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>>Hey, here at CNY Flavor,
we love to give Quick Tips,
so here's a Quick Tip for you.
You know, a lot of recipes,
if you're doing any type of
beef recipe, whether it be
a soup or S.O.S, anything
dealing with beef usually
calls for about a pound.
Stuffed peppers, whatever.
You deal about with a pound.
The problem is that if you go
and you buy a pound of ground
beef, you can pay 3 something,
close to $4 a pound in today's
market.
Buying it in the chub,
5 pound chub, it's a lot
cheaper.
You know they have different
types of cuts.
73/27, 80/20, 85/15.
What that means is 80% lean,
20% fat content to the actual
product.
Buy it in the 5 pound chub.
You can actually cut it into
5 portions, wrap it, stick
some in the freezer and it
will last you a few months.
3 to 6 months depending upon
the type of freezer container
you're using.
If you just stick it in
Saran-wrap like I'm going
to do now, use it within
30 days.
It's real easy to do.
All you do is you take and
just cut it right down the
middle.
Boom.
Slice it open. This is the
easiest way to do it.
Take you beef.
Just flip it right over.
And there it is like a chub.
Boom.
Now you're going to cut it
into 5 portions.
So what I do is it's called
scoring.
So you'll take your piece here,
depending upon the length of it,
and I will just score it
coming down so that I'm going
to have 5 equal parts.
1, 2, 3, 4, 5.
It's just a guide.
That's all you're doing is
it's an eye level.
You might be a half an ounce
over or under in a certain
thing.
Then you're just going to take
it and you're just going to
slice it straight down.
[silence]
And each one of these
If you look, you hear me talk
a lot about uniformity when
you're cutting vegetables
because they cook properly.
Here you go. 5 pounds all
broken up without a scale,
all done with the eye and
the scoring technique.
And now I can wrap it with my
Saran-wrap and use it at will
as I'm planning my menus.
Thanks for tuning in.
And check out CNYFlavor.com
where you can get all these
Quick Tips right on our
website.