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Posts by MaryB

I buy these http://www.goodmans.net/d/204/tilia-foodsaver-bags-rolls.htm premade generic bags. I buy the 100 packs and use a couple hundred of them a year freezing garden produce.
CO2 is heavier than air so an active fermentation is always pushing the oxygen out of the jar.   You can take a standard wide mouth 1/2 gallon mason jar with lid and band and drill the lid for a stopper http://www.northernbrewer.com/no-2-drilled-stopper   then buy this airlock   http://www.northernbrewer.com/three-piece-airlock   And for under $4 you have a fancy sealed fermenter!
Pound of ground beef browned medium onion chopped and added to the meat as it browns chopped garlic to taste(I use 4-5 cloves) sauteed in with the meat when it is almost done Dried basil, oregano to taste added and cooked a tiny bit with the meat(again to taste) salt and pepper to taste when you start the beef browning I sometimes add a bit of ground fennel for that sausage taste...   When that is cooked add: 1 pint of tomato sauce 1 pint of whole tomatoes(I use...
Salmon milking for caviar https://www.youtube.com/watch?v=CG_ii-iNldI
Considering this is from 2011 they have probably found it by now...
Vegetarian rennet is very common and many cheese makers use it. http://www.cheesemaking.com/shop/vegetable-rennet-liquid.html
Form your patty however you choose, toss it into a screaming hot pan, season, cook until the burger slides with a pan shake, flip an lower the heat to medium and cook to desired level of rare/medium/well. It isn't complicated! Use the best meat you can to grind for the burgers! I have grass fed organic beef so I have some tasty burgers. Whatever you do DO NOT buy the meat in a tube form Walmart etc! That stuff is a bio hazard!
I salt right before it goes on the grill or onto the griddle. The little bit of moisture it draws to the surface helps form that crust that makes a burger taste good!
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