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From: emmyl@crimson.UUCP
Newsgroups: net.cooks
Subject: Roqueburgers
Message-ID: <1517@crimson.UUCP>
Date: Thu, 16-Jun-83 16:37:10 EDT
Article-I.D.: crimson.1517
Posted: Thu Jun 16 16:37:10 1983
Date-Received: Sat, 25-Jun-83 22:08:23 EDT
Lines: 15


Recently tried my Roqueburger recipe (just after posting it to
the net).  On advice from my butcher used *less lean* hamburger
and they turned out very dry.  Read recently that the *coarser*
the hamburger is, the less dry it becomes while cooking.  Next
time I am going to try coarsely ground chuck that isn't too lean
and see what happens.

As for knife sharpening.  I used to think I couldn't learn to use
a steel (like butchers use) for sharpening until a friend made me
try it.  It was awkward at first, but I kept practising until now
I just whip it out and give the knife a few swipes and have an
instantly sharp knife - much faster than any other method after
you get the hang of it and no little metal filings to wipe off.
Think it is much easier on the knife blade, too.