Just came accross one of those little “pearls” in one of the mags.
They state that The New England Journal of Medicine recently reported on a cooking tactic to eliminate 43% of the beef’s fat, 1/2 of the cholesterol and actually improve the ratio of healthy to saturated fat. This is done by 1)Heating the raw steak in vegetable oil for 2-3 minutes and 2)Rinsing the meat in boiling water prior to cooking.
I can’t find the article with both a Journal or Medline search. If any of you guys are aware of the article (or of the technique) and could elaborate more, this could be a pretty good tid-bit to have in the “Muscle Kitchen!”