๐จโ๐ณ Learn from Le Cordon Bleu and save 25% on Premium Membership ๐ฉโ๐ณ
By Jeni Wright, Eric Treuille and Le Cordon Bleu
Published 1996
This is suitable for large amounts and for tough cuts such as neck or flank. It produces a smooth texture ideal for sausages or burgers. Cube the meat and feed small amounts at a time through the machine. Process a slice of bread at the end to ensure all the meat is pushed through.
ยฉ 1996 All rights reserved. Published by Le Cordon Bleu.
Advertisement
Spotted a problem? Let us know!
Advertisement