I would love to go “the long way” but am a child about meat and only really like ground meat in chili versus chunks of meat (and I live in Texas- don’t tell the locals, they’ll kick me out)! Do you think going the long way with ground meat would make the meat rubbery? I thought using a higher fat grind might balance it out. Any thoughts?
I would love to go “the long way” but am a child about meat and only really like ground meat in chili versus chunks of meat (and I live in Texas- don’t tell the locals, they’ll kick me out)! Do you think going the long way with ground meat would make the meat rubbery? I thought using a higher fat grind might balance it out. Any thoughts?
I just don’t think ground meat needs to cook that long is all- don’t think a higher fat grind would matter tbh. Can’t speak to the final result re: rubberiness!
I would love to go “the long way” but am a child about meat and only really like ground meat in chili versus chunks of meat (and I live in Texas- don’t tell the locals, they’ll kick me out)! Do you think going the long way with ground meat would make the meat rubbery? I thought using a higher fat grind might balance it out. Any thoughts?
I just don’t think ground meat needs to cook that long is all- don’t think a higher fat grind would matter tbh. Can’t speak to the final result re: rubberiness!