Boiling beef reduces vitamins

Dear Heloise: Regarding the hint from C.V. in St. Louis (Heloise here: C.V.’s hint in a previous column was to boil ground beef before using): By boiling the beef and draining it, the food value — soluble vitamins and minerals, especially B vitamins — is lost. Browning actually enhances the flavor of beef.

My hint: Drain the cooked beef into a bowl, refrigerate until the fat is solid and then separate the fat from the broth (which will be on the bottom) and add the broth back to the beef. This retains both food value and flavor.

Riva C., via email

Riva, thanks for reminding us (me included) of this tried-and-tested food hint. There may be a small loss of nutrients into the water, so it’s a tossup! Eliminate the fat if you are watching your calorie intake, or expect some nutrient loss. Use the least amount of water that you can, and slow-cook rather than boil at high heat to keep the most vitamins.

Heloise

Dear Heloise: Our family loves to entertain and does so regularly. Here is one of my favorite entertaining hints: I keep several plastic squeeze bottles filled with condiments. Mustard, mayonnaise, ketchup and salsa can be kept neatly in these bottles. No worries about multiple knives and spoons in condiment jars contaminating them.

Mariah D. in New Jersey

Dear Heloise: When the salad-dressing bottle appears empty, there still is a salad’s worth of dressing in there. I add a couple of teaspoons of vinegar to the bottle, put the cap on and shake. I have more than enough dressing to finish my salad.

Emma D. in Oregon

Emma, I do this, too! This is an easy way to use the last of the salad dressing. Vinegar once again comes to the rescue! There are so many other uses and hints with vinegar that I wrote my Heloise’s Fantabulous Vinegar Hints and More pamphlet, which you can order by sending $5 and a long, self-addressed, stamped (70 cents) envelope to: Heloise/Vinegar, P.O. Box 795001, San Antonio, TX 78279-5001. My hint: I add some spices, such as chives and garlic powder, along with the vinegar to the dressing bottle. I call it “Surprise Salad Dressing.” Be sure to label the bottle, or someone else will get a surprise when he or she pours it on a salad!

Heloise

Dear Heloise: To prevent oil from running down the outside of the bottle when turning it upright after pouring, I take a tissue and fold it in half twice the long way. I wrap this around the neck of the bottle and secure with a short, fat rubber band. No greasy bottle slipping out of your hands and making a mess.

Carole in Nebraska

Good hint, Carole, a good hint indeed. One could use a paper towel or heavy paper napkin rather than a tissue. They are thicker and will last longer.

Heloise

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