Sunday, October 3, 2010
Tuesday, September 21, 2010
Five Common Myths About Low Fat Hamburgers
Myth #1
The fat is what makes the hamburger taste good.
Wrong. Low fat burgers taste just fine. Why else would people pay more for expensive cuts of meat with almost no fat? The Burger Buddy allows you to buy less expensive hamburger and turn it into steakburger, saving you up to 42% in meat costs. It also reduces off-flavors and odors from rancid fat.
If you want more flavor, just sprinkle a little salt on the burger to replace that lost from the processing or introduce your own flavors into the meat using The Burger Buddy. In reality, most people can either tell no difference using just plain water with no added salt or they like it better. Those are the facts.
Myth #2
If I want low fat burgers, I can just squeeze out the
fat with my spatula or rinse it off under the tap.
Laboratory tests show that no matter how hard you squeeze a cooked burger in the frying pan, you are simply squeezing out juice with water and very little fat. Rinsing the burger under the tap doesn't work either. That's why I did all those experiments to find out what really works, and what's doesn't. The secret to reducing the fat is applying the right amount of pressure at the right temperature. The Burger Buddy helps you to do that using very little water.
Myth #3
The Foreman grill really gets out the fat.
The Foreman grill may be quick and easy to use, but when it comes to getting out the fat you will be shocked. Just check out the videos at http://theburgerbuddy.wordpress.com and see what the Foreman grill actually leaves behind. It ain't pretty, folks.
Myth #4
I’ll just buy low fat meat.
This is your best bet so far, if money is not an issue. However, the low fat meat will cook up very dry and tend to burn on the outside before it is cooked on the inside unless you add some kind of marinade to the meat, in others word, FAT.
Myth #5
Using The Burger Buddy Fat Reducer is too much of a hassle.
So is a trip to the hospital. The Burger Buddy Fat Reducer removes up to 50% of the fat from cooked hamburgers in a matter of seconds while reducing any fat/water soluble contaminants. It can also kill bacteria when used properly. It is one of those small, life-altering changes that puts you on the road to a long and healthy life. The Burger Buddy can actually save you time on meals by allowing you to process many burgers or brats in one session, like on an outdoor grill. They can be frozen and used later for quickie microwaveable meals.
The fat is what makes the hamburger taste good.
Wrong. Low fat burgers taste just fine. Why else would people pay more for expensive cuts of meat with almost no fat? The Burger Buddy allows you to buy less expensive hamburger and turn it into steakburger, saving you up to 42% in meat costs. It also reduces off-flavors and odors from rancid fat.
If you want more flavor, just sprinkle a little salt on the burger to replace that lost from the processing or introduce your own flavors into the meat using The Burger Buddy. In reality, most people can either tell no difference using just plain water with no added salt or they like it better. Those are the facts.
Myth #2
If I want low fat burgers, I can just squeeze out the
fat with my spatula or rinse it off under the tap.
Laboratory tests show that no matter how hard you squeeze a cooked burger in the frying pan, you are simply squeezing out juice with water and very little fat. Rinsing the burger under the tap doesn't work either. That's why I did all those experiments to find out what really works, and what's doesn't. The secret to reducing the fat is applying the right amount of pressure at the right temperature. The Burger Buddy helps you to do that using very little water.
Myth #3
The Foreman grill really gets out the fat.
The Foreman grill may be quick and easy to use, but when it comes to getting out the fat you will be shocked. Just check out the videos at http://theburgerbuddy.wordpress.com and see what the Foreman grill actually leaves behind. It ain't pretty, folks.
Myth #4
I’ll just buy low fat meat.
This is your best bet so far, if money is not an issue. However, the low fat meat will cook up very dry and tend to burn on the outside before it is cooked on the inside unless you add some kind of marinade to the meat, in others word, FAT.
Myth #5
Using The Burger Buddy Fat Reducer is too much of a hassle.
So is a trip to the hospital. The Burger Buddy Fat Reducer removes up to 50% of the fat from cooked hamburgers in a matter of seconds while reducing any fat/water soluble contaminants. It can also kill bacteria when used properly. It is one of those small, life-altering changes that puts you on the road to a long and healthy life. The Burger Buddy can actually save you time on meals by allowing you to process many burgers or brats in one session, like on an outdoor grill. They can be frozen and used later for quickie microwaveable meals.
