Lean cooking tips for beef
Wmo6n`a?,3^:Imo5Ν[5D[%J%)ߑ״-,{x;>ky"ĨsyꢍGQzw{ k%4!/ B8:;!d:֦GTIw238u膞ZPUimfI,Ts@F$bL`\6qEc4l-i >|Th&כg xkbfg(TL7s=bD.b$XEAU": }U ҄("!~}{x6Rح'>g xyde6gr^ &‡EU7b6CuOOpg0 u jO>aFX+vZc9WNje2(ƗǗwGq}W:'5蚀+Yf]'BeԲ~V,Rm]–+H3YօLMʴa-7JY_7/k]/'sfll*,pgV-;o/h/9vv’Bqs}ǯNfn/4duKR|Izw_K*7'\VR8¶s777eUYR~QS}̦3׸H=CnU 9|x}Ƙgi;LXx`<N,fx\L} rEatjEO Ԓ2-0{SIAK6䊬9{)LR,JPKjQLsD.H鼊ޤaj}WFTfLKq7Q^chCN0vx9A!nꞋ."K޸ bRNV_S

Wmo6n`a?,3^:Imo5Ν[5D[%J%)ߑ״-,{x;>ky"ĨsyꢍGQzw{ k%4!/ B8:;!d:֦GTIw238u膞ZPUimfI,Ts@F$bL`\6qEc4l-i >|Th&כg xkbfg(TL7s=bD.b$XEAU": }U ҄("!~}{x6Rح'>g xyde6gr^ &‡EU7b6CuOOpg0 u jO>aFX+vZc9WNje2(ƗǗwGq}W:'5蚀+Yf]'BeԲ~V,Rm]–+H3YօLMʴa-7JY_7/k]/'sfll*,pgV-;o/h/9vv’Bqs}ǯNfn/4duKR|Izw_K*7'\VR8¶s777eUYR~QS}̦3׸H=CnU 9|x}Ƙgi;LXx`<N,fx\L} rEatjEO Ԓ2-0{SIAK6䊬9{)LR,JPKjQLsD.H鼊ޤaj}WFTfLKq7Q^chCN0vx9A!nꞋ."K޸ bRNV_S
Lean cooking tips for beef
  Beef    Low Fat  
Last updated 10/4/2011 7:46:21 PM. Recipe ID 4372. Report a problem with this recipe.
Wmo6n`a?,3^:Imo5Ν[5D[%J%)ߑ״-,{x;>ky"ĨsyꢍGQzw{ k%4!/ B8:;!d:֦GTIw238u膞ZPUimfI,Ts@F$bL`\6qEc4l-i >|Th&כg xkbfg(TL7s=bD.b$XEAU": }U ҄("!~}{x6Rح'>g xyde6gr^ &‡EU7b6CuOOpg0 u jO>aFX+vZc9WNje2(ƗǗwGq}W:'5蚀+Yf]'BeԲ~V,Rm]–+H3YօLMʴa-7JY_7/k]/'sfll*,pgV-;o/h/9vv’Bqs}ǯNfn/4duKR|Izw_K*7'\VR8¶s777eUYR~QS}̦3׸H=CnU 9|x}Ƙgi;LXx`<N,fx\L} rEatjEO Ԓ2-0{SIAK6䊬9{)LR,JPKjQLsD.H鼊ޤaj}WFTfLKq7Q^chCN0vx9A!nꞋ."K޸ bRNV_S



 
      Title: Lean cooking tips for beef
 Categories: Beef, Lowcal, Lowfat, Misc, Hints
      Yield: 1 Hints
 
      1    See below
 
  1. Select lean cuts of beef. 2. Choose closely trimmed CHOICE or
  SELECT grade beef cuts. 3. Trim any visable fat from meat before
  cooking, and trim inside separable fat after cooking, but before
  eating. Research shows that when beef is cooked with outside fat on,
  some of the fat liquifies and migrates to the meat. On the average an
  additional 9 percent reduction in fat can be achieved by trimming
  before cooking. 4. Use cooking methods which do not require
  additional fat (non-stick skillets, broiling, roasting on a rack,
  grilling and ETC. 5. Reduce oil called for in marinades to 1 teaspoon
  per 1/2 cup marinade or eliminate completely.
 




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Recipe ID 4372 (Apr 03, 2005)

Wmo6n`a?,3^:Imo5Ν[5D[%J%)ߑ״-,{x;>ky"ĨsyꢍGQzw{ k%4!/ B8:;!d:֦GTIw238u膞ZPUimfI,Ts@F$bL`\6qEc4l-i >|Th&כg xkbfg(TL7s=bD.b$XEAU": }U ҄("!~}{x6Rح'>g xyde6gr^ &‡EU7b6CuOOpg0 u jO>aFX+vZc9WNje2(ƗǗwGq}W:'5蚀+Yf]'BeԲ~V,Rm]–+H3YօLMʴa-7JY_7/k]/'sfll*,pgV-;o/h/9vv’Bqs}ǯNfn/4duKR|Izw_K*7'\VR8¶s777eUYR~QS}̦3׸H=CnU 9|x}Ƙgi;LXx`<N,fx\L} rEatjEO Ԓ2-0{SIAK6䊬9{)LR,JPKjQLsD.H鼊ޤaj}WFTfLKq7Q^chCN0vx9A!nꞋ."K޸ bRNV_S