How to cook ground beef for maximum flavor | I bet you didn't know this!

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  • เผยแพร่เมื่อ 26 ม.ค. 2025

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  • @TheJunebuglove
    @TheJunebuglove ปีที่แล้ว +282

    Thanks to your video, I properly cooked my ground beef tonight for the very first time. The flavor is unparalleled! Wow, what a difference! Thank you so much.

    • @FoodChainTV
      @FoodChainTV  ปีที่แล้ว +18

      Thanks for watching!

  • @dreaminginnoother
    @dreaminginnoother 10 หลายเดือนก่อน +72

    I eat ground beef all the time, and love it, but this technique made something I'm excited to eat again. Thanks for the tip!

  • @KevinCahill-n7k
    @KevinCahill-n7k 10 หลายเดือนก่อน +734

    Evaporate your water slow with the lid on.
    Once water evaporates add 2 Tablespoons of extra virgin olive oil, with the lid on. The beef fats will melt and you will have better tasting soft tender meat. This way dries it out. The pan should never be dry like that and burnt.
    Cook for 50 yrs here.

    • @bastidface
      @bastidface 10 หลายเดือนก่อน +69

      My thoughts exactly. I'm not sure I'd want crunchy, dry, burnt bits of beef in my chili or spaghetti sauce.

    • @schpengler
      @schpengler 9 หลายเดือนก่อน +49

      I add animal fat to cook my ground beef. 😋

    • @theinfochannel8512
      @theinfochannel8512 9 หลายเดือนก่อน +82

      Thanks, interesting, but that doesnt make sense, how can you evaporate the water if the lid is on? The water will stay and start boiling the beef? When do you remove the lid, and when do you drain it of the water thats collected in the pan?

    • @jakemelinko
      @jakemelinko 9 หลายเดือนก่อน +9

      I super agree. How to you sear meat after it's cooked. Dry burnt meat not for me

    • @jakemelinko
      @jakemelinko 9 หลายเดือนก่อน +11

      ​@@theinfochannel8512
      Its just like sweating onions before caramelizing. Low heat covered with salt then open and fry..

  • @monkeystank5241
    @monkeystank5241 10 หลายเดือนก่อน +541

    Also, frying a burger, try using Beef Tallow for your oil. It adds incredible flavor. Seek grass fed tallow.

    • @lciummo1
      @lciummo1 10 หลายเดือนก่อน +8

      Heart attack in a pan!

    • @chrisbr1969
      @chrisbr1969 10 หลายเดือนก่อน +1

      @@lciummo1That’s total bullshit. Tallow is the best thing for you. All animal fats are. It’s the other shit that will kill you.

    • @chrisbr1969
      @chrisbr1969 10 หลายเดือนก่อน +24

      That’s all I use.

    • @nadogrl
      @nadogrl 10 หลายเดือนก่อน +91

      @@lciummo1- Nope.

    • @CindyBraddock
      @CindyBraddock 10 หลายเดือนก่อน +118

      ​@lciummo1 animal fat is all we used. Then big business decided they needed to use the excess oil they weren't using on machines. It wasn't that long ago that people knew oil was for machines and fat fed people. Carnivores are some of the healthiest people on earth.

  • @das_it_mane
    @das_it_mane 11 หลายเดือนก่อน +489

    Go easy on that non stick. Also you can get some sear without breaking it up. Just sear, then flip and sear the other side. Then break up and season. Now you've got seared bits with the option of not making completely dry beef

    • @FoodChainTV
      @FoodChainTV  11 หลายเดือนก่อน +55

      This is a great tip. Thanks!

    • @nuthinbutlove
      @nuthinbutlove 10 หลายเดือนก่อน +9

      That's what I do

    • @elberthiggins6667
      @elberthiggins6667 10 หลายเดือนก่อน +7

      I was thinking the same thing, namely there has to be at least microdamage on the nonstick surface. I've been cooking the same meat (Aldi I assume) in the same way but backwards. Namely after saute-ing a chopped onion I've put in the meat and gone thru your procedure in a steel skillet and spatula. The meat does taste boiled but on day 2 the leftovers are not bad. I'll try your method tomorrow but I'm going to let the meat sit at room temp for at least one hour to hopefully delete some water and stickiness.

