8 ways to brown ground beef (4th is my fav)
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Date: 2024-06-13
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Comments and reviews: 20
aragusea
I cook my ground beef with a big pan on small element. But get this, it starts as a frozen ball. All my ground beef is freezer prepped, placed into a hot pan with water than I peel away the cooked parts and keep flipping the ball till I get to the Center checking on it to peel away every 3-4 mins. Adding water when it needs. The peeled ground beef goes to the edges with least amount of heat and Center stays cooking the ball. Takes about 20 mins and completely bypasses waiting to dethaw. Since it’s a filler like ground beef u won’t notice the difference from fresh ground beef. At least that’s how I find it works well
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I cook my ground beef with a big pan on small element. But get this, it starts as a frozen ball. All my ground beef is freezer prepped, placed into a hot pan with water than I peel away the cooked parts and keep flipping the ball till I get to the Center checking on it to peel away every 3-4 mins. Adding water when it needs. The peeled ground beef goes to the edges with least amount of heat and Center stays cooking the ball. Takes about 20 mins and completely bypasses waiting to dethaw. Since it’s a filler like ground beef u won’t notice the difference from fresh ground beef. At least that’s how I find it works well
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ge2719
one thing i tend to do is is put all the meat in the pan and press it down, then don't touch it, then as it reaches the water phase, pour off most of the water, add a bit more oil since you lose the oil from the beef fat by pouring off. Then brown a bit more. Then once you add in your spices later you can pour back on the water.
this tend to work best for me because i often cook for 4 or more people, so i sometimes have 2kg of mince, which is way too much for the pan really but i cba doing two batches. its just easier to leave it in the pan without touching it to get plenty of browning.
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one thing i tend to do is is put all the meat in the pan and press it down, then don't touch it, then as it reaches the water phase, pour off most of the water, add a bit more oil since you lose the oil from the beef fat by pouring off. Then brown a bit more. Then once you add in your spices later you can pour back on the water.
this tend to work best for me because i often cook for 4 or more people, so i sometimes have 2kg of mince, which is way too much for the pan really but i cba doing two batches. its just easier to leave it in the pan without touching it to get plenty of browning.
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SimuLord
This makes me think I should cook up a pan of Bachelor Chow tonight.
The dish, which I first adapted from my mom's shepherd's pie recipe in 1996 (3 years before Futurama premiered, hardly qualifies as a recipe. Throw a meat, a veg, and a sauce into a skillet and cook 'em up. Serve over rice or, if you actually like mashed potatoes unlike me, bring it back to its shepherd's pie roots.
My usual go-to is ground pork, frozen corn kernels, and A-1 sauce, but you can do literally anything with it lie, say, use ground beef cooked one of these eight ways.
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This makes me think I should cook up a pan of Bachelor Chow tonight.
The dish, which I first adapted from my mom's shepherd's pie recipe in 1996 (3 years before Futurama premiered, hardly qualifies as a recipe. Throw a meat, a veg, and a sauce into a skillet and cook 'em up. Serve over rice or, if you actually like mashed potatoes unlike me, bring it back to its shepherd's pie roots.
My usual go-to is ground pork, frozen corn kernels, and A-1 sauce, but you can do literally anything with it lie, say, use ground beef cooked one of these eight ways.
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snozzmcberry2366
I bought a pastry cutter for cutting up ground beef, based on a memory of watching a video where Kenji Lopez said that he used one for that purpose and that it worked great for it. Only. I can't find such a video. I could only find one mention of a pastry cutter from him, and it was for something completely different. I don't know how or why that idea got into my head but, now I have one, although I haven't yet tried it out.
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I bought a pastry cutter for cutting up ground beef, based on a memory of watching a video where Kenji Lopez said that he used one for that purpose and that it worked great for it. Only. I can't find such a video. I could only find one mention of a pastry cutter from him, and it was for something completely different. I don't know how or why that idea got into my head but, now I have one, although I haven't yet tried it out.
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wormulous
Made a loco moco yesterday. One of the patties was browning nicely while the other was not. The pan just wasnt centered on the burner. Still took plenty of time to brown up and even after resting and making the gravy the meat even simmered in the sauce was relatively pink.
Just a random comment, no question in there. just something for the cough algo cough
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Made a loco moco yesterday. One of the patties was browning nicely while the other was not. The pan just wasnt centered on the burner. Still took plenty of time to brown up and even after resting and making the gravy the meat even simmered in the sauce was relatively pink.
Just a random comment, no question in there. just something for the cough algo cough
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Greendawn-di3dl
Back at it again changing my habits; Adam you absolute king. How didnt i think of your method, it's genius! Guess I'm making something with ground beef this weekend. Edit: absolutely going to try the baking soda too, I've actually velveted meats before but never thought of ground meat. (Also never heard the word velveting, that's going into my lexicon)
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Back at it again changing my habits; Adam you absolute king. How didnt i think of your method, it's genius! Guess I'm making something with ground beef this weekend. Edit: absolutely going to try the baking soda too, I've actually velveted meats before but never thought of ground meat. (Also never heard the word velveting, that's going into my lexicon)
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nisnast
I honestly don't think the fishy flavor was caused by the baking soda, I'd say it was probably caused by the extra browning firing off your umami receptors.
