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[DISCUSSION] Techniques That Changed Something For You
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this post was submitted on 15 Sep 2024
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Cooking
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Salt meats the night before you cook them. Especially tougher cuts, but salt is good for all cuts.
Browning ground beef really means getting a sear on part of it, not just making it not pink. And split it into batches so that you don't have all the water coming out and boiling the meat instead of searing it.
When baking, weigh ingredients. Most of cooking is art; baking is science.
For ground beef, especially, too many people try to chop it all up and get it "gray". I don't eat beef often, but when I do make ground beef, I basically treat it like making a hamburger: salt it immediately prior to placing in a hot pan, and don't touch it until there is browned crust, and then try to flip it and get a crust on the other side. Only then will I break it up into little pieces. If you have too much meat to do that, you are better off getting a good sear on half of the meat, and tossing in the other half later, than trying to do all of it and basically just boiling the meat in juices.