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Are we allowed?

#1
#2
How about the extra lean mince I bought! It is extra lean but fat is 4.5gq???

Arghhh this is the meat I have been using in my meat loafs !!!! I never saw the fat content, I just rread the "extra lean" and thought it was fine...
 
#3
i vaguely remember in the Dukan book that around 4g fat per 100g is acceptable for lean meat?
 

Mirjam

Never Ever Give Up!
#4
5% fat contents in meat is the maximum you're allowed on Dukan.
 
#5
Thank you!
 
#6
This may be a stupid question but if you used 12% mince and drained all the fat including mopping it up dry would it still be 12% or would that lower the fat content?

The reason I ask is because my husband picked up three large packs of the 12% mince yesterday!
 
#7
perhaps if you slowly cook the mince on a low heat then when cooked thru plop in a sieve until no more fat/juice runs off, then clean the frying pan before putting mince back in pan..?

i do this even with extra lean mince.

belt and braces an' all that....
 
#8
Curvy, what do you do when cooking meatloaf?
 
#9
Thank you Curvy. It does seem if you drain the fat it would make it very lean. I also drain the 5% mince but I will try to be much more thorough with the 12%.

Alessandra, When I make meatloaf, I mix all the ingredients in a bowl and then kind of pack it in once mixed well and the turn the bowl over on a baking tray covered in foil. It keeps the shape of the bowl like a large ball and after it cooks the fat forms on the outside and I cut this away when it is finished cooking.

I find If I cook it in a loaf pan for example and there is no where the fat can go it is reabsorbed in the meat. I know there are special pans made for meatloaf that allows the fat to drip to the bottom but I haven't seen one here in the UK so find this method works well.
 
#10
I got one of those cheap silicon loaf forms and I just made a few holes in the bottom with a knitting needle, necessity being the mother of invention and all that! Then I pop it on a rack with a tin underneath to contain the drippings!
 
#12
This may be a stupid question but if you used 12% mince and drained all the fat including mopping it up dry would it still be 12% or would that lower the fat content?
I do this too and have often wondered how effective it really is. I can't afford to buy extra lean mince every time.

What I do is I start frying the mince and as soon as fat is produced I drain it off and fill the frying pan up with water to soak/rinse the mince and skim off even more fat. I fry some more until a little more fat is produced and repeat the process about 4 or 5 times until the mince seems really lean.

I hope that makes sense!

It seems to work for me and I get 2x as much mince for my money.
 

Maintainer

** Chief WITCH **
#13
What you're all explaining re fat for mince is perfect. Just avoid the really low cost mince which is 20% fat usually.

For meat though, try to avoid the cheaper cuts per the advice in the book or you'll have a lot of work to do with your knife before cooking it!
 


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