    • @ted458
      @ted458 10 หลายเดือนก่อน +24

      Better yet use stainless steel! EDIT: I had another thought. Those chopper things are plastic so they probably don't cause much harm to the non-stick surface. I still think stainless steel is a better option though.

    • @SandyCheeks63564
      @SandyCheeks63564 10 หลายเดือนก่อน +7

      I tried it the way Foodchain showed us and it came out great! Instead of bland/boiled like it used to

  • @wretchedrue7859
    @wretchedrue7859 26 วันที่ผ่านมา +28

    Dad taught us this decades ago in a big ass cast iron skillet. I now own this skillet. ❤

  • @davidkaye821
    @davidkaye821 หลายเดือนก่อน +42

    Even if I don't get ANYTHING else out of this video, seeing the way you "freed the beef" was a life-changing experience!
    Edit: I tried this tonight for some Bolognese sauce and the difference was night and day. So simple but makes a HUGE difference!
    Thank you!

    • @richrichie7911
      @richrichie7911 หลายเดือนก่อน

      Mine come in the plastic supermarket style wrap. Not the luncheon meat package.

  • @davidlawson4281
    @davidlawson4281 2 หลายเดือนก่อน +38

    I consider myself a respectable home cook. I’ve been doing it wrong all my life. You’ve earned my sub.

    • @richrichie7911
      @richrichie7911 หลายเดือนก่อน

      What are you making though? Why burn it to a crisp?

    • @ola_vii
      @ola_vii 5 วันที่ผ่านมา

      I would not hesitate on deciding who’s done it wrong entire life 😊

  • @MAKExEVIL
    @MAKExEVIL 10 หลายเดือนก่อน +307

    I never thought I'd be watching a video on how to cook ground beef lol.

    • @LisaRamirez-cc7kw
      @LisaRamirez-cc7kw 7 หลายเดือนก่อน +2

      Lol

    • @Hacker-xe8yv
      @Hacker-xe8yv 7 หลายเดือนก่อน +13

      When you're on Carnivore diet with ground beef often a daily staple, you look for all the ideas and recipes as you can just for variety.

    • @paulmurrayiv
      @paulmurrayiv 6 หลายเดือนก่อน +4

      @@Hacker-xe8yv haha makes sense, not a fan of the non stick though

    • @Hacker-xe8yv
      @Hacker-xe8yv 6 หลายเดือนก่อน +5

      @@paulmurrayiv I wasn't either until I bought the Mueller skillet made in Austria. For me, it's only non-stick skillet on the market and not much difference from cast iron cook/sear-wise except for the "aura" of cast iron.

    • @marlenemcphee3502
      @marlenemcphee3502 5 หลายเดือนก่อน +6

      I'm 80yrs and still learning.

  • @911theanonymous
    @911theanonymous 7 หลายเดือนก่อน +53

    I cannot eat ground beef unless it’s cook this way. The man speaks truth.

  • @Kenny49ERS
    @Kenny49ERS 10 หลายเดือนก่อน +455

    You beat ground beef to the point where it told you it was grape nuts

    • @dianelively8582
      @dianelively8582 10 หลายเดือนก่อน +28

      I totally agree. It doesn’t even look or resemble hamburger anymore.

    • @maxgluteus4263
      @maxgluteus4263 10 หลายเดือนก่อน +8

      Yes they do look like grape seeds

    • @susiemiller2621
      @susiemiller2621 10 หลายเดือนก่อน +20

      😁looks like them but I bet it tastes waaaay better

    • @nuthinbutlove
      @nuthinbutlove 10 หลายเดือนก่อน +3

      Right

    • @cathiemcginnis3997
      @cathiemcginnis3997 10 หลายเดือนก่อน +7

      It is quite tasty! Especially when you add a few over easy eggs!

  • @BarbaraC02
    @BarbaraC02 10 หลายเดือนก่อน +14

    Thanks for these tips. We live on ground beef. We cook and keep it in the refrigerator to use for most meals. Hubby mixes it with eggs and an array of steamed vegetables for breakfast. Taco Tuesday is 3-4 days a week. I notice that sometimes the meat has more flavor and now I can see how to cook it to get that flavor every time. I am ordering the tool you recommended.

    • @lindap.p.1337
      @lindap.p.1337 10 หลายเดือนก่อน +3

      I own that chopper and use it a lot. It is great.

