Text 32081, 74 rader
Skriven 2015-10-17 07:51:00 av Dave Drum (90251.cooks)
  Kommentar till text 32060 av Dale Shipp (1:261/1466.0)
Ärende: Re: Stock Items
=======================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> I didn't realise that about cheese. I did know that store-
 DD> bought shredded cheese is coated with some nasty - that

 DS> What happens is that as the air is sucked out of the package, it
 DS> squeezes down on the contents.  With brick cheese, meat, etc. that is
 DS> not a problem.  But with shredded cheese, it compacts it enough to make
 DS> it a solid lump again.  Our vacuum sealer has an attachment that allows
 DS> you to put stuff into ball jars such as used in canning, and then suck
 DS> the air out of the jar.  Since the jar does not compress on the
 DS> contents, the shredded cheese stays shredded.   One other comment about
 DS> the ball jars:  When it comes time to open them, you need to carefully
 DS> slip something between the lid lip and the glass screw -- then twist
 DS> gently to pop the seal.  If you use a normal church key to pry open the
 DS> top, you'll dent the lid so that it cannot be used again.

I have a stamped metal gadget I inherited in the various plunder that my mother
had accumulated. It pries the lids off of standard pint and quart Ball/Mason
jars without bending things if one is careful. Looks a lot like this one --
http://tinyurl.com/LID-LIFT ...... this other one (current production) also
looks like it would do the job -- http://tinyurl.com/LID-LIFT2 ..... the
pixture doesn't show it but there are three adjustable flat "fingers" to get
under the rim of the lid - and with a gentle rocking motion release the vacuum.

All that being said - what I describe works on standard band and lids canning
jars. I've not seen the (I assume) specialised lids used with the vacuum
sealer. So,I may far off base here.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Freezer-Ready Tomato Ground Beef Mix
 Categories: Beef, Vegetables, Herbs, Cheese
      Yield: 4 Pounds
 
      4 lb Lean ground beef
      4 md Onions; chopped
      2 tb Fresh minced garlic; or more
      2 c  Celery; chopped
    1/4 c  Oil (opt)
      1 lb Fresh mushrooms; sliced
    1/4 c  Tomato paste; to taste
      1 tb Lawry's seasoning salt; to
           - taste
           Black pepper
    1/2 c  Grated Parmesan cheese
 
  In a x-large Dutch oven, cook ground beef, onions, celery
  and garlic over medium heat in oil until meat is no longer
  pink; drain fat.
  
  Add in tomato paste and mushrooms; mix to combine, and
  cook for 1-2 minutes.
  
  Add in Parmesan cheese, salt and pepper; mix well, cover
  and simmer for about 30-40 minutes.
  
  Cool to room temperature, the freeze mixture in 2-cup
  portions in plastic freezer containers.
  
  May be frozen for up to 3 months.
  
  Thaw in the refrigerator or in the microwave before using.
  
  From: http://www.food.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... A hungry man with a seafood allergy looking at a Red Lobster menu
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