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American Ground Meat

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#1
  • 織田哲路
  • mail
  • 2022/04/14 22:00

American supermarkets, of course, but also Nijiya, Mitsuwa, Central, Seiwa,

Even in Japanese supermarkets, ground meat is too big
and difficult to use.

This text has been translated by auto-translation. There may be a slight difference between the original text and the translation. (Original Language: 日本語)

#2
  • 織田哲路
  • 2022/04/14 (Thu) 23:15
  • Report

Maybe just right for American food, but not for Japanese food.

This text has been translated by auto-translation. There may be a slight difference between the original text and the translation. (Original Language: 日本語)

#3
  • mimiko
  • 2022/04/15 (Fri) 07:41
  • Report

I agree.

Even when making mapo doufu, it becomes a big chunk and is very difficult to use!

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#4
  • 無知
  • 2022/04/15 (Fri) 08:43
  • Report

That's because it's the cheap ones with a lot of fat
haven't you ever been to an American supermarket ？ they show the amount of fat if you do it with the less fatty ones it will be dry. common sense

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#24
  • ゆな
  • 2022/04/16 (Sat) 19:17
  • Report

I also cook with a small amount of water.
If you don't want to add water, then you can use 4 chopsticks (or chopsticks) to stir the rice and it will break apart easier than 2 chopsticks.
I prefer water because it's easy and doesn't contaminate extra utensils.

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#26

＃ 21Ignorance and #24Yuna-san I wanted to say that too
The use of about 4 rape bashi is the way it was done in the
minced chicken and stir-fried egg bowl (I think the name is Soborodon).

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#27
  • 合ってる
  • 2022/04/16 (Sat) 21:54
  • Report

I think I'm just writing about how not to do that because someone wrote that it clumps and is hard to use. ↑

I didn't know about using water, so I'll give it a try. It looks good to get rid of excess oil. I don't think the organic ground beef in Costco pouches that come in two pieces do not clump together. I'm not sure what you mean by clumping, but I fry it with a spatula, cutting it up a lot 😂.

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#33
  • ゆな
  • 2022/04/18 (Mon) 17:48
  • Report

Mr. Fitting

Yes... It takes a lot of effort to fry it like cutting/mashing.
I have to use 4 chopsticks, so adding a small amount of water is my standard cooking method. In addition to greatly reducing the amount of labor, it is possible to fry the fish without using any utensils and chopsticks, making the workload much lighter.

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