Are we allowed?

Discussion in 'Dukan Diet' started by Nina41, 15 October 2011 Social URL.

  1. Nina41

    Nina41 Full Member

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    I bought some meat and am not sure about it.

    It is "lean casserole steak" fat 2.0g.


    It's not extra lean that's why I'm not sure.

    Thank you,
     
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  3. Nina41

    Nina41 Full Member

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    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...
     
  4. curvygirlie

    curvygirlie Full Member

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    i vaguely remember in the Dukan book that around 4g fat per 100g is acceptable for lean meat?
     
  5. Mirjam

    Mirjam Never Ever Give Up!

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    5% fat contents in meat is the maximum you're allowed on Dukan.
     
  6. Nina41

    Nina41 Full Member

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    Thank you!
     
  7. slimdreamer

    slimdreamer Full Member

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    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!
     
  8. curvygirlie

    curvygirlie Full Member

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    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....
     
  9. Nina41

    Nina41 Full Member

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    Curvy, what do you do when cooking meatloaf?
     
  10. slimdreamer

    slimdreamer Full Member

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    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.
     
  11. wkdstepmum

    wkdstepmum Silver Member

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    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. slimdreamer

    slimdreamer Full Member

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    Brilliant wkdstepmum!!
     
  13. willbefabulousat26

    willbefabulousat26 Likes to Dukan

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    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.
     
  14. Maintainer

    Maintainer ** Chief WITCH **

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    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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