Chopper Guides & Tips
Hand chopper: which mechanism for which food?
Cord, crank, twist, press or cast iron: the right manual chopper mechanism depends first on what you are chopping, then on the quantity. For garlic, shallots and small quantities of...
Mincing meat at home: which method for which result?
To mince meat at home, three tools do the job: the knife, the grinder plate (manual or electric), and the blade processor. The knife gives the best result, but it...
Defrosting ground meat: refrigerator, cold water, or microwave?
To safely defrost ground meat, only one method is perfectly safe: the refrigerator, for twelve to twenty-four hours depending on the thickness (6 to 8 hours for a flattened package)....
What meat is best for a successful hachis parmentier?
For a really tasty shepherd's pie, the answer is consistent among cooks: a piece of braised beef, gelatinous and peppered, rather than standard lean ground beef. Paleron, macreuse, jarret or...
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...