How to cook ground beef for maximum flavor | I bet you didn't know this!
Cooking ground beef may seem simple. But are you boiling it? Steaming it? Frying it? And are you using a technique to get the …
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The french gentleman named it homo erectus invented
I wouldnt buy anything organic.
Only use beef tallow. The last thing you want is to pollute your beef with seed oils.
Watching this while eating boiled meat 😢
Organic 🤦♂️
What is umami
This is great 🙂 thanks for sharing!
I was going to comment about how you're putting the dirty package onto your nice cutting board, and then pressing the knife thru the dirty packaging directly into the meat… but the end result looks crispy and delicious so I'll let it slide.
I don't even like to fry ground beef, I just cook in an oven *in a drip tray*. Comes out golden brown in no time, and isn't dried out like what would happen when you fry it.
Well you might have the taste but you just dried it out. My method is to Brown it slightly less than that, but you get the flavor by adding some better than bouillon beef stock when it's in the stage of producing the water.
Everything here is true, but you also get more cancer along with the flavor.
I don't think your definition of "boiled" is correct.
Same with chicken. Tastes so much better!
I usually have to pour off the excess water. Otherwise I end up with ground beef trying to "cook" in a half inch of water.
When done, about 2 oz of meat 🫠
No thanks. I’ll keep searing, then lower the heat and enjoy juicy medium cooked beef. Yours looks nothing more than dried up bacon bits. 🤡
Awesome vid, but bruh… just use a spatula like everyone else.
It looks overcooked to me, but crispy and more tasty😊
I just had a pound of boiled beef for lunch. I wish I saw this an hour ago. Will do it next time. Thanks
First, mixed ground beef and pork allways tastes better, because of the higher fat content in pork. Second, add some spices, cheese and two eggs to that, maybe some soy sauce. You are not Mikhaila Peterson and you will not drop down dead from eating anything else then pure beef.
definitely over cooked.If I want umami in my ground beef I add MSG.
Good advice. The reason you don't overcook a steak is because it gets tough, but ground beef doesn't have this problem. In fact, connective tissue aside, you want ground beef from a tough cut, since it usually has more flavor.
No toxic seed (so-called vegetable) oils in my house. They are unstable and already rancid when they are put on the grocery store shelves. Deodorizer is added so you can't smell it. Rancid oils cause inflammation. The plant cholesterol (campesterol) might lower our cholesterol, but the plant cholesterol is taken up by our cells and stiffens the cell membranes. They damage our cholesterol carriers (LDL) and end up in the artery walls, leading to atherosclerotic plaque formation. Olive oil also forms trans fats when heated.
Looks overcooked and dry. I like to sear the ground beef in larger chunks on high heat first on only break it into smaller pieces after its cooked.
I just wanted to know what to add other than garlic, and Homies telling me to burn my beef
I've got a mince masher, and it is brilliant.
Exchanging water soluble vitamins for some charcoal
Thanks. I'm going to try this, this week 🙂
There is a health reason not to char your beef. Too much char in your diet (although tasty) can cause cancers. So in between is much better for you. Not boiled and not charred. You’ll thank me later.
Surprised you have an electric hob, gas is so much more controllable – but I'll try this method next time I use ground beef. I'll just shake the pan rather than use the chopper to turn all the bits of beef over….
I have a chopper with five blades, instead of three. It works even better….
If you are cooking 15%+ fat content ground beef you don't need to chop it up. The action of stiring while frying will break it apart into smaller and smaller peices.