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Plan ahead...
On 04 Nov 2003 07:51:28 GMT, (Sandy n ne) wrote:
>When I've made recipes with ground beef lately, I am substituting 1/2 of the
>beef with ground turkey-which is actually much cheaper right now, not to
>mention healthier. No one has even noticed a difference in the food quality. I
>made chili tonight and my room mate even said it was the best he'd ever had. Go
>figure.
I'm reluctant to use ground turkey. As I understand it, unless
otherwise labeled, it is precisely that -- meat, skin, fat,
tendons(?), etc. -- put through a grinder. Yes, I know ground beef is
roughly the same, but I'm pickier about poultry than beef. With ground
turkey products ranging from 7-25% fat, it seems to be only slightly
less fatty than ground beef of similar variations. Although I may soon
be persuaded by "cheaper." :-)
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