Monday, November 27, 2006

Ground Beef in Recipes

You can use 3/4 lb ground beef in a recipe that calls for 1 lb. We always do this and never notice a difference. It's an easy way to save a little bit of money with every meal that uses ground beef.

Always buy packages of ground beef that are 3 lbs or more. Most grocery stores start their meat discounts at 3 lb.

Divide ground beef into 3/4 lb sections, put them into freezer bags, squash them flat, seal, and freeze. Flat packages stack easier in the freezer and thaw out faster.

If your ground beef is frozen and you want to use it right away, boil it
in water instead of browning in a frying pan. It not only cooks faster, the meat has a softer texture, and you don't have to scrap it as it cooks. We boil all ground beef when it is to be crumbled, and never have to remember to take it out of the freezer to thaw. (use a potato masher or fork to break it up after cooking)

A good rule of thumb for meatloaf, meatballs, etc., is 1 (3/4) lb ground meat, 1/3 Cup bread crumbs, and 1 egg. If you remember this ratio, you can make the basis for an entre of any size that you want to stretch. 1:1/3:1