# Thread: Calculating Fat Lost From Cooking (George Forman Type Grills)

1. ## Calculating Fat Lost From Cooking (George Forman Type Grills)

I just recently just bought a Cuisinart Griddler, which is essentially just a really nice, big George Forman Grill, so i can cook meats and reduce the fat content. Anyways, I am having trouble calculating how much fat content my 93/7 turkey burgers have lost after cooking them. I normally run 2 8oz burgers and towards the end squeeze the top of the griddle down to squeeze the excess juice out. From those two patties, i yield 1/2 cup fat drippings.

Does anyone have any clues on how i can calculate a rough estimate of how much fat was actually lost from the patties? Reps to whoever can help! Thanks bb.com!

2. I'd like to know this too. I use the foreman grill like 4x a week. I'd like to be supplementing more PB if there is less fat in my meat

3. In on thread!

I use it to cook my sausages for breakfast and there is literally a cup full of fat that drains out of them!

when i cook them in a pan none comes out!

4. Originally Posted by gingersgym

I use it to cook my sausages for breakfast and there is literally a cup full of fat that drains out of them!

when i cook them in a pan none comes out!
Yeah this would really make a big difference at least in my life. Before i had anything to grill my meat with, i was struggling to get the bare minimum protein requirements each day. But since i got this, i have 2 8oz turkey burgers a day which is an easy, tasty 88g protein! While each of my burgers contain 16g fat (93/7), a ton of juice comes out, i really need to know whats left so i can put it in my macros for the day. I use my griddle at least once or twice a day, every day of the week!

5. In for the answers too. Hopefully someone will have one...

6. Surely someone will deliver

7. Im kinda expecting Pug to come and tell everyone to stop wasting our time with minor details....

8. my best guess would be to weigh it in grams. calculate from there.

9. Just weigh it raw and stick with it. Obsessing over weight lost from cooking (water or fat) will only make minor differences.

10. i would say just weigh it after its cooked and the oil has drained out..

11. Originally Posted by gingersgym
i would say just weigh it after its cooked and the oil has drained out..
alright so.. 8oz start, 5.25oz post cooking. now what

inb4 irrelevantyourdoingitwrong

12. Here is a method of measuring the fat content lost from ground beef/sausage on the George Foreman grill.

Materials:
- George Foreman (or equivalent) grill
- Drip catch pan
- Scale (preferably one that measures in grams)

Procedure:
- Mass 1 serving sample of ground meat.
- Mass the drip pan and record mass.
- Put drip pan under the grill.
- Cook the sample of meat.
- Scrape grease on grill into drip pan. Take care to only scrape grease/fat.
- After cooking the meat, mass the drip pan and contents.
- Subtract the initial mass of the drip pan from the mass of the full drip pan. This will be equal to the mass of contents.

Results:
For the most part, the contents of the drip pan will be fat. To be more accurate, you could microwave the drip pan (if microwaveable) to evaporate any water. Also, remember that some fat will remain on the grill. The fat content on the package label is pre-cooked so you can subtract the mass you calculated from that value to arrive at the actual fat content of the cooked meat.

This is by no means exact, but you will be much closer to the actual amount of fat in the cooked meat.

Another note to add:
The leaner the meat, the less fat can be lost during cooking. The fat loss with 93% or leaner meats is negligible. However, I have done this with 80/20 ground beef and lost a third of the fat. 8 grams fat = 72 kcals = significant. Especially when you eat a few servings per day!

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