| Cookaholics Bulletin Board http://cookaholics.org/ |
|
| Grinding Meat http://cookaholics.org/viewtopic.php?f=12&t=3745 |
Page 2 of 2 |
| Author: | jim262 [ Sun Jul 13, 2014 8:59 am ] |
| Post subject: | Re: Grinding Meat |
In small pockets of NY and Pa, fine textured meat sauce is used, along with yellow mustard and chopped onions, to make a "Texas Hot". In most authentic recipes, the beef is not browned, but boiled in a small amount of liquid. Most of it evaporates so the sauce is not excessively runny. The result is the finest texture available. I don't know if boiled beef is authorized for Michigan Coneys, but it is my preferred method for hot dog meat sauce. |
|
| Page 2 of 2 | All times are UTC - 7 hours [ DST ] |
| Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group http://www.phpbb.com/ |
|