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  2. I never strain my ground beef and always use 70/30 😂 fat=flavour just like colour, but one thing I saw “wrong” imo was the big chunks. I never liked when people leave huge chunks like that, it’s much more enjoyable when it’s properly broken down

  3. This is awful advice.

    The best cooking advice I ever got was to BROWN the meat. Not gray. BROWN.

    Put the meat in a pan (hot is better but cold will work), spread it out to cover as much surface area as possible and press it down to ensure it makes contact with the pan. Then LEAVE IT ALONE until it has a brown crust just like a steak or hamburger. This will make it taste 100x better. Turn it over and do the same. The meat will get brown and even a little crispy.

    Some meat bits will stick to the bottom of the pan. This is a GOOD thing. You can pour off any excess fat you don't want and then DEGLAZE the pan with any liquid. Just pour in a little liquid and scrape the little bits off the bottom of the pan. This is literally the tastiest part of the whole thing. You do not want to throw that flavor away.

    If you want more info, look up the maillard reaction or search for more videos on ground beef. Do not take this advice. This is sad ground beef and its potential is completely wasted. Follow my advice for sloppy joes or meat sauce and you will know I speak the truth.

  5. From my unprofessional opinion you have to cook it until all the water streams away and no more steam comes out and let it sizzle in the grease and get it charred, after the water evaporates you stir constantly so It doesn't burn so it tastes better

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