Wednesday, September 15, 2010
Tuesday, September 7, 2010
Save money eating tasty, healthier quickie meals
There is a neat little kitchen gadget on the market that "magically" turns cooked hamburgers made from inexpensive regular ground beef into the equivalent of steak burgers. How does it do this? You won't believe how simple and quick this is to do, and it's perfectly safe. In fact, this little gadget can actually improve the quality of even ground sirloin because any kind of ground meat can be risky to eat (read next post).
On August 30, 2010, regular ground beef at my local Krogers was $2.08 per pound compared to $2.79 for ground chuck and $3.59 for ground sirloin. If a family of four substituted regular ground beef for chuck or sirloin and each person ate just one quarter pounder per week, this family could save over $36 replacing ground chuck or over $78 replacing ground sirloin per year. If they ate burgers three times a week they could save over $110 or over $235 per year. If this family normally ate burgers at restaurants, imagine what they could save by cooking up burgers at home in batches and freezing them for later.
Throwing out old meat in the freezer is literally throwing money into the garbage. While I don't recommend eating old meat on a regular basis, it would be good to know there is a way to clean it up after it's cooked so that it is at least safer to eat and more palatable.
Want to learn more about this interesting, inexpensive product? Just keep on reading, and follow the links or you can go the the website to learn more or buy it.
On August 30, 2010, regular ground beef at my local Krogers was $2.08 per pound compared to $2.79 for ground chuck and $3.59 for ground sirloin. If a family of four substituted regular ground beef for chuck or sirloin and each person ate just one quarter pounder per week, this family could save over $36 replacing ground chuck or over $78 replacing ground sirloin per year. If they ate burgers three times a week they could save over $110 or over $235 per year. If this family normally ate burgers at restaurants, imagine what they could save by cooking up burgers at home in batches and freezing them for later.
Throwing out old meat in the freezer is literally throwing money into the garbage. While I don't recommend eating old meat on a regular basis, it would be good to know there is a way to clean it up after it's cooked so that it is at least safer to eat and more palatable.
Want to learn more about this interesting, inexpensive product? Just keep on reading, and follow the links or you can go the the website to learn more or buy it.
Tuesday, August 31, 2010
Why take unnecessary risks?
We all know that life comes with risks and none of us are getting out of this alive. However, risks can be roughly categorized into two groups: acceptable, and unacceptable. Of course, these two groups vary with every individual and can overlap depending on the circumstances.
Sometimes, what we considered an "acceptable" risk is suddenly thrown into the unacceptable category. Seat belts are an example. When I was a kid, I didn't know what a seat belt was. I laid in the back window of the car going down the highway. Somehow, I survived unscathed from this experience. I also played with liquid mercury, rubbing it onto pennies to make them shine. Pretty cool at the time. I'm not sure if I got away with that one or not, depends on who you talk to I guess.
Sometimes, risk sneaks up on us in insidious ways. Take smoking, for example. Some people seem to get away with smoking. Most, do not. Day after day, smokers are exposing their lungs and others around them to the harmful chemicals associated with cigarette smoke. My Dad and Mom smoked all the time. They both died of smoke-related diseases. My brother and his wife smoked for years. He had an aortic aneurysm and she now has COPD. Unlike my parents, she quit smoking and he has cut way way down, but the damage is already done.
All of this is old news, but people smoke anyway. Why is that? Because quitting would negatively impact their lifestyle, at least in the short term. Quitting smoking is extremely tough for a lot of people.
There is a unique little kitchen gadget on the market called The Burger Buddy Fat Reducer that allows you to clean up your hamburgers and sausages right as they come off the grill. Now why would anyone want to do that? Let me get right to the point here. Any kind of ground meat is hazardous because of the way it is processed at the plant. Any bacteria on steak or other solid meat is quickly killed by grilling because the bacteria is on the surface of the meat and readily exposed to heat. Ground beef is more dangerous than steak because any bacterial contamination on the surface is mixed together with the meat so that it is present within the very center of the patty, requiring the core to be as fully cooked as the surface. Also, this same bacteria accelerates putrefaction in ground meat as it sits in the cooler, generating a variety of toxic compounds, which is another good reason to clean the patty up whether it's made from regular ground beef, chuck, or sirloin.
How "tough" would it be to clean up your hamburger in The Burger Buddy instead of eating it right off the grill? After all, it does take a little forethought and effort to use it, which is why it works best when used to make bulk microwaveable meals for freezing.
