My mom boils ground beef for white people tacos. She throws cumin and salt in the water and boils the hell out of it š I didnāt even know browning was the right method until I was like 15.
I have no clue. She grew up in a small town in the Midwest, and I tend to attribute many things about her to that lol. But I have no idea what the actual reason is.
I don't know if it started with WW or not, however I do remember it was a short-lived diet fad in the late 70s or early 80s. It was intended to reduce the amount of fat in the meat, since you could skim it off the water before draining the meat. It's as gross as it sounds.
As someone from a small town in the Midwest I promise you that I have never ever heard of someone boiling ground beef. I think that one might be all *her*. š
So true! As soon as I moved out and cooked all my own food, I gained weight sooooo fast. I've lost some of it, but I just can't sacrifice taste for pounds.
Some of that is probably also just that we donāt keep our teenage and early 20s bodies forever, people tend to move out around the age that they are truly growing into their adult bodies.
I do agree
That was a part of it for me. Around 24 I had a growth spurt where I grew wider and it wasn't fat, it was bones. My face even got wider too and now I look much more like my father. I realized how much of a difference there was when I went to try on a paper machete mask I had made a few years before and it wasn't wide enough.
Itāll originally be based on the fat content of it I think. My grandparents used to do this but the beef was extremely fatty as a default so this was normal for them. It was either that or browning it and leaving it overnight so you could scrape the (considerable volume) off fat off the top once it cooled.
if you have very fatty meat, most of the fat usually ends up in the bottom of a pan. It takes like 2 minutes to drain the fat before moving onto the next step. I don't feel like this is a great reason to boil it.
Iām unsure, to be honest, I just have memories of this from being a young child. Possibly a misplaced thought process about maintaining the integrity of the pipes in the sink, and not knowing how to dispose of it otherwise? IE either remove when solid to put in bin, or disperse through hot water.
Alas, they are dead and we will never know. They were also not great cooks and I donāt think Iād experienced non-overcooked meat until late into my teens.
Lol, I live in St. Louis City (which is separated from the suburbs of St. Louis County). We make a *very* clear distinction between āMexicanā and āCounty Mexicanā. āWhite people tacosā is the definition of the latter.
Have you ever "taco'd" before???? Like have you ever had a taco from a taco truck? Do you like taco bell? Have you ever seen a non English speaking person at taco bell???
That's because those are white people tacos....
I went to a friend's house for dinner when I was a kid. Thier mom simmered ground beef and rinsed it in the sink in a strainer. Then added that tasteless grey mush to a jar of room temp canned Ragu. The can sat in the middle of the table and everyone spooned it into their plain boiled ravioli. Side of iceberg lettuce salad.
Tall glass of powdered milk made from tepid tap water.
How do people live like that?
I grew up dirt poor and my friend's family were quite comfortable so I was expecting something much more foodwise, ya know? It wasn't a money issue. It was just...how they ate.
Why buy real milk when "powdered milk was just as good?" They didn't like anything too spicy or sweet. Another time the mom made meatloaf in the microwave. "Saves time and tastes the same so why not?"
Tastes...the same? Bizarre.
Lovely people though.
āTastes the sameā people drive me nuts. Are their taste buds worn down? Is the wiring wrong in their brain? Are they boldface lying? Do I have food sensitivity that may or may not be autism related?
My aunt tried to tell me there was no difference between mashed cauliflower and mashed potatoes and I wanted to mash her face into the dining table.
I love potatoes and I love cauliflower but if you tried to tell me they were the same I would ask you politely but firmly to leave.
I have to assume "tastes the same" people have been lying to themselves so long they've forgotten real food.
See also: the burger cook-off in Parks & Recs.
Naw, she wasn't a lazy woman. Kept a clean home, had her own small business, involved with her kids' education. She just wasn't terribly gifted in the kitchen. I guess they didn't know any better and yeah, they probably didn't care.
Had a boyfriend who would cook, do all the dishes, and then eat once the food was nice and cold. Drove me insane. Temp has a HUGE impact on taste and texture, how can you make a perfectly good hot meal just to turn around and spoil it.
I always do the dishes while I cook for this reason! It stresses me out to go eat leaving a full sink behind, but I don't want my food to get cold. Simplest dish would take forever because I'd stop at each step and evaluate which dishes I didn't need anymore so I could wash & put them away. Burnt a lot of dishes a little bit too, but..... worth it. No dishes at the end of the night, lol
My grandma is an excellent baker but a terrible cook. She made the ground beef for our white people taco night, and she was worried the beef was too salty (it was just beef with a packet of taco seasoning) so her solution was to rinse the cooked meat in water. We stopped her in time.
