Years ago a butcher told me that some people boil sausages (before
frying/grilling them) to remove the fat. They typically boil them for
about 20 minutes or so. I thought that this would leach out most of
the nutrients and flavour from any food – sausages or otherwise.
I then remembered that lots of people steam their food instead of
boiling it, as this retains a lot more flavour and nutrients than
boiling. Since then, I’ve tried steaming meat before grilling it. I
don’t steam fillets of steak, only things like:

Mince
Poultry
Sausages (thoroughly pricked)
Ribs
Even small roasts, before finishing them off in the oven
But my favourite are Chevapchichis -
http://www.google.com.au/search?hl=e...G=Search&meta=

I have kept the liquid stock in the fridge overnight, and the amount
of solidified fat on top the next morning is amazing. The first time
I did it, it took my breath away. I prefer using a stove-top steamer,
as opposed to a microwave steamer, as the microwave tends to burn the
meat before it can melt out all the fat. Nowadays I do this mainly
for the taste factor, more than anything else. Meat that is steamed
before it’s grilled (or “dry fried”) tastes so much better. You truly
have to taste it to believe it.
I was hoping some expert cooks/dieticians might be able to answer some
specific questions for me:

Will steaming remove (very close to) 100% of the fat from meat, if
left long enough?
If so, any guides to how long it takes?
Is steaming truly better than boiling, in terms of retention of
flavour and nutrients?
In broad, general terms, is steaming meat before browning it a much
healthier way of cooking, in terms of reducing levels of fat in the
diet?

Before anyone makes any comments, please understand I am only talking
about *one small part* of an overall healthy diet and lifestyle.

On Thu, 11 Dec 2008 02:21:48 -0800, Gas Bag wrote:

> Years ago a butcher told me that some people boil sausages (before
> frying/grilling them) to remove the fat. They typically boil them for
> about 20 minutes or so.

You do NOT boil them, but par boil, like a long simmer. If you boil them,
they will split. We did it often with thick sausaes that we took on cub
hikes so we knew that they were essentially cooked and all the boy had to
do was brown the outside. Otherwise it was some charcoal coated red mince
result.

I actually steam/"boil" my sausages of a morning. We freeze them n offset
pair in a baking tray so i can break off a pair and then put them into
waer in the fry pan on a low heat whilst I have my morning shower.
basically, this slowly thaws the sausage.

If I want a fried sausae, I can cut back on the water and their is still
plenty of fat/flavour to fry them.

the major difference in taste is the manufacturer, not the method of
cooking. I'll point out that I have sausaes with obvious meat(gristle,
etc, {:-), aka Italian) in them and not those tubes of paste they call
breakfast sausages here.

"terryc" > wrote in message
news
> On Thu, 11 Dec 2008 02:21:48 -0800, Gas Bag wrote:
>
>> Years ago a butcher told me that some people boil sausages (before
>> frying/grilling them) to remove the fat. They typically boil them for
>> about 20 minutes or so.
>
> You do NOT boil them, but par boil, like a long simmer. If you boil them,
> they will split. We did it often with thick sausaes that we took on cub
> hikes so we knew that they were essentially cooked and all the boy

(cross posting snipped)

"the boy"? What, like a cabana boy? A boy toy? A boy child?

It's fairly common to simmer sausages such as Italian, Chaurice or Andouille
prior to grilling on the stove or putting them on the grill. It does indeed
help keep them from splitting.

Jill

"Gas Bag" > wrote in message

> Years ago a butcher told me that some people boil sausages (before
> frying/grilling them) to remove the fat. They typically boil them for
> about 20 minutes or so. I thought that this would leach out most of
> the nutrients and flavour from any food – sausages or otherwise.
> I then remembered that lots of people steam their food instead of
> boiling it, as this retains a lot more flavour and nutrients than
> boiling.

<<< clipped >>>
>
> I have kept the liquid stock in the fridge overnight, and the amount
> of solidified fat on top the next morning is amazing.

I've never tried steaming meat, not even ground beef (mince), but the
fat could be removed from the stock as you say. Some flavor could be
restored if the liquid was used in further cooking like making chilli or
shepherds pie.

--
James Silverton
Potomac, Maryland

"Gas Bag" ha scritto nel messaggio
Years ago a butcher told me that some people boil sausages (before
frying/grilling them) to remove the fat. They typically boil them for
about 20 minutes or so. I thought that this would leach out most of
the nutrients and flavour from any food – sausages or otherwise.
I then remembered that lots of people steam their food instead of
boiling it, as this retains a lot more flavour and nutrients than
boiling. Since then, I’ve tried steaming meat before grilling it.

You can guarantee this will leave me looking like Sienna Miller and I still
won't eat at your house.

I have also heard that some people gently boil ribs for a while before
grilling them.



Darren

On Dec 11, 9:10*am, "jmcquown" > wrote:
> "terryc" > wrote in message
>
> news >
> > On Thu, 11 Dec 2008 02:21:48 -0800, Gas Bag wrote:
>
> >> Years ago a butcher told me that some people boil sausages (before
> >> frying/grilling them) to remove the fat. *They typically boil them for
> >> about 20 minutes or so.
>
> > You do NOT boil them, but par boil, like a long simmer. If you boil them,
> > they will split. We did it often with thick sausaes that we took on cub
> > hikes so we knew that they were essentially cooked and all the boy
>
> (cross posting snipped)
>
> "the boy"? *What, like a cabana boy? *A boy toy? *A boy child?

