Chef Forum banner
1 - 1 of 1 Posts

· Registered
1,561 Posts
I should've used leaner meat, I ended up having to strain it at the end and strained it too much. Now I know!
I was going to say.. sirloin 90% lean 10% fat usually gives me that great crumble. With a 10% fat if you start it and render what little fat out you can then sweat some onions/peppers in that. If you are OK with beef tallow as opposed to say olive oil, there's no reason to strain such lean beef in my opinion. In higher concentrations I find tallow to be greasy.. as opposed to oily.. I know many of you will know what I mean.
1 - 1 of 1 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.