    • @maxinejacobson4006
      @maxinejacobson4006 7 หลายเดือนก่อน +1

      My father taught me this sixty years ago. “ You always need to give the mince a good roasting”! I’ve followed this advice ever since.

  • @JDBoelter
    @JDBoelter 10 หลายเดือนก่อน +28

    I never considered that if there was water coming off the beef, and you didn't evaporate it out of the pan, then you were essentially cooking the ground beef at the temperature of boiling water instead of oil. Neat! And thank you for filling in the gap in my cooking knowledge!

    • @TomJones-tx7pb
      @TomJones-tx7pb 10 หลายเดือนก่อน +1

      For the desired reaction to occur with the protein it requires some water, but it has to be at a temperature higher than the boiling point of water - superheated steam. If there is no superheated steam present with dry beef, then the temperature will go higher and a different reaction will occur (caramelization of the sugars) that produces unhealthy carcinogenic chemicals. You can dry age the beef in the fridge on a rack to reduce the amount of water production. In summary, what you do NOT want to do is slowly heat the beef so it releases its juices as liquid water, boil it dry, and then toast it.

  • @habitsofsuccess4322
    @habitsofsuccess4322 9 หลายเดือนก่อน +32

    Agree with other comments about this ending up dry.
    Best way I've found is to sear the entire ground beef on both sides before breaking it up.
    Leave the lid on to get the cooking process started in the middle which will help brown once you break it up.
    Once the sear is done on both sides, break it up and add 1/2 tsp baking soda and salt to taste, which is 1 tsp salt per pound for me.
    Baking soda will exponentially increase the browning process and you wont end up with dry and crispy beef bits.
    I've done it with and without baking soda, it does make a difference but you can also do the same steps without and it wont be as dry.

    • @leshreyas6936
      @leshreyas6936 11 วันที่ผ่านมา

      Can u tell me when u put the lid on is it before or after breaking it up

  • @dennisf4559
    @dennisf4559 7 หลายเดือนก่อน +9

    Thank you for this, i was about to stop eating ground beef because of the horrible aftertaste i was getting from “boiling” it, tried it today and its so much better!

  • @jannicklawson5392
    @jannicklawson5392 10 หลายเดือนก่อน +20

    Exchanging water soluble vitamins for some charcoal

    • @StuckInPeg
      @StuckInPeg 8 หลายเดือนก่อน +7

      And a dose of carcinogens

    • @MaryBywaters
      @MaryBywaters 22 วันที่ผ่านมา +2

      @@StuckInPeg Yes the thought occurred to me. Teflon

  • @josephinelai4638
    @josephinelai4638 9 หลายเดือนก่อน +15

    It looks overcooked to me, but crispy and more tasty😊

    • @nunyabizness3777
      @nunyabizness3777 9 หลายเดือนก่อน +6

      If it's "more tasty," it's not "overcooked," but cooked right.

    • @Countdownsmiles
      @Countdownsmiles 4 วันที่ผ่านมา

      I thought the same thing as he was cooking it, it looked super dry. But on the plate it looks great. Could be movie magic but i'll have to try it for myself at some point

  • @storungz
    @storungz 5 หลายเดือนก่อน +2

    this has completely changed my tacos!!! NOW, I get compliments constantly and even special requests from my nieces and nephews!! Thank you SO MUCH!!!!

  • @thegreatgarrett1
    @thegreatgarrett1 3 หลายเดือนก่อน +5

    How did I not know this!? I've been eating water-logged soggy ground beef forever, but last night followed this method and it was much, much better.

    • @rollin60z
      @rollin60z 3 หลายเดือนก่อน +1

      My family didn’t know this neither 😅 I didn’t know it was a thing my whole life until I started cooking last month and it’s definitely a game changer

  • @messier8769
    @messier8769 ปีที่แล้ว +38

    I try n tell people all the time your not browning your hamburger meat your greying it, and when it calls for browing your meat in a meal like hamburger helper i cant stand when people gray it😂 thanks for showing people how to properly brown there meat. I discovered this about 5 years ago n thank god i did. Because this man is excatly right about it tasting ten times better 😋

    • @FoodChainTV
      @FoodChainTV  ปีที่แล้ว +11

      Yes, if you're going to be combining the ground meat with a wet element, like a soup or a sauce, then you have to brown it. But if you're going to eat it by itself with dry seasonings (as in taco meat, for example) you can "grey it". That way it's not dry. It all hinges upon adding a moist component to the meat after you've browned it.
      Thanks for watching!