"cub hikes" and "boy" suggest that the boy was a Cub Scout.

Cindy Hamilton

Giusi wrote:
> "Gas Bag" ha scritto nel messaggio
> Years ago a butcher told me that some people boil sausages (before
> frying/grilling them) to remove the fat. They typically boil them for
> about 20 minutes or so. I thought that this would leach out most of
> the nutrients and flavour from any food – sausages or otherwise.
> I then remembered that lots of people steam their food instead of
> boiling it, as this retains a lot more flavour and nutrients than
> boiling. Since then, I’ve tried steaming meat before grilling it.
>
> You can guarantee this will leave me looking like Sienna Miller and I still
> won't eat at your house.

Simmering sausages before grilling them ensures they are cooked through
before finishing them off on a grill.

Darren wrote:
> I have also heard that some people gently boil ribs for a while before
> grilling them.
>


Simmer them slowly to cook them and then finish them on the grill.
Boiling them will make them tough.

Dave wrote on Thu, 11 Dec 2008 09:30:24 -0500:

> Darren wrote:
>> I have also heard that some people gently boil ribs for a
>> while before grilling them.
>>
> Simmer them slowly to cook them and then finish them on the
> grill. Boiling them will make them tough.

Htot dogs are sometimes cooked by simmering (best in beer) and can be
eaten as is or browned on a grill.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Dave Smith wrote:
> Giusi wrote:
>> "Gas Bag" ha scritto nel messaggio
>> Years ago a butcher told me that some people boil sausages (before
>> frying/grilling them) to remove the fat. They typically boil them
>> for about 20 minutes or so. I thought that this would leach out
>> most of the nutrients and flavour from any food – sausages or otherwise.
>> I then remembered that lots of people steam their food instead of
>> boiling it, as this retains a lot more flavour and nutrients than
>> boiling. Since then, I’ve tried steaming meat before grilling it.
>>
>> You can guarantee this will leave me looking like Sienna Miller and
>> I still won't eat at your house.
>
> Simmering sausages before grilling them ensures they are cooked
> through before finishing them off on a grill.

I just fork them and bake them before putting them in sauce,
but I've never had to do that for the grill. Not like to happen.
If it was a problem, I'd bake them before grilling.

nancy

Gas Bag wrote:
> Years ago a butcher told me that some people boil sausages
> (before frying/grilling them) to remove the fat. �They typically boil
> them for about 20 minutes or so.

I always simmer fresh sausage before grilling/frying... they're over
salted as a preservative... simmering removes excess salt.

Cured meat products are typically steamed/simmered, not so much to
remove fat but to remove the excess curing salts... even fresh uncured
sausage is best simmered for a few minutes to remove excess salt, and
also to ensure they're properly cooked through before grilling/frying
(often folks grill/fry fresh sausage with too high a heat for too
short a time, so they're over done on the exterior but not fully
cooked on the interior). Delis typically keep corned beef/pastrami
hot with special low level steamers (a steam cabinet, not a cooker),
hot dogs are grilled inside a special steam cabinet too, sweats the
salts out without drying the franks (works best with natural casing
dawgs).

http://www.epopcorn.com/steamindemon.html

Nancy Young wrote:

>> Simmering sausages before grilling them ensures they are cooked
>> through before finishing them off on a grill.
>
> I just fork them and bake them before putting them in sauce,
> but I've never had to do that for the grill. Not like to happen.
> If it was a problem, I'd bake them before grilling.

I usually bake them, but poke them after they have been cooking awhile,
allowing them to keep some of the flavour from the fat. I have a gas
BBQ and when I cook them on that I cook them offset for a while and them
put them on direct heat.

I used to simmer ribs before grilling bit found that they are much
better when given a rub of salt, pepper and garlic powder and baked at
low heat in a sealed pan and then finished on a grill. I know I know....
rub purists would think that a sacrilege.

Dave Smith wrote:
> Nancy Young wrote:
>
>>> Simmering sausages before grilling them ensures they are cooked
>>> through before finishing them off on a grill.
>>
>> I just fork them and bake them before putting them in sauce,
>> but I've never had to do that for the grill. Not like to happen.
>> If it was a problem, I'd bake them before grilling.
>
> I usually bake them, but poke them after they have been cooking
> awhile, allowing them to keep some of the flavour from the fat. I
> have a gas BBQ and when I cook them on that I cook them offset for a
> while and them put them on direct heat.

Ditto. I don't really grill sausages very often, I don't know why.
I love those Johnsonville Irish O'Garlics, whatever they're called.

> I used to simmer ribs before grilling bit found that they are much
> better when given a rub of salt, pepper and garlic powder and baked at
> low heat in a sealed pan and then finished on a grill. I know I
> know.... rub purists would think that a sacrilege.

You can't please everyone. I bake ribs in a sealed pan and
finish them under the broiler. I just know they aren't barbecue.

nancy

"Sheldon" > wrote in message
...
Gas Bag wrote:
> Years ago a butcher told me that some people boil sausages
> (before frying/grilling them) to remove the fat. �They typically boil
> them for about 20 minutes or so.

