Composition of Natural Raw-beef Juice
Ingredients
Directions
Pass the beef through a sausage machine.
Mix the beef with an equal amount of water.
Allow the mixture to stand in a cool place overnight.
Squeeze the mixture firmly in muslin to extract the juice.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Lean beef
- Supplies the meat and its juices, which are the liquid this recipe extracts.
- Water
- Mixed with the ground beef to help draw the juices out of the meat.
The step that matters
Standing overnight in a cool place. Raw meat is kept cold so it does not spoil during the long rest, while the water gradually draws juices out of the ground beef.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.