Go to the Article: The Happiest Meal
Yes pls can we get a bit on grinding meat at home. I see you use the grinder option for your stand mixer. Ive heard bad things about that though, they dont cope with sinew very well. Would be great to get to know a bit more about home grinding because in my mind fresh ground beef is the secret to a good burger.
How to grind meat at home please
Great Class Guys!!
Can I freeze the burger buns?
Im think so, like all buns, but some breads you need to put in the oven to pre-bake them.
Haji, if you dont have a grinder, you can use a Knife, it gives another texture, there is some videos in the chefsteps youtube chanel. Or you can do like the ancients Mongols and put under your horse saddle.
Just an idea: you could take whatever cuts of beef you're going to use (or combine) AND the ratio of fat you'd like (i.e. fatty short rib and beefy lean top sirloin; chuck). Cut these larger cuts into 1-2" pieces, lay them out on a sheet pan, put in freezer for however long it takes for them to get cold but not frozen (30 min?). Get your food processor out and process in batches till it's the consistency you want your meat ground. Pick through the gristle....bam, "fresh" ground beef.
My son and I are working on the bread right now. Can't wait to see how it all comes out. Got to go it's time to measure then proof them. See ya soon! And thanks for this awesome way to have fun with our homeschooling!
Great stuff!
Really good! Cooked too fast on 180C, adjusted to 160C. Thanks!!!
any grinding of meat - sinew or lush tender meat - is done cold, especially with a grinder that has plastic. I use the large plate first and then chill (nearly freeze) and push it through again on the smaller plate. I also cut off the fat and run it all through separately so that the sinew or tougher parts don't clog up the softer meats. But chill everything. If you have a metal grinder, run ice water through the grinder before you grind as the parts heat up.
Some of my earliest food memories: mixiote, huevos rancheros and cochinita pibil. I have to say that to this day I go bananas for them. I totally understand your fascination with burgers.
Guys can these be sous vide in advance if in a restaurant ?
