- Sep 21, 2018
- Reaction score
Last night I made the driest, crumbliest burger patties I ever have. A bit of googling suggests that I should have used meat with a higher fat content. 20% is ideal and I know I've had good results with 10% before. Last night was 5% and it was effectively meat-dust. I'll make a mental note for next time.
I recommend using "chuck" which is generally 20% fat. Not only do they not fall apart so easy but they really do taste better too.
20% is the common sense advice but 10-15% can work just as well. Under 10% you are in danger of flaky patties.If you have 93% lean or higher, a dollop of bacon fat mixed into the meat will help with dryness.
I have no idea what that is. I make good old-fashioned American cole slaw (been doing it a lot since I got serious about dieting — I sub mayo for full-fat unsweetened yoghurt) and it’s a bit of a novelty down here. Cabbage is not big on the Brazilian diet and its most common use that I saw growing up was in soup.Tonight I volunteered to serve hor'dourves for a fundraiser. Here are two of the things I helped with:
A piece of smoked trout on a circle of rye bread with pickled onions, radish sprouts and lemon zest. Also seen is a Vegan meatball, with vegan cream cheese, a cucumber and raspberry sauce:
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Pictured here is some sort of supposedly Brazilian slaw, I'm not really sure what was in it beside cherry tomatoes. Perhaps The Butcher can shed some light?
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Really they compare more to pork. Long Pork.Just out of scientific curiosity, what you expect the meat of a vegan to be like compared to, say, beef?
I believe we've already added the egg today we proof it and bake it.Just like my mother used to make. The yolk comes on later, doesn't it? But careful, if you ever do her Zuckerkuchen I'll consider myself adopted.
I figured it wasn't Brazilian. The cooks who did it were not particularly innovative. The other 2 booths were supposed to do Swedish (The aforementioned Vegan Meatballs had Swedish Fish candies added to them) and Japanese, which had actual Japanese cuisine.I have no idea what that is. I make good old-fashioned American cole slaw (been doing it a lot since I got serious about dieting — I sub mayo for full-fat unsweetened yoghurt) and it’s a bit of a novelty down here. Cabbage is not big on the Brazilian diet and its most common use that I saw growing up was in soup.