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Ground beef in an industrial grinder. Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, including pork, veal, lamb, goat meat, and poultry.
Ground beef, minced beef or beef mince - often just generically referred to as mince or mincemeat, is beef that has been finely chopped with a knife, meat grinder (American English), mincer or mincing machine (British English). It is used in many recipes including hamburgers, bolognese sauce, meatloaf, meatballs, kofta, burritos, and mince pies.
The blend of spices varies from recipe to recipe, but nearly all include ground cloves. Other spices often used include cinnamon, allspice, ginger, nutmeg, and bay leaf. Some recipes include minced garlic. The mixture is simmered gently over low heat, and stirred often to prevent scorching until all the liquid is cooked off and the mixture is ...
Steak tartare in the French Quarter of San Francisco. Steak tartare or tartar steak is a French [1] dish of raw ground (minced) beef. [2] [3] It is usually served with onions, capers, parsley or chive, salt, pepper, Worcestershire sauce, and other seasonings, often presented separately, to be added to taste.
The microplane makes mincing simple and fun. First things first: Break the head of garlic by pushing your palms into it and peel back the papery shell of the garlic. Then, grate the garlic on the ...
Leverpostei – a pâté and meat spread made from finely or coarsely ground pork liver and lard, and a bit of pork meat. [53] Lungemos – a meat dish, made from minced or ground offal. The dish is traditionally made from lungs, heart and meat from pig's head, as well as onions. It is seasoned with ginger, cloves, allspice and nutmeg. [54]
Ground or chopped pork offal is usually made into a hearty sausage known as "disznósajt" (lit. "pig cheese") somewhat resembling haggis. Puddings and sausages made with blood ( véres hurka ) and liver ( májas hurka ) are also quite common, especially as part of the "disznótoros", a dish of different sausages produced from pork.
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