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tipstools videos 2008 04 how to grind meat
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Grinding your own meat at home makes for better texture and fresher flavor—here's a step-by-step guide to doing it right
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The Meat Hook in Brooklyn show us the way to excellent homemade sausages. While this project is no easy feat—and requires some special equipment—even a beginner can achieve pro results. (Watch the step-by-step video here.) And once you master these, why not try your hand at a batch of Lamb Masala Sausage, Spicy Italian Sausage, or Boerewors?
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This hearty, comforting stew comes together in just one pot and in a fraction of the time as most traditional beef and barley soup recipes.
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Quaker brand grits work really well in this recipe, and they are distributed very widely. If you can’t find them, use any other white, medium-grind, long-cooking grits.
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Bursting with creamed spinach and cheese, and dressed with a glossy coat of ketchup, this is meatloaf 2.0.
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While this cooking project requires effort and some special equipment, even a novice can achieve pro results.
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You can thank the folks at the Meat Hook in Brooklyn for sharing the secrets of their craft. While making homemade sausage requires effort—and some special equipment—even a novice can achieve pro results. (Watch the step-by-step video for making sausages at home here.) Once you get the hang of it, you can add Spicy Italian Sausage, Green Chorizo, and Boerewors to your repertoire.
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These 45 ground meat recipes will take you all through fall, so break out your favorite wooden spoon and get to it.
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The nostalgic ground meat filling has obvious upgrades; the charred tomato salsa should be in heavy rotation.
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Super easy meatballs in under 5 ingredients, phewph!
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Last year, the USDA recalled more than 37 million pounds of ground meat. So yeah
Bon Appétit
Cooking
The one tool you need to make perfect falafel is the one you're probably not using (yet).
Rick Martinez
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The actor, comedian, and frequent dinner-party host shares his must-haves in the kitchen.
Brittany Loggins
Cooking
On this episode of “Dinner SOS,” Chris and Eli help Tobi find creative ways to use up a whole lot of moose meat.
Bon Appétit Staff & Contributors
Culture
Perfect poached eggs, softened butter in a flash, and more hacks from the internet.
Christina Chaey
Cooking
A ginger and lemongrass marinade provides a weeknight-friendly last hurrah of summer flavor.
Chris Morocco
Videos
(245)
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Join Chef Harold Villarosa as he demonstrates the proper technique for slicing different cuts of beef, poultry, and pork. Unkle Harold lays out the hows and whys behind serving up different kinds and cuts of meat, relaying all the know-how you need to present your proteins like a pro.
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We offer you eight helpful tips for using kitchen shears--and they involve bacon and beer.
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Carla shows us how to navigate the bulk bin and pre-cook grains to throw together a quick weeknight stir fry.
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From a single pig to eight delicious creations–butcher John Ratliff of Ends Meat joins Bon Appétit to demonstrate the full transformation of pork through nose-to-tail butchery. Watch as one pig becomes bacon, hot dogs, dry-aged pork chops, ham, coppa, guanciale, salami, and terrine, through centuries-old techniques of curing, smoking, and fermentation.
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Today, Bon Appétit is asking 20 chefs at top NYC restaurants what the most important tools in their kitchens are. From George Motz’s smashula at Hamburger America to Kellogg’s Diner’s gelato machine (presented by Amanda Perdomo, formerly of Kellogg's Diner), find out which tools these chefs need the most to keep their restaurants running smoothly.
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When you buy something through our retail links, we earn an affiliate commission.
Shop products from this video:
Wooden Spoon - https://amzn.to/3Qd5vuH
Tagine - https://fave.co/4hN2L3D
Burger Patty Press - https://amzn.to/3WWaGDe
Smashula - https://www.georgemotz.com/stuff/smashula
Cleaver - https://amzn.to/4aRqhK5
Takamura Damascus Chef Knife - https://tinyurl.com/yc5rxf6t
Rubber Spatula - https://amzn.to/42URvgL
Pie Cutter - https://amzn.to/4gG2Kge
When you buy something through our retail links, we earn an affiliate commission.
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Come behind the counter with professional butcher Lena Diaz as she cuts, cures, and smokes bacon from scratch. If you've ever been curious how these mouthwatering strips of magic are made in their finest form, Lena's step by step process will answer all your questions and more.