/ck/ - Food & Cooking

[Anonymous No.14902039]

What can I use the fat runoffs from ground beef in?

[Anonymous No.14902050]

>>14902039
your ground beef

[Anonymous No.14902114]

>>14902039
Yorkshire pudding maybe? I normally save my bacon grease and poultry drippings in the fridge to cook with but use beef drippings as soon as I make them. Usually for a pan sauce or gravy, though the beef drippings I generally get are from roasts or steaks. The fat from ground beef is probably fine to use in those applications, just make sure you get it separated from the water if you're trying to store it or use it as a cooking oil.

[Anonymous No.14902127]

>>14902039
Put it on bread or pasta or something. If it's not an extreme amount I usually just leave it in though.

[Anonymous No.14902128]

deglaze, reapply to cooked meat, achieve tasty

[Anonymous No.14902249]

I mix a table spoon of the rendered fat into my two dogs food every day.
beef fat goes rancid too fast and doesn't bring a lot to most dishes
pork and chicken fat taste better imo

[Anonymous No.14902260]

>draining ground beef
>buying into soccer mommy food blog science

[Anonymous No.14902274]

>>14902039
Don't. Keep cooking it until it starts to fry the ground beef crispy. You'll have to wait until all of the water evaporates, of course.

[Anonymous No.14902296]

>>14902260
Nah, the textures come out weird if you leave too much in.
Besides, mommybloggers all buy 95/5 and cut with 99/1 turkey, because they want to be subjecting their families to awful food for decades to come.

I just spoon out any big puddles of grease; when the spoon stops taking the fat out because the puddle shrank too far, put 1 spoon back in and it's perfect most of the time.

So go make some SOS gravy for the biscuits with the rest.

[Anonymous No.14902452]

>>14902039
spotted the /k/tard

[Anonymous No.14902505]

Leave it in the meat, you fucking tard. I'm 145 lbs and I eat every fat on the planet.

Grow up.

[Anonymous No.14902511]

>>14902039
its mostly water. Just let it cook off and then the meat will fry itself in the remaining fat.

[Anonymous No.14902517]

>>14902274
This. Most of the "fat" people drain is water.

[Anonymous No.14902592]

>>14902517
Only if you drain before it browns.

[Anonymous No.14902779]

>>14902039
I give it to my dogs they love it, gives them top tier dog vinegar shits though

[Anonymous No.14902894]

>>14902050
This is the only answer. You don't need to add oil to 80/20 since the fat is there to help it fry anyways

[Anonymous No.14903111]

>>14902039
wtf kind of weapon is that? looks badass

[Anonymous No.14903117]

>>14902249
this, dogs need high fat diet. I had two strays i'd give them beef fat on leftover rice and they'd warn me when a bear was outside. Great dogs, i miss them very much

[Anonymous No.14903120]

>>14902260
stfu, American ground beef will boil before it browns because its full of water and grease. Draining it is mandatory

[Anonymous No.14903122]

>>14902274
>>14902517
right, you wind up boiling you beef and making it chewy and taste like shit. Drain that shit!

[Anonymous No.14903124]

>>14903122
no, if you do that you pour off the water-soluble flavor compounds
by just evaporating, they remain in the pan and eventually coat/recombine with the beef

[Anonymous No.14903136]

All oils/fats are basically interchangeable
So you can use it like butter or vegetable oil in whatever you want

[Anonymous No.14903150]

>>14903124
except it boils first because there is so much water. I buy basically the best ground beef you can get aside from going to a butcher and it's still full of water, enough so that it filled the pan enough to cover the beef. Hence it would boil instead of brown.

[Anonymous No.14903157]

>>14903150
it will boil, but that's ok because ground beef gets cooked to fuck and back one way or another
it boils off and *then* the browning starts, with all flavor still accounted for

[Anonymous No.14903251]

>>14903120
Just cook it longer so the moisture boils off.

[Anonymous No.14903483]

>>14903251
>>14903157
45min is boiling it way too long

[Anonymous No.14905050]

>>14902039
grease up your body and pretend your hallway is a slip&slide

[Anonymous No.14905342]

>>14905050
This but replace body with penis and hallway with your ass

[Anonymous No.14905598]

>>14905342
even better grease up body and slip&slide down hallway into a ass

[Anonymous No.14905613]

>>14902039
lmao, enjoy your clogged arteries at 40 faggot

[Anonymous No.14905616]

>>14902114
Is yorkshire pudding just a croissant with beef gravy on top?

[Anonymous No.14905629]

>>14902039
Cook it until it's all gone. Then add your spices while dry and allow them to cook a bit. Even powdered spices benefit from some cooking time before you add in your liquids

[Anonymous No.14905668]

the dipshits complaining about their beef swimming in water are just to retarded to realize crowding the pan is a thing
>derr why can't I brown 5 lbs of beef in my tiny skillet

[Anonymous No.14905673]

>>14902039
Make a roux out of it and a gravy out of that

[Anonymous No.14905677]

>>14902039
I use it to grease up the drain in my sink.

[Anonymous No.14905722]

>>14902039
cook mushrooms in it

[Anonymous No.14905736]

Just strain it in the toilet bro

https://youtu.be/m2FvpziChlA

[Anonymous No.14905796]

>>14902128
This guy gets it

[Anonymous No.14905913]

>>14902039
LEAVE IT IN

[Anonymous No.14906116]

>>14902039
Why?
Why would you do this?

[Anonymous No.14906136]

>>14905616
Not really. There's not fuckloads of butter in it like croissants. The ingredients are basically the same as a pancake but cooked differently

They are pretty amazing though. If you haven't had any then you should make some. Just remember to put some oil in each of the divots in the tray and put it in the oven so that it's smoking hot before adding the batter

[Anonymous No.14906143]

>>14902039
If you're not using it in the dish, I guess just wipe it up with some bread and consume. Dripping sandwiches are a british classic for the servants of the wealthy who were eating roast beef daily

[Anonymous No.14906481]

ended up frying thinly sliced potatoes in the oil and fat runoff and it was pretty good

[Anonymous No.14908134]

>>14906481
like au gratin?

[Anonymous No.14908231]

>>14908134
I'm gonna gratin my dick up your ass

[Anonymous No.14908289]

>>14902039
>>14902039
Do you have problems with dogs shitting in or near your yard? Then do as I have done.

Save all your cooking fats in a tin can. Warm the fat s first thing in the morning, then go out on patrol.

Dribble a little fat on every dog turd you see in your yard or nearby. This makes the turds an irresistable snack for the next dog that comes along. It's natural, eco-friendly, very low effort and absolutely 100% successful.

[Anonymous No.14908303]

>>14908231
>>14908231
>Gratin is a culinary technique in which an ingredient is topped with a brown crust
seems about right for but secs

[Anonymous No.14908335]

>>14908303
based

[Anonymous No.14909522]

>>14902039
What I do depends on what I'm using the beef for, and how much there is. With lean beef, I generally just leave it in since there will only be a small amount and it won't take long to cook off. With fattier beef, I spoon it out into a small bowl so the beef can start browning right away, and then I'll put the juices into the refrigerator to start hardening the fat. After several minutes the fat should harden up enough to remove it as a solid block, then I can add the water fraction back into the dish. I then put the beef fat into a resealable glass jar to use later as a cooking fat for pan frying things like burritos, sausages, lean steaks, etc..

[Anonymous No.14909719]

>>14902039
Explosives

[Anonymous No.14910587]

>>14905613
No evidence of that retard