    • @ingriddoerksen9518
      @ingriddoerksen9518 9 หลายเดือนก่อน +6

      Yes! And then they drain it, or worse yet, wash it! Yes, I have heard that. 😮 My mom taught me to really brown the beef. Been doing it for 50 years. So flavorful 😋

    • @MEF7
      @MEF7 27 วันที่ผ่านมา

      @@ingriddoerksen9518 Is it bad to just drain the water and then brown it, so it takes faster?

    • @a.humphries8678
      @a.humphries8678 24 วันที่ผ่านมา

      I usually end up boiling it. I cook lots in a Dutch oven....😮

    • @ingriddoerksen9518
      @ingriddoerksen9518 21 วันที่ผ่านมา

      @MEF7 I just cook the liquid off. It will take a few minutes, but the flavors will stay. You can hear the sizzle change when it starts to actually brown the meat.

  • @bagotoetags801
    @bagotoetags801 ปีที่แล้ว +29

    Wow, I've been boiling ground beef for spaghetti and taco meat all wrong; for the most part flavorless until adding too much seasoning to get some taste from my 'cardboard' ground beef. So glad I subscribed to your channel. It has made me a better grocery shopper.
    If I only went to a chef's school instead of auto mechanic school many years ago I would have fulfilled a dormant passion for being a professional chef.
    Love your simple but very informative style.

    • @FoodChainTV
      @FoodChainTV  ปีที่แล้ว

      Glad the video helped!

    • @RV-there-Yet
      @RV-there-Yet ปีที่แล้ว +2

      It's that curly hair/straight hair thing I think =) I'm a decent cook (& retired social worker) but have wished many, MANY times that I knew more about auto mechanics! As in, how many thousands & thousands of dollars I might have saved if only I knew more than the basics. *Although back in the day, I actually could do my own brakes, change out an alternator or water pump, etc~ not anymore, as cars & trucks are much more complex & computerized, w/all kinds of sensors & such..no way for the layman. Older vehicles it was still possible to look at things & figure out how to take apart & put back together, not so much anymore. I miss that '57 Chevy Apache we had in the 80's, or the '73 Super B VW I had in the 90's~ they made sense dang it! =)

    • @dough9512
      @dough9512 9 หลายเดือนก่อน +1

      Put salt and pepper and plenty of chili powder cooking the taco meat. You really won't need taco sauce! I never have.

    • @davidkaye821
      @davidkaye821 หลายเดือนก่อน

      It's never too late. Keep learning and trying new things. Each time you learn a new technique, you'll get a dollop of joy in your life, and tastier food on your table.

    • @bagotoetags801
      @bagotoetags801 หลายเดือนก่อน

      @@RV-there-Yet I've adjusted many valves on V-Dubs back in the day all to the delight of the owners getting more horsepower out of their engines. Once you learn the basic of auto repair it becomes repetitive on most vehicles. Rebuilding automatic transmissions was easy. Then I switched to Harleys. All the best to you Chef.👍🇺🇸

  • @aravartanian7578
    @aravartanian7578 ปีที่แล้ว +482

    What you gain in crispiness you lose in softness. Whether you want to take it to this level depends on what you're going for. In some Middle Eastern and Italian dishes, often cooks are going for a silky soft texture rather than this kind of seared crispy texture. And I've seen Kenji suggest you should go somewhere in between the two extremes. To each their own!

    • @FoodChainTV
      @FoodChainTV  ปีที่แล้ว +67

      Yes, most ground beef gets added to something moist with high water content like a sauce. So, that's when you would employ this technique.

    • @LotusPrayer2
      @LotusPrayer2 10 หลายเดือนก่อน +26

      Perhaps mix one soft batch and one crisp batch to satisfy an unique signature dish?

    • @pelqel9893
      @pelqel9893 10 หลายเดือนก่อน +27

      It only dries the surface, which re-hydrates if you add a sauce. The increased complexity of flavour is truly worth it.

