amanda wrote:
> Steve Calvin wrote:
> [..]
>
>>Well, I see that I'm too late but....
>
>
> No, not too late. I also need ground meat (quality ones) to make some
> persian style kabab.
>
> Talking about grinding, I wonder whether it would be a problem to use
> very lean meat for beef (I'll use chicken breast for chicken meat) with
> Back to Basics.
>
> BTW, what kinds of cuts would give lean grounds beef.
>

Heck, you can grind anything. Try it and see what you like.
I took an eye round roast out of the freezer recently. Very
low fat content. My "better half" happened to want burgers
that evening. <shrug> ok, I ground it up and didn't have any
extra fat to put into it so I'd *guess* it was around 7-10%
fat *tops*. I grilled the burgers med-rare (we like um that
way) and they were very good. Not as juicy as a 20% fat
burger but the flavor was excellent.

Go with what tastes good to you and throw the cookbooks out
('cept maybe for getting general ideas)

--
Steve

Old aunts used to poke me in the ribs at weddings cackling,
"you're next." They stopped after I started doing the same
to them at funerals.