tag:blogger.com,1999:blog-4912713243046142041.post3631706030682166524..comments2024-03-28T19:45:08.560-05:00Comments on TYWKIWDBI ("Tai-Wiki-Widbee"): How much water is in the meat you buy?Minnesotastanhttp://www.blogger.com/profile/01382888179579245181noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-4912713243046142041.post-29172994759817698022015-11-22T13:27:39.354-06:002015-11-22T13:27:39.354-06:00Thank you for the documentation, anon.Thank you for the documentation, anon.Minnesotastanhttps://www.blogger.com/profile/01382888179579245181noreply@blogger.comtag:blogger.com,1999:blog-4912713243046142041.post-68703090841275015912015-11-22T12:55:59.929-06:002015-11-22T12:55:59.929-06:00I bought 1 lb of 7% fat ground beef from Kroger. I...I bought 1 lb of 7% fat ground beef from Kroger. It was only 0.1 oz over a pound, after cooking it I had 11 oz meat left. So much water came out I couldn't brown it well. Even if all 7% of the declared fat renders (which it doesn't) the water content would have to have been 24% and the meat part, originally labeled at $5.99/lb, really cost me $8.70/lb. And Kroger promote their "low prices". I'm as used to undisclosed and shameful added water in meat products as the next person, since we have little choice, but that was outrageous. I am not buying ground beef from Kroger again. Oh, and the burgers weren't very good either since they were boiled more than they were grilled...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4912713243046142041.post-81642346316539708662010-10-13T16:25:06.907-05:002010-10-13T16:25:06.907-05:00Smoking, curing, or dry aging are all processes by...Smoking, curing, or <a href="http://en.wikipedia.org/wiki/Beef_aging#Dry_aged_beef" rel="nofollow">dry aging</a> are all processes by which water can be removed from meat in order to concentrate the flavor.nolanddahttps://www.blogger.com/profile/12708768497461983779noreply@blogger.comtag:blogger.com,1999:blog-4912713243046142041.post-82283532818244690032010-10-11T11:55:04.272-05:002010-10-11T11:55:04.272-05:00Important to remember: That "flavor-injection...Important to remember: That "flavor-injection" is generally MSG or a variation on it, and can be dangerous to many people as it affects humans on a neurological level. <br /><br />I'm glad that the fat=flavor comment was included. It's important that people start paying attention to the fact that leaner meat will have less flavor, and will also be less filling than a smaller portion with a higher fat ratio.Purrmeowhttps://www.blogger.com/profile/01390133014045607732noreply@blogger.comtag:blogger.com,1999:blog-4912713243046142041.post-2189277945843039612010-10-10T15:13:08.313-05:002010-10-10T15:13:08.313-05:00May I suggest that a simple technique to increase ...May I suggest that a simple technique to increase the water content and the palatability of both pork and poultry:<br /><br /><b><a href="http://www.cookingforengineers.com/article/70/Brining" rel="nofollow">Brining </a></b>is the soaking of meat in a solution of water and salt... This soaking causes the meat to gain some saltiness and flavoring while plumping it up with water so that after cooking it still contains a lot of juices.Pietrnoreply@blogger.com