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An exciting new beginner's class
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MOST POPULAR!

16 weeks of culinary fun!
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We grow many of our veggies and almost all of our herbs used in class., click image for more information,  
About our veggie
and herb gardens
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TidBits of cooking wisdom from Bite Me Cooking Newsletter

Biting History one meal at a time

Grinding Fresh Beef




READ ABOUT MY UPCOMING
COOKING CLASSES HERE!

Grind your own (safe) Beef

   
            It's easy to grind your own beef. You only need a food processor, hand-cranked meat grinder, or an attachment for your stand mixer.
Why would you want to grind your own? Initially I started to grind
my own beef purely for flavor. Chuck roasts make great hamburgers. 
It is also an economical cut, but that flavor! So much more
wonderful flavor. But now, the threat of E-Coli contamination is
a far more compelling reason to grind your own.
I stopped purchasing
pre-formed ground beef patties
about 2005, when the first E-Coli illnesses were publicized in the media.
The “beef” used was reported to be from "multiple sources" and
that was reason enough for me. But now, according to an article
in the New York Times,
October 4th, 2009, it is even scarier than we thought!
The USDA does not mandate that the beef and fat used to make
ground beef be tested before or after grinding. Nice!  
Evidently, the lives lost, and lasting severe physical
damage caused by E-Coli
, doesn’t merit testing.
(The most dangerous are the "Chubs" of ground beef
with the pretty labels and those pre-formed patties, all
made and shipped in to your neighborhood store from,
who knows where?)
Plenty of reason for us to grind our own, thank you!
So how do we do it?
Go buy a nice choice or prime chuck roast. I look for about 70%
beef to 30% fat. Set up your food processor; cut the roast into about
1-inch cubes, and process until nicely ground, at least 4-5 minutes of processing time. At this point you can take a tablespoon or so of the
ground chuck, and make a tiny burger, and sauté it to check to see if
it is ground to the texture you like. If not, process it until it is the
texture you prefer. I prefer the grind that you get when you use the
Kitchen Aid grinder attachment, or the old fashioned hand-cranked
model. These both will squeeze out that sort of noodle like ground
beef you expect from the store butcher.
There are a couple of different size grinding discs to choose from.
I like the smallest size. Once your roast is ground, use your ground
beef immediately, or freeze, or refrigerate to use later. If you are
making hamburgers, it is best to grind your beef right before you
make the patties and grill them. This ensures they are tender and
very tasty. You could also form the patties and freeze them to use
later. This is the safest way to enjoy pre-formed hamburger patties.
It is pretty quick and easy, usually costs less and tastes much better!
When your ground beef is made by yourself, in your own kitchen,
with total control of the content and cleanliness involved in the
process, you know your family will be safe.
LEARN TO MAKE YOUR OWN SAFE WHOLESOME GROUND BEEF HERE


Our Culinary Festival continues in October with,
   *  Market Road trip and Lunch at Vivace, Fri, Oct 16 (AM)
   *  Our OPEN HOUSE, later that Friday, 4 - 6 PM
   *  October 23, Road Trip is to the
Olive Oil Mill
in Queen Creek.
All the details are available HERE. Bob and I will prepare a delicious
picnic lunch, and we will dine alfresco at the olive oil mill.

            We will also stop at the nearby Pork Shop to purchase some delicious pork products from hogs raised right there in Queen Creek.
We will provide an ice chest to keep our purchases cool for the
ride home. Seating is very limited, so sign up soon!

            Our Market Trip is on a Friday this month to accommodate
those of you who are busy on Saturdays. As further proof that
Tucson's Culinary Festival is year round, we have added a stop at
Anita’s Street Market for home-made tortillas to our itinerary of
unique and sometimes hard to find food markets.
Their flour tortillas are made and cooked after you place your order
so they are still warm when you receive them. If you are like us,
you will get some for the ride and more to have when you arrive home.
Lunch is provided at Vivace to make this day even more special!
Check out our schedule for some more
delicious classes and we hope to see you in class soon.
Don't forget to look at the link:
  News & Features
in the left hand column for more Fall Culinary Events.

 

Chow!
Mardi

 

P.S.

Remember we sell most of the tools and small appliances
and those wonderful Messermeister knives we
use in class on our sister site;

www.Sharpknives.com

      
10
FABULOUS
NEW
BLOCK KNIFE SETS
ON SALE NOW!

 

Mardi Burden
shares ownership of
Cuisine Classique School
of Good Cooking

with her husband Bob.

Mardi loves to cook
and she brings her
 professional expertise
from restaurant kitchens
and large catering events
to the lessons she
teaches in her classes.
Mardi's love of cooking,
and her knowledge of food
and cooking is truly
exceptional and
 she is always eager to
 "share the love"!

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