    • @allanthomas6097
      @allanthomas6097 10 หลายเดือนก่อน +15

      If you have 80/20 ground beef, it doesn't dry out

    • @MarcIverson
      @MarcIverson 10 หลายเดือนก่อน +21

      @@pelqel9893 Once something is caramelized, nothing is getting in. Caramelization is basically a sealant.

  • @katiebrent3332
    @katiebrent3332 9 หลายเดือนก่อน +10

    I always do this when I use ground meat for lasagne, chili, bolognaise etc. It doesn't matter if it seems dry as it's going into a sauce anyway! Way more flavoursome.

  • @SandyCheeks63564
    @SandyCheeks63564 10 หลายเดือนก่อน +2

    It turned out very tasty! I added some sauteed onions and peppers and tomato sauce and cooked that up a couple minutes longer. Came out great!

  • @648Roland
    @648Roland 10 หลายเดือนก่อน +226

    Stopped using non-stick pans after finding out it's coated with PFAS (forever) chemicals so only use stainless or caste-iron now.

    • @raven1571
      @raven1571 9 หลายเดือนก่อน +20

      PFAS coatings are actually very safe to use, its the production of PFAS teflon thats terribly dangerous for humans AND the environment. Adam Ragusea has an excellent video on it if you want to learn more

    • @Jules-740
      @Jules-740 9 หลายเดือนก่อน +1

      Same.

    • @Jules-740
      @Jules-740 9 หลายเดือนก่อน +31

      ​@@raven1571Nah. I am done. I still won't trust them and won't use them.

    • @awalton9024
      @awalton9024 9 หลายเดือนก่อน +19

      Non-stick coatings wear out after a while, that coating went somewhere; which would be into the food. I'll use non-stick occasionally but generally avoid it.

    • @awalton9024
      @awalton9024 9 หลายเดือนก่อน

      @@raven1571 Thanks. I'm definitely going to check this out.

  • @pizzadriver
    @pizzadriver 16 ชั่วโมงที่ผ่านมา

    I've developed exactly this technique myself just by trying to improve the cooking process and done it just like that ever since. Great feeling randomly seeing a tutorial, showing the method you've come up yourself with ages ago ✌🏻
    Bonus tip: if it's too much liquid, use a plastic soup spoon to shovel it out of your pan while it's tilted a little and your meat is on the other side

  • @RedBud315
    @RedBud315 10 หลายเดือนก่อน +34

    I love when videos use my exact same skillet. I never realized I wasn't properly pre-heating my skillet until I got this one. I've been cooking my ground beef like this for my Shepherds(Cottage) Pie and it has made a huge difference.

    • @DucatiKozak
      @DucatiKozak 10 หลายเดือนก่อน +10

      Make sure you don't over heat your pan. Using Teflon should be reserved for "sticky foods" and ones where Maillard browning isn't required.
      If your Teflon smokes, like this demonstrated, you're releasing the most toxic poison you have in your home. Best to use a seasoned cast iron or carbon steele

    • @RedBud315
      @RedBud315 10 หลายเดือนก่อน +1

      @@DucatiKozak I never put mine higher than 4-5 of 8 on any of the burners since the T-FAL instructions specifically said medium heat only. It takes longer but, I'm a patient person. However, I did find that even on medium heat the pan gets hot enough and as I previously mentioned the preheat ring changing color helped me get very good searing on steaks and such as soon I I put them in the pan. I used to put the meat on way too soon. However, there has to be something to be said about cast iron since it's been around for centuries.

    • @sinusnovi3826
      @sinusnovi3826 10 หลายเดือนก่อน +1

      no matter what skillet: I always use an infrared thermometer to check the heat.

    • @RedBud315
      @RedBud315 10 หลายเดือนก่อน +1

      @@sinusnovi3826 I'm not a professional cook or even an advanced one that has all the gadgets. But, I did sleep at a Holiday Inn Express one time and have survived 61 years. I do have a meat probe thermometer because you definitely need that for air frying. I am just saying that this skillet made me aware of how I was not preheating enough until I got it. I guess since I have your attention if I had a infrared what would be the correct preheat temp for searing?

