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Cooking and Food Prep Tips

  • Age your beef by placing in non-reactive container. Leave uncovered in ref. for 6-8 days. After aging bring to room temp and season. Rub oil over all surface. This will seal the meat. Bake at 225-250 until done. This will tenderize the toughest meat.
    By FabulousFoods.comJuly 14th, 2008 , July 14th, 2008
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  • For easy storage and thawing of ground meats, before freezing divide the meat into several equal parts and place between pieces of wax paper. Use a rolling pin to flatten meat into a thin, wide patty. Layer the wax paper and rolled out patties and store in a large freezer bag. Not only do the thin patties take less freezer space than the store wrapped heap of meat, they also take less time to defrost and you can defrost only the amount you need! Especially handy if you're buying in bulk and only cooking for two!
    By FabulousFoods.comJuly 14th, 2008 , July 14th, 2008
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  • While not needed for tenderization, moist cooking methods can be used for ground beef when making chilis or soups.
    By FabulousFoods.comJuly 14th, 2008 , July 14th, 2008
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  • The key to browning meat before moist cooking is to do it slowly, as a slow browning adheres to meat better than a quick one.
    By FabulousFoods.comJuly 14th, 2008 , July 14th, 2008
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  • Slow cookers and pressure cookers are ideal for cooking less tender cuts of beef.
    By FabulousFoods.comJuly 14th, 2008 , July 14th, 2008
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  • Age your beef by placing in non-reactive container. Leave uncovered ...
    Jul 14, 2008
  • For easy storage and thawing of ground meats, before freezing ...
    Jul 14, 2008
  • While not needed for tenderization, moist cooking methods can be ...
    Jul 14, 2008
  • The key to browning beef before moist cooking is to ...
    Jul 14, 2008
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