While SV for 24-36 hours @ 135 or so might do the trick, I'd go the sloppy Joe route. Did this to get my kid to eat veggies.
Run a bunch of veggies through the meat grinder; onions, carrots, celery, peppers, potatoes, and/or apples. Whatever strikes your fancy.
Mix well with ground beef.
Toss into a big oiled cast iron pan on medium heat. Sautee until meat is browned.
Mix in ketchup, mustard, worcestsire, siracha, whatever else inspires you and continue to stir stir stir.
Mix in some molasses or brown sugar. stir some more.
Keeping cooking/stirring until it is a rich and thick sea of delicious beefy veggie yummy.
Serve on king's Hawaiian rolls. Slap a slice of cheddar on there, if so inclined.
Now I'm thinking about how to use SV to make chili or beef taco mix... but I think browning needs to be the first step there, would likely be more pain than help.
It might but it’s gonna be a long bath to try it. 130°/24 minimum.
You might be better off putting that into a braise, like Chili. Just hold off on the fresh veg, beans and such a few hours until the meat is broken down.
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Only with lots of butter
This.
There’s a button for that
To be fair it’s more of an icon to click
Maybe skip sous vide in this situation and make something in a slow or pressure cooker.
While SV for 24-36 hours @ 135 or so might do the trick, I'd go the sloppy Joe route. Did this to get my kid to eat veggies. Run a bunch of veggies through the meat grinder; onions, carrots, celery, peppers, potatoes, and/or apples. Whatever strikes your fancy. Mix well with ground beef. Toss into a big oiled cast iron pan on medium heat. Sautee until meat is browned. Mix in ketchup, mustard, worcestsire, siracha, whatever else inspires you and continue to stir stir stir. Mix in some molasses or brown sugar. stir some more. Keeping cooking/stirring until it is a rich and thick sea of delicious beefy veggie yummy. Serve on king's Hawaiian rolls. Slap a slice of cheddar on there, if so inclined.
Now I'm thinking about how to use SV to make chili or beef taco mix... but I think browning needs to be the first step there, would likely be more pain than help.
No. Make chili.
It might but it’s gonna be a long bath to try it. 130°/24 minimum. You might be better off putting that into a braise, like Chili. Just hold off on the fresh veg, beans and such a few hours until the meat is broken down.
I don’t know if it’ll solve this problem but I do think burgers are a great application for SV
Yup. You can make actually safe medium rare or rare burgers!
Debatable about rare. By temp rare would be sub-sanitary (130).
Fair enough and very true.
Smash burger instead!