How to Brown Ground Beef
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- Опубліковано 10 вер 2024
- Ground beef is a kitchen staple and always on the grocery list. There's a right way and probably many wrong ways to brown your ground beef. Step into the Test Kitchen as the beef experts show you the proper way to brown your ground beef.
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It doesn’t matter what pan it is. Just heat the oil properly, flat the meat and don’t touch it until it’s brown on the one side. It needs hot enough oil to keep meat juices inside the meat.
It does matter, non stick just doesn’t brown well
@@mr.random8447 non stick cooks the meat too fast when trying to get a sear. Cook first then brown after
@@mistahozzy huh?
If you're making a stew, spaghetti sauce, chili or whatever requires brown meat, then all you really need to do is just brown it via searing the beef, after it sears it will continue to cook within whatever you're making
Ground beef doesn't need much time to cook thoroughly also unless you're forming hamburger patties, so I'm not sure what you're trying to say
@@mr.random8447 I've got all 3 pans.. and each time I decide to sear/brown any beef, no matter what I use the end result is the same
If we're talking steaks however then of course cast iron is the way to go, but for ground beef it really doesn't matter
Can i use butter instead
Working in an Angus beef test kitchen sounds like the best job ever
Ohio !
I've been doing it mostly right but letting the pan heat up a bit more will certainly help. I've learned a ton on this channel and really appreciated the time and detail that goes into the videos. Had some reverse seared filets last night and they were fantastic.
Great job!
This is a great channel! There is always something to learn in life!
The comparisons are what make this video the best on UA-cam on the subject. I love seeing all the mistakes I used to make before I learned this way; the difference in flavor, texture, and mouth feel is night and day. I believe not maximizing proper browning is the absolute #1 mistake most home cooks consistently make.
Ummm...., "mouth feel" and texture is the same thing.
The problem isn't the browning, but the cooking all the water out until it's dry is the problem. If it's dry, you've cooked it too long.
First pan….just cook longer. The excess moisture will dissipate and you’ll be left with fat for browning. If the beef is very lean, add some fat.
Doesn’t the oil help it brown? I feel like over crowding the nonstick pan was dumb, would it have turned out just as good if it was the right amount?!
When using a nonstick pan it's OK to over crowd the pan. To caramelize the meat you need to cook the moisture out until only the meat and fat are left then let it continue to cook stirring occasionally until the meat caramelizes. Caramelizing is intentionally burning. Keep in mind there is a fine line between burned brown and burned black.
That's how my mom does it
Looking forward to browning some ground beef the right way because I have been doing it the demonstrated wrong way. After having read a number of comments praising this channel I’m subscribing!
This channel is one of my new favorites! Some of these tips seem like the should be obvious but are great things I never really consider but think will take my cooking to the next level
Awesome! Thank you!
Next tip, How to clean that SS skillet 😮
Couldn’t be easier. Add a bit of water and bring to the boil, will come right off.
Of course, you should really be deglazing the pan anyway to save all that flavour.
Yeah, it's easy. Just deglaze and turn those sticky browned bit into a pan sauce by adding water or stock in high heat. The pan cleans up itself during the process and those sticky bits adds delicious flavour to the sauce.
Vinegar, if you aren't a fan of reglazing.😁
Once it browns very well it will start releasing its moisture before it begins to fry in its own fat. During the moisture stage, scrape it all up. Easy.
Make a batch of rice in it
I'm pretty sure I do something closer to the left than the pan on the right. I'll have to give this another try. Thanks
What happens when you continue cooking the non stick pans beef until the water evaporates?
Most likey the same ending.. just takes longer.
Wow. The difference in taste was legit unreal!!!. Didn't think it would be all that different but boy was I wrong. Delicious. Have been doing it wrong for like 15 years lol
This was a great tip, and a tip I didn't realize I needed! Thank you!
Glad it was helpful!
Google the Maillard Reaction, y'all. The point is to caramelize the meat, not just turn it grey.
