Guest guest Posted February 10, 2009 Report Share Posted February 10, 2009 Marilyn...anyone, I ordered ostrich burgers. Not sure how to cook them. Black Wing suggested cooking in a pan with a little fat. Marilyn, I remember you said you eat them. What type of fat do you cook them in? Do you ever grill them? Company said only cook 2 1/2 minutes each side which seems awfully quick. For how long do you cook them? Thanks Caroline son w/Crohn's colitis SCD 9 months LDN Lialda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 10, 2009 Report Share Posted February 10, 2009 Caroline, They're a red meat, and we like our red meat medium-rare to rare, so I cook them about a minute and a half on a side -- 2.5 minutes will probably give you medium to medium-well. I brush them with a little melted butter or olive oil. I guess you could use coconut oil if you wanted. We've really enjoyed ostrich -- and remember that I was eating it and bison before my surgery. My oncologist had two units of blood standing by... and I needed neither of them! (I didn't even have to eat the liver pate I had ready....) Haven't tried ostrich as a cheese burger yet... I wonder if ostrich strips would make a good Philly Cheese Steak sandwich? — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 10, 2009 Report Share Posted February 10, 2009 Caroline, They're a red meat, and we like our red meat medium-rare to rare, so I cook them about a minute and a half on a side -- 2.5 minutes will probably give you medium to medium-well. I brush them with a little melted butter or olive oil. I guess you could use coconut oil if you wanted. We've really enjoyed ostrich -- and remember that I was eating it and bison before my surgery. My oncologist had two units of blood standing by... and I needed neither of them! (I didn't even have to eat the liver pate I had ready....) Haven't tried ostrich as a cheese burger yet... I wonder if ostrich strips would make a good Philly Cheese Steak sandwich? — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2009 Report Share Posted February 11, 2009 Thanks Marilyn. Are your cooking instructions for pan frying ostrich burgers over a high flame or grilling them, or both? I've never pan fried anything, not quite certain how. Ian's last blood test shows he's slightly anemic. Hoping this and some spinach will help with that. Caroline son w/Crohn's colitis SCD 9 months LDN transdermal Lialda > They're a red meat, and we like our red meat > medium-rare to rare, so I cook them about a > minute and a half on a side -- 2.5 minutes will > probably give you medium to medium-well. > > I brush them with a little melted butter or olive > oil. I guess you could use coconut oil if you wanted. > > We've really enjoyed ostrich -- and remember that > I was eating it and bison before my surgery. My > oncologist had two units of blood standing by... > and I needed neither of them! (I didn't even have > to eat the liver pate I had ready....) > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2009 Report Share Posted February 11, 2009 Thanks Marilyn. Are your cooking instructions for pan frying ostrich burgers over a high flame or grilling them, or both? I've never pan fried anything, not quite certain how. Ian's last blood test shows he's slightly anemic. Hoping this and some spinach will help with that. Caroline son w/Crohn's colitis SCD 9 months LDN transdermal Lialda > They're a red meat, and we like our red meat > medium-rare to rare, so I cook them about a > minute and a half on a side -- 2.5 minutes will > probably give you medium to medium-well. > > I brush them with a little melted butter or olive > oil. I guess you could use coconut oil if you wanted. > > We've really enjoyed ostrich -- and remember that > I was eating it and bison before my surgery. My > oncologist had two units of blood standing by... > and I needed neither of them! (I didn't even have > to eat the liver pate I had ready....) > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2009 Report Share Posted February 11, 2009 At 05:45 AM 2/11/2009, you wrote: Thanks Marilyn. Are your cooking instructions for pan frying ostrich burgers over a high flame or grilling them, or both? I've never pan fried anything, not quite certain how. Ian's last blood test shows he's slightly anemic. Hoping this and some spinach will help with that. For most grilled things, I use a Foreman-type grille. It cooks it on both sides at the same time, which is an advantage when you have a hungry guy-type standing around looking mournful. (Remember, my honorable husband eats around 6000 calories a day to maintain his 150 pound frame... the rat!) If cooking on stove-top, I would probably use a seasoned (with oil) cast iron pan, pre-heat it, toss the oiled and seasoned burgers in, cook for the requisite time, and then flip them over and cook again. Or, you could still brush them with oil, season as desired, and broil them in the oven. It's a little to chilly yet to be doing them on a hibachi or charcoal grille outside. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2009 Report Share Posted February 11, 2009 At 05:45 AM 2/11/2009, you wrote: Thanks Marilyn. Are your cooking instructions for pan frying ostrich burgers over a high flame or grilling them, or both? I've never pan fried anything, not quite certain how. Ian's last blood test shows he's slightly anemic. Hoping this and some spinach will help with that. For most grilled things, I use a Foreman-type grille. It cooks it on both sides at the same time, which is an advantage when you have a hungry guy-type standing around looking mournful. (Remember, my honorable husband eats around 6000 calories a day to maintain his 150 pound frame... the rat!) If cooking on stove-top, I would probably use a seasoned (with oil) cast iron pan, pre-heat it, toss the oiled and seasoned burgers in, cook for the requisite time, and then flip them over and cook again. Or, you could still brush them with oil, season as desired, and broil them in the oven. It's a little to chilly yet to be doing them on a hibachi or charcoal grille outside. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
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