Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Ground turkey should be illegal.

What’s wrong with ground turkey? It’s a passable healthier substitute for ground pork and sometimes ground beef.

I get ground dark meat, and make tasty breakfast sausages and taco meat.

A fave: https://m.youtube.com/watch?v=XWyog2HcBvk

The inclusion of cloves, nutmeg and allspice was key.

It can be dry so you need to add some fat like olive oil.

When comparing USDA’s data on a 4-ounce serving of 93/7 ground beef to 4 ounces of 93/7 ground turkey, the nutrition panel is surprisingly similar:
Ground beef has 172 calories, 7.9 grams fat and 3.3 grams saturated fat
Ground turkey has 170 calories, 9.4 grams fat and 2.5 grams saturated fat
Ground beef has 2.4 grams more protein and has slightly less cholesterol and more iron and zinc than ground turkey.

https://extension.illinois.edu/blogs/simply-nutritious-quick-and-delicious/2023-04-06-nutritional-comparison-ground-turkey-and#:~:text=Ground%20beef%20has%20172%20calories,making%20it%20any%20heart%20healthier.

Don't want to start a whole thing but many of us don't eat red meat for humane and environmental reasons. Not just the nutrition profile.

Anonymous wrote:

Anonymous wrote:Cottage cheese is delicious when added to eggs to make quiche.
Adds a creamy texture and more protein.

This is how I use up my bits of cottage cheese, ricotta, sour cream! Either that or I put into a red sauce pasta dish.
It's so hilarious when people ask what to do with the last bits of these dairy items. They are so easy to use up.

So hilarious????? I have never heard anyone ask what to do with "bits of dairy items". Never. I read a lot of cooking forums and it has never come up.

I like ground Turkey — the dark meat.

Anonymous wrote:I am with those who don’t care for ground turkey. It makes me feel slightly ill, actually, which is strange but true. I feel like a recipe featuring ground turkey is a pretty good sign I should move on.
I typically double the expected cook time for any recipe— takes lingering to chops, dice, and slice, longer to brown and sauté, and longer to cook things through. I do wonder how those recipe sites and developers who swear they test recipes thoroughly do it— maybe they need to test their clocks!

I'm the one who uses ground turkey in a rotation and here are some of my tricks:

1. Meatballs - I make them in a very good recipe with food processed onions and lots and lots of seasonings and Worcestershire sauce. No resemblance to their terrifying provenance when I'm finished.

2. Spaghetti sauce. Easy. Fennel seed is a great trick to add so it is more "sausage/pork" flavoured.

3. Tacos. Another easy. By the time you add all your seasonings, it's not even turkey.

etc. You can also do 1/2 1/2 with beef!

Anonymous wrote:Why do all recipes seriously underestimate the time it takes to sautee onions??

Lol I am making an internet lentil recipe right now as I type this that claimed the onions should take "2-3 minutes to brown." GTFO.

It also claims the lentils will cook through in the sauce in 8 minutes. 8 minutes! Even the lentil package says 15-20 and in my experience it takes a bit longer than that especially if it's more than a few lentils.

I think these recipes just want to be able to claim it's a 15 or 30 minute "weeknight recipe" but in reality there are very few good meals you can actually cook start to finish in that length of time. They also always underestimate prep time. This one claims 5 minutes to chop an onion, mince garlic, mince ginger, make a sauce/marinade, and get the rice going. My kitchen is not a Michelin starred restaurant, so this took me 15-20 minutes.

I am with those who don’t care for ground turkey. It makes me feel slightly ill, actually, which is strange but true. I feel like a recipe featuring ground turkey is a pretty good sign I should move on.
I typically double the expected cook time for any recipe— takes lingering to chops, dice, and slice, longer to brown and sauté, and longer to cook things through. I do wonder how those recipe sites and developers who swear they test recipes thoroughly do it— maybe they need to test their clocks!

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Why do all recipes seriously underestimate the time it takes to sautee onions??

THANK YOU!

Or instruct you to sautee the garlic with the onions for the same amount of time. That ends up burning the garlic.

I sauté them together nearly every day. You are cooking on too high of heat, or do not have enough oil/butter. My garlic is never burnt.

says the person who is softening their onions and not caramelizing. If you were really doing that your food is terribly bitter.

Again, sauteing and caramelizing onions are two different things. You don't caramelize garlic. I really don't think you know how to cook if this basic concept is difficult.

new poster and chef here. Technically speaking garlic should only be cooked to the point it is fragrant. It is very easy to over do this. Even with a sauté in order to get onions soft you would have the garlic in way too long to get the onions soft. Garlic usually takes about 60 seconds. Plus you really don’t get much boa or unless the online turn slightly brown . Doesn’t make for a good flavor profile no matter what you are making.

