You are looking at Bossy’s library book. Beginning with stocks and soups and moving through creamed butter, Martha Stewart‘s Cooking School offers not just recipes but her expertise in methods and equipment. But it’s Monday, so let’s just skip ahead, shall we?
According to Martha Stewart, grinding is an important factor in the kitchen. You can turn to your butcher for your grinding needs, of course. But according to Martha, there is increased satisfaction when you do your own grinding and the outcome is juicier, although one has to be careful about improper handling, and Bossy is sorry but are we still talking about ground beef?
Similarly, Martha offers the following tips regarding the forming of hamburger patties: handle gently, and be careful not to press too hard, which can result in the loss of delicious juices, causing the meat to shrink.
Seriously. It’s what Martha said.