    • @sinusnovi3826
      @sinusnovi3826 10 หลายเดือนก่อน +2

      @@RedBud315 you can use the infrared thermometer for a lot of tasks (ex. checking: the temperatur of the refrigerator/freezer; room temperatur by targeting a piece of furniture; wall temperature for avoiding Tau point; body temperature (fever) by targeting to the palate) and they are cheap. I also use a meat probe wired thermometer, especially for sue vide or roasting in the oven. And I use a non wired meat probe for occasionally checking the core temperature of other cooking processes.
      Preheat of the skillet (pan?) to Maillard reaction a beef steak I recommend at about 210° Celsius, never more than 250° Celsius in coated skillets.
      But you can check this more accurate for your pleasure if you target your Tefal pan temperature indicator during preheating

  • @newyorkfan16
    @newyorkfan16 2 หลายเดือนก่อน +1

    I just made a walking taco casserole using this ground beef preparation technique, and this dish is OUT OF THIS WORLD INCREDIBLE! Thanks SO much!

  • @104thebigguy6
    @104thebigguy6 9 หลายเดือนก่อน +35

    I buy the same organic beef. Same packaging. I open it up and put the entire pound on 3 sheets of paper towels and press medium to remove some excess blood and water. Then I cut into 4 squares, 1/4 lb each. Take each o e on a separate piece of paper towel and smash flat and round to form a burger. Then season that side using everything seasoning then, flip onto a sheet of parchment paper and season the other side. Do the other 3 the same way and place them in a one gallon zip lock style bag and place in fridge for at least a day. After 25 or 48 hours, remove and fry on a hot cast iron skillet to medium rare. Approximately 2 min per side. A very thin pad of organic butter on top will melt in 30 seconds. Add 1 slice of organic cheese. Let rest for 3 minutes. Place on organic bun ( I make my own organic bread) its easy and cheap. And you got a delicious, healthy quality burger with flavor. Ive been doing this evey week for years. If you're going to eat, eat healthy. Total cost for the 1/4 burger and fixings.... Approximately 2.50.

    • @FromBeyondTheGravel
      @FromBeyondTheGravel 7 หลายเดือนก่อน +2

      Ronald, Wendy and the Burger King do not approve of your secret.

  • @victorjcano
    @victorjcano 2 หลายเดือนก่อน +2

    “better browning through science” in Cooks Illustrated magazine. They suggested briefly soaking meat in a solution of baking soda and water to raise the pH on the meat’s surface, making the proteins better able to attract more water and hold onto it during cooking. It was also noted that the high pH level should speed up the desirable Maillard reaction (basically, the precursor to caramelization).

  • @susiemiller2621
    @susiemiller2621 10 หลายเดือนก่อน +6

    Pretty much what I have been doing, but now my understanding is much better. Thank you kindly!😁

  • @tico4940
    @tico4940 ปีที่แล้ว +115

    Always substitute any oils with GHEE/clarified butter,its got a 450f degree smoke point and its the healthies type of oil for the body,and adds flavor.

    • @thatgirl626
      @thatgirl626 ปีที่แล้ว +6

      I have tried to,like ghee,i don’t care for ghee, my daughter loves ghee

    • @Gertyutz
      @Gertyutz ปีที่แล้ว +1

      Is the butterfat removed while processing butter into ghee?

    • @susanmacaluso5218
      @susanmacaluso5218 ปีที่แล้ว +3

      ​@Gertyutz All the milk solids are removed. Clarified butter is when one cooks the butter on medium low heat until it bubbles and the solids all stick to the bottom of the pan. It is then strained into a preferably glass container through a sieve that has been lined with cheesecloth. One can cook with clarified butter. Ghee, on the other hand is the exact same thing, only one continues cooking the clarified butter to the point of it being deep golden, almost brown. My friend puts her on the stove on low for 45 minutes and just leaves it alone. I do mine while stirring and standing over it for 20-30 minutes. At my house clarified butter cooks in 10-15 minutes, but I prefer ghee because it is almost sweet and caramel-ly. ❤

    • @iamantiwar2003
      @iamantiwar2003 10 หลายเดือนก่อน +4

      It's too expensive 😫

    • @stevenwoodward5923
      @stevenwoodward5923 10 หลายเดือนก่อน +3

      @@iamantiwar2003 Not if you make your own from regular unsalted butter. There are many videos on You Tube.

