New answers tagged ground-beef
A wire spaghetti strainer and a tin can placed just above the kitchen drain. Gets all the grease and just throw it back in the pan.
Many years ago I worked at McDonalds. That was over 40 years ago, back when we cut, washed and cooked our french fries each day, even mixed our own 'secret sauce' (1000 island dressing with catsup stirred in). What applies here is the burger patties were supplied fresh from a local butcher. Each new batch, 2 or 3 times a week had to be tested by the manager ...
I have a vegetable/fruit juicer and add the pulp to ground chicken meatballs and meatloaf because they tend to be dry without it. I use the pulp from juicing a mix of kale, beets and beet greens, apple, carrot, and ginger and it really works to moisten the chicken. The ginger adds a hint of Asian flavor, so omit if you don't want that. I am sure this would ...
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