Nice thought and potentially the problem though cheese can do it too if over eaten. That's a lot of the reason I never make smoothies. Scary haha@Kristin251 - Have you tried making a ground lamb, or ground pork hamburger> It could potentially be the grinding/minced nature of the meat processing causing you the issue, a bit like fruit smoothies, or pulp can be trickier than natural, uncooked or unprocessed fruit.
Nice thought and potentially the problem though cheese can do it too if over eaten. That's a lot of the reason I never make smoothies. Scary haha
Re lamb burger. Hm... I adore my roasted rare chops with garlic oil oregano and Sage. No need to mince those beauties. Love them cold ass well.
I have had ground lamb burgers ground fresh daily but much fattier than chops and yes, they did cause the same rise.What I'm asking is if you have made lamb burgers to see if they cause the same rise?
I have had ground lamb burgers ground fresh daily but much fattier than chops and yes, they did cause the same rise.
Nope. Not the chops. Just ground with a higher fat content.Do the lamb chops demonstrate the same rise or not? (Sorry to be so granular.)
Nope. Not the chops. Just ground with a higher fat content.
They would grind steak for me but this isn't just normal ground beef. Most people like it fatty and not lean.Why does your ground meat have a higher fat content? My butcher grinds the meat I choose, so my ground beef is beef steak, or whatever. Actually, my all of my butcher's ground beef is ground steak, as they supply commercial outlets and care homes too, and the care homes in particular demand that specification.
Alternatively you could grind your own meats to control the content.
The only thing that happens when meat is put through mincer / grinder is a increase in temperature of the meat.I still expect the issue is the grounding process itself.
Depends how much you shovel in to your mouth.The meat also gets a much larger surface area for our digestive juices to act on......
Thank you!! Back to animal fat!! Cheese time lolThe only thing that happens when meat is put through mincer / grinder is a increase in temperature of the meat.
This is one of the the reasons that minced / ground beef goes off quicker than normal prepared meat. In the good ol' days SO2 or Sulphur Dioxide powder, mixed together with cold water was added to the meat to prevent this before it became illegal to do do.
Don't forget the Avo's as well.Thank you!! Back to animal fat!! Cheese time lol
Haha. NEVERDon't forget the Avo's as well.
I have no idea what that is.Since you are in the States, try an impossible burger. Then report back.
We have this here in Canada.Its a burger made from vegetables. My wife is American and we have a wedding to attend in Cali next August, I intend to track one down.
I do not like that pickled stuff in my burgers either, probably why I am banned from Macca's from complaining about it.Interesting. But no thanks. Weird ingredients lol. I'll just eat beef haha.
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