Can I use a vitamix to grind meat?
The Vitamix might be too powerful, but you could probably make it work. Just use it as if you were using a very powerful food processor: make short, quick pulses. On the Vitamix, that would probably mean low setting and turning on and off in short bursts. If you don't need a massive amount, I would suggest just hand chopping the meat yourself. You get more control over how coarse you like the meat, and you also dont run the risk of pureeing your meat. Hand chopping also lets you keep those chunks of fat in-tact. If you're making burgers, that's pretty important to make burgers juicy.Here's a good article comparing the different ways to make a good patty for a good burger.http://aht.seriouseats.com/archi...
What are the pros and cons of grinding cooked meat?
This is a GREAT french recipe named hachis parmentier, the name came from the potato “inventor” Antoine ParmentierAntoine Parmentier — WikipédiaThis recipe is based on grinding meat. This is a good way to :use previous cooked meathave a delicious mealBon appétit ;)
Can any one tell me the difference between mixer grinder and blender?
GrinderA grinder is also a kitchen appliance which may confuse you because of the wide range of cooking tasks it can provide. The grinder can help you in a variety of things such as grinding, mixing raw and cooked meat, grinding vegetables and other different types of foods.Like juicers, they are available in electrical and manual forms. The blade which is usually installed inside the grinder is the part responsible for cutting the food into very tiny parts. There are also grinders available in the market, especially for meats. This type of grinders is used particularly to mince meat.MixerThe mixer is another appliance commonly used in kitchens. If you are a baking lover, the mixer is the ideal investment for you. It handles mixing, folding and beating of food ingredients. There are two common types of mixers which are Hand mixers and stand mixer. When you decide to buy a mixer, buy the best quality mixer you can afford. There are some considerations to pick the right choice. Usually, search for the steady mixer that will not jump while mixing heavy doughs. Keep in your mind that a good quality mixer is necessary for the efficient incorporating and mixing all the ingredients together. Also, choose the mixer which its attachments are safe to be cleaned in the dishwasher. This will relieve you from the painful experience of its hand cleaning. You can also read our article on best mixer grinders in India using the link.BlenderThe blender is the best appliance used to liquefy the food ingredients. The blender is the tool that helps to make smoothies, pureed soups, and slushy cocktails. Stationary blenders consist of a jar with rotating blades at the base of the blender and an electric motor that powers the metal blade. The newer version of blenders, immersion blenders, have the motor connected on the top. These immersion blenders are widely used these days as it can be used with any container.Reference - Difference Between Juicer, Mixer, Blender & Food Processor & Uses
Is it possible to grind hamburger meat by hand?
Of course! This way you can control not only the ration of fat to meat, but also the cut of meat used. Why would you want to do this? Simple, it produces an excellent end product. The flavor is going to vary wildly based on cut. Not only that, but if you ever butcher say, a deer, or some other “red meat” animal, then a lot of the scraps can (and should) be turned into ground.Feel free to experiment with mixtures of Chuck, Sirloin, Skirt and even Brisket. Personally I like chuck with a 70/30 ratio. Contrary to popular belief, much of the fat melts out so it really isn’t as ghastly as many make it out to be. And especially if you like more done temperatures (medium well, well) then it preserves the moistness.Another thing is, if you like rare/medium rare, it’s likely safer to hand select good, fresh cuts of meat and grind it with suet, the fat typically from around the kidneys if you can find it. Your chances are likely better from e-coli issues than mass produced ground, although with irradiated beef you are still “safer”. That is if you don’t mind millirads.
What's the best way to thicken a bell pepper puree sauce?
Assuming the bell peppers have been roasted or cooked down first, you should really only need to reduce the amount of liquid you are adding to the puree to make it tighter…But if it’s too late for that and you need to thicken it, and you don’t want to use roux or a starch slurry (maybe you don’t plan on using it hot?) something else does come to mind.Originally, red pepper rouille (a room temperature or cold sauce) was thickened with fine white bread crumbs. They would just grind it all up with garlic, olive oil and parsley in a mortar, creating a loose emulsification. I’ve tried this, using panko and a robot coupe, and it works, but it makes the texture a bit grainy at first. Basically it just takes some time to allow the starches to soak up the extra moisture, soften and expand. In fact, the first few times I tried this, within a matter of 10–20 minutes the rouille became too stiff and I had to relax it with EVOO and stock. After that I simply used less breadcrumbs. If you want to give it a try, process the bread crumbs until very fine in a blender or food processor first, and simply stir or blend some in. Use less than you think you’ll need and let it sit for about 30 minutes before making adjustments.
What is the easiest and fastest healthy food I can rely on?
Fried eggs/omelette + veggies + bread. You can also throw almost any veggies to the pan with the eggs (frozen spinach or broccoli, tomatoes, onion, herbs, just not cucumbers). The scrambled eggs are done in less than a minute (stir-fry on high heat), with the veggies it will take up to 5. That would be the easiest healthy meal I think.Other options for a healthy dinner - will take a little more time, but you can eat some fruit meanwhile. :)1. Pasta Bolognese made of ground beef and Barilla Marinara souse; can add chopped onions/carrots or red wine, but it's optional. Good thing about the Bolognese souse is that you can freeze the leftovers.2. Boiled/microwaved potatoes (baked with olive oil are tastier but take longer) and canned sardines + some fresh veggies. 3. Stir-fry with veggies (some onions, carrots, frozen veggies) and tofu or cut-up chicken breast.3. Rice with beans (even canned beans) or rice with lentils. Together it makes a whole protein so no meat needed. Use a brown rice for a healthier option, but it takes longer to prepare it. Can use a time-controlled rice cooker. Cook with plenty of spices (cumin, coriander seed, black pepper, turmeric) for a better digestion and additional health benefits. Eat with some fresh veggies of course, like tomatoes or Persian cucumbers.Remember that any recipe takes much less time after you repeat it several times. I do not particularly like cooking and I do not have much time either but I cook in order to eat healthy.
Can you tell me of any other ways to use/cook parsley other than as a garnish? Is there such a thing as a parsley recipe?
Loads it’s a very versatile herb.Parsley oil -800ml good rapeseed oil1 bunch of parsley(picked)Gently heat the oil and remove from the heat, add the parsley when it’s luke warm and leave to sit for a couple of days to infuse strain and bottle in an air tight bottle.Parsley and spinach purée -2 shallots100g butter1kg spinach1 bunch picked parsleySalt and pepperBlanch half the spinach and plunge into ice water. Finely dice the shallot and sweat off in the butter, drain the spinach and squeeze all the water out and add it and the parsley to the pan, cook for no more than a minute. Transfer to a blender(chefs use a thermomix or vitamix but both are very expensive a blender will do) and blitz until smooth, season and pass through a fine sieve, depending on the quality of your blender you may be left with a lot of pulp after passing which will make the purée thin, if so add a little ultratex or guar gum while it’s still hot whisking them in to thicken.