Ep 8. A Grind is a Terrible Thing to Waste

In season 2 episode 8 of Good Eats, titled "A Grind is a Terrible Thing to Waste," host Alton Brown tackles the topic of ground meat. Brown begins by discussing the history of ground meat, noting that it was once seen as a lower-quality, less-desirable cut of meat. However, with the invention of the meat grinder, ground meat became more widely available and more commonly used in recipes.

Brown then moves on to discuss the different types of meat grinders available on the market, including manual and electric versions. He also covers the different types of grinder plates, which can be used to create different textures of ground meat.

The episode goes on to showcase several different recipes that use ground meat, including meatloaf and meatballs. Brown offers tips and tricks for creating the perfect texture in these dishes, such as using a food processor to create a finer grind of meat.

One standout segment of the episode focuses on the science of cooking ground meat. Brown explains that when meat is ground, more surface area is exposed, which can cause it to cook faster and potentially dry out. To combat this, Brown offers a technique for making meatballs that involves freezing the meat mixture before cooking it, which helps it retain moisture and stay tender.

Throughout the episode, Brown emphasizes the importance of using high-quality meat when grinding your own meat at home. He also offers tips for storing and handling ground meat safely to prevent the spread of foodborne illness.

Overall, "A Grind is a Terrible Thing to Waste" is an informative and entertaining episode that provides viewers with valuable information about grinding and cooking ground meat. From the history of the meat grinder to the science of cooking ground meat, Brown covers all the bases and leaves viewers with plenty of new knowledge to take into the kitchen.