I made bhuna hooa qeema tonight. But it didn’t turn out to be how expected. There is that typical beef smell that you have in bugers etc which is all good as long as you’re eating a bruger but qeema saalan is not supposed to have that. If you get past that smell then the taste is great but it’s not the same thing what you’re used to. Secondly, the qeema particles are usuallay seperate (even with machine ground) but this one still has that sawiyaaN sorta shape that doesn’t have reqular bhunna hooa qeema look.
Did I do something wrong? Was I supposed to throughly wash qeema or something? Any ideas?
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*Originally posted by Roman: *
I made bhuna hooa qeema tonight. But it didn't turn out to be how expected. There is that typical beef smell that you have in bugers etc which is all good as long as you're eating a bruger but qeema saalan is not supposed to have that. If you get past that smell then the taste is great but it's not the same thing what you're used to. Secondly, the qeema particles are usuallay seperate (even with machine ground) but this one still has that sawiyaaN sorta shape that doesn't have reqular bhunna hooa qeema look.
Did I do something wrong? Was I supposed to throughly wash qeema or something? Any ideas?
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You should have wash the qeema, it would have get rid of the smell. Just run it under water would have work.
"sawiyaan sorta shape" My guess is the meat was from an old cow.
Romeo, I did not look at other replies, but for God's sake stop trying to impress the girls with your "hunurs". Just go buy bhonna howa qeema. Cheap skate...
You don;t wash the qeema??? What do you expect? Some chambeli ki khushboo coming out of unwashed meat? Ofcourse it’s going to stink! We usually strain it like Sadzz said and even give it a quick rinse once its unfrozen and let it strain some more.
There is no need to wash qeema. Just let it stand under running water.
When do you add qeema to the haandi?. It is best if qeema is the very first thing added. Just heat up the haandi and add qeema. Bhoonafy to your heart's content and then add oil, spices, timaater and whatnot. This way all the bloody water gets evaporated first before you add anything else. If you add qeema later, then you are probably eating a mix of blood, fat, and the beef equivalent of salmonella.
Some ppl go overboard by washing it like you wash daal or chicken in a stainer. By the time they are done, there is no qeema but some light pink strains of grounded baby veal.
Ira, I had that adrak-ginger paste in it in reasonable quantity.
Ok, so let’s define strain here. Does by this you guys mean to let the meat stay in a pot (eg tupperware etc) for a while and squeeze off the water before adding it to haandi?
The reason I didn’t “wash” it was that years ago once I was helping out my aunt in the kitchen and I washed the qeema before handing it over to her and she told me that qeema is different than regular meat so you don’t really need to wash it.
It sounds like there is a mid way to all this myth about to wash or not to wash my qeema dilemma.
You don;t wash the qeema??? What do you expect? Some chambeli ki khushboo coming out of unwashed meat? Ofcourse it’s going to stink! We usually strain it like Sadzz said and even give it a quick rinse once its unfrozen and let it strain some more.
