Composition of Natural Raw-beef Juice
Ingredients
Directions
Prepare
Pass the beef through a sausage machine.
Mix the beef with an equal amount of water.
Extract
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 juices that are extracted as the main liquid.
- Water
- Draws soluble flavour and juices out of the minced meat during standing.
The step that matters
Standing overnight in a cool place. Keeping the mixture cool while it stands lets the juices diffuse into the water safely without the meat spoiling. Warmth would speed bacterial growth.
“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.