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Cooking with 93 percent ground beef
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<blockquote data-quote="Occams Barber" data-source="post: 75309970" data-attributes="member: 313365"><p>It sounds like you're missing the texture of fat (the 'richness') and you need to add more to the basic beef to improve the taste.</p><p></p><p>I buy ground beef ('mince' in my language) about once a month and cook it using a basic recipe to which I can add variants.</p><p></p><p>Basically onions (essential), garlic (essential), diced red capsicum (bell pepper to you), diced carrots, diced greenish veg like pak choy or spinach or even cabbage. Fry the onions, beef and garlic in a big saucepan then throw in the other veg. Add a can of tomatoes (essential), a generous glug of dry red wine(essential) and a generous pinch of salt. You can also add a couple of generous tablespoons of passata or bottled spaghetti sauce to smooth out the texture. I often add a teaspoon of dry beef stock (an OXO cube). If it looks a bit dry add a little (half cup?) water. Simmer for <em>at least </em>an hour - preferably two.</p><p></p><p><strong>Taste variants:</strong></p><p>Sometimes adding a little spice will lift the taste. You choose your favourite:</p><p></p><ul> <li data-xf-list-type="ul"><em>Curry powder, </em>just a bit to give it some background. You're not making a curry. I often use a little curry in soups to give them a lift.</li> <li data-xf-list-type="ul"><em>Chili powder</em> : again just a bit to lift the taste</li> <li data-xf-list-type="ul"><em>Worcestershire sauce</em>: great for spiking up mince on toast</li> <li data-xf-list-type="ul"><em>Plain flour:</em> if your cooked mix is a little watery either simmer off the excess water or add a couple of tablespoons of flour and cook for a few minutes. Flour is a thickener and will help give it a smoother 'mouth feel'</li> </ul><p></p><p><strong>Serving variants</strong></p><p>Once you've made up the basic mix you can use it in different ways:</p><p></p><ul> <li data-xf-list-type="ul"><em>Spaghetti sauce</em>: mix needs to be a bit moist (add a little water if needed) and top with parmesan</li> <li data-xf-list-type="ul"><em>Shepherds pie: </em>pour mix into a baking dish and top with mashed potatoes (potatoes, milk, butter). Bake at around 200c<span style="color: #ff0000"><strong>*</strong></span> until potatoes start to brown here and there.</li> <li data-xf-list-type="ul"><em>Meat pie:</em> A pie dish and pastry (shortcrust or puff) top and bottom. Bake around 200c<span style="color: #ff0000"><strong>*</strong></span> until pastry is golden. (30 to 45 minutes)</li> <li data-xf-list-type="ul"><em>Chili con carne: </em>Add a can of red kidney beans and bump up the chilli content</li> <li data-xf-list-type="ul"><em>On toast: </em>thick buttered toast topped with a mince</li> </ul><p>Then there's hamburgers, rissoles, Salisbury steak, stuffed tomatoes, stuffed mushrooms...</p><p></p><p>You're only limited by your imagination.</p><p>EDIT: <strong><span style="color: #ff0000">*</span></strong> 200 deg celsius = 390 deg fahrenheit</p><p>OB</p></blockquote><p></p>
[QUOTE="Occams Barber, post: 75309970, member: 313365"] It sounds like you're missing the texture of fat (the 'richness') and you need to add more to the basic beef to improve the taste. I buy ground beef ('mince' in my language) about once a month and cook it using a basic recipe to which I can add variants. Basically onions (essential), garlic (essential), diced red capsicum (bell pepper to you), diced carrots, diced greenish veg like pak choy or spinach or even cabbage. Fry the onions, beef and garlic in a big saucepan then throw in the other veg. Add a can of tomatoes (essential), a generous glug of dry red wine(essential) and a generous pinch of salt. You can also add a couple of generous tablespoons of passata or bottled spaghetti sauce to smooth out the texture. I often add a teaspoon of dry beef stock (an OXO cube). If it looks a bit dry add a little (half cup?) water. Simmer for [I]at least [/I]an hour - preferably two. [B]Taste variants:[/B] Sometimes adding a little spice will lift the taste. You choose your favourite: [LIST] [*][I]Curry powder, [/I]just a bit to give it some background. You're not making a curry. I often use a little curry in soups to give them a lift. [*][I]Chili powder[/I] : again just a bit to lift the taste [*][I]Worcestershire sauce[/I]: great for spiking up mince on toast [*][I]Plain flour:[/I] if your cooked mix is a little watery either simmer off the excess water or add a couple of tablespoons of flour and cook for a few minutes. Flour is a thickener and will help give it a smoother 'mouth feel' [/LIST] [B]Serving variants[/B] Once you've made up the basic mix you can use it in different ways: [LIST] [*][I]Spaghetti sauce[/I]: mix needs to be a bit moist (add a little water if needed) and top with parmesan [*][I]Shepherds pie: [/I]pour mix into a baking dish and top with mashed potatoes (potatoes, milk, butter). Bake at around 200c[COLOR=#ff0000][B]*[/B][/COLOR] until potatoes start to brown here and there. [*][I]Meat pie:[/I] A pie dish and pastry (shortcrust or puff) top and bottom. Bake around 200c[COLOR=#ff0000][B]*[/B][/COLOR] until pastry is golden. (30 to 45 minutes) [*][I]Chili con carne: [/I]Add a can of red kidney beans and bump up the chilli content [*][I]On toast: [/I]thick buttered toast topped with a mince [/LIST] Then there's hamburgers, rissoles, Salisbury steak, stuffed tomatoes, stuffed mushrooms... You're only limited by your imagination. EDIT: [B][COLOR=#ff0000]*[/COLOR][/B] 200 deg celsius = 390 deg fahrenheit OB [/QUOTE]
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