By boil, I mean boiling for a few minutes straight to kill all the bacteria in the cookware.
If I don't open the lid there will be no bacteria to spoil the food right?
I can't buy ground beef where I live so I have grind the meat myself.
The problem is fat sticks to the blade and other parts of the device and it's very hard to clean up afterward.
I have plenty of beef tallow so I'm thinking about only grinding the lean meat and add tallow to get desired fat to protein ratio when cooking.
My question is, is it gonna affect the taste and texture of the ground beef prepared this way?
Another question is, should I add the tallow after cooking or before cooking to the ground meat?
My freezer is not freezing and the meat I have ordered had already delivered so I cut some into 1 inch steaks and covered it in generous amount of salt and put it in the freezer which is not even as cold as the fridge.
Four days later I cook those preserved stale and they are way too salty that I am not able to eat them.
Is there anyway to make them edible again?
I tried to make some dry beef but I wanna make sure I live to see another day!
First I sliced the meat and soak it in vinegar 4% acid.
Them I rub some salt, not too much, not too low!
Then I generously seasoned it with garlic and ginger powder.
I've also added some black pepper on 2 slice,
the rest is only seasoned with ginger and garlic powder.
Then I hanged it in the freezer.
My fridge is not working well Btw, it is abit less colder than normally functioning fridge!
So I ordered my butcher to send me one big fatty cow hemp.
I thought he was gonna send me the size he usually sende but no, he sent me the hemp 3 times bigger than usual.
Here we don't get electricity 24/7 so I can't run freezer continuously and to make it was it is filled with tons of cream I just ordered yesterday.
I am thinking about searing the outside and putting it back in the freezer.
Since bacteria grow on the outside searing off the outside may make it last longer.
Is it a good idea or is there better way to do it?
Butter maker told me abit aged cream yield more ghee than fresh cream.
So I'm wondering how many grams of carbs, protein and fat in fresh cream.
I have already googled but I can't find any reliable answer.
I googled about it and it says you should wait 1-2 hour after eating fatty meal and shouldn't mix coffee and especially fatty meal.
I would love to know how dangerous it is cuz my body yearns for coffee as soon as I finish the meal.
Coffee is especially good at cleaning greesey oily feel after carnivore meal
I don't care about color science or infact photo mode from stock camera, I shoot Raw if needed.
I need good video stabilization which Xiaomi 14 Ultra is shitty at. I think Vivo excels in this department.
I do care about symmetrical top and bottom bezels which rules out vivo X100 Ultra.
I want good haptic but I don't mind if the speaker is not top of the line.
Vivo X200 series is out of my budget so there's that.
Bought this badboy cuz my current charger has leakage problem that if I rub the aluminum frame of the phone when charging while I'm barefoot, I can feel rubbery, sticky kinda feeling because of leakage current.
This goes away if I unplug the charger!
So I thought I might buy a quality brand like Anker and Ugreen.I watched lots of teardowns and find out Anker kinda cramped things tightly which might cause leakege.
So I ordered Anker robotic 30W charger but this also gives me the same rubbery, sticky vibrating feeling if I rub the aluminum frame when charging.
Can this kind of leakage damage phone internal components?
While meat and fat from one part of the cow is very tender, doesn't even require that much chewing,
the fat block in the pictures are impossible to bite into.
How do I cook them?
There is no signa of melting or deforming, material is very heat resistant.
The handle didn't touch the meat either it was hovering above the meat.
It was piping hot to touch when I realized that I forgot to take it out.
Should I throw away this batch?
I am going to make an order to a butcher to grind me a ground beef and I need to tell him how much fat and lean meat I want in it.
Butchers here don't know what 80 20 or such words mean.
I can eathier tell him to include how much meat(not protein) and fat block(not fat) in weight or size.
I would love to know how the ratio will look like visually or how much each content will weight (meat & fat block) not protein & fat
In Asia we buy meat from market place where they display big chunk meat in the open air in the market.
Flies would land on the meat usually.
They cut it up and put it in plastic bag, if customer buy it.
Do you need to wash theeat before freezing or can I just toss it as it is in the freezer?