0:00
Mix it all up together.
0:07
And then you form patties.
0:10
I really highly recommend using a burger former
0:13
because then your patties will be uniform in size.
0:17
If you're uniform in size, that means that they
0:20
cook all the same time, all the same level.
0:23
And they're wonderful.
0:24
You don't have any hotspots or anything nasty like that.
0:29
Then, if you want to, which is a really good idea to get that curry a time to
0:35
really flavor the meat and have some time to sit and marinate, what I like to do is
0:41
I like to take those patties and flash freeze them.
0:50
And then, after they're frozen, I put them in a vacuum sealable bag.
0:57
And I vacuum seal them.
0:59
And you can see, I put the name of whatever it is.
1:02
I put the date that I froze it.
1:05
And I put how much it weighed.
1:07
And it's very simple.
1:09
Once they're frozen, when you want to use them, you take
1:11
them out of the freezer and you process them and cook them.
1:14
And you can see, we're cooking these right here in a cast iron pan.
1:23
And then, after they've been flipped.
1:25
Now, remember, it's important because these are
1:28
chicken, but they have to be cooked in temperature.
1:31
It's important that it gets up to 165 per night or 73 degrees Celsius.
