First, wash your hands. (I know that doesn't need to be said for most folks, but just in case) Now cut the chub of ground cow open. Using your fingers, break off the meat in small pieces and drop it into the pan. Do this with the entire chub, and cook normally. This will both speed cooking because it's in smaller pieces with more surface area, and also start you out with even pieces, and you can rinse your hands after breaking it up so you can once again have clean hands.
-----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of Abby Vincent Sent: Wednesday, January 30, 2013 6:40 PM To: [email protected] Subject: [CnD] cooking ground beef I use the leanest ground beef I can get for use in making spaghetti and other dishes where you use cooked ground beef. Well, you guys disappointed me on pimento seeds and baked apples, but I haven't given up on you. Here goes. The ground beef comes in a shrink wrapped block, or sometimes a tube. I put the whole thing in a frying pan and try to break it up in pieces with a spatula. The problem is that the pieces aren't uniform in size and aren't small enough. So, the beef gets cooked unevenly. How do you accomplish this task? Thanks, Abby _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
