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This could have been a tasty dish, the dried meat and fat ground up and lightened into a mousse, no doubt Hungarian-style à la Kossuth with sour cream and paprika.
They recruited a hundred families and supplied them with three kinds of ground beef for home cooking over consecutive three-week intervals — regular "market" ground beef with twenty per cent fat, ground beef with five per cent fat, and AU Lean.
By contrast, a same sized pan-broiled natural beef patty made of 15-percent fat ground beef contains 148 calories with 8.9 grams of fat and 15.7 grams of protein, according to the USDA.
This sauce goes very well with browned 10-12% fat ground beef + chopped mushrooms and garlic, fat drained off, then served over angel hair or thin spaghetti.
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It also means that there's no particular reason to use twenty-per-cent-fat ground beef in a fast-food burger.
To keep this recipe relatively healthy, use reduced-fat cheddar cheese and reduced-fat ground sausage.
But then explain why would we be fat below ground but pregnant above?
To Cook: A Little Chicken Goes a Long Way Reducing the amount of fat in ground beef is commendable.
But you can add fat to ground meat, so why spend much much more on prime, kobe or wagyu?
The fat in the ground beef that renders off into liquid form should suffice, even when using lean ground beef.
Why not add only ground fat belonging to the meat being ground?
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com