Very Smooth Ground Beef in Food Processor
Can I mince meat in the food processor?
Can I mince meat in the food processor? L. Borowicz
A nutrient processor is actually non the perfect tool for mincing meat. It'due south like using a Mercedes to pull a plough. The earth volition be disturbed just you lot'll wish you'd used a tractor in the first place. The food processor is fine for emergencies but existent mince needs a proper mincer. If y'all don't have one, here's how to tackle the job. Firstly trim the meat of silver and connective tissue. Cut into 2cm by 1cm pieces. Spread the meat over a tray and identify in the freezer for 30 minutes. The friction caused by the bract on the meat creates estrus, merely you desire the meat to remain cold. This will help stop y'all creating meat paste instead of mince. Working in modest batches, use the pulse role to chop the meat. Apply a scraper to ensure there isn't a lot of meat gathering around the blade. Sometimes some of the connective tissue is too tough for your food processor'due south blades and just won't cut. In one case minced, remove the meat, spread information technology out and remove any pieces of tissue that take not minced.
How do I become rid of sand in my clams? D. Chambers
Sandy Clams. Sounds similar a summer rash or a DJ from Hervey Bay. Clams, cockles and pipis need to exist purged before cooking, a soaking process during which the bivalves spit out contaminants such as sand and other bits of grit. If your shellfish need purging, place them in a big container of water to which 30g of ocean salt has been dissolved for each litre of h2o and exit in a cool identify for several hours, or overnight.
I am going to brand puff pastry and the recipe book says I should roll out the pastry on a cold surface such as marble. I don't have a marble bench. M. Dwyer
Butter melts at your torso temperature. If you put butter in your oral fissure it feels creamy and smoothen. That'south why puff pastry made with butter is so delicious. Some baker items are made with special puff pastry margarine, which has a higher melting point. Pastry made with this sort of margarine is beautifully flaky merely has a waxy mouth feel. Butter needs to be kept cold when making puff pastry so pieces of butter are trapped between layers of pastry. This doesn't happen with melted butter. You don't demand a marble bench or slab but, if you're working in a warm kitchen, you tin can absurd your bench by covering information technology with plastic film, spreading over ice cubes and leaving it for 20 minutes or so. I have seen a pastry chef working off-site put a large chopping lath in the freezer. I even know 1 home cook with warm hands who used to run her easily under cold water before making puff pastry. Still, M. Dwyer, if your kitchen is around 18C, it'south not going to make too much difference.
My frozen steak looks similar all dry. It has only been frozen for a few weeks. Is it rubber to eat? A. McLaughlin
It'due south near likely safety, just probably as enjoyable as eating a piece of Tutankhamun. What you lot have hither is a archetype case of freezer burn. This is caused by the food being exposed to air and dehydrating. It's called sublimation, when water from the frozen meat evaporates into the surrounding dry out air. Below zero, water can evaporate into a gas from its solid ice form without becoming liquid. The meat is finer freeze-dried, which speeds up the deposition of fatty and pigments. This is why it appears lighter and may taste a little rancid. The cure is to tightly wrap meat and other goods that are going to exist frozen. If placing in a bag, printing the handbag downwardly to miscarry as much air equally possible earlier placing in the freezer.
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Source: https://www.goodfood.com.au/recipes/can-i-mince-meat-in-the-food-processor-20140917-10h2dg
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