I always simmer fresh sausage before grilling/frying... they're over
salted as a preservative... simmering removes excess salt.

=========

I always simmer mine, even the fully cooked ones. I think they taste better.

Cheri

In alt.support.diabetes terryc > wrote:
: On Thu, 11 Dec 2008 02:21:48 -0800, Gas Bag wrote:

: > Years ago a butcher told me that some people boil sausages (before
: > frying/grilling them) to remove the fat. They typically boil them for
: > about 20 minutes or so.

: You do NOT boil them, but par boil, like a long simmer. If you boil them,
: they will split. We did it often with thick sausaes that we took on cub
: hikes so we knew that they were essentially cooked and all the boy had to
: do was brown the outside. Otherwise it was some charcoal coated red mince
: result.

: I actually steam/"boil" my sausages of a morning. We freeze them n offset
: pair in a baking tray so i can break off a pair and then put them into
: waer in the fry pan on a low heat whilst I have my morning shower.
: basically, this slowly thaws the sausage.

: If I want a fried sausae, I can cut back on the water and their is still
: plenty of fat/flavour to fry them.

: the major difference in taste is the manufacturer, not the method of
: cooking. I'll point out that I have sausaes with obvious meat(gristle,
: etc, {:-), aka Italian) in them and not those tubes of paste they call
: breakfast sausages here.

I always prick my beef hot italian sausages when I use them and microthem
for 1-2 minutes. They drain quite a bit of fat. I then wipe them with a
paper towel before I put them to other cooking use, usually, slicing,
browning adn they heating them for a short time with microwaved-steamed
whole string beans and pasta sauce for a great diabetic spachetti.

I do't like what steaming does to most meat products as far as flavor
goes. For some pot roast dishes, or for chicken soup or stew, I dfind
that makign them the day before I can remove the chilled fat before I
reheat them the nexxt day and they taste very good. I would never steam
chopped meat before making hamburgers or mealballs as they become unable
to form correctly and taste different, and not better.

Wendy

"Nancy Young" > wrote in
:

> Dave Smith wrote:
>> Giusi wrote:
>>> "Gas Bag" ha scritto nel messaggio
>>> Years ago a butcher told me that some people boil sausages (before
>>> frying/grilling them) to remove the fat. They typically boil them
>>> for about 20 minutes or so. I thought that this would leach out
>>> most of the nutrients and flavour from any food – sausages or
>>> otherwise. I then remembered that lots of people steam their food
>>> instead of boiling it, as this retains a lot more flavour and
>>> nutrients than boiling. Since then, I’ve tried steaming meat before
>>> grilling it.
>>>
>>> You can guarantee this will leave me looking like Sienna Miller and
>>> I still won't eat at your house.
>>
>> Simmering sausages before grilling them ensures they are cooked
>> through before finishing them off on a grill.
>
> I just fork them and bake them before putting them in sauce,
> but I've never had to do that for the grill. Not like to happen.
> If it was a problem, I'd bake them before grilling.
>
> nancy
>
>

I'm with you Nanners...If you can't cook a sausage...step away from the
grill.

The only time I boil sausages is when making sausage rolls, and this is
only a 5 minute boil to remove exceess fat, so the sausage don't shrink
when baked and fall outa their pastry shell. Nothing is as embarassing or
disappointing then to take a bite outa a sausage roll and to have the
sausage leave out the other end.

Not much of a recipe for sausage rolls. Make lard pastry (instructions are
on the lard box)

Boil breakfast link sausages briefly to remove excess fat. It works better
if the pastry and sausages are prepped the day before and kept in the
fridge.

Mix up a little water, a little worchestershire sauce and a little hot
sauce (a drop or 3 just enough for some zing) to taste.

Roll out pastry, pie crust thin and cut into sausage width strips then
brush pastry with worechestershire sauce mix lightly.

Guesstimate the length of pastry strip required to wrap once around
sausage with enough excess to pinch seal. Wrap a sausage up in a pastry
strip; pinch the pastry to seal. Then with kitchen shears slash through
the pastry just into the sausage 2 or 3 times just decorative. Maybe brush
the top with more sauce.

Bake at 350 till cooked.

This is me mother's recipe. The only mod I've made recently is to add a
little mustard flour to the brushing mix.

