"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Health, Nutrition and Special Diets
Reply
 
Thread Tools Display Modes
 
Old 06-19-2008, 05:08 AM   #31
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
Sounds counterproductive to have to return the flavour of meat with bouillon when it was the cooking process itself that removed the flavour to begin with
__________________

__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 06-19-2008, 08:10 AM   #32
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,860
Quote:
Originally Posted by GrillingFool View Post
Interesting responses!
I am going to have to test this, next time I make spaghetti or something. My brain says that browned hamburger probably doesn't bring a lot to the flavor plate of a dish, at least in dishes with lots of other flavors going on.
I really disagree with this premise. There are certain ingredients and methods that add a "depth of flavor" to a dish that, while you may not taste the specific flavor individually, if the dish is lacking it, it just won't taste as good. I'm thinking of something like the chocolate in a mole sauce, or cinnamon in a tomato sauce. There isn't enough to make itself known, but the sauce tastes better with it.
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 06-19-2008, 02:15 PM   #33
Head Chef
 
mcnerd's Avatar
 
Join Date: Oct 2007
Location: Southern California
Posts: 1,326
I would place boiled meat in the same category as Tofu. You would not eat it by itself, but would use it with other foods where their flavors will be absorbed and dominate. There are uses for boiled meat, but not as an everyday recipe item.
__________________
Support bacteria. It's the only culture some people have.
mcnerd is offline   Reply With Quote
Old 06-19-2008, 02:23 PM   #34
The Dude Abides
 
TATTRAT's Avatar
 
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,324
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
Quote:
Originally Posted by GrillingFool View Post
I am going to have to test this, next time I make spaghetti or something. My brain says that browned hamburger probably doesn't bring a lot to the flavor plate of a dish, at least in dishes with lots of other flavors going on.
What you are missing though, is once the meat is caramelized, and you add the other ingredients, like wet ingredients, it is like degalzing, and you are getting some of the meaty goodness/fond to come off the beef and add flavor to the dish. Where as simmering boiled beef in a sauce is doing nothing more then cooking the beef more. You are building the layers of flavor
__________________
flickr
TATTRAT is offline   Reply With Quote
Old 06-19-2008, 02:54 PM   #35
Head Chef
 
GrillingFool's Avatar
 
Join Date: Jun 2007
Location: usa
Posts: 2,223
Not really Tat.
That would only apply if you continued cooking in the same pan as you browned it in.
Which would certainly not be done if one were attempting to reduce the fat content
of the dish....

Not that I disagree about the fond and flavor, however, for some dishes.
__________________
GrillingFool is offline   Reply With Quote
Old 06-19-2008, 03:06 PM   #36
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,860
Quote:
Originally Posted by GrillingFool View Post
Not really Tat.
That would only apply if you continued cooking in the same pan as you browned it in.
Which would certainly not be done if one were attempting to reduce the fat content
of the dish....
Why is that? I routinely drain off any fat after browning ground beef and continue the recipe in the same pan. This way, I get the flavor from the fond and reduce the amount of fat in the finished dish. And don't have to dirty another pan
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 06-19-2008, 03:18 PM   #37
Head Chef
 
GrillingFool's Avatar
 
Join Date: Jun 2007
Location: usa
Posts: 2,223
OK, never mind.

The premise of my question was simple:
Can one boil their hamburger to achieve a lower fat meal?

Sure, it isn't a popular or apparently accepted methodology. I am VERY
aware of the flavor and taste aspects now. Sure, you lose something,
but you also gain.

Think outside the box, people!
__________________
GrillingFool is offline   Reply With Quote
Old 06-19-2008, 03:40 PM   #38
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,860
Quote:
Originally Posted by GrillingFool View Post
OK, never mind.

The premise of my question was simple:
Can one boil their hamburger to achieve a lower fat meal?

Sure, it isn't a popular or apparently accepted methodology. I am VERY
aware of the flavor and taste aspects now. Sure, you lose something,
but you also gain.

Think outside the box, people!
I thought about it and decided the entire idea didn't appeal to me. Reminds me too much of boiled beef, meaning roast, which to me is deliberate destruction of a really tasty food item. I think there are better ways to reduce the fat content of a meal, and that's by considering the entire meal, not just a single ingredient.

You also said:

Quote:
Originally Posted by GrillingFool View Post
...since she added spices and some beef bullion, flavor was retained.

Does anyone here boil their hamburger instead of browning it?

Do you think it would be significantly lower in fat?
So the ensuing discussion is not just about fat content, but flavor and whether anyone here boils their beef.

If you're not concerned about the flavor, go with someone else's suggestion and use tofu.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 06-19-2008, 05:32 PM   #39
Master Chef
 
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
Tofu has flavor... I use it all the time in stuff. Why we picking on tofu now?? LOL.
__________________
Maverick2272 is offline   Reply With Quote
Old 06-19-2008, 06:10 PM   #40
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,860
Quote:
Originally Posted by Maverick2272 View Post
Tofu has flavor... I use it all the time in stuff. Why we picking on tofu now?? LOL.
I've used it before, too. To me, it's like a very bland cheese - it has no flavor till you add something to it, but it does pick up flavors easily.
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:21 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.