ByNeoaqua
I have often seen videos on the Internet in which you should use a ratio of 80/20 (lean/fat) for burgers, for example, but I have never seen such information in Germany.
(2 votes)
Loading...Were relatively expensive Consist of lamb and beef
Hello everyone, I want to make a Sauerbraten this weekend. I took this out of the freezer yesterday to thaw and wanted to marinate it today. I completely forgot to put the roast in the fridge, so it's been thawing at room temperature from 6 p.m. last night until 6 a.m. this morning. 1 kilo…
Because of radical vegans? Or will they simply be ignored forever?
Hello everyone, Do any of you have experience with fermentation? I just pickled zucchini. But I'm a bit skeptical that it won't turn out too salty. Here 5% is given: https://www.mein-schoener-garten.de/lifestyle/essen-trinken/zucchini-fermentieren-58792 What do the professionals think about this?
I froze it, then thawed it, then froze it again the same day and then thawed it again today.
This will not be possible at the fresh tea. And I like to add to the mass product á la ALDI. This has nothing to do with “hack meat”, that is pressed meat, consisting of hard pressed, sausage-like small worms, no thanks.
The best minced meat is still with the knife small cut meat. And it always needs some fat.
We have a minced regulation. This is clearly defined how much fat can be in minced meat.
You’ll get that from the butcher who prepares it for you.
If you get normal beef chop, this is usually suitable for burgers.
I’d like to go through a RibEye, that also has a good relationship and goes great for the Patties 👌