Post by Colleen-NC on Apr 17, 2008 8:10:27 GMT -5
Lumpless browning of ground meat
« Thread Started on Oct 8, 2007, 2:43pm »
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When I'm browning ground meat and I don't want lumps, I use a pastry cutter to keep the meat from clumping and I always get a nice smooth texture. -- Vic
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I'd rather not be the youngest horse in the glue factory...not much of a distinction.
toby
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Joined: Jul 2007
Gender: Female
Posts: 972
Location: Orchard Park, NY
Re: Lumpless browning of ground meat
« Reply #1 on Oct 8, 2007, 3:59pm »
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That is an excellent idea!!!! Thanks!
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jojo
Guest
Re: Lumpless browning of ground meat
« Reply #2 on Oct 8, 2007, 5:31pm »
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I've read every hint posted gang. Great & useful thread. I knew
some, but this one will come in use often on my burrito marathon
day. I make about 25-30 at a time, give some, freeze some.
That's a lot of ground meat ...now it won't have lumps
Thanks!
« Thread Started on Oct 8, 2007, 2:43pm »
--------------------------------------------------------------------------------
When I'm browning ground meat and I don't want lumps, I use a pastry cutter to keep the meat from clumping and I always get a nice smooth texture. -- Vic
Link to Post - Back to Top Logged
--------------------------------------------------------------------------------
I'd rather not be the youngest horse in the glue factory...not much of a distinction.
toby
Senior Member
member is offline
Joined: Jul 2007
Gender: Female
Posts: 972
Location: Orchard Park, NY
Re: Lumpless browning of ground meat
« Reply #1 on Oct 8, 2007, 3:59pm »
--------------------------------------------------------------------------------
That is an excellent idea!!!! Thanks!
Link to Post - Back to Top Logged
--------------------------------------------------------------------------------
jojo
Guest
Re: Lumpless browning of ground meat
« Reply #2 on Oct 8, 2007, 5:31pm »
--------------------------------------------------------------------------------
I've read every hint posted gang. Great & useful thread. I knew
some, but this one will come in use often on my burrito marathon
day. I make about 25-30 at a time, give some, freeze some.
That's a lot of ground meat ...now it won't have lumps
Thanks!
