Q&A with a Commenter on my Quick Chili in an 8 Quart Pressure Cooker video:
COMMENTER: I’m surprised you don’t drain your ground beef.
DadCooksDinner: What? Why in the world would you do that?
COMMENTER: To drain off the fat. After cooking. Everyone does it.
If everyone jumped off a bridge, would you jump too?
Every now and again I get asked “Why don’t you drain your ground beef?”. I was surprised the first few times I was asked. I had never heard of such a thing.
Do I drain my ground beef? No! Why would I? Sure, it may get rid of some of the fat. But I want that fat in the recipe - fat is flavor.
Speaking of flavor, I’m not just draining fat. I’m draining all the juices that escaped the meat - that’s even more flavor down the drain.
If you worry about fat, buy leaner ground beef. “Ground Beef” is usually 70% lean, 30% fat. Maybe I could understand draining that. But, why not buy 80% lean ground chuck instead? Or 85% lean ground round (my favorite for chili), or ultra-lean 90% to 92% ground sirloin?
Why throw out all the flavor?
Ahem. Sorry. I'll stop ranting, and ask a question:
Reader survey: Do you drain ground beef?
So, it’s time for a survey. My question to you, dear readers:
Do you drain ground beef? Yes or no. If yes, why? Why?? WHY!?!?!?!?
Please let me know in the comments. I promise I’ll stop yelling.
Click here to check them out. [Teespring.com]
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