So I would like to get more into cooking up red meats, things like steaks, patties, ground beef, because I recognize how prominent a place beef has in an athlete's diet. But i've run into a problem with it, and that is when I finish cooking the meat, the grease ruins the sponge I attempt to clean it with. This doesn't happen with white meats which is why i've stuck with those so adamantly over the years, and brushed aside reds. Is there any way around this? Any way to avoid the messy greasy clean up issues? Perhaps something I can spray on the pan so that the grease doesn't form as easily, or a certain kind of meat I can cook which doesn't form grease? It's just so frustrating to need to replace a sponge every single time I want to cook beef, you know?
from Bodybuilding.com Forums - Nutrition https://bbcom.me/2UAQyrY
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