kickureface
Master Don Juan
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say i were cooking 1lb beef raw. afterwards, how much is left?
where is it going anyways?
where is it going anyways?
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Every hour you spend decoding her signals drains your confidence and hands her the controls. Women can sense that insecurity from across the room — and it repels them.
One of the "22 Rules" kills the obsession on the spot: assume she likes you, and act accordingly. Sounds too simple. Works anyway.
Her interest tends to rise to meet your expectations. Psychologists call it a self-fulfilling prophecy.
meat loss from cooking
- Thread starter kickureface
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Hehe, you're not losing meat from cooking, it's mostly just water leaving => thus your cooked beef = lighter than your raw beef.
You might lose a bit of beef when you're cooking if you get some stuck in your pan or some daft reason like that
You might lose a bit of beef when you're cooking if you get some stuck in your pan or some daft reason like that
speed dawg
Master Don Juan
The fat is what melts off and turns from solid to liquid. So when you drain the meat, yeah you're losing some of the original mass. Depends on if you want the fat or not.
I personally recommend using the grease for vegetables, but I'm a country redneck.
I personally recommend using the grease for vegetables, but I'm a country redneck.
oh yeah, my bad, fat loss as well. When you're cooking your ground beef drain the (liquid) off because that **** turns back into an aweful fatty paste if it solidifies again while you're eating it.
But you can keep it if you have a use for it like speed dawg
But you can keep it if you have a use for it like speed dawg
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Next Monday you'll feel more confident. After the gym you'll feel more confident. After one more drink you'll feel more confident. After you get a better haircut, a better jacket, a better job.
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Walk over. Stumble through the first sentence. Let it be clumsy. Let it be imperfect. You will feel more alive in those ten seconds than you have all month.
kickureface
Master Don Juan
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hmmm. so 1lb or raw meat cooked will end up like 14oz (if not fat) and all the protein will still be there?
SharinganUser
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It depends on the quality of the beef as well. Low quality beef will have more fat and less beef. Ergo, low quality beef has a lower yield % than high quality beef.
BTW Grade A Alberta beef is the best.
BTW Grade A Alberta beef is the best.
http://199.133.10.140/codesearchwebapp/(lkyk40fb3eip3n55pqbp0155)/codesearch.aspx
Search for ground beef.
Search for ground beef.
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Painful. Also predictable. Her mind quietly concludes that anything requiring zero effort from her is worth exactly zero. You became a free sample, and free samples get taken for granted.
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