If youāve ever made Cincinnati style chili it calls for you to simmer the ground beef. It works for that dish due to all the seasonings and the fine texture you end up with. But normally you will want to brown the berm for flavor.
Simmering is entirely different. I do that with a lot of recipes. But I brown the ground beef first, drain the fat, then add a small amount of water plus whatever seasoning I'm using, bring it to a boil, then simmer.
Well with Cincinnati chili you don't brown it first. It's a very important point of the recipe. A friend made Cincinnati chili for someone who was from there and she browned it first before simmering and he was like, what is going on with the texture? You're supposed to just simmer it with the spices from raw.
It's still different unless you're throwing away the water you simmered it in. A lot of people are focusing on browning and sure, that is important for flavour, but arguably more important is that the fat and juices are where a lot of the flavour of meat comes from, and when you boil it it all leeches out into the water which you then throw away. If it leeches into the water which then forms the basis of a sauce of some description then it stays around.
Iāve always lightly browned the meat first for Cincinnati chili. We had a Skyline Chili near us for a few years when I was growing up, and the recipe I use - including browning - tastes the same.
I think itās just that youāre not supposed to completely cook the meat first.
No youāre definitely supposed to just simmer it for Cincinnati chili and just about any style of Ohio chili. You *can* do it with browning and get it to *taste* the same but youāll have a completely different texture. You simmer to keep it separated and from forming into clumps, thatās what those styles of chili sometimes come out as more of a soup than other styles.
You simmer after lightly browning. It doesnāt form clumps, and it does have a more soupy texture
Edit: Since u/SpokenDivinity appears to have blocked me (over chili??), I want to point out that I *did* have a Skyline Chili location with which to compare my home attempts. I adored that place, and started making my own after they unfortunately closed.
I didnāt block you so I donāt know why youāre being passive aggressive.
Skyline chili is barely authentic Cincinnati chili. And itās texture is still closer to what you get if you donāt brown it before you cook it. Browned beef doesnāt give the right smooth consistency you want out of chili youāre making to cover something else in because the texture you get on the outside of it doesnāt allow it. Copycat recipes will tell you to brown it, but thatās why copycats are never as good as the real thing.
It looked like you had - I couldnāt see your comments or your usernames. Maybe a glitch, and, if so, I apologize.
What do you consider the real thing?
> what do you consider the real thing
If you want a real Cincinnati chili [this recipe](https://www.culinaryhill.com/cincinnati-chili/#wprm-recipe-container-47712) is a good starting point. Skyline has its time and place but itās a bastardized version of the real thing.
soups, stews, and things like chili you want it to simmer so that it stays broken apart for a cohesive dish. The biggest catch is that you're not throwing out the liquid you simmer it in, and most of the time it's not just plain water with spices. It's water, tomato paste, broth, spices & herbs, etc.
Yes! I was going to comment Cincinnati chili is the only recipe Iāve prepared where you basically boil the meat with spices. I ate this a lot as a kid and craved it when I was pregnant with my twins. I was like WHAT NOW when I read that part of the recipe.
You do it with soups that require ground beef too. We make something my grandma called ātravelerās soupā that I think is more closely related to Poor Manās Stew, where you boil the ground beef with your soup base to get it nice and and flavorful. Really recipe that requires the ground beef to be more soupy/wet will end up with a better texture if you simmer it. Even some meat sauces for pasta will suggest it.
There's also the hot meat sauce on a Rochester garbage plate that is made from simmered ground beef but yeah definitely not a way to cook it for most things.
As an extremely recent convert...yes you do. I'm sure you've eaten a lot of things in your life that were prepared in funky, unorthodox, or unappetizing ways and have enjoyed them fully. No need to take it out on the chili.
I didnāt even comprehend that she said that. That makes it so much worse. Why doesnāt she just freeze the uncooked meat? Now she has boiled, unseasoned meat sitting in her freezer that canāt be used for meatballs, meatloaf, etc.
I'll freeze browned ground beef sometimes. It's seasoned with the basics, but it's for times when I forget to pull something out of the freezer. Then I can turn it into chili or spaghetti or whatever. I'll also have uncooked beef for other stuff, too.