Once when I was experimenting with MSG, I was making a burger and I put in way too much MSG and it tasted like fried fish, it was still delicious but it was also a bit of a mind screw.
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I honestly don't think the fishy flavor was caused by the baking soda, I'd say it was probably caused by the extra browning firing off your umami receptors.
Once when I was experimenting with MSG, I was making a burger and I put in way too much MSG and it tasted like fried fish, it was still delicious but it was also a bit of a mind screw.
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Zman2598
I've heard of the baking soda method before and never gave it much thought, but hearing your good opinion on it makes me want to try it. Other than a wait of 15min before cooking it seems like adding the baking soda is the best method for getting that perfect combo of browning and juiciness.
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I've heard of the baking soda method before and never gave it much thought, but hearing your good opinion on it makes me want to try it. Other than a wait of 15min before cooking it seems like adding the baking soda is the best method for getting that perfect combo of browning and juiciness.
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GoneZombie
I do like 'overbrowning' if the beef will be used in a meat sauce like Bolognese. All the browning gets dissolved, so there's no textural difference, and it amps up the beefy flavour to more aggressively compete with everything else you've got going on in there.
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I do like 'overbrowning' if the beef will be used in a meat sauce like Bolognese. All the browning gets dissolved, so there's no textural difference, and it amps up the beefy flavour to more aggressively compete with everything else you've got going on in there.
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kenmore01
I find its a lot easier to chop it up once it starts to brown a bit. Leave it awhile then flip it like a big burger. Chopping it is much easier because it doesnt mash. That said, no matter how i cook it, it always comes out the same in the end.
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I find its a lot easier to chop it up once it starts to brown a bit. Leave it awhile then flip it like a big burger. Chopping it is much easier because it doesnt mash. That said, no matter how i cook it, it always comes out the same in the end.
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Rhubidium
I'm definitely guilty of being one of those more browning is always better crowd when it comes to my ground meats; with uncased sausages too; -; but I'm definitely going to try your steak pancake method-- it looks pretty bullet proof
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I'm definitely guilty of being one of those more browning is always better crowd when it comes to my ground meats; with uncased sausages too; -; but I'm definitely going to try your steak pancake method-- it looks pretty bullet proof
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robertheed4040
I basically do the smashed patty method you like, but I pre smush it on the cutting board before adding to the pan because I worry about putting too much pressure and a finger slipping though and touching the hot pan
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I basically do the smashed patty method you like, but I pre smush it on the cutting board before adding to the pan because I worry about putting too much pressure and a finger slipping though and touching the hot pan
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JonathanDavidsonn
Literally just cooked satay minced beef 30 mins ago (exactly when you uploaded the video) and I'm upset that it didn't get crispy.
Definitely gonna try your techniques next!
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Literally just cooked satay minced beef 30 mins ago (exactly when you uploaded the video) and I'm upset that it didn't get crispy.
Definitely gonna try your techniques next!
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anon_ninja
I want to ask, you said that metal spatulas scratch the bottom of the pan. Is that okay for the pan or no I use a metal spatula because I find it easy to scrape stuck food easier.
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I want to ask, you said that metal spatulas scratch the bottom of the pan. Is that okay for the pan or no I use a metal spatula because I find it easy to scrape stuck food easier.
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Austin101123
I was so confused at first when he said he had a wooden spoon, thinking it looked like bamboo!
Turns out he says yes it is bamboo, which is a grass not a tree.
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I was so confused at first when he said he had a wooden spoon, thinking it looked like bamboo!
Turns out he says yes it is bamboo, which is a grass not a tree.
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Great_Olaf5
I make tacos fairly regularly, and my dad in particular sometimes complains that their a bit dry for his taste, so I'll have to keep that baking soda tip in mind.
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I make tacos fairly regularly, and my dad in particular sometimes complains that their a bit dry for his taste, so I'll have to keep that baking soda tip in mind.
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ericvaninwegen6384
The ATK Baking Soda trick is amazing for anything that will then simmer for an undisclosed length of time. (Ground beef chili or Sunday Ragu, etc)
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The ATK Baking Soda trick is amazing for anything that will then simmer for an undisclosed length of time. (Ground beef chili or Sunday Ragu, etc)
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AmanPatelPlus
As a vegetarian, whenever a new adam ragusea video drops with meat in the title. It always saddens my heart. Ohh well! Waiting for the next one: )
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As a vegetarian, whenever a new adam ragusea video drops with meat in the title. It always saddens my heart. Ohh well! Waiting for the next one: )
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whiderboss
That patty trick looks interesting and I will try next time. Though I hope people eat less beef, and more of the non-ruminant meats instead.
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That patty trick looks interesting and I will try next time. Though I hope people eat less beef, and more of the non-ruminant meats instead.
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toryevanss4512
I just bought a flat top grill and browned three pounds of ground beef beautifully in just a few minutes. Never doing it indoors again!
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I just bought a flat top grill and browned three pounds of ground beef beautifully in just a few minutes. Never doing it indoors again!
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