[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 1.22 MB, 450x450, 1410015849252.gif [View same] [iqdb] [saucenao] [google]
5769978 No.5769978[DELETED]  [Reply] [Original]

Sometimes when I eat a hamburger, I bite into something hard. This always brings the burger down from good to shitty for me. Just something about that that I can't fucking stand.


I looked it up, and apparently it is something called elastin.
http://www.cargillgroundbeef.com/learn-qa.aspx


I have the same package of meat still and I was thinking of just browning it in a pan and making something with it.

My question is, is there any way to identify the bits of elastin before you cook it? If possible I would like to remove them. It was only like one piece in the burger I had, but god damn is it unpleasant.

>> No.5769989

Unless you want to sift through the burger, no. Just man up and pull the elastin out of your mouth when it happens.

>> No.5769993

>>5769978
Oh god the nostalgia. I haven't had that happen since I was a kid. Didn't used to like hamburgers and shit because of it, that one bite just left me defeated, drained all hunger I had.

>> No.5769997

>>5769978
There's also bone chips more now than ever before. It has been so bad that I've just stopped eating hamburger unless I make it myself. I have an antique, hand-crank, food chopper and buy steaks and run them through it. It is the best hamburger ever. I can cut out or add in fat or remove the elastin before I ever grind it up. Since you can see exactly what the meat is, you never have to worry about shit like that ever again.

>> No.5770016

>>5769997
Do you know if you looked at the ground meat if elastin would look different from ordinary meat? Bone chips? Yikes. Those might be easier to spot.

>> No.5770021

>>5769989
Yes, I want to sift through the burger.

>> No.5770072
File: 33 KB, 475x356, ttzykpbrlazq.jpg [View same] [iqdb] [saucenao] [google]
5770072

>>5770016
Yes, the elastin is just connective tissues. It'll be white specks normally. Sometimes it looks like bits of wet tissue paper. Don't confuse it with added fat which is also normally white. Use your finger nails to judge the hardness/elasticity. Fat breaks down and smears, this stuff doesn't. Some types also sorta liquify and are not a problem (high gelatin content int hose bits probably), but are harder at chilled temps.

I really recommend getting something so you can process your own steaks and better control everything. Those things are like $30 brand new and $12-$25 at an antique store. Mine is a Universal No.1 Food Chopper exactly like this one. I use it for tons of different things from making salsa to hamburger; fruit, veggies, and meat.

>> No.5770073

>>5769978
I only experience this with cheap sausage patties and chicken sandwiches. I haven't felt that hard bone in a long time except at maybe Mcdonald's. When i make burgers with 80/20 beef i never experienced that.

>> No.5770343
File: 255 KB, 610x475, 1408647886415.jpg [View same] [iqdb] [saucenao] [google]
5770343

>Eating fish
>Tiny bones

>> No.5770375
File: 1.53 MB, 2560x1920, 2011-06-26 13.13.09.jpg [View same] [iqdb] [saucenao] [google]
5770375

>>5769978
Stop buying cheap shitty ground beef.
If you want a hamburger buy some decent cuts and grind it yourself.

Fuckin' people expecting corporations to sell them quality products at low prices.

>> No.5770424

>>5770072
You ever made a burger out of a ribeye steak before?

>> No.5770429

What is the name of that video in OP, I want to watch it again but can't find it.

>> No.5770523

>>5770424
No, I actually go for very lean and trim pieces of steak. Nearly no fat and no connective tissues.

>> No.5770551

>>5770375
>corporations
This is a tiny meat market that buys local cows. I get better quality hamburger from walmart. And

>>5770073
I have never once experienced this at a fast food place.