Try this one :) Brown hard as you do with NO Salt,... When well browned, add 1 cup Chicken Broth & simmer on medium high heat until Broth is almost totally gone. This gives you tender Beef, extra Nutrition & about 1/3 teaspoon Salt to the Beef (add more salt to taste if you want)
If you want another way to get the deep brown flavor in tender ground beef, take a whole chuck roast and do the same thing with it but pull it out and chill it after you brown both sides deeply, then grind it yourself and use it as you would any ground chuck. Something about grinding the mallarded beef into the mixture adds a depth of flavor unlike anything else I've ever tried. It's just magical. Thanks for the video and the channel.
Aack! I would want to use fattier ground beef if possible. Also, I wouldn't super heat a pan like that - it has a non-stick coating that might give off harmful fumes when heated high with nothing in it. Give me good old carbon steel, or even stainless, or cast iron. [more of my commentary: Your pan seems to be a bit wobbly. Maybe a good thick carbon steel would not do that]
Just in time to catch this video before making the above. Thanks for the update, I like the cooking of both sides before breaking up.
Try this one :) Brown hard as you do with NO Salt,... When well browned, add 1 cup Chicken Broth & simmer on medium high heat until Broth is almost totally gone.
This gives you tender Beef, extra Nutrition & about 1/3 teaspoon Salt to the Beef (add more salt to taste if you want)
If you want another way to get the deep brown flavor in tender ground beef, take a whole chuck roast and do the same thing with it but pull it out and chill it after you brown both sides deeply, then grind it yourself and use it as you would any ground chuck. Something about grinding the mallarded beef into the mixture adds a depth of flavor unlike anything else I've ever tried. It's just magical. Thanks for the video and the channel.
That sounds delicious! Thanks for watching.
Thanks for this teaching video.
🎉
Thanks for watching!
@0:08 - I love your retro TV!
The first thing you could do is paper towel the gb block. Moisture is the enemy of caramelization.
so easy; i just bought what you are using excpet the one i have has 5 blades
nice
4:15 Uncle Roger: "Aiiiahhh! MetaL on pan?"
Aack! I would want to use fattier ground beef if possible. Also, I wouldn't super heat a pan like that - it has a non-stick coating that might give off harmful fumes when heated high with nothing in it. Give me good old carbon steel, or even stainless, or cast iron. [more of my commentary: Your pan seems to be a bit wobbly. Maybe a good thick carbon steel would not do that]
No. One. Cares.
No seasonings?
This is not a recipe. It's a technique. You can add any seasonings you want.
Non-stick pan and a plastic utensil. Just sayin'