The bottom line is this: If you can lower your risks in life without negatively impacting your lifestyle, why not do it? Have you ever gotten sick from eating E. coli-laden ground beef? Probably not. You probably don't even know anyone close to you who has. Have you ever gotten sick eating ground beef? If you did, you were lucky it was a milder strain of bacteria. How long will your luck hold out? Is it worth finding out? Do you trust the government to keep your meat safe? Check out the web. There is recall after recall after recall on ground beef. You can find links about a few of them on my other blog under "Health Links", including a very recent one. The old adage "what you don't know can't hurt you" doesn't apply here. Stay informed.
Let me ask you another question. How tough would it be to have to go to the hospital and see your kid in a coma, swollen and intubated when with just a little effort, you could have prevented it? The Burger Buddy cannot guarantee a piece of meat will be free of live E. coli or any other microbe. There are just too many variables, one in particular is re-infecting the low-fat patty by touching it with a spatula used to handle undercooked meat or with your bare hands after you just handled raw meat.
I will assume your family has managed just fine up to now without The Burger Buddy. If you were to use it, the most likely thing that could happen is the meat tastes better and is more digestible. The worst thing that could happen if you don't use it is better left unsaid, or is it?
Buy Now
Is This "Acceptable" Risk?
Health Links
Sometimes, what we considered an "acceptable" risk is suddenly thrown into the unacceptable category. Seat belts are an example. When I was a kid, I didn't know what a seat belt was. I laid in the back window of the car going down the highway. Somehow, I survived unscathed from this experience. I also played with liquid mercury, rubbing it onto pennies to make them shine. Pretty cool at the time. I'm not sure if I got away with that one or not, depends on who you talk to I guess.
Sometimes, risk sneaks up on us in insidious ways. Take smoking, for example. Some people seem to get away with smoking. Most, do not. Day after day, smokers are exposing their lungs and others around them to the harmful chemicals associated with cigarette smoke. My Dad and Mom smoked all the time. They both died of smoke-related diseases. My brother and his wife smoked for years. He had an aortic aneurysm and she now has COPD. Unlike my parents, she quit smoking and he has cut way way down, but the damage is already done.
All of this is old news, but people smoke anyway. Why is that? Because quitting would negatively impact their lifestyle, at least in the short term. Quitting smoking is extremely tough for a lot of people.
There is a unique little kitchen gadget on the market called The Burger Buddy Fat Reducer that allows you to clean up your hamburgers and sausages right as they come off the grill. Now why would anyone want to do that? Let me get right to the point here. Any kind of ground meat is hazardous because of the way it is processed at the plant. Any bacteria on steak or other solid meat is quickly killed by grilling because the bacteria is on the surface of the meat and readily exposed to heat. Ground beef is more dangerous than steak because any bacterial contamination on the surface is mixed together with the meat so that it is present within the very center of the patty, requiring the core to be as fully cooked as the surface. Also, this same bacteria accelerates putrefaction in ground meat as it sits in the cooler, generating a variety of toxic compounds, which is another good reason to clean the patty up whether it's made from regular ground beef, chuck, or sirloin.
How "tough" would it be to clean up your hamburger in The Burger Buddy instead of eating it right off the grill? After all, it does take a little forethought and effort to use it, which is why it works best when used to make bulk microwaveable meals for freezing.
The bottom line is this: If you can lower your risks in life without negatively impacting your lifestyle, why not do it? Have you ever gotten sick from eating E. coli-laden ground beef? Probably not. You probably don't even know anyone close to you who has. Have you ever gotten sick eating ground beef? If you did, you were lucky it was a milder strain of bacteria. How long will your luck hold out? Is it worth finding out? Do you trust the government to keep your meat safe? Check out the web. There is recall after recall after recall on ground beef. You can find links about a few of them on my other blog under "Health Links", including a very recent one. The old adage "what you don't know can't hurt you" doesn't apply here. Stay informed.
Let me ask you another question. How tough would it be to have to go to the hospital and see your kid in a coma, swollen and intubated when with just a little effort, you could have prevented it? The Burger Buddy cannot guarantee a piece of meat will be free of live E. coli or any other microbe. There are just too many variables, one in particular is re-infecting the low-fat patty by touching it with a spatula used to handle undercooked meat or with your bare hands after you just handled raw meat.
I will assume your family has managed just fine up to now without The Burger Buddy. If you were to use it, the most likely thing that could happen is the meat tastes better and is more digestible. The worst thing that could happen if you don't use it is better left unsaid, or is it?
Buy Now
Is This "Acceptable" Risk?
Health Links
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