Chopper Guides & Tips
Ground veal: 5 recipes, cuts and steak cooking
Ground veal is veal meat passed through a grinder, most often shoulder or collar, with a milder taste and generally leaner meat than ground beef. It is cooked like any...
Butcher-style ground beef: make it at home with a meat grinder
Butcher-style ground beef: this is a commercial term that practically refers to a coarser, less compacted ground beef patty, resembling the one shaped at a butcher shop counter. The meat...
Ground meat stuffing: the basic recipe and its variations
Ground meat stuffing consists of three elements: meat, a binder, and seasonings. For 500 g of meat, use one egg, about 50 g of stale bread soaked in a little...
Ground meat puff pastry: homemade recipe, filling and cooking
A successful ground meat puff pastry takes three steps: brown the meat with an onion and spices, let it cool, then enclose it in well-chilled puff pastry before baking at...
Tender ground meat meatballs: proportions, shaping and cooking
Juicy meatballs rely on three rules: ground meat with 15 to 20 percent fat, a binder used in moderation, and two-stage cooking, browning first and then finishing in the sauce....
Ground meat: 25 meal ideas, from quick dishes to slow-cooked meals
What to do with ground meat? Far more than a steak or bolognese: it is the most versatile of meats, it can be simmered, stuffed, rolled, au gratin, or taken...