Text 32382, 114 rader
Skriven 2009-12-19 21:32:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BILL SWISHER
Ärende: Hamburger
=================
-=> Quoting Bill Swisher to Jim Weller <=-

 > 75% lean.

 BS> Used to be 80/20 here.  Now it seems to be 73/27 and it appears
 BS> they're adding water to increase weight.

I looked it up at Agriculture Canada www.agr.gc.ca and I was wrong:

-+-

COMMON NAME STANDARD

Extra Lean Ground [naming the species] shall be boneless, skinless
meat of the species indicated that has been ground and shall not
contain more than 10% fat

Lean Ground [naming the species] shall be boneless, skinless meat
of the species indicated that has been ground and shall not contain
more than 17% fat

Medium Ground [naming the species] shall be boneless, skinless meat
of the species indicated that has been ground and shall not contain
more than 23% fat

Regular Ground [naming the species] shall be boneless, skinless
meat of the species indicated that has been ground and shall not
contain more than 30% fat

-+-

Adding water would be illegal here.

Other grades can be made without using those terms and with the
percentage stated so I often do see both 25% and 5%.

 BS> When I lived in Colorado cattle were called "Slow Elk"

I've heard the term in Alberta too.

Shrimp stuffed with ground beef...

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Steamed Prawns (Saeu Tchim)
 Categories: Korean, Groundmeat, Shrimp, Beef
      Yield: 1 Servings
 
      5    Prawns
    1/2 ts Salt
      2 oz Ground beef
      1 ts Soy sauce
      1 ts Minced green onion
    1/2 ts Minced garlic
    1/4 ts Sugar
      1 ts Sesame seed powder
      1 ts Sesame oil
      1    Egg
    1/2    Cucumber
      3    Dried "Sogi" mushrooms
      1 ts Sesame oil
    1/2 ts Soy sauce
      1 ts Red pepper threads
    1/2 ts Salt
 
  Select fresh prawns, cut off heads and clean. Reserve heads.
  
  With bamboo stick, remove intestines from outer curve of prawn.
  Cut off prawn leg with scissors. Make long slit through inner
  curve and sprinkle with salt.
  
  Season ground beef with soy sauce, green onion, garlic, sugar,
  sesame seed powder and sesame oil and mix well.
  
  Open space where slit was made in prawn and stuff seasoned beef
  filling into it. Place stuffed prawns in wet cheesecloth on
  preheated steamer and steam for about 15 minutes. Steam cut off
  heads also.
  
  Separate egg yolk and white and beat. Pour beaten egg yolk into
  lightly greased frying pan making thin sheet. Do the same for egg
  white. Shred both egg yolk and white sheet finely into thin
  strips. Wash cucumber skin by rubbing with salt and shred finely
  into 1-1/2-inch-long pieces. Sprinkle with salt and mix with
  sesame oil.
  
  Soak dried mushrooms (sogi) in warm water for 10 minutes and clean
  well. Shred finely and season with soy sauce and sesame oil.
  
  Remove shells from steamed prawns, leaving tailpart. Place prawns
  and heads on serving plate Decorate prawns with egg white, yolk,
  cucumber, mushroom and red pepper threads.
  
  Recipe by Hae Sung Hwang
  
  KOREAN COOKING; FISH, CLAM AND OYSTER DISHES
  
  From: Glen Hosey
 
-----




Cheers

YK Jim


... I'm suspicious when it comes to non-beef burgers.

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