Generally, the best ground beef is ground chuck. This type contains more fat than ground sirloin and ground round. The fat gives the meat its tasty flavor. Ground beef is best cooked at low to medium heat, as this prevents the fat, and thus its flavor, from evaporating too quickly.
Do not drain cooked meat.
Add 1 cup of water, 1 – 8 oz. can tomato sauce, 1 – 16 oz.
IF YOU COOK spaghetti in a big pot of water, drain it, then toss it with sauce, you are pouring a lot of flavor down the drain, says Vendemmia chef Brian Clevenger. “The trick to good pasta is cooking it in the sauce,” he says.
Cooking raw meat in the sauce for 4-6 hours creates the yummy tender tiny bites throughout that surprise our palates. Cover while cooking on low heat and stir every hour or so. Take lid off for the last 30 mins to thicken sauce. … Browning adds flavor and texture to the meat.
One of the advantages that ground chuck does have is a higher fat percentage than the ground beef from leaner primal cuts like the round or the sirloin (somewhere in the 15-20% range). This extra fat makes ground chuck better suited for foods made of shaped beef, like burgers or meatballs.
Chuck is your classic burger meat and is usually the most flavorful, simply because it has the most fat. Ground round is the leanest of the three, with sirloin in the middle range.
You might see what’s called the lean-to-fat ratio. That refers to the makeup of the meat, not its nutritional content, Underly told us “80/20” means a breakdown of 80 percent lean beef to 20 percent fat, typically ground chuck.
Regular ground beef (70% to 77% lean)
Fat adds flavor, so use this type for juicy burgers, chili, tacos and spaghetti sauce. Ideal for meatloaf and meatballs, ground chuck holds its shape during cooking.
A 70/30 blend is going to be 70% lean meat and 30% fat. That means 93/7 has almost no fat. Do not think for one minute you’re going to get a juicy, mouthwatering burger with a 93/7 blend. It’s too lean and with burgers, you need some fat.
Even though the grease from ground beef might look liquidy when it’s in the pan, once you pour it out, it cools pretty quickly. As it does, it leaves residue in your pipes that builds up over time, and it’ll eventually cause blockages.
For tomato-based sauces, a good rule of thumb to follow is to use one jar of 24-ounce pasta sauce for every 16-ounce package of pasta. When calculating how much sauce for pasta per person, generally about 2 to 4 ounces (1/4 to 1/2 cup) of sauce for each 2 ounce (about 1 cup cooked) serving of pasta would be needed.
Draining the grease from ground beef will make a dish healthier and is usually recommended. Brown the meat first to extract the fat. Then, you can spoon the grease out of the pan or use a colander to drain the grease. It is important you do not discard the hot grease down a drain as it can cause damage to the drain.
When you cook pasta, 2 ounces (56 g) of dry pasta per person is a good rule of thumb to follow.
Pasta dishes turn out tasting bland because the pasta noodles were cooked in unsalted water, olive oil (or butter) was added to the pasta water, the noodles were rinsed after cooking, or because the sauce wasn’t seasoned enough.
Angus is a kind of cow, like Longhorn, or Guernsey. Prime rib is a cut of beef, specifically ribeye, that is rubbed with herbs and slow cooked. Sirloin is a cut of beef. Burger patties are ground up meat, sometimes though not always beef, that can be ground from any part of a cow.
Ground beef: Contains trimmings from various cuts from all over the animal, but the fat comes only from the pieces used; no additional fat can be added. … Ground round: Meat is from the round primal cut, near the rump of the animal. This is where rump roast, round steaks and round roasts come from.
Re: Hamburg vs Hamburger
In “native” English, “Hamburg” is the German city, a “Hamburger” is someone who lives there, and a “hamburger” is a cooked ground meat patty. In American and Canadian English, a “hamburger” is usually served in a bun, but can be served by itself, in which case it is commonly covered with gravy.
Eighty percent ground chuck provides a source of vitamins, minerals and other nutrients important for your health. However, it also contains large amounts of fat, so leaner types of ground chuck make for a more healthful option.
Starches don’t have flavor in and of themselves, but they modify intense flavors by spreading them out, allowing you to experience more nuances of the flavors they modify. Reheating pasta essentially works this way, which is why you get better flavor from reheated spaghetti.
Add olive oil to the cooking water to keep the pasta from sticking. Pasta shouldn’t stick when properly cooked. If it’s cooked with olive oil, it will actually coat the noodles and prevent sauce from sticking. Throw the pasta against the wall — if it sticks, it’s done.
The pasta should be swimming in a sea of water because it will expand while cooking. If there is not enough water than the pasta will get mushy and sticky. The average pasta pot size is between 6 and 8 quarts, and it should be filled about 3/4 of the way or about 4-5 quarts with water for 1 pound of pasta.
The liquid that you cook your pasta in is full of starch that the pasta has expelled, making it a great liquid to help thicken up a sauce. … In other words, you should rinse your cooked pasta if you’re using it for a cold pasta salad or a chilled noodle salad.
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