Well, there is a way to cheat.Yes. I bought one several weeks ago and it works great. But I’m never happy it seems. I want sour dough bread now. Plus all my failures has made it personal.
Sorry? Did you think the yeasts I recommended were optional ingredients or am I misreading something here? Fleischmann's in the jar is fine, but I've never been crazy about their viability compared to Lesaffre's products. Could try their fresh yeast found in certain stores. It's a semi-wet block in the refrigerated sections.
Cook a burger well? Not a chance! I'd rather forego eating one than treat a burger that way.
Depends on what equipment you already have. I can grind 15-30 lb in an hour. Depends on the type of meat and cut of course.
I use my KitchenAid mixer with the grinder attachment. I can do a few pounds at a time, it's just not worth it any more. to me.
Well a trustworthy butcher is a good alternative. The best burger joints around here source their meat at local butchers using local farms.
That's what I used in the late 90s until I bought an actual machine for it. Expensive investment at first, but the dedicated machine pays off year after year. The Kitchenaid is still useful if you want to grab a few hunks of beef or whatever from your butcher and make a quick burger for yourself. I want to try salmon burgers but I'm not sure how to do those. I'd like to keep it mostly fish meat and not rely on egg yolks or crumb.
One frantic phone call so far:
