The Secret to Ground Beef I Discovered After 25 Years of Cooking

I enjoy a good kitchen hack just as much as the next person, but I assumed I had heard them all after more than 25 years of working in both private and commercial kitchens, with chefs far more experienced than I was. I was in error. It was a suggestion concerning ground pork that I happened onto on a BBQ forum that gave me my eureka moment.

You see, there’s not a finer comfort meal in my opinion than savory doughnuts. I love stuffed meals like shells, dumplings, and empanadas. (Just like with clothing, I’m sold on food with pockets, especially if they can hold delectable ground meat, veggies, and spices.) The hardest aspect is typically getting the dough correct, but I’ve gotten better at it over time. . Nevertheless, there was always something lacking in my homemade renditions of these dishes compared to the succulent, delectable ones I’d had out. And I’ve finally figured out what.

Grind the ground beef after cooking for even more tenderness.

It’s the flesh; not the texture, not the flavor or quality. Even when you grind your own meat, ground meat usually turns up a little chunkier and crumblier, which is perfect for dishes like sloppy Joes or chunky marinara. A finer grind is what you want, though, for filling tiny pockets of dough. It’s also really simple to obtain: Simply prepare the meat and ingredients as you normally would, let cool, and then transfer to a food processor. You’ll have a lot more sensitive and uniform filling if you pulse it all together until you reach your desired consistency.

This is such a clever idea that I had to try it out, so I divided a batch of empanadas in half and used the more finely ground meat in half and the customary larger filling in the other half. Everyone agreed, even though they weren’t sure why, that the empanadas with the finer ground were superior.
It’s a little extra work for quality, and you may pulse the mixture before freezing or refrigerating it if, like me, you’d rather prepare your filling in advance to allow the flavors to mingle more fully. It also works with vegetarian crumbles if you’re a plant-based eater.

All things considered, the finer consistency of the filling makes every mouthful more soft and delicious by more evenly dispersing the spices and seasonings. This approach works with almost anything you make with ground meat, including quesadillas, shepherd’s pie, lasagna, stuffed peppers and cabbage, and eggrolls and wontons. Make sensible use of it.

read also: The Best Morning Breakfast to lose weight effectively.

This is such a clever idea that I had to try it out, so I divided a batch of empanadas in half and used the more finely ground meat in half and the customary larger filling in the other half. Everyone agreed, even though they weren’t sure why, that the empanadas with the finer ground were superior.
It’s a little extra work for quality, and you may pulse the mixture before freezing or refrigerating it if, like me, you’d rather prepare your filling in advance to allow the flavors to mingle more fully. It also works with vegetarian crumbles if you’re a plant-based eater.

This is such a clever idea that I had to try it out, so I divided a batch of empanadas in half and used the more finely ground meat in half and the customary larger filling in the other half. Everyone agreed, even though they weren’t sure why, that the empanadas with the finer ground were superior.
It’s a little extra work for quality, and you may pulse the mixture before freezing or refrigerating it if, like me, you’d rather prepare your filling in advance to allow the flavors to mingle more fully. It also works with vegetarian crumbles if you’re a plant-based eater.

The Ground Beef Trick I Just Learned After 25 Years of Cooking (msn.com)

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