--

The beet goes on -Alan

W. Baker said...

> In alt.support.diabetes terryc > wrote:
>: On Thu, 11 Dec 2008 02:21:48 -0800, Gas Bag wrote:
>
>: > Years ago a butcher told me that some people boil sausages (before
>: > frying/grilling them) to remove the fat. They typically boil them for
>: > about 20 minutes or so.
>
>: You do NOT boil them, but par boil, like a long simmer. If you boil
them,
>: they will split. We did it often with thick sausaes that we took on cub
>: hikes so we knew that they were essentially cooked and all the boy had
to
>: do was brown the outside. Otherwise it was some charcoal coated red
mince
>: result.
>
>: I actually steam/"boil" my sausages of a morning. We freeze them n
offset
>: pair in a baking tray so i can break off a pair and then put them into
>: waer in the fry pan on a low heat whilst I have my morning shower.
>: basically, this slowly thaws the sausage.
>
>: If I want a fried sausae, I can cut back on the water and their is still
>: plenty of fat/flavour to fry them.
>
>: the major difference in taste is the manufacturer, not the method of
>: cooking. I'll point out that I have sausaes with obvious meat(gristle,
>: etc, {:-), aka Italian) in them and not those tubes of paste they call
>: breakfast sausages here.
>
> I always prick my beef hot italian sausages when I use them and microthem
> for 1-2 minutes. They drain quite a bit of fat. I then wipe them with a
> paper towel before I put them to other cooking use, usually, slicing,
> browning adn they heating them for a short time with microwaved-steamed
> whole string beans and pasta sauce for a great diabetic spachetti.
>
> I do't like what steaming does to most meat products as far as flavor
> goes. For some pot roast dishes, or for chicken soup or stew, I dfind
> that makign them the day before I can remove the chilled fat before I
> reheat them the nexxt day and they taste very good. I would never steam
> chopped meat before making hamburgers or mealballs as they become unable
> to form correctly and taste different, and not better.
>
> Wendy


I simmer hot Italian sausage in about 1/3 submerged in water. With a kabob
skewer I poke the blisters as they occur. They can sprout hot fountains of
oil. Then I course food process it for jambalaya.

I do most things simmered, pan fried, sauté, etc. with a glass lid to
contain some odors that also provides a steam or "rain forest" effect that
mildly improves cooking times. Foods also don't dry out as much, ime.

The ex used to par-boil ribs until almost done then I'd finish saucing them
up on the bbq. A great time-saver, quickly freeing up bbq grill space for
other guests to bbq.

For pork, chicken and roasts I roast and bake them in the oven.

"Food Paradise: Burgers" showcased a burger place that steamed the burgers
in little square trays and steam melted the cheese separately in little
trays in a multi-shelved steam oven. The grill was only to toast the buns.
They'd assemble the burger and scrape the melted cheese out of it's tray
over the burger. Everyone there agreed they were excellent.

After evenly chopping off the top 1/4 artichokes evenly and pulling open
the leaves, I'll boil them top down in maybe a half inch of water since the
leaf tips don't get eaten anyway. It's really steaming, only more
concentrated and faster!!!

Andy

I only par boil bratwurst. I usually add some onion slices and 1 cup of beer to 8 brats in a skillet. Par boil for about 12 minutes, then grill. For some reason the brats come out so juicy and don't split because they don't have to be on the grill for long. Makes a great difference in the taste also

On Dec 11, 4:21*am, Gas Bag > wrote:
> But my favourite are Chevapchichis -http://www.google.com.au/search?hl=en&q=chevapchichis&btnG=Search&meta=
>
I don't know how one can steam mince (ground beef) and then grill it.
If it's steamed, it's cooked, and you can't form it into patties
without mixing other stuff with it.

I would never steam ground beef. Ever. All the best flavor would be
gone. However, that's just me.


A great Chevaps recipe:

Cevapcici (che-VAP-che-chi) (Cevaps for short) - Czech

1 lb. lean ground beef
½ lb. ground lamb
½ lb. ground pork
4 -7 finely minced garlic cloves
1 tsp. salt
1 tsp. baking soda
2 tsp. cracked or freshly ground black pepper
1 (+) tsp. cayenne pepper
seasoned pepper and garlic pepper to taste
1 beaten egg white

Mix all ingredients together. You may wish to combine the seasonings
or grind them together before adding them to the meat.

Shape in thumb-sized sausages, or in croquette size shapes.

Grill on open grill until done.

Serve with pita bread or hard rolls, and onions (raw or sauteed).
The smaller size works great for an appetizer (on a toothpick).

Traditionally, these are not served in barbeque sauce.

N.

On Dec 11, 10:46�am, "Cheri" > wrote:
> "Sheldon" > wrote in message
>
> ...
>
> Gas Bag wrote:
> > Years ago a butcher told me that some people boil sausages
> > (before frying/grilling them) to remove the fat. They typically boil
> > them for about 20 minutes or so.
>
> I always simmer fresh sausage before grilling/frying... they're over
> salted as a preservative... simmering removes excess salt.
>
> =========
>
> I always simmer mine, even the fully cooked ones. I think they taste better.

Removing excess salt improves flavor... commercially made sausage of
all types is typically over salted to increase shelf life and comply
with health codes.

I also simmer hotdogs, ring bologna, kielbasa, bratwurst and of that
ilk... and along with frresh eyetalian I also simmer breakfast
sausage before frying... simmering makes fresh sausage especially
taste better, because frying/grilling removes fat but concentrates
salt. And you really don't want to consume more curing salts. With
bacon simmering will ruin its texture but fortunately about half the
curing agent used is sugar.

Andy wrote:
>
> The ex used to par-boil ribs until almost done then I'd finish
> saucing them up on the bbq. A great time-saver, quickly
> freeing up bbq grill space for other guests to bbq.

If you boil ribs you should shit can them like you did the ex... no
matter how much sauce you slather on it's just cosmetic, under the
cosmetics boiled ribs are tough, stringy, and tasteless as the witch's
tits.

If you're planning a cookout grill your ribs long and slow a day or
two *before*... that's what Chinese restaurants do and then pop slabs
in the fridge until needed (make lots, you can freeze them too). Then
a few minutes under a broiler and they're perfectly heated and ready
to slice and serve.

