Tips

[Joanne Vergin]

After 21+ years of marriage I finally figured out how to brown hamburger without burning it. I now do it in a Dutch oven or VERY large pot. It is also easier to crumble. Maybe the depth keeps it from scortching. THought I would pass it along. I used to do it in my large frying pan.

[Joel Merrill]

I usually steam it. When we got married we bought a set of stainless steel Salad Master pots and pans (just like Mom's). I think the company is out of business now. Anyhow, there was a really nice steamer in the set that we use a lot. There is a lot less grease when you steam it too. I do most of the cooking at our house.

Joel

[Billie Goodson]

I usually steam it. When we got married we bought a set of stainless steel Salad Master pots and pans (just like Mom's). I think the company is out of business now. Anyhow, there was a really nice steamer in the set that we use a lot. There is a lot less grease when you steam it too. I do most of the cooking at our house.

Joel

Umm, Joel, the grease is still there. The fact that it does not exude from the meat just means more of it is retained. In fact, could it be argued that since it does not exude, it is still there and therefor the meat is more saturated with fat?

[Joel Merrill]

Umm, Joel, the grease is still there. The fact that it does not exude from the meat just means more of it is retained. In fact, could it be argued that since it does not exude, it is still there and therefor the meat is more saturated with fat?

The only hamburger I use anymore is venison which is very lean. I have a couple of deer given to me every year and I just pay for the processing. I have more than enough. The rest of the meat I eat is mostly fish. When I do steam beef hamburger there is always grease floating in the water. I would think that is better than a puddle of grease in the skillet? I know people who even rinse of the hamburger under a faucet. I still want some flavor in it. Odds are if I don't die of a heart attack, I will die of cancer. I would rather die of a heart attack. Anyhow, I never scorch hamburger when I steam it.

Joel

[Billie Goodson]

The only hamburger I use anymore is venison which is very lean. I have a couple of deer given to me every year and I just pay for the processing. I have more than enough. The rest of the meat I eat is mostly fish. When I do steam beef hamburger there is always grease floating in the water. I would think that is better than a puddle of grease in the skillet? I know people who even rinse of the hamburger under a faucet. I still want some flavor in it. Odds are if I don't die of a heart attack, I will die of cancer. I would rather die of a heart attack. Anyhow, I never scorch hamburger when I steam it.

Joel


I can't believe you would eat Bambi!

The whole grease thing is one reason I do not eat Wendy's hamburgers. I worked there for a while in college and cooked burgers. The thought of those burgers floating in all of that grease, coupled with always loving their chicken has assured me of never eating another Wendy's single/double/triple. I know that other places are probably not much different, but, I didn't cook at them, so it is not an issue to me.

[Barb Bouldrey]

I find the secret to not burning your hamburger is to cook it on med-high and not high, and stirring it often. If I am making chili or spagetti sauce I brown it in the big pan before adding all the rest of the ingredients.

The steamer is a great idea since the grease drips down into the water under the steamer pan. Never thought of that!

Barb

[Joel Merrill]

I can't believe you would eat Bambi!

.
Yep, I even call them Bambi burgers :eek: If you think about it, it isn't very cost effective to raise corn to feed beef to eat the beef. The deer around here are all corn feed and so over populated that they are a problem. It costs nothing to raise them, of course the farmers do lose crops from deer eating them but I don't feed them. It's free meat. I could eat good on deer, pheasant, rabbit and fish.

Joel

[Barb Bouldrey]

We love venison. We lived for 15 years in the Mark Twain forrest area and hills of the Ozarks. We loved to fix venison like round steak and it made great chili and meatloaf.

One man called and asked if we liked deer meat. When we told him we did, he brought us two hind legs. I had no idea how to cut it up!!! I had to call a man in our church to come cut it up for us.

Our favorite thing was the summer sausage made with deer meat.

Barb

[Joanne Vergin]

Have you ever used parchment paper? I love it! It makes clean up easier. I wished I had tried it earlier.

[Billie Goodson]

I agree with you Joel -- and in many areas, the deer population needs some control because we have removed their natural predators. An unchecked population is unhealthy and proper population management is the best for all involved. Venison can be very tasty!