Quote:
Originally Posted by DOUBLE J
Actually here is what I do(cutting)
I buy diet lean which is 3% fat. Cook it in a George Foreman and drain it that way. Put it into a collander(sp). Then when cooked I put it into two absorbing papers until all fat and moister is gone.
Granted, It is as DRY as fuck, but is pure red meat protein.
I may add a little ketchup to make it passable. Not tasty, but as clean as Ground beef(which I love) can be made
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This is pretty much how I do it, except I can't afford the 3%. I only buy ground Sirloin however, and cook it in water and grain it. Then I use clean paper towels and squeeze all the grease out. Very dry, but I've acquired a taste for it over the last 6 years and can't stomach even ground chuck anymore.