"Gas Bag" > wrote in message
...
Years ago a butcher told me that some people boil sausages (before
frying/grilling them) to remove the fat. They typically boil them for
about 20 minutes or so. I thought that this would leach out most of
the nutrients and flavour from any food – sausages or otherwise.
I then remembered that lots of people steam their food instead of
boiling it, as this retains a lot more flavour and nutrients than
boiling. Since then, I’ve tried steaming meat before grilling it. I
don’t steam fillets of steak, only things like:

Mince
Poultry
Sausages (thoroughly pricked)
Ribs
Even small roasts, before finishing them off in the oven
But my favourite are Chevapchichis -
http://www.google.com.au/search?hl=e...G=Search&meta=

I have kept the liquid stock in the fridge overnight, and the amount
of solidified fat on top the next morning is amazing. The first time
I did it, it took my breath away. I prefer using a stove-top steamer,
as opposed to a microwave steamer, as the microwave tends to burn the
meat before it can melt out all the fat. Nowadays I do this mainly
for the taste factor, more than anything else. Meat that is steamed
before it’s grilled (or “dry fried”) tastes so much better. You truly
have to taste it to believe it.
I was hoping some expert cooks/dieticians might be able to answer some
specific questions for me:

Will steaming remove (very close to) 100% of the fat from meat, if
left long enough?
If so, any guides to how long it takes?
Is steaming truly better than boiling, in terms of retention of
flavour and nutrients?
In broad, general terms, is steaming meat before browning it a much
healthier way of cooking, in terms of reducing levels of fat in the
diet?

Before anyone makes any comments, please understand I am only talking
about *one small part* of an overall healthy diet and lifestyle.
>
>
I steam live crab rather than boiling it, and the difference in flavor is
substantial. When you boil the crab or lobster you're essentially making a
very very dilute seafood stock. When you steam, all the flavor stays inside.

Theron

On 11 déc, 05:21, Gas Bag > wrote:
> Years ago a butcher told me that some people boil sausages (before
> frying/grilling them) to remove the fat. *They typically boil them for
> about 20 minutes or so. *I thought that this would leach out most of
> the nutrients and flavour from any food – sausages or otherwise.
> I then remembered that lots of people steam their food instead of
> boiling it, as this retains a lot more flavour and nutrients than
> boiling. *Since then, I’ve tried steaming meat before grilling it. *I
> don’t steam fillets of steak, only things like:
>
> Mince
> Poultry
> Sausages (thoroughly pricked)
> Ribs
> Even small roasts, before finishing them off in the oven
> But my favourite are Chevapchichis -http://www.google.com.au/search?hl=en&q=chevapchichis&btnG=Search&meta=
>
> I have kept the liquid stock in the fridge overnight, and the amount
> of solidified fat on top the next morning is amazing. *The first time
> I did it, it took my breath away. *I prefer using a stove-top steamer,
> as opposed to a microwave steamer, as the microwave tends to burn the
> meat before it can melt out all the fat. *Nowadays I do this mainly
> for the taste factor, more than anything else. *Meat that is steamed
> before it’s grilled (or “dry fried”) tastes so much better. *You truly
> have to taste it to believe it.
> I was hoping some expert cooks/dieticians might be able to answer some
> specific questions for me:
>
> Will steaming remove (very close to) 100% of the fat from meat, if
> left long enough?
> If so, any guides to how long it takes?
> Is steaming truly better than boiling, in terms of retention of
> flavour and nutrients?
> In broad, general terms, is steaming meat before browning it a much
> healthier way of cooking, in terms of reducing levels of fat in the
> diet?
>
> Before anyone makes any comments, please understand I am only talking
> about *one small part* of an overall healthy diet and lifestyle.

What's wrong with animal fat?

In article
>,
Nancy2 > wrote:

> I don't know how one can steam mince (ground beef) and then grill it.
> If it's steamed, it's cooked, and you can't form it into patties
> without mixing other stuff with it.

I totally agree.

> I would never steam ground beef. Ever. All the best flavor would be
> gone. However, that's just me.

I often steam ground beef. Sort of. If I'm making sloppy joes, or
stuffing for something else (tacos, enchiladas, beerocs), I'll brown the
hamburger in a saucepan and then add a little liquid and cover on low
heat until it is tender. Hamburger on sale often doesn't work because
it has too much fat. We get hamburger labeled as 80% from an
independent grocer near us. It isn't cheap, but it doesn't need to be
drained of excess fat after browning. They have hamburger with less
fat, but I find that I add oil to cook it.

