After all these years, I suddenly remembered having to skim fat off the ground beef when I made pasta sauce with it. Now, even with 20% fat it still has little taste. I've tried adding half with ground pork. I've had the butcher grind cuts of beef for me. I tried grass-fed beef.
The fat is gone from beef and therefore the meaty, beefy taste.
If you're old enough to remember how ground beef used to taste, what's your response?

What's your favorite, easiest, simplest recipe for Brioche without the use of an electrical mixer?

kseiverd
yes, that is what I'm talking about:
getting the fond off the bottom of the pan,
I use a liquid, I think my question was what material spatula to use
also, the damage would not be to the pan but to the finish that some people refer to as the seasoning of the surface that prevents sticking

What is the safest scraper/spatula to remove fond from stainless steel or cast iron? I've been using hard plastic and wondering if I should get wood or bamboo. Wood seems like it would be too soft.
For non stick I only use silicone and only use non stick for eggs so fond is never an issue.
Thanks.

thanks so much for all responses!!!

cool, thanks, ipsedixit

I think I made a thoughtless mistake. I thought I'd try using the slow cooker to make chili. Without thinking, I put RAW ground beef in and then all the other ingredients all at one time.
I know the meat would have tasted better having been browned.
My concern is: will the ground beef be heated/cooked enough
to be SAFE to eat?
I'll use my thermometer to check the temp tomorrow.
Thanks

Without the scientific explanations, what do the additions of egg yokes, egg whites and whole eggs do to the texture of bread?
Such as one making it more tender, one making it more chewy, et cetera..
brioche, focaccia, no knead, ciabatta..thanks

you're so right, coll, I forgot all about pork and using it instead of beef, thanks

I froze cauliflower anticipating making quiche later in the week.
Now that I've defrosted them, how do I prepare them for the quiche?
They are in good body and whole and not soggy, but how do I get the moisture out of them?
Do I put them in the quiche whole?
Do I press them in a kitchen towel?
thanks

thanks, pine time
I started eating bacon on a regular basis at age 60...before that very occasionally.
I've been indulging in the bacon and fat for over three years. When I get blood my regular blood work done and follow up with my doctor the results I ask him if there are any negative effects (so far) of eating bacon. He says there are no indications of anything unhealthy.
I imagine the folks who keep the bacon fat at hand by the stove (I'm a neat freak and like my counters spartan) probably use it right away. Also, if granny did that it was either for that same reason or it wouldn't fit in the "ice box".

what cut beef would you use to braise in preparation for a pasta sauce?
since it's being braised, I guess a tough/cheaper cut would work.
the juices could also be used.

thanks everyone, sounds like I don't need to be concerned about freezing it

the reason I asked was because I don't use the fat up that much and didn't want to throw it away

thanks

I've just begun saving bacon fat and storing it in the refrigerator.
I always used to throw it out but when I read it wasn't as bad as some ""phoney, healthy butters"
on the market, I now save it.

How long is the refrigerated fat good?

Since I don't make bacon that often, can I freeze bacon FAT so it won't go rancid in the refrigerator?

(((( As an aside, a tip I learned from Chowhound so I'm sure most of you already know this:
Baking it all at one time is very convenient when you want some for a recipe in the future.
It's also much, much easier and cleaner than cooking it fresh in a skillet on the stovetop
each time you want some.
Cut your bacon en masse in half and place the slices on foil-lined cookie cooking tray.
Set oven at 400 and set the timer at 17 minutes and then check frequentlly thereafter
til it's the doneness you want.
Freeze it. ))))

What is Bacon Fat fridg life and can I freeze some bacon FAT ???

isn't that up to you????

mamachef
my tastebuds will thank you for your intelligent tips.

boyzoma, thanks, I''ll check out the reference and go for it.

fourunder
thanks for your suggestions!

I want to add potato to my quiche.
Do I slice it thin and add it in raw or cook it first?
Also, does potato create a lot of moisture as tomato would?
Thanks

ha ha

no muss, no fuss
cut a pound of bacon in half
line a cookie tray with foil and lay the bacon on it (I cover the meaty parts with the fatty parts)
put it in the oven and THEN set the oven to 400 and walk away (set alarm for apprx 17 min)
when alarm alarms, check for your preference of doneness
when you've got what you want take it out
(I like it undercooked because I can finish cooking it in future dishes)
eat what you want now and put the rest in the freezer
take bacon out of freezer as you want it

I just tasted evaporated milk for the first time and it tastes like cheddar cheese to me,
not all bad tasting and very distinctive.

Thank you for all your great tips!
I can/will use them.

How would evaporated milk taste used in the custard for quiche?
Is fresh spinach better tasting than frozen spinach in quiche?

wasn't it an Italian who finally taught Russians how to build?
I think it was this Italian who designed and built the famous wonderlandish churches in Moscow
so, Russians did learn from Italians in architecture and I'm sure they learned to appreciate their dishes as well

I'm in California
My sister lives in Ohio and sent me some quinoa which I had never heard of and she said
she purchased it in a health food store.
Now when I go grocery shopping I see it on the shelves and had never paid attention to it.
I'm sure it's been a staple for many people in California.
It is from Peru I think. The Inca grew it and it's great sourse of protein if you're a vegetarian.
I cook it like rice.

thanks all for your responses
sounds like I never see mutton/sheep meat in recipes or in the grocery store is because
it tastes awful
I'll never try it
thanks again

Harters, where did you find it for cooking?
lSomehow restaurants find ingredients commoners like me find difficult to find.

I see lamb meat in recipes but never sheep meat.
Can you tell me why?
The visual of that cute little thing being killed prevents me from eating lamb meat.
Yes. Yes, I'm sure lamb meat is wonderful and people love it and it's indepensible in
many recipes.
Something must be done with old sheep after they're done shearing them for wool.
I'm sure they must used sheep meat for something since nothing should go to waste.
thanks!

my pot is only two months old,,,,too young to be too old... per paulj's response

I'll just keep it in and clean it off. from your responses I see I don't need to take it out after each use, which was damaging the new gasket

thanks again