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  1. #1
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    How much fat actually comes out with a George Foreman grill?

    I got a little one, and made up some chicken today and it turned out really well. I am wondering about a higher fat meat such as turkey burgers-Does it successfully get get of a lot of the fat in the meat or is it mostly hype? It certainly does its job cooking.

  2. #2
    lillypad
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    No more than you can squeeze out with a turner in a flat pan at the end of cooking. Drain the meat on a paper towel in a plate before serving and you will have the same as (if not more) of the fat removed than using a cooker like the George Forman grill. It's a little harder to squeeze a chicken, however.
    Last edited by lillypad; 01-11-06 at 07:32 PM.

  3. #3
    Stooge thebankman's Avatar
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    Enough fat to make you consider how gross eating the meat with that fat still in it would be. Cooking Trader Joe's "Ultimate Burger" results in quite a lot of nasty fat in the tray (these burgers have around 55% saturated fat according to the nutritional facts), needless to say I don't eat those burgers any more.

  4. #4
    You need a new bike supcom's Avatar
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    Skinless chicken breast is quite low on fat to begin with so little fat is going to be rendered by any cooking method.

  5. #5
    South Florida Roadie Nick Gapen's Avatar
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    Most beef is at least 50% water. I would be curious to know how much of the ''fat" that the Foreman grill gets rid of is really fat, or a combination of fat and water.

  6. #6
    You need a new bike supcom's Avatar
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    Quote Originally Posted by Nick Gapen
    Most beef is at least 50% water. I would be curious to know how much of the ''fat" that the Foreman grill gets rid of is really fat, or a combination of fat and water.
    You can easily measure the amount of fat by collecting whatever runs off and letting it settle in a glass jar. the fat will form a layer on top of the water.

  7. #7
    Directeur Sportif
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    I dunno but it ain't workin' for ol' George, is it?
    I love France. I just hate Toulouse. I'd really hate to lose le Trek.

  8. #8
    Lurker for Life yonderboy's Avatar
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    Quote Originally Posted by supcom
    Skinless chicken breast is quite low on fat to begin with so little fat is going to be rendered by any cooking method.
    If you poach it, you'll render quite a bit of fat out of a whole chicken breast. Not many recipes call for poaching, but it does make for tender chicken.

  9. #9
    Senior Member DannoXYZ's Avatar
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    The other handy thing about the grill is that you don't have to add extra oil to cook the stuff like in a pan... You gotta add that amount to the fat you collect from drippings as well.

  10. #10
    Back in the Saddle Again
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    I doubt it does any better job than cooking on a propane grill. I know not everyone can keep a gas grill on their front porch, but if I don't grill meat at least twice a week I feel like I am going to lose my primal instinct

  11. #11
    Stooge thebankman's Avatar
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    Just let the liquid run-off in the plastic catch tray sit there for a day, it'll mostly congeal and that's all fat 'n grease. Yum!

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