A couple of other people asked about this too :D
I used to cook crumbled ground beef — for sloppy joe or to mix into pasta sauce or whatnot — the same way I think most people do: heat in a frying pan, stirring and turning with a spatula, then drain off the fat and scoop out the beef. But someone mentioned to me that you can get the same effect with boiling, which gets rid of more of the fat (the water floats it away, in theory).
I wasn’t so interested in like, eking that LAST LITTLE SPOONFUL of fat out, especially since I buy pretty lean beef anyway, but I am always interested in new cooking techniques, so I gave it a try. I got a pound of ground beef, broke it up into bits while the water boiled, scooped it all into the water, and then stirred it.
I WAS NOT EXPECTING IT TO COOK THAT FAST.
The beef cooks in like five minutes, and you’re stirring rather than turning and chopping, which is a bit easier on the arm. You can also cook a lot more at once — my frying pan doesn’t handle two pounds of beef super well, and it would have taken a long time to cook, but my normal-sized saucepan half-full of water handles it more or less fine and very quickly.
Then, once the beef is cooked, you just dump the pot into a colander, stir the beef around a bit to get the last of the water out, and you’re done. So I’ve been doing that instead of pan-frying for about six months, I think. I haven’t noticed a change in flavor, though admittedly mostly my beef goes into sauces, but there’s no texture change either.
Anyway, I’ve experimented with using boiling broths of various kinds instead of just water, and plopping a big spoonful of yellow miso into the water while it heats and stirring that around gives the beef some nice mild seasoning.