/ck/ - Food & Cooking

>>12085560
Grind a few batches and see what you like. Some people are satisfied with nothing but chuck, others like a mix of that plus a traditionally nicer cut for a better texture, or they'll choose a fattier (or less fatty) cut to balance out the chuck. A mix of chuck, sirloin, and shortrib is pretty primo, but I've seen round, ribeye, or even bacon in some mixes. You are, after all, the Queen Latifa of your ground beefa.

>>12085560
>>12085560
Really stupid to use expensive cuts for ground meat. Use sirloin and add fat as desired.

>>12085589
>>12085590
Thanks. A local place uses 100% ribeye, and it tastes pretty good. I'll definitely be mixing some short rib in there for extra fat

>>12085560
why would you grind ribeye? the point is that ribeye is tender

start with chuck

>>12085560
Use sirloin and throw in some bone marrow.
Thank me later.

>>12085590
for me, sirloin is even too expensive to use as the lean portion
I'd rather just use eye of round that I can get for literal pennies and add fat

>>12085560
oh, and a tip on the fries:
>parboil
>let dry
>fry at high temp, ~400 for 15-30 seconds
>let cool
>fry at lower temp, ~350-375 until done
you won't have those burned tasting soggy fries, and instead will have crispy outside, fluffy inside tasty morsels

>>12085632
I use chuck for just the family, but for guests, short ribs. Both are good, but shortribs have a richer flavor.

>>12085660
proceed with sneed

>>12085685
based fuck and suck

>>12085560

sloppy joe counts right

>>12085560
>Ground ribeye

>>12085678
I agree that this is probably the best way to make fries, but when I'm feeling lazy I just fry them at a low temp until they are soft, freeze them for like 30 min to an hour, then fry them at a high temp. I left these a bit too long in the fryer, but they still came out crispy on the outside and soft on the inside

>>12085725
is the freeze step because it's passive?
if I'm trying to maximize time I'll bake them at like 425 for 10 minutes first, and then fry once
still not as good as the above method, but pretty close

>>12085758
*roast, not bake
before an autist tries to go nuts on my comment

>>12085758
Partially because it's passive, but also because it's a good way to expedite the release of moisture inside the fries.

That oven idea sounds great, though. They'd probably be dry enough after the broil to skip the cooling process

>>12085719
That looks like a sloppy shit, but I would probably still eat it

>>12085816
I'll try broiling, but my quick method involves roasting
I've been scared of the broiling causing burned spots in the past

something the parboiling also does is release excess starch, which is one of the things that contributes to the burned/soggy experience