DO THE GRIND!
why is hand ground meat
better than machine ground.
the ground meat on the left is hand ground which is leaner, free of fat and has a different texture. the one on the right is machine ground, the meat is laced with fat. and has lost its juice through the grinding process.
a visual guide to smooth handground meat
trim the meat. pare away the connective tissues, trim off fats and membrane from the meat and cut the meat into small cubes. this way, the chopping or mincing will be easier. with knives in both hands position hands like a drummer ready to beat the drum. and start mincing the meat.
spread the meat thinly. then resume "beating the drum". work with a loose wrist action and let the weight of the knife do the work for you. repeat procedure over and over again. stop when when ever you feel like. as for, me I make mine to a pasty consistency, smooth mince meat is perfect for lasagna and bolognese.
4 comments:
Cause you do the grind with hand and carefully watch to every inch of meat! but i am sure you will need more longer time than do it with the machine ground!
nice posting!!!
That is freaking awesome.
P.S are you a knife enthusiast? Those are some serious knives my friend.
cool!
ahhh, makes me think what meat ive been eating all along in the streets and restos of manila.
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