-
- temperature of 160°F (71°C) to ensure any bacteria are killed. Use a meat thermometer to check doneness.
4. Blot Instead of Rinse
To reduce fat or surface moisture, pat the raw or cooked beef with paper towels instead of rinsing.Alternatives to Rinsing for Leaner Results
If your goal is to reduce fat without rinsing, try these methods:
Blot with Paper Towels : After browning the beef, drain off excess grease and blot with paper towels to absorb remaining fat.
Use Leaner Cuts : Choose ground beef labeled as 90/10 or 93/7 for less fat.
Chill Before Cooking : Place the ground beef in the freezer for 10–15 minutes before cooking. This firms it up, making it easier to skim off fat during cooking.Pages: 1 2
- temperature of 160°F (71°C) to ensure any bacteria are killed. Use a meat thermometer to check doneness.
