4
votes
3answers
232 views

What is the best way to store uncooked homemade beef patties?

I'm planning to grind my own beef patties, but I don't plan to use them until the next day, or perhaps the day after. What is the best way to store them until the day of? Would sticking them in the ...
0
votes
0answers
53 views

Hamburger meat falling apart [duplicate]

I ran the meat through mincer once, formed burger approx. 3cm high, seasoned it, oiled from one side and put it in very heated pot and I put the lid on it. When I was turning it the other side down, ...
1
vote
2answers
2k views

Minced beef or lamb clumping - how to stop it

I've noticed that sometimes, I'll cook mince and providing I stir and chop the meat, it doesn't clump, but sometimes it does clump and I can't seem to work out any kind of pattern for when it does ...
3
votes
2answers
2k views

Cooking minced/ground beef with a jar of sauce

Backstory: I've never really lived independently before (even during college) and I've never really had to fend for myself much, so please forgive this elementary cooking question. I have about 1kg ...
4
votes
3answers
2k views

Are meatballs different from Hamburgers other than in terms of size?

The recipes in for meatballs and hamburgers have their variations, but a lot of overlap. Many look almost the same. Other than the cooking method and size, is there a fundamental difference that sets ...
5
votes
4answers
3k views

How can I determine fat content in beef?

I'm looking to determine with as much accuracy as possible (without buying specialized equipment) the fat percentage of ground beef. Is anyone aware of a method that will get me reasonably close? I ...
5
votes
3answers
513 views

Why are drippings from restaraunt ground beef colored orange?

I've noticed over the years that whenever I cook ground beef from the grocery store, the drippings in the beef are typically clear in color. When eating out, if I order a particularly greasy ground ...