If you're gonna spend that extra money... Do It Right !🙏🏼Gavin 🖖🏼
What’s a good temp to preheat the pan to? I use a cast iron skillet to brown ground beef but sometimes the pan is too hot and it sets off the smoke alarm.
If the smoke alarm is an issue then just let it cook a little longer if on a lower temp, it doesn't dry out like chicken or fish lol and don't rely on numbers to tell you how to cook it unless you're baking, rely on your own experience with what your stove/oven does or can do
Depends on the pan. A stainless steel pan is tricky until you learn the trick. Flick a bit of water off you fingers and into the pan. You want to see the water make breads and skate around. If they don’t bead, too cool. If they immediately vaporize, too hot. Get it right and you’ll have less sticking.
With a non-stick pan, especially ones that are mostly or all aluminum, you don’t want it too hot before adding at least some oil to spread the heat or it will warp. Then do the water flick and make sure it sizzles, but not so hot your oil smokes. Different oils or fats have different smoke points, so use one appropriate to how hot you need to cook at. For browning beef, tallow is best, lard or bacon grease second. Butter third. Olive oil fourth. Vegetable oil, never. In fact just never use vegetable oil for anything.
I now wonder if I’m putting my socks on correctly.
This channel has proved to be extremely handy! I love certified Angus beef the best but their advice works well for any decent beef 🥩!
Our pleasure!
I always cook mine on med-high and have never used any additional oil since i prefer the more 80/20 blend. I will cook it a little longer if want to have the seared texture and taste to it even if the pan is filled more.
Great video! I had learned this a long time ago and knew there was a trick as to the reason why. There is literally no videos on this subject. Thank you.
Dude, thanks for sharing! In the past, when I was able to cook, I was definitely the left pan guy. Never could figure out why it wasn't turning out looking quite the way I wanted. Now I know!
Ah, so _that's_ how you do it. Thank you so much!
So you say medium heat on the first one, but don't mention the amount on the second one other than 'preheat'. Are you doing it on a higher temp?
The commercial stove probably also has a lot more output than the portable one.
Exactly, it wasn’t a fair comparison using a smaller pan and fake stove for the nonstick pan then claiming it’s not as good.
Crazy how different it comes out!! Ty for the content..
Thanks for watching!
Owkay, I’ve been wrong this whole time…
Thank you!
Finally Found Gavin!! Those who know will know!
Every time I cook ground beef with taco seasoning it comes out really bland and it stresses me out bc I do what the seasoning packet says yet there's absolutely no flavor :(
I don't know if unfair comparison is too strong, but everyone should know that non-stick pans take longer to brown mince than non stick.
Depending on the quality of the mince, you will always go through a "stewing phase" before the moisture evaporates and the browning commences
I regularly caramelise my mince in a non-stick before incorporating it in with chilli con carne or Bolognese.
I make Pad Kaprao regularly (beef, chicken and pork). I've tried all manner of ways of cooking the meat. My simple solution (beef in this case)...is 20% beef. Turn the pan on, don't worry about it heating up as you'll put the beef in (500g or a teeny bit over a pound). As the pan is cold I simply spread the beef by hand.
I let it cook until its starting to brown (I check by lifting). Then I use my spatula to do first bit of breaking up, then flip over as I do so.
Then let the other side brown, and start to break it up. Then rest of recipe. Indeed, as 20% fat, there's a lot. For the Kaproa recipe, I actually take out about 5 or so tablespoons, before putting in the chilli/garlic mix. If I deem not enough fat, then I add back a tablespoon. (I keep the fat for use for other things - hell, you can even freeze it...but make sure it is clear fat!! strain if you need to).
So, non stick pan. 30cm (12inches). End result: browned beef.
I sorely need this!
that was some classic chessy intro at the start, i loved it! haha
Thanks! We had fun with that part.
I just leveled up because of this. Thank you.