--
Dan Abel
Petaluma, California USA

On Dec 11, 1:55*pm, Dan Abel > wrote:
> In article
> >,
>
> *Nancy2 > wrote:
> > I don't know how one can steam mince (ground beef) and then grill it.
> > If it's steamed, it's cooked, and you can't form it into patties
> > without mixing other stuff with it.
>
> I totally agree.
>
> > I would never steam ground beef. *Ever. *All the best flavor would be
> > gone. *However, that's just me.
>
> I often steam ground beef. *Sort of. *If I'm making sloppy joes, or
> stuffing for something else (tacos, enchiladas, beerocs), I'll brown the
> hamburger in a saucepan and then add a little liquid and cover on low
> heat until it is tender. *Hamburger on sale often doesn't work because
> it has too much fat. *We get hamburger labeled as 80% from an
> independent grocer near us. *It isn't cheap, but it doesn't need to be
> drained of excess fat after browning. *They have hamburger with less
> fat, but I find that I add oil to cook it.
>
> --
> Dan Abel
> Petaluma, California USA
>

I find when making Maid-Rites, that if I just stir, stir, stir like
crazy while breaking up the ground beef in a pretty darn hot pan,
there's no further cooking required. The meat is cooked through,
there isn't any red left, and I don't need to cover and add liquid.

N.

In alt.support.diabetes Dan Abel > wrote:
: In article
: >,
: Nancy2 > wrote:

: > I don't know how one can steam mince (ground beef) and then grill it.
: > If it's steamed, it's cooked, and you can't form it into patties
: > without mixing other stuff with it.

: I totally agree.

: > I would never steam ground beef. Ever. All the best flavor would be
: > gone. However, that's just me.

: I often steam ground beef. Sort of. If I'm making sloppy joes, or
: stuffing for something else (tacos, enchiladas, beerocs), I'll brown the
: hamburger in a saucepan and then add a little liquid and cover on low
: heat until it is tender. Hamburger on sale often doesn't work because
: it has too much fat. We get hamburger labeled as 80% from an
: independent grocer near us. It isn't cheap, but it doesn't need to be
: drained of excess fat after browning. They have hamburger with less
: fat, but I find that I add oil to cook it.

: --
: Dan Abel
: Petaluma, California USA
:

that's not really steaming as you have first browned the meat, it is more
liek braising or potting.

Wendy

Andy said...

> "Food Paradise: Burgers" showcased a burger place that steamed the burgers
> in little square trays and steam melted the cheese separately in little
> trays in a multi-shelved steam oven. The grill was only to toast the buns.
> They'd assemble the burger and scrape the melted cheese out of it's tray
> over the burger. Everyone there agreed they were excellent.


Ted's Steamed Cheeseburgers Restaurant video

http://www.youtube.com/watch?v=2y3qJYB4V34

On Thu, 11 Dec 2008 02:21:48 -0800, Gas Bag wrote:

> Years ago a butcher told me that some people boil sausages (before
> frying/grilling them) to remove the fat. They typically boil them for
> about 20 minutes or so. I thought that this would leach out most of the
> nutrients and flavour from any food €“ sausages or otherwise. I then
> remembered that lots of people steam their food instead of boiling it,
> as this retains a lot more flavour and nutrients than boiling. Since
> then, Ive tried steaming meat before grilling it.

-------------------------------------------------------------------
"Elsewhere in Springfield, Superintendent Chalmers walks up to the
door of a neatly-kept house. Principal Skinner greets him there.
Chalmers just grunts as the two men go inside. Skinner heads for
the kitchen, where he notices smoke billowing out from the stove.
The worst has happened -- the roast he has prepared is burnt.
Skinner, however, has an ace up his sleeve. He plans to purchase
fast food from the Krusty Burger across the street and pass it as his
own cooking. Skinner starts to climb out the window when Chalmers
suddenly comes into the kitchen.

Chalmers: Seymour!
Skinner: Superintendent; I was just, uh, just stretching my calves on
the windowsill. Isometric exercise. Care to join me?
Chalmers: Why is there smoke coming out of your oven, Seymour?
Skinner: Uh, oh, that isn't smoke, it's steam. Steam from the steamed
clams we're having. [rubs stomach] Mmm -- steamed clams.
-- Skinner and the Superintendent,
"Twenty-Two Short Films About Springfield"

Either Chalmers is satisfied with this explanation, or decides not
to pursue the matter further. In any case, he goes back to the
dining room. Skinner jumps out the window and runs over to the
Krusty Burger after Chalmers leaves.

A few minutes later, Skinner makes an entrance the dining room
carrying a big platter of Krusty Burgers.

Skinner: Superintendent, I hope you're ready for mouth-watering
hamburgers.
Chalmers: I thought we were having steamed clams.
Skinner: Oh, no, I said, "steamed hams." That's what I call
hamburgers.
Chalmers: You call hamburgers steamed hams.
Skinner: Yes, it's a regional dialect.
Chalmers: Uh-huh. What region?
Skinner: Uh, upstate New York.
Chalmers: Really. Well, I'm from Utica and I never heard anyone use
the phrase, "steamed hams."
Skinner: Oh, not in Utica, no; it's an Albany expression.
Chalmers: I see.
-- Skinner and the Superintendent,
"Twenty-Two Short Films About Springfield"

Chalmers suspends his disbelief long enough to enjoy some of
Skinner's steamed hams.

Chalmers: You know, these hamburgers are quite similar to the ones the
have at Krusty Burger.
Skinner: [laughs] Oh, no, patented Skinner Burgers. Old family
recipe.
Chalmers: For steamed hams.
Skinner: Yes.
Chalmers: Yes, and you call them steamed hams despite the fact that
they are obviously grilled. [shows Skinner the grill marks]
Skinner: Uh ... you know ... one thing I sh-- ... 'scuse me for one
second.
Chalmers: Of course.
-- Skinner and the Superintendent,
"Twenty-Two Short Films About Springfield"

Skinner retires to the kitchen for a second. When he walks back
into the dining room, we can see that the entire kitchen is in
flames.

