Re: BBQ ideas, anyone?


"Blair P. Houghton" <blair.houghton@xxxxxxxxx> schreef in bericht
news:1146642048.865740.294760@xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

Steve Wertz wrote:
On 1 May 2006 06:03:14 -0700, Blair P. Houghton wrote:

I told you to check with the USDA. Their data seem rather consistently
to think that the percentage fat content of cooked meat is higher than
uncooked meat.

Where do see see such data? I'd like to see this for myself.

The USDA's nutritional database. I have the SR-17 database; I think
they're up to SR-18.

F'rinstance:

Beef, short loin, top loin, seperable lean only, trimmed to 1/8" fat,
choice, raw: 22.78 grams protein, 70.3 grams water and 6.43 grams
total lipid (fat) per 100 grams edible portion.

Same cut, cooked, broiled: 29.16 grams protein, 61.99 grams water and
8.45 grams total lipid (fat) per 100 grams edible portion.

Its percentage fat content goes up from 6.43% to 8.45%.

For each gram of protein, the water content went from 3.09 to 2.13
grams, and the fat content went from 0.282 to 0.289 grams. The meat
lost 32% of its water, 22% of its weight, and (probably due to
statistical sampling error) actually seems to have gained 1% more fat.
At any rate, the only thing dripping from this steak into your
briquettes is water and flavor.


I did find an exception: Ground beef, if it starts out fatty, will
lose percentage fat, but will lose even more water and weight in the
process:

Beef, ground, 80% lean meat / 20% fat, raw: 17.17 g protein, 61.94 g
water, 20.00 g fat.
Cooked, broiled: 25.75 g protein, 56.08 g water, 17.82 g fat.

Per gram of protein: water content goes down 40% from 3.61 to 2.18
grams, fat content goes down 40% from 1.16 to 0.692 grams. Total
weight drops by 34%.

For each gram of fat that is lost, 3.06 grams of water is lost.


Ground beef that is 15% fat will, however, end up 15.48% fat, and
leaner grades look more and more like steak in this regard (5% ends up
as 7.28% when cooked, so maybe it's false advertising...).

--Blair

While I'll gladly believe that the PERCENTAGE of fat goes up during
preparation, I think the total amount should still decrease. So less fat
winds up in your body if you eat the meat prepared rather than raw.

That's assuming the missing fat wasn't eaten after all (gravy) , or
compensated for by adding fat to the dish, of course.


.

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