Thank you for the quick feedback regarding the eggplant. I will choose the flax option--I don't have a farm near me for non-processed heated milk so I quit milk. You're amazing:)
Thank you so much for answering all my questions! You are so thorough:). I am also trying to make breading for frying eggplant--thoughts? I like that you do things egg-free and that is what i am shooting for, right now:).
Always happy to help! If you can do milk, I would dredge in milk and then the cornmeal or flour coating. If you can't do milk, you might try a flax egg instead? You can just to powdered flax seed with more water than is actually called for for the "flax egg" - that way it's not AS sticky as the "egg" would be, letting you dredge a bit easier. That's where I would start any way!
So I just read up on beef 'brisket' and learned it is a tough piece of meat. I saw where your husband was putting the brisket through the meat grinder to use as ground beef. I am confused by this though because based on it being a tough piece of meat, I read that it should be slow cooked, over hours, in order to make it tender to eat. But since you're using brisket to make meatloaf, it must not need that long after all? I also want to grind brisket to use for burgers. Would this be a bad idea? Would the burgers just be tough to eat?
Could you maybe do a video on homemade ketchup? I don't use ketchup or buy it because of the plethora of junk in it. Do you have a recipe that is a seriously reduced version of store bought?
How do you get the fat out of there? You pointed out that the fat would go to the top (because of not having bread crumbs, rice, or other fillers) but I didn't see if you, or how, you take the fat out. Do you just leave it in there? I was hoping to see you take the blood out first, grind the meat, and then make it--just so I could see the whole process. :)
You're in luck! I have a grinding video too, but you commented on that one, so I think you saw it after this comment. I don't "remove the blood" so that's not part of it, but everything else is in these two videos! As for the fat, once you remove the pieces from the pan, the fat will solidify as it cools down (in the pan) and you can either grab it to clean and use elsewhere, or just toss the whole thing. I hope that helps!
Thank you for the quick feedback regarding the eggplant. I will choose the flax option--I don't have a farm near me for non-processed heated milk so I quit milk. You're amazing:)
Ah yes, raw milk is very important! You could make your own almond milk, if you wanted... but yes, I think the flax will do well :-) Enjoy!
Thank you so much for answering all my questions! You are so thorough:). I am also trying to make breading for frying eggplant--thoughts? I like that you do things egg-free and that is what i am shooting for, right now:).
Always happy to help! If you can do milk, I would dredge in milk and then the cornmeal or flour coating. If you can't do milk, you might try a flax egg instead? You can just to powdered flax seed with more water than is actually called for for the "flax egg" - that way it's not AS sticky as the "egg" would be, letting you dredge a bit easier.
That's where I would start any way!
So I just read up on beef 'brisket' and learned it is a tough piece of meat. I saw where your husband was putting the brisket through the meat grinder to use as ground beef. I am confused by this though because based on it being a tough piece of meat, I read that it should be slow cooked, over hours, in order to make it tender to eat. But since you're using brisket to make meatloaf, it must not need that long after all? I also want to grind brisket to use for burgers. Would this be a bad idea? Would the burgers just be tough to eat?
Hey Shannon! I’m sorry this slipped by me! Once ground, the brisket is soooo tender and delicious! Definitely give it a try ❤️
Could you maybe do a video on homemade ketchup? I don't use ketchup or buy it because of the plethora of junk in it. Do you have a recipe that is a seriously reduced version of store bought?
I have a recipe here, if you'd like it: www.amodernhomestead.com/low-carb-healthy-ketchup-recipe/
How do you get the fat out of there? You pointed out that the fat would go to the top (because of not having bread crumbs, rice, or other fillers) but I didn't see if you, or how, you take the fat out. Do you just leave it in there? I was hoping to see you take the blood out first, grind the meat, and then make it--just so I could see the whole process. :)
You're in luck! I have a grinding video too, but you commented on that one, so I think you saw it after this comment.
I don't "remove the blood" so that's not part of it, but everything else is in these two videos!
As for the fat, once you remove the pieces from the pan, the fat will solidify as it cools down (in the pan) and you can either grab it to clean and use elsewhere, or just toss the whole thing.
I hope that helps!