how do you make patties with this
496377
Measure out how much powder you will need and mix with 2:1 sugar water until it forms into a paste then, using wax paper, press into 1/2 to 1 inch patties . make sure they are not to thick, you want to allow room for the patties to fit between the top bars and the inner cover.
496378
I dont know I used it in spring and fed it dry and my bees loved it. You might want to look on you tube or email Mann lake. But bees do like it alot.
496379
Mix it with enough vegetable shortening to hold it together and place it in or very near the hive on a piece of paper. I like to lay it on top of the frames inside a Langstroth hive. Make sure you don't attract pests or grow mold.
496380
I don't know how to make patties with the pollen. Is it for people, or the bees? I know that if the pollen gets wet from a little rain the bees do not use it.
496381
I use a sugar syrup and add slowly to a few cups of the powder until it has a play dough consistency, flatten between two pieces of waxed paper to make a pancake shaped patty. I trim the paper close to the patty and lay it on top of the frames. The bees clean up the paper. If you do not wish to use the whole patty cut in half wrap in plastic wrap and store in refrigerator.
1931639
you do flip the burgers. when they are seared on one side they shrink enough to get a small spatula or off set spatula under them. it only take a few minutes on each side to cook the mini burgers.
2279749
There are many different ways and recipes! Email me cpowers3211@gmail.com :)
554436
any burger shrinks a certain amount depending on the fat content. when pressed the patty is a little larger than the size for a bun. if the patty sticks when pressed just slide a butter knife under it and it comes right out. I LOVE MY PRESS!!
1524889
Yes. Weigh the meat prior to placing it in the press. The diameter of the patty is fixed but the thickness will vary based on the volume of meat.
914000
I have made thinner patties by using a small rolling pin and very gently pressing down. I really like this item.
1200795
You need to place your veggies on a sheet of foil, pour just a little bit of water over them, season them however you like (ex: lemon pepper dry seasoning or squeeze some lemon juice on them) then cinch the foil at the top like a cinched purse but leave a small opening, place on any of your racks and cook on high power for about 8 to 10 minutes. If you place them on a lower rack then you can cook a protein like fish or chicken on the upper rack at the same time.
2209537
yes, you can take it completly apart except for the hindge. The press adjustment makes paper thin or ultra thick burgers. My first time using it I made the thinest pattie I could and they were too thin. 2nd time I adjusted to 1/4 pounders. they were the perfect berger. But it will make a thicker than 1/4 pounder which i did not try. I line both sides of the press with saran wrap then press... easy and no clean up mess. Wax paper will bleed through
721538
I have not tried that yet but I know its possible and actually pretty easy to do. I looked on YouTube and there is couple videos that walk you through. What your wanted to is something I was going to do ad well here in the meat future...good luck and take a look at the videos I know they will help you
1361078
You have to grind it up first. If you don't know what to do with the small scraps and don't have a grinder then use a tenderizer hammer on them and pound them flat. I used to slice my venison but now I cut it off the bone and into the grinder to use with the jerky shooter. It saves me so much time and the ground meat does not need to marinate as long either. Big pieces will not stick together and will clog the end.
262575
You can get them pretty thin. I usually make 1/4 lb burgers but you could easily do 1/8 lb. the simple screw at the time makes adjusting easy. One other tip- I use this press with Dave's patty papers. They press nicer, remove easy and make cleanup easier too. I put one on top and bottom for each patty.
1625890
There is a trick to these presses. Take 1 qt ziplock bag, put the ball of meat into it. Then put it into the press. Mash. Reach into the bag with your hand, flip burger onto your hand, peel bag. Done no mess. No sticking, no Breakage. Put the dimple under the bag. Less Mess.I use pair of Medical exam gloves and the ziplock and goes very quick. No Mess. Even burgers and easy to do.
1001023
The best thing is an electric meat cutter. It cuts it very easy. Use a table edge as a guide
124458
This model has an adjustable temperature gauge. There is an instruction sheet that tells you what temperature to set for certain foods. You just preheat, then turn up to required temperature. I've done boneless chicken breasts - I like them, my son does not. But we all like the frozen hamburger patties cooked on it.
1357686
Yes use a meat tenderiiser add a half cup of watter cook on high for about 10 minuits. If not cooked to your taste cook another 5 minuits on high
1625889
1.) keep the ground meat [product] REALLY COLD!2.) keep the whole press rinsed frequently. I use a large pan of cool water at my work area. The cooking spray helps too.If you are making patties ahead for the freezer-place them on "waxed" patty papers and initially freeze on a tray/sheet INDIVIDUALLY.After frozen, you can stack and package. If you stack them prior to freezing, they will probably stick together even with a waxed paper.
1307394
I use my own recipe and it comes out splendid. 3 and 1/2 cups of King Arthur bread flour, 1/4 of a teaspoon yeast (any kind), 1 and 1/2 to 1 and 3/4 cups of water, salt 1 teaspoon. Mix by hand or mixer until all ingredients are roughly mixed. The dough will be sticky. Cover bowl with towel or Saran Wrap. Let it sit overnight at room temperature. In the morning punch down dough. It will be VERY sticky. Put dough on a floured flat surface, fold it 4 times with a "baker spatula" (flat metal spatula about 5" by 7"). Do not add too much flour. Just enough to prevent the dough to stick. Dough will be VERY soft. Line a bowl with Parchment paper (not wax paper) let it rise for about one hour. The dough will NOT double in size. In the mean time put cloche in the oven. Light the oven and let it reach 450. When it reached that temperature, remove top of the cloche, lift parchment paper (with dough inside) by grabbing it by it's four corners. Drop it gently in the cloche, cover it and bake it covered for 35 minutes. Lower temperature to 425 and bake until golden brown, about 30 minutes. Let it cool on the rack. The bread will be "singing". You may find similar recipes on utube under no mix dough. It's really easy too make, but remember dough must be very very soft.