how the hell do you cook 90% lean beef?

[daspaceman]

YO!!
I`ve tried cooking some lean beef on a low temperature on a skilllet with a little bit of olive oil, i left the beef rare, I put it in my mouth and it felt like chewing gum! How do you cook lean beef? any ideas? Ideas very much appreciated cuz i`ll start a cutting diet soon. Also how do you cook chicken breasts so that they remain tender?
thanks!
daspaceman

[adrenaline]

Originally Posted by daspaceman

YO!!
I`ve tried cooking some lean beef on a low temperature on a skilllet with a little bit of olive oil, i left the beef rare, I put it in my mouth and it felt like chewing gum! How do you cook lean beef? any ideas? Ideas very much appreciated cuz i`ll start a cutting diet soon. Also how do you cook chicken breasts so that they remain tender?
thanks!
daspaceman

no clue about the beef but just dont cook the breasts to hell and you're fine. also u can something acidic like lemon juice or vinegar. that helps too

[Lady C]

Try cooking the beef at a higher temperature maybe medium to medium-high.

For the chicken breasts; put them in foil that has been sprayed with pam, season them however you want, fold over and seal the foil tight. Cook at 350-375F for abour 30 minuites. They will be really tender.

[Sipowicz]

Pam cooking spray is a very big tool used in cooking at my house. I use my George Foreman grill a lot, cookin 93% + lean ground beef (at least that's what the package says). I spray both top and bottom of the grill, and voila! Not a problem!

[Bronco]

I agree witrh the Goerge Forman , it's a God sent for me and I actually find the food tastes better as opposed to using a pan. I've cooked 90% lean ground beef with no problem on it.

[phantom]

My meat is usually frozen when I cook it so I just add a 1/2 cup or so of water to the ground beef and cover it on the stove top over a high flame. This more or less boils the beef and thaws it at the same time. Drain the meat and water when all the beef can be separated with a spatula and return it back to the stove to brown, drain again and eat.
For chicken breast, if they are frozen I boil them in water add seasoning and chicken bouillon. Boil them for about 40 minutes or so until done. Whatever I don't eat that night gets put into a sealed baggie to lock in the moisture. They last for days this way and are even moist after I microwave them to reheat.

[Octagon]

Put me down as a Foreman fan too...that thing really is amazingly convenient.

As for Pam, a pretty nifty little alternative is an aerosol oil dispenser. I picked one up at Target for like five bucks and I love it. You basically just fill it with (olive, of course) oil, pump it a few times and you get a fine spray of relatively little oil that does the same thing non-stick sprays do. It's pretty cool.

Although I have to say the Foreman's non-stick surface is pretty much good to go on its own. If I'm just doing a chicken breast or roughy fillet I generally don't even both spraying at all.

[CJNY]

I usually reserve the use of lean ground beef for recipes where the rubbery texture isn't important to the dish - things like chili, for example. I haven't eaten a burger in years, but if I did it would be rare or medium rare, although some folks aren't willing to do that with ground beef.

[TheBigness]

take your beef mix in a bit of soy, worsheshire (sp?) sauce and some catsup salt and pepper and make patties from them, server on whole wheat buns

[daspaceman]

thanks for your input ppl; i`ll try some of your ideas and tell you how it goes
cya