Skinner: [faking a yawn] Well, that was wonderful. Good time was had
by all. I'm pooped.
Chalmers: Yes, I guess I should be --
[notes entire kitchen is on fire]
Good Lord, what is happening in there?
Skinner: Aurora Borealis?
Chalmers: Aurora Borealis? At this time of year? A this time of day?
In this part of the country? Localized entirely within your
kitchen?
Skinner: Yes.
Chalmers: May I see it?
Skinner: Oh, erm... No.
-- Skinner and Superintendent,
"Twenty-Two Short Films About Springfield"

Skinner escorts Chalmers back outside.

Agnes: [offscreen] Seymour! The house is on fire!
Skinner: No, mother. It's just the Northern Lights.
Chalmers: Well, Seymour, you are an odd fellow, but I must say you
steam a good ham.
[Chalmers walks off. He looks back at Skinner, who flashes
him the "thumbs-up" sign]"

http://www.snpp.com/episodes/3F18.html
--------------------------------------------------------------

On Thu, 11 Dec 2008 02:21:48 -0800 (PST), Gas Bag
> wrote:

<snip>

>Before anyone makes any comments, please understand I am only talking
>about *one small part* of an overall healthy diet and lifestyle.

Over here in Oz I regularly run BBQ's for the local Girl Guide group
and we *buy* thick sausages par-boiled to enable us to get them out to
the kids and others as fast as possible.

We even use them when we're doing Fundraiser BBQ's.

Personally I think they taste totally disgusting and much prefer a
properly grilled sausage that is cooked from 'fresh'. To me it seems
the par-boiled ones have lost all their flavour... tho that *is*
possibly because most of the fat and salts have been leached out.

But for kids... and fundraisers they are cheap and easy to heat...
also making sure nobody gets food-poisoning and sues you!

Welshdog
--

News and views... from 'the land down under'.
Australian Opinion
http://australianopinion.com.au and
http://australianopinion.com

Sheldon said...

> Andy wrote:
>>
>> The ex used to par-boil ribs until almost done then I'd finish
>> saucing them up on the bbq. A great time-saver, quickly
>> freeing up bbq grill space for other guests to bbq.
>
> If you boil ribs you should shit can them like you did the ex... no
> matter how much sauce you slather on it's just cosmetic, under the
> cosmetics boiled ribs are tough, stringy, and tasteless as the witch's
> tits.
>
> If you're planning a cookout grill your ribs long and slow a day or
> two *before*... that's what Chinese restaurants do and then pop slabs
> in the fridge until needed (make lots, you can freeze them too). Then
> a few minutes under a broiler and they're perfectly heated and ready
> to slice and serve.


Sheldon,

Asshole,

Watch your non-standard cross-posts Ya BUM!!!

Andy

Andy said...

> Sheldon said...
>
>> Andy wrote:
>>>
>>> The ex used to par-boil ribs until almost done then I'd finish
>>> saucing them up on the bbq. A great time-saver, quickly
>>> freeing up bbq grill space for other guests to bbq.
>>
>> If you boil ribs you should shit can them like you did the ex... no
>> matter how much sauce you slather on it's just cosmetic, under the
>> cosmetics boiled ribs are tough, stringy, and tasteless as the witch's
>> tits.
>>
>> If you're planning a cookout grill your ribs long and slow a day or
>> two *before*... that's what Chinese restaurants do and then pop slabs
>> in the fridge until needed (make lots, you can freeze them too). Then
>> a few minutes under a broiler and they're perfectly heated and ready
>> to slice and serve.
>
>
> Sheldon,
>
> Asshole,
>
> Watch your non-standard cross-posts Ya BUM!!!
>
> Andy


Apologies. MY FAULT!!!

I haven't visitd cross-post prefs in years and it was altered.

All systems are go. I don't know how that happened.

Again to Sheldon, apologies.

OOPS!

I'll keep a close eye out for it happening again.

And apologies to the r.f.c membership for the rude interruption.

Best,

Andy

In article
>,
Nancy2 > wrote:

> On Dec 11, 1:55*pm, Dan Abel > wrote:

> > *Nancy2 > wrote:

> > > I would never steam ground beef. *Ever. *All the best flavor would be
> > > gone. *However, that's just me.
> >
> > I often steam ground beef. *Sort of. *If I'm making sloppy joes, or
> > stuffing for something else (tacos, enchiladas, beerocs), I'll brown the
> > hamburger in a saucepan and then add a little liquid and cover on low
> > heat until it is tender. *Hamburger on sale often doesn't work because
> > it has too much fat. *We get hamburger labeled as 80% from an
> > independent grocer near us. *It isn't cheap, but it doesn't need to be
> > drained of excess fat after browning. *They have hamburger with less
> > fat, but I find that I add oil to cook it.

> I find when making Maid-Rites, that if I just stir, stir, stir like
> crazy while breaking up the ground beef in a pretty darn hot pan,
> there's no further cooking required. The meat is cooked through,
> there isn't any red left, and I don't need to cover and add liquid.

