/ck/ - Food & Cooking

>>16497298
Meatloaf
Salisbury steak
Meatballs
Spaghetti
Patty melts
Beef hash
Stuffed cabbage
Enchiladas

The possibilities here are really endless.

>>16497298
Chili is a good one

>>16497298
My mom would make a kind of sloppa when I was growing up she called “ground beef stew.” Basically just shit we had lying around you just brown ground beef in a pot, pour out some of the fat depending on how fatty the beef is. fry up some onions/peppers/garlic in the fat. deglaze with chicken stock and let it simmer until it’s a little bit thicker and a proper sloppa texture. season heavily with black pepper and thyme. serrve over rice. It’s pretty good.

Chiles rellenos. Just gut some bell peppers, fill them with cooked meat and chese then fry

>>16497298
Cottage pie

>>16497362
fpbp

I just want to point out that hamburger is acceptable for stew. Brown that shit, salt and pepper it, add beef broth and all your vegetables like you would for shanks or pot roast. Then pressure cook it.

>>16497434
/fit/izen here and this is a staple. I have an Instant Pot's worth at ~all times.

Guys, burger question. When making patties from ground beef, do you need to mix in anything at all?

Also, is fridge temp better for burgers? I salt steak and leave it out for 45-60min before I grill it. But I've read that burgers stay together better cold. So salt immediately beforehand? Or leave them salted overnight in the fridge (dry brine)?

>>16497698
>do you need to mix in anything at all?
No, you don't need to mix in anything. I like to throw in a little ground "montreal steak spice". There was a vogue for putting in onions, breadcrumbs, garlic and more but that's kinda fallen out of favour.

>>16497716
when I can afford a meat grinder I'm gonna put all kinds of weird stuff in mine. offal for micros, bacon and sausage for taste.

so what do think about salt timing?

>>16497698
>I salt steak and leave it out for 45-60min before I grill it. But I've read that burgers stay together better cold.
E-coli and other critters grow on the surface of food. Ground beef is all surface. This is why you have to cook it all the way through but stack can be eaten rare.

E-coli won't grow at fridge temp, but will grow at room temp. So you should not leave ground beef on the counter. Doubly so for long periods, like say thawing.

>>16497698
more?

>>16497481
I love cottage pie. Smart to make it in a cast iron pan, that way you don't have to contend with multiple pans

>>16497731
sorry no
>>16497730
>Doubly so for long periods, like say thawing.
I always thaw in the fridge. Is 45min really that dangerous?

Anyway I'm fine with grilling cold burgers but when do I SALT bros

>>16497298
Boil in salt water

I've made pic related a handful of times and I like it.

>>16497749
>Is 45min really that dangerous?
Short answer : yes
Longer answer : if your meat had zero e-coli contamination, it won't magically show up from 45 min on the counter. But if your meat did have a miniscule e-coli contamination, those 45 minutes is more then enough to go from "my immune system handled it" to "I am very sick now."

>Anyway I'm fine with grilling cold burgers but when do I SALT bros
You have to learn something about cooking : Apart from specific things chemical things in baking and for sanitary reasons, cooking is not an exact science. There is no one single "bets way" to do anything. There is only "this is how I do it." Which is much better stated as "this is how I did it." Because there are many paths to a good result.

I've never experimented with "brineing" hamburgers. I always salt just before cooking. But I'm not your mom, so I'm not going to tell you what to do.

>>16497298
Adding to >>16497362
Chilli
Burrito mix
Cottage pie

>>16497698
You don't need to mix anything in, but you can if you want to. For a kilo of beef I'll usually use a cup of chilli-infused breadcrumbs, 6 cloves worth of crushed garlic, a bit of pepper, a handful of diced parsley, and three eggyolks.

>>16497298
ragu pasta

>>16497362
sloppy joes WTF NOBODY SAID SLOPPY JOES

>>16497362
my go-tos not already listed:
>sloppa joes
>"""stroganoff"""
>toss shit together casserole

>>16497298
Brown sugar meatloaf is excellent, if unhealthy. Look up a recipe and try it, you'll want to make it again after.

>>16497298
If I want something relatively filling and nice tasting, I cook some chopped onions and peppers in a pan, add salt pepper and garlic, cook the mince, add two sachets of taco mix, add boiled rice and mix up well. Cook until the rice absorbs all the lovely juices and enjoy. You can also add red beans and pinto beans and celery if you want it to go further, it also make half decent burritos too.

>>16497298
>Kofte with generous amount of spices (cumin, smoked paprika, fresh mint)
>Kebab
>Ground beef mixed with cheese, chili sauce and some cream, roll it in smoked ham slices, and bake in the oven with some cream mixed with additional chili sauce and herbs
>Meatballs
>Homemade sausages
>Beef broth
>Lasagna

>>16497298
cannelloni anon, I made that shit once when my gf's parents came over and they were beyond impressed

>>16497941
I know right! Sloppy Joes are on this weeks menu in my house. None of that Manwich crap though, homemade for us.

