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I'm more confused than I was before watching the video. Namely, why is thorough myosin development desirable for the pork and the meatballs, yet counterproductive for the pub burger patties? I watched and re-watched and I'm still confused.
She makes it look so easy…
This is common knowledge to followers of Ordinary Sausage
Well done and those gorgeous ears on the chef.
I like the full video better
I received the plastic grinder as a gift. I could freeze that too right??
What a coincidence. Last week someone told me to pre freeze the meat before grinding. It works like magic
The uploader knows exactly what they’re doing.
speaks in Italian MY A SIN!
The title sounds like low key Valentine’s Day humor. 😂 ✌️
Lmao
chat tell me when do you grind meat?
wut?