Hey this is my mum's account but man, thankyou for that mince spread technique I cooked up some good sh fr it's so tasty man
Спасибо за хороший рецепт и хорошее объяснение... 🙏
Wow. Thanks for sharing. Have a fantastic day.😋
If you have visions cookware you can do it perfectly in the microwave, stirring and breaking it up every two to three minutes until brown.
At what temp are you browning the ground meat?
My cooking classs from high school taught me to never cook proteins at a high temp or they will get tough. Shouldn't this be true when browning ground meat too?
In your video the meat looks browned at high heat making it crispy and not tender at all.
Matter of preference, I wonder.
Mine preference is melt in your mouth tendermess when mixing it with other ingredients and to not have crunchy bits of meat.
Thoughts?
As hot as possible. It's fine if it's a bit crispy when browning, you can re-add moisture later when putting the meat together into the dish and it'll become soft again.
So...what's the thesis here? Is it the stainless steel pan, the preheating, or both?
the whole thing. 1. always have a hot ass pan 2. don’t overcrowd the pan or it will steam and 3. don’t move it much at first, let it sit unmoved for a bit.
the most important part is a really hot pan
If you use a potato masher at the end, you'll break down the beef into smaller, more consistent pieces. Using the wooden spatula to break it up will give you some big, some small pieces
Using a spatula to break works as well, but it does take more time and effort to break it into small pieces. You trade the time washing the potato masher with taking a bit more time on the pan churning it into small bits.
Also, if you only have non stick pan, you wouldn't want to scratch the pan with a potato masher.
Is the stainless steel pan also heated on medium heat in this video?
Thank you, good info!
Non stick is one thing but is it more about cooking it in a bigger pan to get the proper browning of the meat? Thank you for this video by the way. I am a new subscriber to the channel. 😁👍🍖🥩🥓🍗
Thanks for subbing! We prefer the stainless steel pan for browning ground beef but, yes, in general a bigger pan will help.
@@CertifiedAngusBeefTestKitchen Thank you. Appreciate the advice. Keep up the awesome content! 😁🍻🥩
Great video I learned a lot 👌👌👌👌
What. Kind. Of oil?
YES , NO OVERCROWDING...FLATTENING OUT TO GET THE CRUSTING !
I love this channel!
Great. Thanks.
I think the Maillard reaction for chopped meat that goes into chili , tacos, sloppy Joe’s or baked pasta recipes is not critical. For burgers , Salisbury steak and steak, it is. Cast Iron and Stainless steel give you the best results( I hate Stainless Steel as you got to get the heat right and the sticking/ cleaning pan problems).Why can’t you use oil for cast iron?
be sure to like the video. definitely ten thumbs up in my book. im including all my fingers and toes. wait..
Can this be done with ground chicken?
What type of oil???
I will definitely try this trick the next time I make pizza. :D
How long does it take for ground beef to be done? I think I overcooked mine
Thankss finally
Wow great tip
Thanks for the tip.😅
Man I enjoyed this
if you really knew what you were doing you'd add a half tea baking soda dissolved in a few tbs of water to your beef and mixing it into your beef before browning . How Baking Soda Improves Ground Beef
Baking soda acts as a tenderizer for ground beef, keeps it moist during cooking, and encourages deep browning by raising the acidity level of the surface of the meat. Simply add 1/2 teaspoon of baking soda to 1 pound of ground beef for more tender meat with better browning.
Excellent 100.
Awesome cool thanks 😊
Any time!
When I cook ground beef it keeps coming out tough... How can this be avoided?
I THINK if you just move it around less it’ll be less tough, not certain though
When buying ground beef that comes on a black or white styrofoam plate like that, use the plate to smash out the ground beef in the pan. Just dump it in like he did but hold on the to bottom (hopefully cleaner) side and use it as a press to push the meat out as evenly as you can. In my opinion, it works better than using a spatula.
What if it melts...?
@@oBuLLzEyEo1013 It shouldn't, you're not smashing the styrofoam plate against the pan, you're using the plate to smash the meat against the pan and only for a few seconds at a time. Kind of like making one big smash burger.