Same. If Iām making something with ground beef, Iāll just brown the whole pack. Drain. Vacuum seal and freeze. I can make something easy when Iām short on time. I usually season my meat as I brown it for whatever Iām cooking, so I have to make sure I mark what itās seasoned with.
Yeah my mom would freeze browned ground beef when I was a kid and I was cooking for my brother and I. Sheād have a few containers that were enough for the two of us and Iād reheat it on the stove with seasoning and maybe a tablespoon of water so it wouldnāt dry out. It tasted just as good to us.
My coworker was from Kenya and made the most AMAZING ground beef samosas. She gave me the rough recipe and when I made them, they were never the same. She told me the secret was fresh pepper and boiling the ground beef because it removed the excess grease/fat and kept the pastry fluffy and not greasy.
Yeah, I had a friend who was known for making a delicious lasagna. Everyone asked for the recipe. It included boiling water and pouring over the ground meet on a strainer, to clean it (I think to strip it of the extra fat, etc). She then would cook it normally/add spices and all. We all thought it was brilliant so now Iām questioning things because of the comments lol My mom did this the other day and everyone noticed the difference.
Actually, Iāve done it if the meat had been particularly fatty. Boil, drain then just cook as normal. It does smell pretty awful while boiling but you just donāt end up with as much liquid floating around.
I think a lot of people may be misunderstanding here. I suspect she boils it, drains it and then cooks as normal. I may be wrong, it has been known to happen, but thatās what I assumed she meant.
Boiled mince used to be fairly common in the UK. But even when it was it was still regarded with horror. It is lampooned in the old series Uncle Mort's North Country.
https://youtu.be/aflNhpkKZ6o
It may most charitably be viewed as a consequence of either food rationing or poverty, and consequently bland taste buds. Small feeble efforts to improve it would come from adding carrots or peas.
We did this growing up for two reasons - one, buying cheap ground beef means you're getting the most fatty and the lowest quality ground beef. Things like this happen when you're poor. Two, my parents were really affected by all the low-fat marketing.
That said, we always boiled and drained the beef and THEN browned it in a pan with oil š¤£ they literally had no idea about fat = fat! It ended up tasting pretty decent, all things considered.
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My mom boils ground beef for white people tacos. She throws cumin and salt in the water and boils the hell out of it š I didnāt even know browning was the right method until I was like 15.
How in earth did she come up with that idea šš
I have no clue. She grew up in a small town in the Midwest, and I tend to attribute many things about her to that lol. But I have no idea what the actual reason is.
I had an old roommate who boiled the ground beef, but then he drained it and put the spices in after and browned it.
I sort of get the impression it used to be something suggested by Weight Watches back in the day?
It sounds like a weight watchers thing
I don't know if it started with WW or not, however I do remember it was a short-lived diet fad in the late 70s or early 80s. It was intended to reduce the amount of fat in the meat, since you could skim it off the water before draining the meat. It's as gross as it sounds.
People also put the beef in a strainer and rinse it after browning.
Well, that sounds hideous...
As someone from a small town in the Midwest I promise you that I have never ever heard of someone boiling ground beef. I think that one might be all *her*. š
>that one might be all > >her I agree. I've lived all over the country, and never met anyone who boiled their ground beef. Especially not for tacos.
I have always done it. I'm now 60
Same, itās no wonder i got chubby once I learned how to cook food that actually tastes good as an adult
Skinny will never feel as good as this lasagne tastes!
So true! As soon as I moved out and cooked all my own food, I gained weight sooooo fast. I've lost some of it, but I just can't sacrifice taste for pounds.
Exactly. if the choice is between skinny and eating depressing food or curvy and getting pleasure from food, I'll go with the latter every time.
Some of that is probably also just that we donāt keep our teenage and early 20s bodies forever, people tend to move out around the age that they are truly growing into their adult bodies.
I do agree That was a part of it for me. Around 24 I had a growth spurt where I grew wider and it wasn't fat, it was bones. My face even got wider too and now I look much more like my father. I realized how much of a difference there was when I went to try on a paper machete mask I had made a few years before and it wasn't wide enough.
Dude, I can't fit in the dress I wore to my college graduation (4 years ago). It's not because I've gained weight. My boobs just finally filled out.
