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My controversial take: cook ground meat as you would a steak. Toss the whole block in there and get a nice crust on both sides and then once you have gotten tha
by az226 3y ago
My controversial take: cook ground meat as you would a steak. Toss the whole block in there and get a nice crust on both sides and then once you have gotten that Maillard reaction, then break it into the ground crumbles like usual. Flavor will be so much better.
Most “browning” of ground beef is more akin to steaming than searing.
- mongol 3y agoI will try this!
- Hikikomori 3y agoBrowning can also happen after the water has steamed off and you're left with some fat in the bottom.
- az226 3y agoBut I'd rather have nice crusty bits with good flavor and some textural difference and some really juicy meat that didn't get fully dried out vs. having all meat dried out and none really well browned, just slightly browned.
- jon-wood 3y agoThis is entirely counter to my usual method of chopping up a block of mince meat before putting it in the pan. I’m going to give it a try next time and see how it goes, I suspect it’ll result in the outer layer being delicious and the rest less so, but we’ll see.
- LegitShady 3y agodepending on how deep the heat gets in, it might also result in large chunks of meat with lots of interior meat that was cooked but never touched the pan. Personally I've tried this and I don't like it. I have better experience in success by brreaking it up, adding things like onions and garlic as well as spices.
- paddim8 3y agoI do a mix between this and waiting for the water to evaporate. After it has evaporated you'll be able to brown it nicely either way.