Don't forget steaming. Our friends in Iowa are known for this -- put a pot on the stove with a couple of inches of water in it, set a colander in the pot so the water doesn't touch the base of the colander, then put the meat into it and put the lid over the colander. Stir from time to time after you get the water boiling, and when you feel everything breaking up into crumbles it should be ready, and the steam will melt the fat, which drains into the boiling water where you can dispose of it by pouring it out.
-----Original Message----- From: Courtney Fulghum Smith via Cookinginthedark [mailto:[email protected]] Sent: Thursday, August 04, 2016 3:52 PM To: [email protected]; Charles Rivard <[email protected]> Cc: Courtney Fulghum Smith <[email protected]> Subject: Re: [CnD] my very! hot! crock pot chili With my experience grilling burgers on an indoor grill, it takes about 7-8 minutes for the meat to get done. That is a starting point. You can also boil ground beef. I put my meat in a large pot, crumble it with my hands, put enough water in the pot to cover the meat plus another inch of water, season with your favorite seasonings, turn heat to high until the water boils, turn heat to medium/high & boil for 30 minutes. When done, drain & then stir meat into your dish. Finally, you can cook it in the crockpot if time allows. Place crumbled raw meat in crockpot, season with your favorite seasonings, add about 1 cup of water (amount depends on amount of meat you are cooking, use your own judgement), turn crockpot on high, cook for 3 hours, stirring occasionally, when done, drain & then stir into your dish. All three methods are less greasy than frying. Courtney _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