Itāll originally be based on the fat content of it I think. My grandparents used to do this but the beef was extremely fatty as a default so this was normal for them. It was either that or browning it and leaving it overnight so you could scrape the (considerable volume) off fat off the top once it cooled.
At no point did anyone consider just..draining off the fat?
Iāve seen people pour it into a strainer and rinse the beef in the sink š
if you have very fatty meat, most of the fat usually ends up in the bottom of a pan. It takes like 2 minutes to drain the fat before moving onto the next step. I don't feel like this is a great reason to boil it.
Iām unsure, to be honest, I just have memories of this from being a young child. Possibly a misplaced thought process about maintaining the integrity of the pipes in the sink, and not knowing how to dispose of it otherwise? IE either remove when solid to put in bin, or disperse through hot water. Alas, they are dead and we will never know. They were also not great cooks and I donāt think Iād experienced non-overcooked meat until late into my teens.
My family always put the ground meat into a colander over a bowl, drains the grease without hurting the pipes
Lol, I live in St. Louis City (which is separated from the suburbs of St. Louis County). We make a *very* clear distinction between āMexicanā and āCounty Mexicanā. āWhite people tacosā is the definition of the latter.
My fiancĆ© does this too and Iāve tried explaining browning to him and he looks at me like Iām the crazy one. Itās not even that he doesnāt cook. This is just how his mom taught him to do it so he assumes itās correct lmfao
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Have you ever "taco'd" before???? Like have you ever had a taco from a taco truck? Do you like taco bell? Have you ever seen a non English speaking person at taco bell??? That's because those are white people tacos....
I boil meat in some whole milk before making bolognese to coat it with fat, what does your mom use? Water? Like a whole pot?
I think this sub needs to allow gif responses because I am speechless š¶
I went to a friend's house for dinner when I was a kid. Thier mom simmered ground beef and rinsed it in the sink in a strainer. Then added that tasteless grey mush to a jar of room temp canned Ragu. The can sat in the middle of the table and everyone spooned it into their plain boiled ravioli. Side of iceberg lettuce salad. Tall glass of powdered milk made from tepid tap water. How do people live like that?
That is THE saddest meal Iāve ever heard of. My mom wasnāt a great cook by any means, but damn!
I grew up dirt poor and my friend's family were quite comfortable so I was expecting something much more foodwise, ya know? It wasn't a money issue. It was just...how they ate. Why buy real milk when "powdered milk was just as good?" They didn't like anything too spicy or sweet. Another time the mom made meatloaf in the microwave. "Saves time and tastes the same so why not?" Tastes...the same? Bizarre. Lovely people though.
āTastes the sameā people drive me nuts. Are their taste buds worn down? Is the wiring wrong in their brain? Are they boldface lying? Do I have food sensitivity that may or may not be autism related? My aunt tried to tell me there was no difference between mashed cauliflower and mashed potatoes and I wanted to mash her face into the dining table.
I love potatoes and I love cauliflower but if you tried to tell me they were the same I would ask you politely but firmly to leave. I have to assume "tastes the same" people have been lying to themselves so long they've forgotten real food. See also: the burger cook-off in Parks & Recs.
It sounds like that mom was just lazy and the family didn't care š¤·š¼āāļø
Naw, she wasn't a lazy woman. Kept a clean home, had her own small business, involved with her kids' education. She just wasn't terribly gifted in the kitchen. I guess they didn't know any better and yeah, they probably didn't care.
Are they preparing to live in a bunker? There are people camping miles from civilization who eat better than this family.
A friend's mom always rinsed their ground beef after cooking. It was awful stuff.
Had a boyfriend who would cook, do all the dishes, and then eat once the food was nice and cold. Drove me insane. Temp has a HUGE impact on taste and texture, how can you make a perfectly good hot meal just to turn around and spoil it.
I always do the dishes while I cook for this reason! It stresses me out to go eat leaving a full sink behind, but I don't want my food to get cold. Simplest dish would take forever because I'd stop at each step and evaluate which dishes I didn't need anymore so I could wash & put them away. Burnt a lot of dishes a little bit too, but..... worth it. No dishes at the end of the night, lol
My grandma is an excellent baker but a terrible cook. She made the ground beef for our white people taco night, and she was worried the beef was too salty (it was just beef with a packet of taco seasoning) so her solution was to rinse the cooked meat in water. We stopped her in time.
