How To make Beef Loaf(Usda)
4 large eggs
slightly beaten
2 2/3 cups milk
12 slices bread :
diced
1/4 cup instant minced onion
1 cup celery -- finely chopped
4 teaspoons salt
1/2 teaspoon pepper
1 cup catsup
1 tablespoon Worcestershire sauce
6 pounds lean ground beef
Preheat oven to 375=B0 F. (moderate). Have four 8x8x2-inch baking pans= ready. Do not line pans for this recipe.
Mix eggs and milk. Add remaining ingredients except meat. Beat well. Mix= in meat lightly. Divide mixture into four parts. Press each part into a= baking pan. Pack mixture tightly to avoid air pockets. Bake 1 hour or= until loaf is done.
TO SERVE WITHOUT FREEZING: Serve immediately after removing from the oven.
TO FREEZE: Cool for 30 minutes at room temperature. Remove from pans and= place on freezer wrap. Allow extra wrap to fold over top. Complete= wrapping by pulling paper up over top of food. Put edges of wrap together= and fold several times so paper lies directly on top of food. Fold ends of= freezer wrap over the top and seal with freezer tape. Label with name of= food, date of freezing, and last date the food should be used for best= eating quality (about 6 months). Freeze immediately for 10 to 12 hours= before removing packages from the pans.
TO HEAT FROZEN FOOD: Preheat oven to 375=B0 F. (hot). Remove freezer wrap.= Place food in baking pan. Bake 1 hour or until center is hot.
How To make Beef Loaf(Usda)'s Videos
The Perfect Ribeye Steak
#shorts #ribeye #steak
I promise if you follow these steps you will never want to spend money at a steak house ever again.
D5 All-Clad pan as seen in video-
Rosemary salt recipe- Blend for 1 minute
7 sprigs of rosemary stripped
4 sprigs sage stripped
1/2 cup+2tbsp kosher salt
2 cloves garlic
1/2 lemon zest
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How to cook New York strip steak | Best New York Steak Recipe
Hope you enjoyed watching this video on how to cook New York strip steak. New york strip steak is certainly high on my list of the best cuts of meat. I'm confident that after watching this video you'll feel more than ready to make a NY strip steak of your own! I hope you got some value from this video and thanks for watching!!
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Made In Cookware nonstick pan-
My Zojirushi Rice Cooker-
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RECIPE:
1 new york strip steak
2 cloves of garlic smashed
8 sprigs of fresh thyme
1 3/4 TBSP rosemary salt
1 1/4 TBSP finely ground black pepper
3 TBSP unsalted butter
2 TBSP high smoke point oil
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Smoked Corned Beef Brisket -- Lobel's USDA Prime Beef
Have you ever seen a Brisket jiggle like jello? This was the most tender and juicy brisket that I have ever eaten. I take a USDA Prime Corned Beef Brisket from Lobel's of New York and smoke it on my Yoder Wichita. You won't believe how tender and juicy this corned beef brisket turned out! I used some of it to make corned beef and cabbage with potatoes for dinner.
Lobels of New York: lobels.com
Victorinox 12-Inch Granton Edge Slicing Knife with Fibrox Handle
Canon G30 used to shoot this video:
Nile's Blues Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
What happens if you don’t rest your roast? #shorts
What happens if you don’t rest your roast? #shorts
My general rule of thumb when it comes to resting is 7 minutes for a thin steak, 10-15 min for a thick steak and 30-45 min for a large roast (like this one). For prime rib cooked at 250F, temps continue to increase during the carryover for a full hour, though the rate of increase decreases as time goes on. Large roasts cooked to high temps like a brisket can be rested for many hours.
One note is that resting isn’t what entirely prevents the grey band referenced in the video. Rather it allows us to pull the roast lower than our desired temp, allowing it to rest up to our ideal temp. To minimize the grey band further, a low temp oven/smoker is key.
Check out my prime rib recipe video, prepping a prime rib video and website for a few recipes & sauces as well. Happy Holidays!
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Beef Ribeye Steak Air Fried!!! Boneless USDA Choice Thick Club PK!!! WOW
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DO NOT do THIS when pressure canning MEALS!
There are some common mistakes we see all too often from people when they're getting started with pressure canning. The danger usually isn't in the pressure canner itself, but it's in the methods used for the food being canned. Be sure you're not making any of these 5 common mistakes!
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Pressure canning meat and meals is a great way to get easy convenience meals on the shelf for dinner in a hurry.
But when pressure canning, if you make any of these mistakes, your canned food can be dangerous! Avoid these five pressure canning mistakes.
For more info, visit the blog post here:
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