![]() |
If this is your first visit, be sure to check out the FAQ by clicking the link above. You may have to register before you can post: click the register link above to proceed. To start viewing messages, select the forum that you want to visit from the selection below. |
|
|
Thread Tools | Display Modes |
#3
|
|||
|
|||
![]()
Acgelok wrote:
Anyone prepare their own beef heart? Gotta be cheaper than LFS. If so, what do ya do? I seen the size of a heart... not no little hunk-o-meat. Cheers I used to do my own for my 'Oscars' I would trim off all fat and sinew, than mash it up fairly fine depending on your fish size in the blender , spread it on a cookie sheet cut with a pizza cutter and freeze. After freezing solid break it up into pieces and store in a container in the freezer . It's great for putting some size on your fishes Regards Art I've found that if after trimming, I cut the heart into chunks that will fit in my food processor, then half-freeze them (so they're not "wobbly", but not fully frozen, about an hour in the freezer works for me), I can run them through the cheese grater attachment on the food processor, which gives me even sized pieces with no large chunks. (If my english teacher had seen that run-on sentence, he'd have killed me! ). Jeff |
Thread Tools | |
Display Modes | |
|
|