Can You Cook Ground Beef in an Electric Roaster

Appetite for Knowledge

A Cook'southward Help: Precooked Meat Mix

One of the easiest ways to salvage money on your family unit's grocery neb is past purchasing foods in bulk when they go on auction. When ground meat goes on auction, many cooks find it helpful to fix cooked meat mixes for using later on in their favorite recipes.

By preparing a ground meat mix, you will be able to gear up a number of recipes without needing to brown the meat, vegetables, and spices each time you melt! This technique will save time and coin. There are TONS of recipes for ground meat mixes; however, you lot should make one that suits the taste of your family unit.

Ways to Melt Multiple Pounds of Meat

ane) Stovetop: Chocolate-brown ground meat, vegetables, and spices in a big skillet or pot. Drain fat.

two) Oven: Crumble the ground meat, vegetables, and spices into multiple 9×13" pans. Bake ground meat in the oven until done, and re-crumble it with a spoon to desired texture.

3) Electric Roaster Oven: Preheat roaster oven to 425°F. Lightly coat the inside of a roaster with cooking spray oil. Break apart meat; place in the preheated roaster. Comprehend; cook fifteen to 20 minutes or until meat is browned, stirring once. Stir in vegetables and spices until well mixed. Reduce temperature to 350°F.; cover; cook 1 to 1-1/2 hours or until flavors blend. Drain fat.

4) Microwave:  Identify crumbled ground meat in a microwave-safe five-quart casserole dish. Cover. Microwave on High for fourteen to 16 minutes, stirring the meat two or three times. Drain fatty. Stir in vegetables, and spices. Cover. Microwave on High 5 to eight minutes more and so drain the fatty.

Utilize a Thermometer

Do you accept a food thermometer in your kitchen? If non, this is ane of the all-time investments you ever make for your family unit! For raw basis meat, such as hamburger, color is deceiving and should not be used to assess doneness; a nutrient thermometer is the only style to be sure!!! Footing beefiness can prematurely turn tan or dark-brown and announced to accept a 'cooked' color at temperatures as low every bit 131°F, making foodborne illness a potential condom issue. Pathogens may be outside or within the meat, so internal temperature is of import and the only way to know that it has been cooked safely. Premature browning is more likely in a patty that is formed from meat that has been exposed to air and starts out equally scarlet or cherry-brown in color. Cooking footing meat to at least 160°F (ground poultry to 165°F) and non basing information technology on cooked colour is the guideline from USDA and something to remember.

Tips for Keeping Nutrient Condom

• Always wash hands with soap and water for at least 20 seconds before and afterwards handling food.
• Don't cantankerous-contaminate. Keep raw meat, poultry, fish and their juices away from other foods in the grocery cart, refrigerator, and while cooking.
• Cook to safe internal temperatures. Use a nutrient thermometer to measure the temperature. Ground beef should be cooked to 160°F
• Hold cooked food at 135°F or warmer.
• Do non go out perishable nutrient out more than two hours at room temperature (i hour when the temperature is above 90°F).
• Discard any food left out at room temperature for more than 2 hours (one hr if the temperature was to a higher place xc°F).
• Place nutrient into shallow containers and immediately put into the fridge or freezer for rapid cooling.
• Thaw meat safely. Be sure thawing meat juices do non drip on other foods. Thaw meat overnight in the fridge. On stove-top, estrus over medium oestrus for ten to 15 minutes earlier continuing with recipe. Meat may be thawed in the microwave oven, merely information technology should be cooked immediately after being thawed.
• Utilise cooked leftovers within 4 days.

Cook and Clean Less

Browning ground meat is an essential span to many recipes, including tacos, chili, spaghetti, sloppy joes, lasagna, soup, casseroles, and other dishes.  It is a lifesaver, when fourth dimension is brusque. Meals can be prepared in a flash when this mix is on hand in the freezer. Check out the recipe beneath for a great main base mix.

Check out this link establish at the Northward Dakota State University Extension Service: Master Meat Mix recipes and tips at https://www.ag.ndsu.edu/publications/food-nutrition/meat-mixes for 7 recipes for dinners using the mix. Information technology is worth press off!

Sources:

• North Dakota State University, ndsu.edu
• United states Department of Agriculture, usda.gov

Basic Meat Mix

Calories: 117 kcal

Ingredients

• 5 lbs. lean footing meat
• ii medium onions chopped
• ane loving cup celery chopped
• 2 cloves garlic (or 1 tsp. powder) minced
• three/4 tsp pepper

Instructions

• Cook the meat mix according to one of the four methods: stove-top, oven, roaster oven, or microwave.

To Freeze

• Divide cooled cooked mixture into five freezer containers or freezer bags (approximately 2 cups each). Cover. Label with date and freeze. If using freezer bags, remove air from bags, seal, press apartment, and freeze. For best quality, utilize frozen ground beef within 3 to iv months.

Notes

Y'all can utilise this mix in any recipe calling for cooked hamburger.

Yield: 10 cups

Contact Our Skilful

Electronic mail: nfs@uwyo.edu

Extension Educator:
Vicki Hayman – (307) 746-3531

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For more than information, contact a University of Wyoming Diet and Food Condom Educator at nfs@uwyo.edu or Ask an Adept.

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Contact Our Adept

Email: nfs@uwyo.edu

Extension Educator:
Vicki Hayman – (307) 746-3531

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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

The University of Wyoming is an equal opportunity/affirmative action establishment.

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Source: https://uwyoextension.org/uwnutrition/newsletters/a-cooks-help-precooked-meat-mix/

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