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( 3 comments — Leave a comment )
May. 6th, 2016 04:28 am (UTC)
Mon, 02:01: Cooking is difficult enough as it is, I really wish I could buy pre-cooked hamburger crumble, it would cut... https://t.co/evQ8SViQIK

Probably not enough demand. It *is* available in big boxes as many pizza places get it that way. But you'd need to contact a wholesaler. and be able to store a box of frozen burger the size of your freezer compartment.

Tip, it's not too hard to batch cook it if you get *fresh* burger (not the stuff in the chubs or the frozen packages).

Y'see if it's fresh and hasn't been "packed down", it'll easily break up into the small clumps you want. Drop the chunks into the pan as you pick them off the loose "lump" of burger. When You've got a fair amount in the pan put the lid on and turn it on fairly low heat (on our stoves only a quarter of the way from "off").

Check occasionally and stir or flip then. But the point of the low heat is that it can cook all the way thru even if you *don't* turn it, but not get burned on the bottom.

When it's cooked thru. Move the lid over just a little to make a gap between it and the pan that's too small for the cooked bits to slip thru.

Pour the grease off into a container (it's useful for cooking). You may have to stir things a bit and repeat a couple times.

Now dump the burger into a container.

Repeat until you've cooked all the burger you want as "crumbles".

Yes, it takes a while. But you don't have to stand over it. You can sit at the kitchen table with your laptop and get up to check every few minutes.

and because of the low heat, you aren't dealing with major spatters, nor a wave of major heat when you lift the lid.

When the burger container is full, put the lid on and stick it in the freezer (or stick it in the fridge to cool, then stick it in the freezer after it's cool, that avoids melting things in the freezer).

When the grease container gets full or when you are done cooking, put the lid on and stick it in the fridge.

When you want to fry something, you can take it out and use a spoon to dig out as much as you need. you can just pour new grease in on top of the older grease if you haven't used it all up by the next time you make crumble.

May. 6th, 2016 07:16 am (UTC)
I know how to do batch cooking of hamburger, that's not the issue. The issue is that it's hot, especially in summer, it takes time, it takes work, it takes energy, it's messy, I can't do it when Amy is asleep, and no matter how well I clean the stove, it always makes smoke when I use the burners. Not a whole lot, but enough that cooking even when Amy is awake is a royal pain, because the tiniest amount of smoke and she's coughing and opening all the windows and so on, it's very annoying.
May. 6th, 2016 10:32 am (UTC)
You *do* realize that the stuff you use to *clean* the stove can make smoke? Also, I frequently wind up with smoke coming from stuff on the bottom of the pan.

The lower temp minimizes smoke as well.

( 3 comments — Leave a comment )


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