1 Hansum Bugga
New member
I have a general question about boiling the fat off of meat (beef, chicken, pork...).
I will attempt to use an example so that my long winded question is more understandable.
Many recipe's call for boiling ribs before you cook them further, this is mainly done in an effort to make them more tender, but what I am asking is for a helathier version of ribs (or whatever fat ladden meat your cooking):
Aside from trying to cut off as much of the fat from the rib (or meat) beforehand, am I right in assuming that if you boil your ribs (before you continue to roast/broil them), you are cutting down on a majority of fat (leaving the floating fat blobs that rise in the pot).
Therefore, if you boil long enough, will you boil out most (all is impossible) of the bad things that come with fat?
I get that we all need some fat, and that your ribs ( or what ever your cooking) may be tougher, is the fat that is still attached to the meat, really still the same? Can I eat this and not worry about the bad effects that I would have incurred had I not preboiled the meat? (like boiling a piece of bacon, and eating the whole peice afterwards)
My conclusion is that, if your going to eat any kind meat that has a lot of fat attached, that you should attempt to cut off as much as you can first, then boil (if possible without changing cooking directions too much).
I will attempt to use an example so that my long winded question is more understandable.
Many recipe's call for boiling ribs before you cook them further, this is mainly done in an effort to make them more tender, but what I am asking is for a helathier version of ribs (or whatever fat ladden meat your cooking):
Aside from trying to cut off as much of the fat from the rib (or meat) beforehand, am I right in assuming that if you boil your ribs (before you continue to roast/broil them), you are cutting down on a majority of fat (leaving the floating fat blobs that rise in the pot).
Therefore, if you boil long enough, will you boil out most (all is impossible) of the bad things that come with fat?
I get that we all need some fat, and that your ribs ( or what ever your cooking) may be tougher, is the fat that is still attached to the meat, really still the same? Can I eat this and not worry about the bad effects that I would have incurred had I not preboiled the meat? (like boiling a piece of bacon, and eating the whole peice afterwards)
My conclusion is that, if your going to eat any kind meat that has a lot of fat attached, that you should attempt to cut off as much as you can first, then boil (if possible without changing cooking directions too much).