Anonymous wrote:

Anonymous wrote:I have yet to make a recipe that includes veggies that I don't have to do 4 times the veggies for there to be enough veggies for 4 people.

I feel the same! I guess we like our vegetables! I also don't mind if there are leftover vegetables as I can add them to eggs or soup. What I would hate is for there to not be enough servings of vegetables for the family!

The amount of veggies usually looks good when you start, but then they cook down and suddenly you barely seem to have any.

Anonymous wrote:I have yet to make a recipe that includes veggies that I don't have to do 4 times the veggies for there to be enough veggies for 4 people.

I feel the same! I guess we like our vegetables! I also don't mind if there are leftover vegetables as I can add them to eggs or soup. What I would hate is for there to not be enough servings of vegetables for the family!

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Ground turkey should be illegal.

What’s wrong with ground turkey? It’s a passable healthier substitute for ground pork and sometimes ground beef.

I get ground dark meat, and make tasty breakfast sausages and taco meat.

A fave: https://m.youtube.com/watch?v=XWyog2HcBvk

The inclusion of cloves, nutmeg and allspice was key.

It can be dry so you need to add some fat like olive oil.

When comparing USDA’s data on a 4-ounce serving of 93/7 ground beef to 4 ounces of 93/7 ground turkey, the nutrition panel is surprisingly similar:
Ground beef has 172 calories, 7.9 grams fat and 3.3 grams saturated fat
Ground turkey has 170 calories, 9.4 grams fat and 2.5 grams saturated fat
Ground beef has 2.4 grams more protein and has slightly less cholesterol and more iron and zinc than ground turkey.

https://extension.illinois.edu/blogs/simply-nutritious-quick-and-delicious/2023-04-06-nutritional-comparison-ground-turkey-and#:~:text=Ground%20beef%20has%20172%20calories,making%20it%20any%20heart%20healthier.

nobody buys 93/7 they buy 80/20 which is

Calories: 287
Fat: 23g (35%)
Saturated fat: 9g (45%)
Trans fat: 1g
Cholesterol: 80mg (27%)
Sodium: 75mg (3%)
Carbohydrates: 0g
Fiber: 0g
Sugars: 0g
Protein: 19g
Iron: 2.2mg (12%)

Anonymous wrote:Cottage cheese is delicious when added to eggs to make quiche.
Adds a creamy texture and more protein.

This is how I use up my bits of cottage cheese, ricotta, sour cream! Either that or I put into a red sauce pasta dish.
It's so hilarious when people ask what to do with the last bits of these dairy items. They are so easy to use up.

I have yet to make a recipe that includes veggies that I don't have to do 4 times the veggies for there to be enough veggies for 4 people.

Anonymous wrote:

Anonymous wrote:Ground turkey should be illegal.

What’s wrong with ground turkey? It’s a passable healthier substitute for ground pork and sometimes ground beef.

I get ground dark meat, and make tasty breakfast sausages and taco meat.

A fave: https://m.youtube.com/watch?v=XWyog2HcBvk

The inclusion of cloves, nutmeg and allspice was key.

It can be dry so you need to add some fat like olive oil.

When comparing USDA’s data on a 4-ounce serving of 93/7 ground beef to 4 ounces of 93/7 ground turkey, the nutrition panel is surprisingly similar:
Ground beef has 172 calories, 7.9 grams fat and 3.3 grams saturated fat
Ground turkey has 170 calories, 9.4 grams fat and 2.5 grams saturated fat
Ground beef has 2.4 grams more protein and has slightly less cholesterol and more iron and zinc than ground turkey.

https://extension.illinois.edu/blogs/simply-nutritious-quick-and-delicious/2023-04-06-nutritional-comparison-ground-turkey-and#:~:text=Ground%20beef%20has%20172%20calories,making%20it%20any%20heart%20healthier.

Anonymous wrote:Cottage cheese is delicious when added to eggs to make quiche.
Adds a creamy texture and more protein.

No thanks.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Why do all recipes seriously underestimate the time it takes to sautee onions??

THANK YOU!

Or instruct you to sautee the garlic with the onions for the same amount of time. That ends up burning the garlic.

I sauté them together nearly every day. You are cooking on too high of heat, or do not have enough oil/butter. My garlic is never burnt.

says the person who is softening their onions and not caramelizing. If you were really doing that your food is terribly bitter.

Again, sauteing and caramelizing onions are two different things. You don't caramelize garlic. I really don't think you know how to cook if this basic concept is difficult.