Ground Meat Boil to remove fat : Community Message Boards
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bennerman
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Thu, Jan 22, 2015 13:01
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Ground Meat Boil to remove fat
So I got some tubes of ground chicken from the store. Decent nutrition, but 9g of fat per 100g.
I started by browning 2 lbs of the stuff. when it was fully browned, I poured in about 2 liters of water, and immediately noticed the fat floating to the top. I left it to boil for about five minutes, then skimmed off the top layer of water, before putting said water in the fridge.
Today, I skimmed off the solidified fat, and the results were amazing:
65 grams of fat removed from the meat.
Let's do the math:
2 lbs = approximately 900g.
9g of fat per 100g serving x 9 servings = 81g of fat.
81g of fat minus 65g removed = 16g
16g divided by 81g = 0.1975, or, 80% fat removed, inverted and rounded up
9 grams of fat per 100g has effectively become 1.75g per 100g serving
585 calories removed, total.
Food for thought.
I can post picture proof if you want, but I figured the pictures of chicken fat would be a little gross.
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LotsaLbs2Lose
NC
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Fri, Jan 23, 2015 07:01
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bennerman
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Sun, Jan 25, 2015 14:01
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Yup! Although, unless my math is wrong, the nutrition label on this chicken is inaccurate. according to all the macronutrients, there should be 157 calories per serving, not 120 >_<
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LotsaLbs2Lose
NC
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Sun, Jan 25, 2015 19:01
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I could never stomach ground turkey.
This may be why? Unreal. Why would chicken meat be more fatty than turkey? Have you ever considered just buying lean cuts of chicken on sale?
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1144
Desert Hot Springs CA
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Mon, Jan 26, 2015 15:01
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Don't like boiled meat. Only eat lean meat sparingly.
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bennerman
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Mon, Jan 26, 2015 19:01
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Unfortunately, where I am, chicken breast is never any cheaper than 3.50 a lb. That ground chicken is 2.50 a lb
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8191
CT
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Sun, Feb 1, 2015 11:02
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BJ
What does the MD say?
How long til you are working out?
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8191
CT
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Mon, Feb 2, 2015 11:02
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LotsaLbs2Lose
NC
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Tue, Feb 3, 2015 07:02
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It's mostly extruded or just junk parts ground up
feet, gizzards YUCK-same for hot dogs snouts, tails, etc.
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8191
CT
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Tue, Feb 3, 2015 07:02
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