8 ways to brown ground beef (4th is my fav)
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Published 2024-06-13
All Comments (21)
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Thanks to Made In for sponsoring! You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link — madein.cc/0624-adamragusea
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I love it when cooking shows and channels are like "but here's my fav way to do x" and promptly start doing things exactly how I do.
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You forgot the alternate way that my parents used: start the beef in a cold pan, turn the pan to medium low, and simmer it in its own water over the course of 35 minutes. Make sure when you drain out the grease to drop half of it into the sink and then scoop it back into the pan. Perfectly beiged beef, 70s style, with a hint of Dawn. Never salt it or it will be too spicy!
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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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Adam back with a basic skills video? Nice.
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Really my favorite kind of Adams Videos: cooking techniques and home kitchen experiments!
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I always just use the pan that happens to be clean
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6:02 Adam here fights back the urge to deglaze the pan with white wine.
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Down in my area a lot of people use soy sauce rather than oil, reduce that soy on medium heat to almost dry and then add the ground beef. It immediately deglazes the pan, leaves a wonderful "browned, not burnt" flavor to whatever you're putting the beef in
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A great method I developed is to add about 2t of potato starch to the pan per pound of ground meat at the start. It absorbs the liquid the meat gives off, so it effectively stays dry while cooking and therefore browns much better, even if the pan is a bit crowded. It also adds a lovely glossiness to the meat as if you added gelatin or demiglace.
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I missed these videos :)
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I always use a wooden spatula. Way easier to scrape then a wooden spoon
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Basically taking the smashburger technique and applying to browning ground beef. I've been using this technique for taco meat for a while and it makes a huge difference!
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there is one thing that I hate, people draining off the water. truly grinds my gears
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Any thoughts on the Brian Lagerstorm method of doing it on a sheet pan in the oven?
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This is one of the best in-depth cooking channels but I really love these shorter vids tbh
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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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Last week I listened to Adam talk while walking down a street and now I am in his kitchen. I like this channel!
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The sodium bicarb trick is also classic in Balkan and Turkish Köfte/Cevapi types of meatballs. It gives them a springy texture and makes them tender.
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I've switched from wooden spoons to potato mashers for browning my beef, it gets the beef down into smaller pieces faster, so you can evaporate that water sooner and get real browning.
