Draining the Grease Off of Food

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Draining the Grease Off of Food

Submitted by: Cheryl 12/30/2008 6:05 PM

A good tip for draining greasy food instead of a paperplate or papertowel is using your collander. I do it with ground beef all the time. I also wash the meat to get off the excess fat to cut calories.

Merry/health Christmas and a safe New Year!

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Comments:

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The other good idea for an absorbant surface after frying is this (courtesy of Alton Brown from Good Eats on the food network: Take a cooling rack that you would use for baking, and turn it over so that the feet stick up over newspaper. Not a bad use for expired grocery circulars.

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Posted by Juanita Stuart on January 02, 2009 11:26 AM

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Avoid pouring grease down your drain. It stops up your drain and stops up your community's wastewater treatment plant. So after using the collander, be sure the grease gets into the trash--not the sink.

Posted by Vickie on January 03, 2009 11:44 PM

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It's a great idea to drain your food of grease. However, DON'T PUT IT DOWN THE DRAIN! It clogs the sewer system and in the long run will cost you and the city money to unclog your pipes of grease. I drain mine in some old newspapers or use a paper towel and throw in the garbage.

Posted by jsteph1 on January 04, 2009 11:42 AM

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I rinse out and save 10-16oz cans (under the sink) and use when draining the fat off meats. Straight from the pan for some and using a colander for ground beef; the cans fit perfectly under my colander. So no mess. Once it cools fat hardens and can be thrown away. Living out in the country, we have a septic system. So instead of rinsing, I will put a paper towel in the colander after draining and move it around to gather up the extra fat. It works pretty good. The small amount left can be safely rinsed (if desired) using very hot water.

Posted by keepitsimple&save on January 05, 2009 1:19 AM

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I've tried for years to compare draining the grease to just buying the better ground beef, or turkey. Seems the higher fat/less costly meets -where you have to drain them - end up costing the same. The weight of the end product with the higher cost/less fat is more than what's left of the higher fat/less cost. Does anyone else find this to be true?

Posted by DreamaR47 on January 18, 2009 5:16 PM

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I usually buy the cheapest tub of butter and when it's empty I store them under the sink for easy access when I need to drain any kind of grease. I always use a collander. When the tub is full I simply throw it away. It's amazing how quickly one of those tubs can be filled up.

Posted by $$aver on March 19, 2009 4:26 PM

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the very best way to separate the fat from the meat juices when roasting is to pour all the drippings after they are cooled off a bit into a freezer zip-lock bag. Almost instantly the fats will separate. Just snip of the corner and pour off just the grease.

Posted by judi on March 19, 2009 6:49 PM

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