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Training & Nutrition Learn how to develop a training schedule that's good for you. What should you eat and drink on your ride? Learn everything you need to know about training and nutrition here.

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Old 01-11-06, 08:00 PM   #1
tekhna
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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.
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Old 01-11-06, 08:05 PM   #2
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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.

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Old 01-12-06, 04:57 PM   #3
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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.
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Old 01-12-06, 05:45 PM   #4
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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.
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Old 01-12-06, 06:57 PM   #5
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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.
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Old 01-12-06, 07:34 PM   #6
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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.
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Old 01-15-06, 06:59 PM   #7
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I dunno but it ain't workin' for ol' George, is it?
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Old 01-15-06, 11:08 PM   #8
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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.
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Old 01-16-06, 02:07 AM   #9
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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.
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Old 01-16-06, 02:48 AM   #10
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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
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Old 01-16-06, 01:29 PM   #11
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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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