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Hello!
I was cooking up some ground beef for a taco salad tonight and a question occured to me...
Typically when browning ground beef you are supposed to drain off the fat--but when trying to eat more fat (70% fat, 25% protein and 5% carbs) should I still do this?
I thought about it for a couple minutes and noticed that as I contemplated the situation the amount of fat in the pan seemed to decrease a bit--maybe reabsorbing into the meat? I decided to just leave the rest of it in and added in the other ingredients I had been planning on. The dish turned out delicious! But I'm interested in hearing other people's opinions about this!
Thanks!
I was cooking up some ground beef for a taco salad tonight and a question occured to me...
Typically when browning ground beef you are supposed to drain off the fat--but when trying to eat more fat (70% fat, 25% protein and 5% carbs) should I still do this?
I thought about it for a couple minutes and noticed that as I contemplated the situation the amount of fat in the pan seemed to decrease a bit--maybe reabsorbing into the meat? I decided to just leave the rest of it in and added in the other ingredients I had been planning on. The dish turned out delicious! But I'm interested in hearing other people's opinions about this!
Thanks!
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