safe dish and baking it at 350 Fahrenheit for 30 minutes. This works great for my purposes, but so much of the delicious fat is rendered to a liquid, e.g. there is a little island of beef in a pool of fat.
I would very much like to consume this fat rather than waste it. I do not fare very well directly eating the liquid/(semi-liquid after cooling) fat.
Can you think of any way to cook ground beef that does not result in rendering the fat? Maybe what I am asking for is impossible - if the ground beef needs to reach an internal temperature of 165, and fat starts to render at 135-140, ..
Alternately: can you suggest a method of cooking that results in smaller fat loss?
Best Answer
Counterintuitively enough, cooking it at a higher temperature will help. The longer you spend cooking it, the more fat will render out. Cooking it faster means more fat will still be in the meat, even if the temperature in the oven is higher.
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Quick Answer about "Cooking ground beef without the fat rendering off"
try adding some breadcrumbs and finely diced vegetables and bake it as a solid meatloaf rather than spread out. They will absorb the fat as it renders. Alternatively you could use it as the start of a gravy, though unless you bought lean ground beef there may be too much to use in a gravy.Is it OK to not drain fat from ground beef?
Draining the grease from ground beef will make a dish healthier and is usually recommended. Brown the meat first to extract the fat. Then, you can spoon the grease out of the pan or use a colander to drain the grease. It is important you do not discard the hot grease down a drain as it can cause damage to the drain.Do you remove fat from beef before cooking?
If extra calories and saturated fat are an issue, then it is best to remove as much external fat as possible. However, removing the external fat before cooking can result in beef that is a bit tough because the fat acts as a natural tenderizer during the cooking process and seals in some of the juices.How do you drain away the fat from cooked ground beef?
But the fork does indeed guide the grease along its prongs, which allows for a sturdier grip on the lid. The test: Using a spatula, push the cooked beef to one side of the pan and tilt it so the grease pools to one side. Using a spoon, scoop out spoonfuls of grease and dump in a mug or jar.How to remove/render fats from ground meat.
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Answer 2
Start with less fat.
To state the obvious, 5% fat steak mince has a lot less fat than 20% fat beef mince. You'll have much less of a problem with excessive fat with that. It'll generally taste better too.
Make a roux.
When browning off the mince, add a 50-50 mix of flour and cornflour to turn the released fat into a roux. When you then add water, the roux gives you a nicely thickened gravy instead of just fat.
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