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Guest
Guest
In a good way, yes I agree. Either way, we are both health conscious A GOOD THING!!
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RECIPE:
Dianne, I see your point, but....
Do you never sear a steak? You never brown meat before cooking it?
I guess my question was whether searing the meat before putting it in the sauce changed the flavour or something like that...
I will try it your way first, adding the meats in raw, and then I'll try it having seared the meats first, and will report back...
Sorry, the chef in me has something fundamentally against steaming and rinsing sirloin!! smileys/wink.gif
Do you never sear a steak? You never brown meat before cooking it?
I guess my question was whether searing the meat before putting it in the sauce changed the flavour or something like that...
I will try it your way first, adding the meats in raw, and then I'll try it having seared the meats first, and will report back...
Sorry, the chef in me has something fundamentally against steaming and rinsing sirloin!! smileys/wink.gif
G
Guest
Guest
I gave the recipe as it has been cooked in my family, the only change I made was to steam the
sirloin because of health precautions. To make it by searing the meat first is not something I did nor have done because that is not the way my Great Grandmother from Italy cooked it nor my grandfather or mother. If searing it is something you wish to do please let me know how it turns out, I am curious. I think and truly believe to do it that way would take a way from the flavor of the sauce as I know it.
sirloin because of health precautions. To make it by searing the meat first is not something I did nor have done because that is not the way my Great Grandmother from Italy cooked it nor my grandfather or mother. If searing it is something you wish to do please let me know how it turns out, I am curious. I think and truly believe to do it that way would take a way from the flavor of the sauce as I know it.
Hi dianne, I'd be interesting in learning more about the info you found in your research. As far
as hydrogenizing fat goes, that occurs when hydrogen is forced in to fat molecules under high pressure, with nickel as a catalyst.
Meats have saturated (sat) fat, which can have unhealthy effects on heart health and cholesterol, similar to trans fats.
The only way meat would have trans fat (hydrogenated or partially hydrogenated) is if it were fried in hydrogenated or partially hydrogenated oils. Then you would have both trans fat and sat fat.
as hydrogenizing fat goes, that occurs when hydrogen is forced in to fat molecules under high pressure, with nickel as a catalyst.
Meats have saturated (sat) fat, which can have unhealthy effects on heart health and cholesterol, similar to trans fats.
The only way meat would have trans fat (hydrogenated or partially hydrogenated) is if it were fried in hydrogenated or partially hydrogenated oils. Then you would have both trans fat and sat fat.
cynupstateny
Well-known member
Yet I still eat fried foods and, sorry, but I would never rinse meat off before serving.
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Guest
Guest
I was diagnosed with high cholesterol (320) scary huh, since then, 13 yrs ago, I have read
everything I can get my hands on. I have gone to heart association websites, high cholesterol, and fat/saturated fat websites and I was disturbed by what I've read. I learned to cook from scratch (no more processed foods packed in preservatives and high sodium) no intake of any fluid or food that has the ending letters of cose such as frucose, glucose to name a few, they are pure sugars and very UNHEALTHY. I know not to fry foods and have learned to bake, broil, and especially steam all foods including meats. My meat intake is minimal at least once a week no more than two and it's lean or steamed to become lean. I know my high cholesterol is due to my thyroid hypothyroidism due to cancer, Hodgkin Lympoma (state 3b when diagnosed)back in 1984 Proud to say I am a 21 1/2 year cancer survivor. The best websited are: the heart association, diabetes association, high cholesterol websites, and type in hydrogenized foods and their effects, will scare you... TRUST ME YOU'LL NEVER FRY AGAIN.
everything I can get my hands on. I have gone to heart association websites, high cholesterol, and fat/saturated fat websites and I was disturbed by what I've read. I learned to cook from scratch (no more processed foods packed in preservatives and high sodium) no intake of any fluid or food that has the ending letters of cose such as frucose, glucose to name a few, they are pure sugars and very UNHEALTHY. I know not to fry foods and have learned to bake, broil, and especially steam all foods including meats. My meat intake is minimal at least once a week no more than two and it's lean or steamed to become lean. I know my high cholesterol is due to my thyroid hypothyroidism due to cancer, Hodgkin Lympoma (state 3b when diagnosed)back in 1984 Proud to say I am a 21 1/2 year cancer survivor. The best websited are: the heart association, diabetes association, high cholesterol websites, and type in hydrogenized foods and their effects, will scare you... TRUST ME YOU'LL NEVER FRY AGAIN.