Hi Abby,
I let the beef defrost in the fridge and/or on the counter, since I
usually freeze mine. After it's defrosted mostly, but still cold, I do
exactly what you do. The only difference is, I use a metal spoon, rather
than a spatula to break mine up. Sometimes, I even use my fingers to tell if
it's broken up enough. I find it easier to break it up inot pieces while
it's still cold and then to continue breaking it with the spoon, while it's
cooking. I find that spoons work better for me than spatulas to cook almost
everything. I can feel better with a metal spoon than I can a plastic
spatula.
Hope this helps,
Dawnielle
-----Original Message-----
From: Abby Vincent
Sent: Wednesday, January 30, 2013 4:40 PM
To: [email protected]
Subject: [CnD] cooking ground beef
I use the leanest ground beef I can get for use in making spaghetti and
other dishes where you use cooked ground beef. Well, you guys disappointed
me on pimento seeds and baked apples, but I haven't given up on you.
Here goes. The ground beef comes in a shrink wrapped block, or sometimes a
tube. I put the whole thing in a frying pan and try to break it up in
pieces with a spatula. The problem is that the pieces aren't uniform in
size and aren't small enough. So, the beef gets cooked unevenly. How do
you accomplish this task?
Thanks,
Abby
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