>>16497298
when i was on keto a few years ago i made a disgusting sloppy "meat lasagna". it was basically just a thin layer of ground meat, a layer of fresh cheese + jalapenos, a layer of cheddar => repeat twice.

i wouldn't eat that shit ever again but i definitely chewed through a lot of ground beef back then.

>>16497298
Mince and cheese pie.
Either a large family size or single serves. Pastry, stock, flour to thicken, onion, garlic, tomato paste, mince and top with cheese before lidding (plus whatever else you'd like to add).
Also something nice would be a Turkish meat pastry or bread, maybe with filo.
You could make an Indian or other ethnic curry and poke around for something authentic online.
If you make meatballs you could substitute for steak, like with stroganoff or make loose versions like I see there's a Hungarian mince goulash.

You can make tamales, dumplings, ground beef barbeque bao, beef wonton soup, summer sausage, knishes, Philly cheese steak, Jamaican Beef Patties.

>Mince and cheese pie
>Cottage pie
>Lasagne or Bolognese
>Meatballs
>Curried mince
>Chilli con carne

>>16497298
Pizza with paprika-spiced mince.

i once had like $40 to my name and needed it to last about two weeks. i bought as much ground beef as i could afford, various canned vegetables, and canned biscuits. not what i would do today, but i was young and inexperienced. don't judge me.

every dinner was a hamburger patty with steak sauce and/or ketchup, whatever can of vegetables i was in the mood for, and two (usually reheated) biscuits with some spreadable butter. never really got bored with it.

today i'd probably roast/steam some veggies and make a pot of rice in my rice cooker

>>16497298
Tacos, curries, nachos, chili fries, pasties, meat buns, meat pies.

>>16497298
Shepherds pie
Tacos
Burritos
Lasagne

>>16497298
My “lazy taco Tuesday” consists of

Beef
Taco seasoning (look up homemade recipes usually involves a lot of cumin)
Potatoes finally diced
Peppers of your choice finely diced
And onions (if you like)

Fry some potatoes, remove potatoes, Brown that beef good with a sear, then add your taco seasoning with like a cup or two of water. Add peppers and onions until soft. Add your potatoes. That’s some good tortilla stuffers.

>>16501541
My bad, i suggest searing onions with potatoes.

Bolognese/Ragu/lasagne
Meatballs
Chilli
Tacos
Cottage pie
Keema

Don't see why a beef moussaka wouldn't work too

>>16497298
I like to cook it with rice and whatever seasoning I feel like.

>>16497298
Protein bowls. 1/3 beef, 1/3 rice, 1/3 greens. Something like teriyaki or beef bulgogi is a good, simple recipe to work with. I also recommend nachos. Just make sure to drain the grease out. Also 20 pounds is a bit much consider giving some to friends or offer some to a shelter/foodbank if they take them maybe.

>>16497298
Tacos mother fucka

>>16497298
Roll it up into little meatballs and stir-fry it with onions and vegetables. Make a sauce of soy sauce, a li'l cornstarch, garlic, ginger, a pinch of sugar, and a pinch of cayenne pepper and pour it over the food in the hot pan as it finishes cooking. Bring the sauce to a boil and coat everything. Serve over steamed white rice.

>>16497298
chilli nigger

brown the mince off
add 1 tin of black beans
add tin of heinz beans or whatever you american tards eat
add 1 tin of tomatoes
add 2 packets of chilli seasoning

bring to boil then set on low stir occasionally for 30mins

I wish I had 20 lbs. of ground beef and the time to cook and eat it all. I need friends to cook for.

I'd be doing giant hamburger steaks every fucking night. For the gravy, I'd sweat onion and mushrooms in a bit of butter on low heat and then add a package of brown gravy mix and a can of beef broth.

>>16497787
>But if your meat did have a miniscule e-coli contamination, those 45 minutes is more then enough to go from "my immune system handled it" to "I am very sick now."
I don't think so. It's still not going to be close to room temp after 45 minutes unless you've made really thin burgers, and even still, the basic recommendation is that most foods are fine at room temp for up to 2 hours. And the 2 hour recommendation is from a government source that's known to be a little stricter than necessary for most people to ensure those with compromised immune systems don't get sick either.

If you got sick from eating beef that was left out for 45 minutes then you were almost certainly going to get sick no matter how quickly you cooked it. Plus if you got sick from something that was properly handled and cooked that means the bacteria left behind waste products that don't get destroyed by the heat from cooking, and it'll take a lot longer than 45 minutes for that to happen.

>>16497698
>Guys, burger question. When making patties from ground beef, do you need to mix in anything at all?
You don't have to, no. But you're allowed to if you want. My mom would mix minced yellow onion into ground beef for patties, for example.

I personally prefer to keep ground meats refrigerated until immediately before use just to give any bacteria that might be present as little time as possible to grow before I cook them.

