The food lab better home cooking through science ( PDFDrive ) 597

As a home cook, you have five different options for getting ground beef for your burgers: buying preground beef from the store, having your butcher grind meat for you fresh, grinding at home with a dedicated meat grinder or stand mixer attachment, grinding at home in the food processor, or hand-chopping with a knife There are advantages and drawbacks to each method Store-bought beef, for example, is easy, but, as I noted above, you have little control over flavor or texture The food processor provides excellent results if you don’t have a meat grinder, but it can take a little bit of planning To find the best method for grinding beef, I gathered a couple of pounds of beef, ground using five methods: storebought 80% lean ground chuck, chuck ground fresh by the butcher; chuck ground in the meat grinder, chuck chopped in a food processor, and chuck finely chopped by hand I tasted the results of each method cooked into two types of burgers, griddled and grilled, as well as made into sausages and meatballs I analyzed all of the results based on texture, flavor, and ease of preparation Here are the results  ...burgers, griddled and grilled, as well as made into sausages and meatballs I analyzed all of the results based on texture, flavor, and ease of preparation Here are the results