Kansas Crimson

Mjl wrote: ↑Mon Sep 21, 2020 1:50 pm

jhawks99 wrote: ↑Mon Sep 21, 2020 1:42 pm

Mjl wrote: ↑Mon Sep 21, 2020 1:27 pm 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.

pdub wrote: ↑Mon Sep 21, 2020 3:17 pm Sometimes i'll blacken/char my ground beef before putting it in my chili.
But yes, always drain.

Mjl wrote: ↑Mon Sep 21, 2020 8:19 pm

pdub wrote: ↑Mon Sep 21, 2020 3:17 pm 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...

NiceDC wrote: ↑Mon Sep 21, 2020 10:46 pm

Mjl wrote: ↑Mon Sep 21, 2020 8:19 pm

pdub wrote: ↑Mon Sep 21, 2020 3:17 pm 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.

jfish26 wrote: ↑Tue Sep 22, 2020 6:36 am

NiceDC wrote: ↑Mon Sep 21, 2020 10:46 pm

Mjl wrote: ↑Mon Sep 21, 2020 8:19 pm

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.

ousdahl wrote: ↑Wed Sep 23, 2020 11:05 am Dr. Pepper pulled pork starting up right meow!

pdub wrote: ↑Wed Sep 23, 2020 11:53 am I don't know if Vega is saying...