Chemistry in the Kitchen

To the Editor: I found that the article "Chemistry in the Kitchen —Making Ground Meat More Healthful" (Jan. 10 issue)* includes information that dietitians have been providing to patients for at least the 15 years that I have been in the profession. We have been advising patients not only to limit their intake of red meat, but also to rinse cooked ground meat under hot tap water to decrease the fat content before adding it to spaghetti, chili, sauces, or soups. Dr. Small advises using 1 quart of vegetable oil to fry 2.2 lb of ground meat. This is utterly . . .