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Water in beef


Dean Lofthouse
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Large shallow frying pan, high heat works for me. I mop up the excess water/grease with a bit of kitchen roll while cooking. I don't season until its brown to stop more moisture coming out.

 

Can't always afford the good stuff so this is the next best thing for me. Don't expect anything else from the supermarkets myself.

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I watched this documentary a few years ago. In one part a butcher compares the meat sold in supermarkets to meat sold in a butchers, and shows you the common tricks used. A chef also shows you the difference between factory farmed chicken and free range one. They also show you how much fat is in modern factory farmed chickens.

 

Supermarket Secrets part 1

[ame=http://www.youtube.com/watch?v=68hapDEQEj0]Supermarket secrets part 1 - YouTube[/ame]

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I bought two 6 month old pigs from an organic farm I shoot and had them slaughtered and placed in a chiller for 4 days, got them back watched a demo on how to butcher a carcass on youtube and put 65 lb of pork in my freezer and the same in a mates for less than £1.50 per lb.

You would'nt belive how easy it is to do and how rewarding it is to cook and eat meat when you know exactly where its come from and what its been fed on.

For my next trick im going to buy a mincer and have a bash at making sausages.

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