Well, we ate at somebody's house a long time ago. They had a long
commute, so it was like 6PM and the wife is going to serve pot roast for
dinner. I didn't see how this was possible, especially when I watched
her pull out this raw piece of meat. But she had it on the table within
an hour. There were a lot of leftovers, too.

:-(

Hamburger is different, since it is pre-chewed. Still, it's just a
texture thing for me. I would happily eat hamburger cooked as you
describe, I'd just rather cook it my way.

--
Dan Abel
Petaluma, California USA

How refreshing, an actual discussion about food!

I'm not sure about this, but maybe it's just a matter of taste.

It gives me grim reminders of boiled steaks when visiting my relatives
in England.

And, it also reminds me of the way meat can dry out in a slow cooker.

I'm in the "fat is good" school.. Just don't eat more than you should.

Cheers

"W. Baker" > wrote in message
...
> In alt.support.diabetes terryc > wrote:
> : On Thu, 11 Dec 2008 02:21:48 -0800, Gas Bag wrote:

>
> I always prick my beef hot italian sausages when I use them and microthem
> for 1-2 minutes. They drain quite a bit of fat. I then wipe them with a
> paper towel before I put them to other cooking use, usually, slicing,
> browning adn they heating them for a short time with microwaved-steamed
> whole string beans and pasta sauce for a great diabetic spachetti.
>

I don't prick them, but do them in an inch or so of water, mostly just
because that's what my mother did. I thought it was to make sure they were
done on the inside. The fat and some of the spices run out the end. After
ten minutes a side on a medium simmer, I fry them brown, then drain them on
paper towels before eating them or adding them to soups etc. I don't see how
wiping would do that much. I place them on a pad of paper towels then put
another on top and press.

oh, blake, why don't you reply to this thread? Go ahead, say something.

cybercat wrote:

> "W. Baker" > wrote in message
> ...
> > In alt.support.diabetes terryc > wrote:
> > : On Thu, 11 Dec 2008 02:21:48 -0800, Gas Bag wrote:
>
> >
> > I always prick my beef hot italian sausages when I use them and
microthem
> > for 1-2 minutes. They drain quite a bit of fat. I then wipe them with
a
> > paper towel before I put them to other cooking use, usually, slicing,
> > browning adn they heating them for a short time with microwaved-steamed
> > whole string beans and pasta sauce for a great diabetic spachetti.
> >
>
> I don't prick them, but do them in an inch or so of water, mostly just
> because that's what my mother did. I thought it was to make sure they were
> done on the inside. The fat and some of the spices run out the end. After
> ten minutes a side on a medium simmer, I fry them brown, then drain them
on
> paper towels before eating them or adding them to soups etc. I don't see
how
> wiping would do that much. I place them on a pad of paper towels then put
> another on top and press.
>
> oh, blake, why don't you reply to this thread? Go ahead, say something.
>


HALLO cyberpussie...!!!

;-)


--
Best
Greg

" I find Greg Morrow lowbrow, witless, and obnoxious. For him to claim that
we are some
kind of comedy team turns my stomach."
- "cybercat" to me on rec.food.cooking

James

I do keep the stock. I skim off the (copious) surface fat
first....then use it in soups and casseroles.



Gas Bag

Gas wrote on Thu, 11 Dec 2008 19:20:27 -0800 (PST):

> I do keep the stock. I skim off the (copious) surface fat
> first....then use it in soups and casseroles.

That seems the way to go but, Id think that if at all possible, it would
best to add lost flavor back to the meat by using the stock as the
cooking liquid with the steamed meat.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Thu, 11 Dec 2008 19:46:50 -0500, cybercat wrote:

> "W. Baker" > wrote in message
> ...
>> In alt.support.diabetes terryc > wrote:
>>: On Thu, 11 Dec 2008 02:21:48 -0800, Gas Bag wrote:
>
>>
>> I always prick my beef hot italian sausages when I use them and microthem
>> for 1-2 minutes. They drain quite a bit of fat. I then wipe them with a
>> paper towel before I put them to other cooking use, usually, slicing,
>> browning adn they heating them for a short time with microwaved-steamed
>> whole string beans and pasta sauce for a great diabetic spachetti.
>>
>
> I don't prick them, but do them in an inch or so of water, mostly just
> because that's what my mother did. I thought it was to make sure they were
> done on the inside. The fat and some of the spices run out the end. After
> ten minutes a side on a medium simmer, I fry them brown, then drain them on
> paper towels before eating them or adding them to soups etc. I don't see how
> wiping would do that much. I place them on a pad of paper towels then put
> another on top and press.
>
> oh, blake, why don't you reply to this thread? Go ahead, say something.

i did, somewhere. it may have been crossposted, if you're screening them
out.

your pal,
blake

Gas Bag wrote:
>
> I do keep the stock. �I skim off the (copious) surface fat
> first....then use it in soups and casseroles.


Gas Bag, the liquid from simmering sausage is essentially brine and
fat, neither very useful culinarilly unless you have your taste buds
in your ass.

Pork stock is very good but it's made with *fresh unsalted* pork (a
hunk of fresh pork shoulder is good) along with aromatic veggies,
spices, and herbs.

The entire purpose of simmering fresh sausage is to remove the
offensive salt and discard it, not to consume it.