Beef Juice
Ingredients
Directions
Mince the beef finely.
Gradually add the cold water.
Squeeze the mixture with the back of a silver spoon.
Let it stand for a few minutes.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Lean beef
- Provides the meat juices that flavour and colour the liquid.
- Cold water
- Draws the soluble juices out of the minced meat without cooking it.
The step that matters
Squeezing the mixture with the back of a spoon. Pressing the minced beef in cold water releases its juices into the liquid. Cold water keeps the proteins from setting, so the juice stays clear and drinkable rather than cooked and cloudy.
“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.
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