Why did you use a much smaller nonstick pan? Setting it up to fail. If your stainless steel pan were that small, you'd have the exact same problem.
Remember, if you're getting a dark brown coating sticking to the bottom of the pan, it means your heat is too high, If this does happen, a tablespoon or 2 of water will help return moisture to your dish, and that will help the rendering greatly, plus the meat won't be as dry. Nobody likes dry meat unless you're eating dehydrated jerky or the like.
I Need To See You Wash That Pan Video To Make Sure It Is Correct....!!!
Okay maybe someone can help me. This video is as close as I've come. I l start with fresh/jar garlic cook till aromatic not burnt, then add diced onions. Cook till translucent and sweet. That's when I add my beef. I find it steam cooks itself and I get no myard(probably butchered spelling) reaction. Guess I haven't tried flattening the beef maybe that's what I'm missing. But my train of thought has always been not to over work beef, at this stage, as to not make it tough. Will moisture from onions prevent that beef "browning" ? Or do I need to just flatten the beef and fixings and turn the heat up?
Do beef first or in separate pan
First! lol great video.
Can u use lard
Why do people from New York call it chop meat?
I legit thought this was a parody for more than half the video. I wasn't sure whether or not people actually knew this.
we not gonna act like he aint put a lick of seasoning
Do not add salt to the pan before or during the browning process…You added salt to the first pan, which draws out the liquid trapped in the meat. This causes it to steam or boil in the liquid instead of browning…if you were to add salt to the stainless steel pan as well, you would experience the same problem. Add salt after browning is complete, but only if the recipe calls for salt…
Due to the fat content of ground beef you really don't need to add oil. Unless you use a ground beef 90% beef Or hire or little bit of flavoring so it doesn't dry out
Just started weight lifting... this helps...
Is it brown? You did it right.
So basically use a pan that will get the beef to stick 🤔
go for high heat on the non-stick pan. Let's see what happen.
50 years of cooking and I've been doing it wrong lol
I've been doing this wrong my whole life
So, what I've gleaned from this video is, make sure you pan is big enough, and hot enough before you add the meat. Now I just need to know what temperature to set my stove top to...
Maximum. Wait until the pan is smoking before adding the meat.
After all the water from the meat evaporates only the fat from the hamburger will remain, you will hear it start to sizzle loudly, now it’s browning. It takes time
I flatten the meat out on a sheet pan, and put it under the broiler in the oven. Less effort with even results.
My problem is I never have the patience and growing up most ground beef ended up in hot dishes where it didn't really matter
I know what you mean. Like lasagne etc. But more of flavour is more flavour, no matter what it's in.
I will never understand the appeal in seared ground beef.
I drain the fat out of my ground beef so the slower options is better for me
It's better to use beef tallow
i thought you were supposed to add water at some point
I just had fools try and tell me its better to have it boil off like the smaller pan... whats with people being so ADAMANT about being wrong nowadays?
No steak knives?
I’m ok with the other. I don’t want to wash that skillet that is sticking and burning.
Sorry, but this tip just isn't good. It's a real pain to clean the fond off of stainless steel pans, and you get the exact same result in a non-stick pan, just let it go until it is as brown as you want, and it takes 30 seconds to clean.
Just add water/stock/wine to a really hot pan after you finish browning the meat to deglaze it. The browned bits would just come right off and you get a delicious pan sauce from the fond.
Why is he looking at the wrong camera, or below the main camera, lol
Mo my GOD
Now, scrub the F out of that stainless pal and wipe out the non stick.
A pro tip is to build a sauce with the fond in the pan or cook some aromatics like onions to pull all of that up. Makes cleaning easier and adds some amazing flavor!
Any way you brown your ground beef that you like is right. If you really want to know how to prep ground beef ask your mom. I have never had anyone complain about the dishes I made with ground beef. It all comes down to seasoning.
Y'all 💪🤌
Aug 2024...exactly my mistake
Jus' throw in sum Oxo & soy sauce.