NEVER Cook Ground Beef This Way Again - Try This Old School Cafeteria Trick

📕 Get the full cookbook - The Lunch Lady's $3,600-a-Year Grocery Cut (175 recipes & tricks, scaled for 1, 2 or a family): http://dorislunchlady.com/ A pound of beef goes into the skillet. Ten minutes later it is gray, lying in a thin pale broth, and it tastes like nothing until somebody passes the ketchup. You did not do anything careless. You followed the card. One line on that card is the whole trouble, and my school kitchen never once followed it. Eleven tricks, counting down. Which roll to buy, and why the lean one costs more and browns worse. What to do before the beef ever touches the iron. How much room one pound really needs. What to do the minute the water wins. When the salt goes in. Where the grease goes, and the October afternoon I learned why. The one spoon of fat you keep, and what goes in it. When the onion goes in. A whole week of beef from one afternoon. And that first line on the recipe card my tilting skillet was never allowed to follow. Plus two church kitchen arguments, settled at last. Does the fat come off or stay? And should beef ever go under the tap? #groundbeefrecipe #groundbeefrecipes #schoolcafeteria