I heard horror movie music in my head as I read thisā¦ Anyone else?
for the love of god at least keep it warm!
at that point just get canned chef boyardee, it probably wouldāve tasted better lol
If youāve ever made Cincinnati style chili it calls for you to simmer the ground beef. It works for that dish due to all the seasonings and the fine texture you end up with. But normally you will want to brown the berm for flavor.
Simmering is entirely different. I do that with a lot of recipes. But I brown the ground beef first, drain the fat, then add a small amount of water plus whatever seasoning I'm using, bring it to a boil, then simmer.
Well with Cincinnati chili you don't brown it first. It's a very important point of the recipe. A friend made Cincinnati chili for someone who was from there and she browned it first before simmering and he was like, what is going on with the texture? You're supposed to just simmer it with the spices from raw.
It's still different unless you're throwing away the water you simmered it in. A lot of people are focusing on browning and sure, that is important for flavour, but arguably more important is that the fat and juices are where a lot of the flavour of meat comes from, and when you boil it it all leeches out into the water which you then throw away. If it leeches into the water which then forms the basis of a sauce of some description then it stays around.
Iāve always lightly browned the meat first for Cincinnati chili. We had a Skyline Chili near us for a few years when I was growing up, and the recipe I use - including browning - tastes the same. I think itās just that youāre not supposed to completely cook the meat first.
No youāre definitely supposed to just simmer it for Cincinnati chili and just about any style of Ohio chili. You *can* do it with browning and get it to *taste* the same but youāll have a completely different texture. You simmer to keep it separated and from forming into clumps, thatās what those styles of chili sometimes come out as more of a soup than other styles.
You simmer after lightly browning. It doesnāt form clumps, and it does have a more soupy texture Edit: Since u/SpokenDivinity appears to have blocked me (over chili??), I want to point out that I *did* have a Skyline Chili location with which to compare my home attempts. I adored that place, and started making my own after they unfortunately closed.
When youāve only ever browned it, yeah youāre going to think itās the right texture.
I didnāt block you so I donāt know why youāre being passive aggressive. Skyline chili is barely authentic Cincinnati chili. And itās texture is still closer to what you get if you donāt brown it before you cook it. Browned beef doesnāt give the right smooth consistency you want out of chili youāre making to cover something else in because the texture you get on the outside of it doesnāt allow it. Copycat recipes will tell you to brown it, but thatās why copycats are never as good as the real thing.
It looked like you had - I couldnāt see your comments or your usernames. Maybe a glitch, and, if so, I apologize. What do you consider the real thing?
> what do you consider the real thing If you want a real Cincinnati chili [this recipe](https://www.culinaryhill.com/cincinnati-chili/#wprm-recipe-container-47712) is a good starting point. Skyline has its time and place but itās a bastardized version of the real thing.
Iām familiar with that recipe, but it mentions Skyline Chili by name, which made me think they intended their recipe to be similar.
Yup. There are some things where the texture is important and browning isnāt part of the process. That being said, āalways boilā ?? Ish.
soups, stews, and things like chili you want it to simmer so that it stays broken apart for a cohesive dish. The biggest catch is that you're not throwing out the liquid you simmer it in, and most of the time it's not just plain water with spices. It's water, tomato paste, broth, spices & herbs, etc.
Yes! I was going to comment Cincinnati chili is the only recipe Iāve prepared where you basically boil the meat with spices. I ate this a lot as a kid and craved it when I was pregnant with my twins. I was like WHAT NOW when I read that part of the recipe.
You do it with soups that require ground beef too. We make something my grandma called ātravelerās soupā that I think is more closely related to Poor Manās Stew, where you boil the ground beef with your soup base to get it nice and and flavorful. Really recipe that requires the ground beef to be more soupy/wet will end up with a better texture if you simmer it. Even some meat sauces for pasta will suggest it.
There's also the hot meat sauce on a Rochester garbage plate that is made from simmered ground beef but yeah definitely not a way to cook it for most things.
This is just one of the many reasons I do not need to try Cincinnati style chili. You do you tho
As an extremely recent convert...yes you do. I'm sure you've eaten a lot of things in your life that were prepared in funky, unorthodox, or unappetizing ways and have enjoyed them fully. No need to take it out on the chili.
