10/13/2023 0 Comments Classic american chop suey recipe![]() And talk about a bargain! For a couple of bucks you can get a multi-pack. They don’t conduct heat, or melt, or produce an aftertaste. Keep everything moving around for even cooking.Ī wooden spoon is a good tool for stovetop recipes. The ground beef, green pepper and onion are added to the skillet. If you rather, you can spoon the excess fat from the sides of the skillet before adding it to the pasta. That doesn’t bother either of us, we mix it all in anyway. ![]() If you do use 80% or 75%, the fat may not fully incorporate into the sauce, even after cooking for the full 1 1/2 hours. If you have to make a choice, due to the difference in the price of 85%, we would suggest you cut down to 1 pound of 85% ground beef, rather than decrease the lean meat content to 80% or 75%. Ricky has found that the 85% gives the best end result. The rendered fat from the hamburg is a major factor in the flavor and texture of this sauce. That means 15% of the ground beef is the fat content. In this recipe we urge you to use 85% ground beef. As the percentage of fat increases in the mix, the color gets lighter, which makes sense since the fat is white. The more lean meat in the mix, the more red it is. Next time you are in that section of the meat case, take a look at the difference in color between the packages of hamburg depending on the percentage of lean beef. It follows then, that the rest of the grind is fat. The percentage on the label tells you how much of the meat in that package is lean beef. They need to add the fat to add flavor, moistness and texture. Why 85% ground beefĭo you know what it means when the label on ground beef shows a percentage on it? When a butcher is “grinding” hamburg, they are using lean beef and beef fat. Look for Cooking with Herb and Back Porch Herb Garden and It’s Drying Time Again. You can learn more about growing and using your own herbs in CLAUDIA’S COOKING TIPS. There is a burst of aroma which is heavenly. When I use my homegrown □ in a recipe, I crush them by hand. Have you read about my homegrown herbs yet? The white bowl in the picture shows my dried oregano and dried basil. Of course, any pasta you have on hand will do, or stick with the classic elbow pasta. Ricky uses pasta shells for his American Chop Suey because they hold the sauce well. Well, here it is, how about it Sam? Here’s what YOU WILL NEED:ġ ½ pounds 85% ground beef (a little more or less doesn’t matter) She said she might try making American chop suey when we posted it. BINGO! I told her that she was our target audience that Ricky’s recipes are great for those that are kitchen challenged. In conversation, she told me she had never learned how to cook. In a patch of woods located in New Hampshire, known as Effingham, I came to know a beautiful lady who goes by the nickname Sam. The posting of this recipe is going to make good on a promise I made a couple of years ago. You too may abandon your old way of making American chop suey and adopt this recipe as your own. If you have a recipe of your own, but don’t mind trying new recipes of old favorites, give this a try. If you don’t have a recipe of your own for American chop suey, you hit it rich. Her husband likes hers (Doris’s hand me down recipe) better, so they alternate which one they have when it’s time for American Chop Suey. Mine was good, but his is better.Īs for Doreen, after brief consideration she tried Ricky’s recipe and she loved it. It is acknowledging the “better than mine” part I have a hard time swallowing ( pun intended□). □ Sometimes I struggle to accept my own conclusion, when I realize a recipe of his is easier than mine AND it TASTES BETTER! How silly is that? That’s exactly what I love about these recipes, very easy and delicious. I don’t know if you have been following us, but I have already confessed that there are times when one of Ricky’s recipes will hit me right where it hurts the demon ego. Like lots of other dinner cooks, I had my own version of American chop suey which got cast out after the first time I made Ricky’s recipe. Many people I have talked to about how good this is recipe, steer the conversation to how they make their version. Oh, perish the thought that we desecrate Doris’ time tested recipe!ĭoreen is not alone. I knew right away that the recipe was a non-starter for her when she immediately said “Well, I add tomato soup to mine, like my mother did”. I was talking with a friend the other day (my oldest best friend Doreen), about getting ready to upload Ricky’s American chop suey recipe. No two cooks’ American chop suey tastes the same, even though most everyone is using essentially the same ingredients. ![]() If you have 10 Americans in a room, no matter what the mix in demographics, my money is on the bet that every one in the room knows exactly what American chop suey is. If there is a classic American dish, I think this is probably it. Jump to Recipe Print Recipe American Chop Suey, our very own classic
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