Is there any way to good ground beef without rendering out nearly all of the fat?
Every time I good burgers (80% lean, 20% fat), I'm always left with a lot of fat in the grill or pan. And the fat is where many of the vitamins and minerals are in ground beef, so ideally you want to keep it.
cook the hamburgers and then dump it, fat and all into a tupperware container and pop in the fridge overnight. cold hamburger patty with a bit of black pepper on it, maybe some ketchup, os so good and not many people know about it because why would they try it?
I don't know if I'd want to just spoon rendered fat into my mouth. While it's cold no less. Seems extremely gross.
You could warm it up a little if you want
Make mayonnaise out of it then moron, you can even use it on your next burger.
>mayonnaise
why are you such a gross little piece of garbage?
Mayo is good and you’re in the wrong.
mayo is poison and you're a piece of garbage.
Okay autistic Melvin what other delicious things are on the long list of stuff your picky eater little baby b***h ass doesn’t like
your entire post is filled with nonsensical meme bullshit.
you legit need to touch grass.
>delicious
mayo is poison, it is not delicious.
this is irrefutable fact.
your opinions change nothing, anon.
>picky eater
you mean "man of distinction"?
why would i put anything on tendies, i'm not a fat ass.
Oh let me guess you don’t like eggs either? Lil b***h
i love eggs.
one of the best foods on earth.
why are you unable to accept that mayo is poison?
is it the npc programming?
has to be.
fricking mayonnaise cult is real, anons.
be wary of those that try to convince you it's edible.
so what part of the process turns it into poison? I'm genuinely curious how a teaspoon of emulsified oil and eggs is going to kill me
>gulping down grease is good for you, anon. trust me.
>~~*lipids bad*~~
>he doesn't know about the rule of excess
your liver hates you.
your kidneys hate you.
You're moving the goalposts from
>mayo bad
to
>you're eating too much of it
as if you know how much I eat.
>he doesn't know that any amount is too much
anon...
Now we're rubberbanding from
>rule of excess
to
>you shouldn't have any whatsoever
So Anon, lipids bad. Demonstrate this beyond a reasonable doubt.
>"i don't have a leg to stand on so i'll just lie and hope it works."
that's you, anon.
mayo is not meant for human consumption.
end of discussion.
>i don't have a leg to stand
What an odd criticism to throw at someone asking you to prove your point.
you claimed a false point that was never established in a feeble attempt to have a leg.
you are legless.
see
>See my own post to see that I'm right
LMAO
thank you for conceding defeat.
now stop eating poison.
You have to be 18 to post here.
why mayo bad Black person use your words Black person
What exactly is wrong with mayo?
It's very good for you if you get a clean one made with organic eggs and avocado oil instead of soy garbage.
>t. thinks hes an adult for putting catsup on his tendies.
Is the mayo in the room with you anon?
T. Goyslop advocate
nah you're dumb and likely have tainted blood and will always be stuck on the outside looking in
>how to have a dry tasteless patty
>good ground
>good burgers
How did the word "cook" get changed to "good" twice here. What the hell?
This technique should retain most of the rendered fat. Basically just add some bread to absorb it.
>Basically just add some bread to absorb it.
I do keto. But I'm fairly certain I can archive the same result with coconut flour, as it's very absorbent.
Thank you, anon. I'll have to go try and test this out.
So I tried this, and it actually worked extremely well.
At least in terms of soaking up the fat from the ground beef while it cooked.
I tried 1/2 cup coconut flour to 1lb of ground beef, and it's WAY too much coconut flour. The burgers taste fine, if a bit like coconut. But now all I really need to do is experiment on what the ratio of coconut flour to ground beef should be.
I would say it worked a little too well, actually.
Because even the avocado oil I used to coat the pan got absorbed into the burgers.
>And the fat is where many of the vitamins and minerals are in ground beef
uhm no.
Umm, yes.
Literally the first result in google will show you you're an idiot.
all that says is that those are fat soluble vitamins. says nothing about fat containing those vitamins. do you comprehend reading things you post?
Haha, holy hell you're moronic.
You do understand that fat soluble vitamins are IN FAT, right?
Like, the cow's fat soluble vitamins are in their fat. It's were your body/the cow's body stores them.
nta but you're an idiot. yes they're dissolved in the fat and op is saying he doesn't like the fat loss because within that fat there are vitamins
>nta
I totally believe you.
Only because you're so fricking moronic that you don't actually understand what you're replying to and don't realize the post you're responding to is saying the same thing you are.
So peak irony on trying to call someone else an idiot.
The salt doesn't disappear after its diluted in water. You can still extract it
Crank the heat to max so less renders out, toast your buns in what does or stir it into your sauce.
>Crank the heat to max so less renders out
Is that really how it works? Huh, good to know. Because I usually cook them over medium heat.
My thinking is it helps mostly because they cook faster, you still get fat in the pan, but it seems like not as much. I'm not a burger scientist, but I know when you're deliberately rendering fat you do it at a low temperature for a long time.
Mix a little baking soda and ice water in with the mince, mix it thoroughly, and let it sit for 30 mins or so before cooking. This prevents the proteins from tightening up so much, so the burger will tay porous and absorbent and will retain nearly all of its liquids including its fat.
That's an interesting trick I'll have to try.
I was always under the assumption that you wanted the beef to be room temperature when you cook it, so it sears better.
Maybe add a binder to the hamburger like eggs or bread? Sort of making mini meat loafs.
what's wrong with mayo?
Meatloaf, meatballs, shepherd's pie, salisbury steak, hamburger rice, millionbeef, etc. If you're doing burgers then they're necessarily going to render out because they're not in a container and have no binder to soak up the fat.
Its time for the quintessential burger pan sauce.