Julie Bove wrote in rec.food.cooking:

>
> "cshenk" > wrote in message
> ...
> >
> > Sheldon, this is an area you do really well in. I see chuck roast
> > and sirloin tip at 3.99lb. I need some lower fat meats to grind
> > for the fellow I am feeding 7 meals a week to. Found out he's got
> > heart issues (not that he's objected to anything I deliver). I
> > need a lower fat item.
> >
> > Will these grind well enough to be used for a ground beef that I can
> > make into a home scratch version of a sort of 'hamburger helper'
> > with a low sodium tomato type base over pasta?
> >
> > I've never ground anything that low fat for burger sorts of meat or
> > if I did, I added fat as grinding. I'm not trying to make a
> > flavorful burger, just a basic roughly like this:
> >
> > 28oz low sodium tomato sauce
> > 16oz low sodium diced tomatos
> > Spices (no salt added, basic italian sort of mix or may go a sort of
> > chile powder mix with added onions)
> > chopped mushrooms
> >
> > Add drained ground beef to sauce once ready. Simmer a bit to mix
> > then portion out over cooked pasta and freeze with veggies in trays.
> >
> > The base recipe works but does that meat work well enough for
> > grinding for it?
> >
> > I need to cut down on the lamb shoulder I suspect so looking for
> > lower fat alternatives and frankly, chicken gets pretty nasty if
> > cooked then frozen, then microwaved.
> >
> > Carol
>
> I have no problems with frozen, cooked chicken but I suppose it
> depends on what you did to it. I do either plain chicken breasts
> with seasoning and no sauce or breaded ones. I bag them individually
> so they will thaw out fast or can even be heated from frozen. I
> don't do this often now as our chicken lover is no longer a chicken
> lover. But if I have a leftover portion or two, I might do this once
> in a while.

Julie, this is a specific to a meat and if it tastes like anything
ground, specific to 2 types of BEEF ok?



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