If this is 7.75 ounces, and yesterday's fiasco was 8 oz, and I assume that Laura sells her Lean Beef (tm) in 1-pound units, you have some accounting to do. Hamburger gets real real small when you cook it, you know.
You're obviously a little anxious about my experiment, which is proceeding as planned. I'll give you the results of the first test, conducted last night, since otherwise I won't hear the end of your ranting.
This ground round from Laura's Lean Beef (TM), 4% fat content, weighed pre-cooked at 17 ounces (a little over a pound). Lightly browned, it weighed in at 15.75 ounces, grease included (which I kept). So, not as dramatic a reduction as you were expecting, I'd bet. Only 7.3% But that is most likely a function of the low fat content and low cook time.
8 ounces last night, 7.75 ounces today, that's my story, and I'm sticking to it.
What about the dessication the meat underwent in the process of refrigeration? You did refridgerate it didn't you? Don't you think that might have some impact on its mass? Meat is always drier when it's been chilled overnight. That jerky you're slurping out of a tupperware dog-dish (and you accuse me of dumpster-diving) doesn't look like the moistest towelette in the packet. If you have a scale, might as well use it, eh?
If this is 7.75 ounces, and yesterday's fiasco was 8 oz, and I assume that Laura sells her Lean Beef (tm) in 1-pound units, you have some accounting to do. Hamburger gets real real small when you cook it, you know.
Posted by: Guy | February 23, 2004 06:09 PM
You're obviously a little anxious about my experiment, which is proceeding as planned. I'll give you the results of the first test, conducted last night, since otherwise I won't hear the end of your ranting.
This ground round from Laura's Lean Beef (TM), 4% fat content, weighed pre-cooked at 17 ounces (a little over a pound). Lightly browned, it weighed in at 15.75 ounces, grease included (which I kept). So, not as dramatic a reduction as you were expecting, I'd bet. Only 7.3% But that is most likely a function of the low fat content and low cook time.
8 ounces last night, 7.75 ounces today, that's my story, and I'm sticking to it.
Posted by: Eric | February 23, 2004 06:54 PM
What about the dessication the meat underwent in the process of refrigeration? You did refridgerate it didn't you? Don't you think that might have some impact on its mass? Meat is always drier when it's been chilled overnight. That jerky you're slurping out of a tupperware dog-dish (and you accuse me of dumpster-diving) doesn't look like the moistest towelette in the packet. If you have a scale, might as well use it, eh?
Posted by: Guy | February 24, 2004 05:16 AM