Crock pot

[jhawks99]

I wonder if you could sous vide something like chili. It won't reduce so it may end up watery...

You talking about putting raw ground beef in a vacuum bag with onions, beans, spices and such and then sous viding? Doesn't sound like a good idea to me.

But why not? Just because it'll be watery? Chili with medium rare ground beef (assuming you do your own grinding so it's not hundreds of cows) sounds great.

I drain the ground beef after browning (something that does not happen with SV). I'd worry more about a greasy mess than a watery one. Don't let me hold you back, go for it. Let us know the results.

Lots of SV talk here. Everything else food as well.
https://forums.egullet.org/

[pdub]

Sometimes i'll blacken/char my ground beef before putting it in my chili.
But yes, always drain.

[Mjl]

Sometimes i'll blacken/char my ground beef before putting it in my chili.
But yes, always drain.

Depends on the beef. I'll generally grind a lean chunk of meat, doesn't render much fat. Makes my burgers dry AF unfortunately...

[jhawks99]

80-20 chuck

[Deleted User 318]

Sometimes i'll blacken/char my ground beef before putting it in my chili.
But yes, always drain.

Depends on the beef. I'll generally grind a lean chunk of meat, doesn't render much fat. Makes my burgers dry AF unfortunately...

Throw a tablespoon of olive oil per pound of ground meat (doesn’t matter what type of meat) if it’s too dry when on the stove. Healthy fat and gives it juicy flavor.

I make a lot of turkey burgers but works with beef too. I cook garlic in the olive oil usually, throw that in the chuck, and then don’t clean the pan when I’m ready to cook the meat. Process I’ve perfected over last 10 years.

[ousdahl]

This is my new favorite thread, even if you keep calling me out about my skinny knees.

Not nice.

[jfish26]

Sometimes i'll blacken/char my ground beef before putting it in my chili.
But yes, always drain.

Depends on the beef. I'll generally grind a lean chunk of meat, doesn't render much fat. Makes my burgers dry AF unfortunately...

Throw a tablespoon of olive oil per pound of ground meat (doesn’t matter what type of meat) if it’s too dry when on the stove. Healthy fat and gives it juicy flavor.

I make a lot of turkey burgers but works with beef too. I cook garlic in the olive oil usually, throw that in the chuck, and then don’t clean the pan when I’m ready to cook the meat. Process I’ve perfected over last 10 years.

Does not fall under the framework of healthy fat, but when we have bacon for breakfast I'll chop the remaining pieces (and slice the fat pieces) into bits. The ground beef in our freezer is about 90/10. Adding the bacon to the burger patties gives a good binding and flavor.

[PhDhawk]

False. There is never leftover bacon.

[Deleted User 318]

Depends on the beef. I'll generally grind a lean chunk of meat, doesn't render much fat. Makes my burgers dry AF unfortunately...

Throw a tablespoon of olive oil per pound of ground meat (doesn’t matter what type of meat) if it’s too dry when on the stove. Healthy fat and gives it juicy flavor.

I make a lot of turkey burgers but works with beef too. I cook garlic in the olive oil usually, throw that in the chuck, and then don’t clean the pan when I’m ready to cook the meat. Process I’ve perfected over last 10 years.

Does not fall under the framework of healthy fat, but when we have bacon for breakfast I'll chop the remaining pieces (and slice the fat pieces) into bits. The ground beef in our freezer is about 90/10. Adding the bacon to the burger patties gives a good binding and flavor.

That actually sounds awesome. Thinking about it, not leftovers, but I would probably lightly cook bacon on each side for about 90 seconds, then chop it up in mix it in with lean beef, and make patties that way. Going to try that next time I make some burgers.

[PhDhawk]

Used to get the half bacon burger here: https://prime16.com/pelham-menu/#burgers

[jhawks99]

One of the food shows had a guy doing bacon burgers. He put raw, chopped bacon in a ring mold on a griddle, then smashed down a burger patty on top. The bacon got crispy and the burger was a nice med-rare. Looked pretty good.

No crock pots were involved.

[ousdahl]

Dr. Pepper pulled pork starting up right meow!

[Deleted User 318]

Dr. Pepper pulled pork starting up right meow!

[pdub]

Hm.
Trying to figure that out.....

[ousdahl]

so what if I like cooking in a mini skirt?

[pdub]

I don't know if Vega is saying Ousdahl is like a lady in lingerie if he cooks pulled pork from a crock pot ( fairly valid ) or referencing Dr Pepper the poster somehow ( which I can't make the connection ).

The biggest question though for me is the highlighted area above the knees.

[Deleted User 89]

I don't know if Vega is saying...

[pdub]

I'm sorry, NiceDC is saying.

[Deleted User 89]

that apology feels hollow

[pdub]