though i consulted all i could read about how to prepare burgers, I still failed pretty miserably on my attempt at making grass-fed ground beef burgers. the meat was 85% lean but all my books said i should use no leaner than 80%... also, the literature on grass-fed meats say they take longer too cook. but i'm always afraid of getting well-done rather than my favorite medium-rare. they ended up rather rare-ish.
lets just say - it's an acquired taste - they were rather tough (could be my fault entirely - and the 5% fat difference could also be a factor) and the flavor was very different... but i'm not letting them go to waste... just loading up on mustard...
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