I salt meat after cooking, as I do not want to draw moisture out of it beforehand. I mean, you certainly can, and for steaks I read that it can intensify the flavor, but I find that it can make ground meat a bit dry, especially if it is very lean ground meat.

>>16501980
lol, $200 frying pan to cook $4 worth of ground beef.

>>16497298
spanakopita with beef

>>16504161
I think he will probably have cooked more than $200 worth of food in it before it wears out.

>>16497298
Cevapi.

>>16504161
Right? Imagine paying $200 for a single use pan...

>>16497298
Literally every Italian, Chinese, Thai, and Mexican dish can be made with ground beef.

Make a meat pie.

>>16504362
>single use pan
anon…

>>16501980
based

>>16497698
Onions, salt, pepper, one egg per pound of ground beef mixed in, breadcrumbs, bbq sauce, then form and let sit in the fridge

>>16497298
kheema. Spiced ground beef. Peas are optional.
https://youtu.be/a3fMXjDQkrA

>>16497298
Lasagne u knob, or sheperds pie.
Or just throw it around at your mates have a beef war

>>16497298
Korean Ground Beef Bowl Nigga

>>16497298
Picadillo
Tacos
Sloppy Joes
Meatloaf for Meatloaf Sandwiches -- the more browned, the better
Meat put aside for meatballs or meat sauce
Hamburdogs

Meatloaf with brown sugar glaze
Spaghetti needs meat, grated onion, carrots and up to a cup of milk, wine 2tsp Worcestershire, balsamic vinaigrette

>>16506225
>Korean Ground Beef Bowl
Wouldn't a bowl made of ground beef fall apart if you tried to put rice in it? bigthink.jpg

>>16506345
1) ground beef varies between small and big chunks if smushed apart at average speed

2) The flavor is too powerful, brown sugar, ginger, and soysauce

Garlic, sesame oil

Stuffed Bell peppers

My mother made cabbage rolls/"stuffed cabbage" frequently when I was a kid.

You steam a head of cabbage enough to soften and loosen the big leaves and unroll eight or ten of them--one per roll. Maybe two if they're a bit small. She trimmed off some of the thickest of the veiny bits at the base of the leaves.

The filling was a mixture of ground beef, minced onion, and cooked rice, with salt and pepper and a little garlic. She put an oblong six-ounce-ish portion of this up in a cabbage leaf and pinned it closed with wooden toothpicks, then put them in neat rows in a big roasting pan and cover them with tomato sauce. She bought Prego brand premade pasta sauce.

Real Hungarian cabbage rolls are cooked in a tomato sauce with bacon, spiced with marjoram, paprika, bay leaves, and caraway seeds, and served with sour cream. Mom wasn't trying to make something authentically Hungarian, and the canned pasta sauce made it quick and relatively simple. But you can do it up Magyar style if you want. I should probably try it myself one of these days.

>>16497298
Make some chili

Rivel soup with hamburger is easy to make, healthy, and tastes pretty good. Doesn't look good, though

Bulgogi bowls, incredibly simple

Fry some up, add taco seasoning , then add marinara sauce (ragu, classico, etc).

While you're doing this boil some penne noodles.

Acquire casserole dish/pan/tray thing.

Shred some medium cheddar cheese.

Layer the casserole pan/tray/thing with:
noodles
beefy sauce
cheese
noodles
beefy sauce
cheese

repeat until its full.
bake 420 F for 15-20 mins until top is nice and browned. eat as much as you can and refrigerate the rest, keeps for about a week.

>>16497298
hot dish

>>16506834
that would be bibimbap

>>16497298
brown mince
add garlic, dried onion, little bit of soy sauce
stir for a bit then add frozen stir fry veges
add cashews if you have them
let that heat up for a bit until the frozen veges are cooked
eat over rice/couscous with soy sauce, sesame oil, chilli sauce, tiny bit of lemon juice or whatever you want really
it's lazy as shit and better with chicken really but whatever, also doesn't need cooking oil

>>16497298
Hambaga stekki

>>16497298
"chopped cheese sandiwch"

from what i understand, its a cheesesteak sandwich but with ground beef instead of steak

>>16497434
I did this with ground beef, mushrooms, soy sauce, black pepper, clove, and just a tiny bit of vinegar to balance out the fat. It was really tasty.

I figured out that ground beef still benefits from simmering for texture reasons though, like it's fine if you just cook it and eat it right away with something, but the texture is better if you simmer it for at least 30 minutes, and even better if you can simmer it for an hour. Even though it's ground up you can still tell that it gets a little more tender after that hour of simmering and has a better texture.

>>16497298
I've seasoned it with sage and black pepper and used it as a replacement for breakfast sausage. Was pretty tasty.

>>16497298
If you have flour and cabbage, you could make potstickers/gyoza but with beef instead of pork

>>16497298
Mapo Tofu

can't beat a cornish pasty anon

>>16497298
Beef curry

>>16497298
taco salad