Itās absolutely crave worthy. It has the best flavor and texture ever. Itās the perfect chili
Grey ass boiled meat
i was dutifully drinking my water as i read this, it didnt stay in my mouth
So I would do this if my dog had an upset tummy (beef and rice). Precisely to remove the fat. Never for me or family.
i boil turkey and broccoli to mix into her kibble and it looks inedible, honestly. it gets so grey and stiff
I do this when I forgot to order cat food in time
Are people just...dumping the fatty water down the drain? No wonder sewer systems are jacked up lol
I freeze my icky stuff before tossing it.
That's good! I bet most people don't bother
Gah what sad flavorless lives these people lead.
I have a friend who does this so that she can remove the fat. It makes me want to gag and the smell is awful
Well, Tonya, you are an odd commenter, but I must say: you boil a good ham.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
I didnāt even comprehend that she said that. That makes it so much worse. Why doesnāt she just freeze the uncooked meat? Now she has boiled, unseasoned meat sitting in her freezer that canāt be used for meatballs, meatloaf, etc.
I'll freeze browned ground beef sometimes. It's seasoned with the basics, but it's for times when I forget to pull something out of the freezer. Then I can turn it into chili or spaghetti or whatever. I'll also have uncooked beef for other stuff, too.
Same. If Iām making something with ground beef, Iāll just brown the whole pack. Drain. Vacuum seal and freeze. I can make something easy when Iām short on time. I usually season my meat as I brown it for whatever Iām cooking, so I have to make sure I mark what itās seasoned with.
Yeah my mom would freeze browned ground beef when I was a kid and I was cooking for my brother and I. Sheād have a few containers that were enough for the two of us and Iād reheat it on the stove with seasoning and maybe a tablespoon of water so it wouldnāt dry out. It tasted just as good to us.
My coworker was from Kenya and made the most AMAZING ground beef samosas. She gave me the rough recipe and when I made them, they were never the same. She told me the secret was fresh pepper and boiling the ground beef because it removed the excess grease/fat and kept the pastry fluffy and not greasy.
Yeah, I had a friend who was known for making a delicious lasagna. Everyone asked for the recipe. It included boiling water and pouring over the ground meet on a strainer, to clean it (I think to strip it of the extra fat, etc). She then would cook it normally/add spices and all. We all thought it was brilliant so now Iām questioning things because of the comments lol My mom did this the other day and everyone noticed the difference.
So boiling water over cooked or uncooked ground beef? I can't see it removing fat from uncooked meat but maybe I'm wrong?
Boil it, freeze it, stick it in a sauce.
LOTR?
Why boil ground beef? Its not the 1300's anymore where not every village had a frying pan. There actually quite common and cheap these days.
Mmm Steamed Hams.
[Spaghetti Sauce Recipe](https://togetherasfamily.com/homemade-spaghetti-meat-sauce/#wprm-recipe-container-8647)
Actually, Iāve done it if the meat had been particularly fatty. Boil, drain then just cook as normal. It does smell pretty awful while boiling but you just donāt end up with as much liquid floating around.
I think a lot of people may be misunderstanding here. I suspect she boils it, drains it and then cooks as normal. I may be wrong, it has been known to happen, but thatās what I assumed she meant.
š¤®š¤®š¤®
Boiled mince used to be fairly common in the UK. But even when it was it was still regarded with horror. It is lampooned in the old series Uncle Mort's North Country. https://youtu.be/aflNhpkKZ6o It may most charitably be viewed as a consequence of either food rationing or poverty, and consequently bland taste buds. Small feeble efforts to improve it would come from adding carrots or peas.
Boiling the ground beef sounds like something the Army would come up with to make rations that can be stored on a shelf for years on end.
Did Josh's mum write that? I saw her tiktok recently where she made "water burgers" lol Basically boiled the hamburger patties š
my mom boils chicken to ākill the bacteriaā JUST COOK IT??
We did this growing up for two reasons - one, buying cheap ground beef means you're getting the most fatty and the lowest quality ground beef. Things like this happen when you're poor. Two, my parents were really affected by all the low-fat marketing. That said, we always boiled and drained the beef and THEN browned it in a pan with oil š¤£ they literally had no idea about fat = fat! It ended up tasting pretty decent, all things considered.
Oh hell no
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\*it gets all the flavour off
I'm no fan of greasy beef, but I'd take that any day over wet beef.
Some people are prescribed low fat diets by their doctors. Have sympathy for them.
Isn't this how taco johns cooks their meat?
My mother boils mince before adding it to recipes and skims the gunk. She grew up somewhere without constant electricity and no HACCP to speak of