  • @thelandsavior402
    @thelandsavior402 10 หลายเดือนก่อน +6

    i never thought of that 😮 ur right! One more thing, by adding back some fats like butter or lard will make it more appetising. Tqvm 😊❤

  • @imaspacewoman
    @imaspacewoman 5 หลายเดือนก่อน +1

    This is exactly how my home economics teacher in high school taught me to cook ground beef 50 years ago. Great video, makes ground beef so much more tasty.

  • @AuntyLaniLee
    @AuntyLaniLee ปีที่แล้ว +5

    I have an electric skillet. So what you are saying is cook at around 220 degrees until the water is gone, then add a little oil and raise the temperature to around 350 to start the Maillard process and it takes about 15 minutes. That is using 15% fat in your ground beef... THANKS SO MUCH FOR THE TIP. I am tired of having uneven sizes in my cooked ground beef. Awesome!

    • @FoodChainTV
      @FoodChainTV  ปีที่แล้ว

      Thanks for watching!

    • @Alloy-p3u
      @Alloy-p3u 10 หลายเดือนก่อน +6

      But I thought he never added any oil or fat. It cooked in it's own moisture and fat?

    • @KosmicKaren
      @KosmicKaren 10 หลายเดือนก่อน +1

      @@Alloy-p3uhe didn’t because he said that 15% had enough fat already in it and it didn’t need any oil

  • @kimberlybanks9969
    @kimberlybanks9969 10 หลายเดือนก่อน +1

    Thanks!

    • @FoodChainTV
      @FoodChainTV  10 หลายเดือนก่อน

      Thank you very much for supporting the channel!

  • @SandyCheeks63564
    @SandyCheeks63564 10 หลายเดือนก่อน +22

    I pushed over the meat and let the puddle of water cook away and then continued browning. So good!

    • @RebekkaHay
      @RebekkaHay 10 หลายเดือนก่อน +4

      You realise that all this water is added by the butcher? Beef and other meats don’t contain excess water that needs to be cooked off.

    • @SandyCheeks63564
      @SandyCheeks63564 10 หลายเดือนก่อน +6

      @@RebekkaHay how would they add it into the meat? It comes out of fresh chicken as well. animal tissue does contain a lot of water. Our bodies are 90% water, and that's not only the blood

    • @MarcIverson
      @MarcIverson 10 หลายเดือนก่อน +7

      @@SandyCheeks63564 Chemicals. Even salt, which is the basis of brining. And there are some chemicals which are better than others. I can tell you as an old guy that when I wasn't, you put chicken or hamburgers in the pan and very little(if any noticeable) water was released. I used to cook burgers just by laying down salt in the pan and letting the burger provide its own oil to fry in. Now, those meats swim in water and I have to dump it out often multiple times, watching it very closely to be sure nothing is steaming or boiling, a clumsy and irritating process at best. It is not natural at all to have your meats swimming in water when you try to fry them, bake them, etc.

    • @ksgraham3477
      @ksgraham3477 9 หลายเดือนก่อน +1

      I drain it.

    • @jeremyashford2145
      @jeremyashford2145 9 หลายเดือนก่อน +2

      If I am frying, which I don't do much these days, I drain off the extra liquid as I brown the meat and add it in again later. If you are adding liquid to the meat then the meat's own liquid is the best thing. The liquid is not water, unless you have an unscrupulous butcher, in which case you should change butchers because they are charging you the price of meat for water.

  • @davidgraham2673
    @davidgraham2673 18 วันที่ผ่านมา +1

    When I make spaghetti sauce I do the same with my beef and my sausage.
    My sauce always tastes great from doing this.
    Great video.

  • @mencken8
    @mencken8 10 หลายเดือนก่อน +16

    I tend to agree with cooking ground beef to the level recommended by Kenji Lopez-Alt in his video on the subject. Desired umami flavor can be introduced (depending on the dish being prepared) by tomato paste, Worcestershire sauce, soy sauce or paste, mushrooms, etc. It does not all have to come from the meat.

    • @Carniv0re_Mama
      @Carniv0re_Mama 10 หลายเดือนก่อน +7

      Unless your diet is restricted and you cannot eat those things in your meat, then you may want to keep it to tallow, beef and salt.

    • @jlawrence0181
      @jlawrence0181 9 หลายเดือนก่อน

      Completely agree. When the bef id overcooked to a crisp, it does not pick up the flavors that you want to develop.

  • @travelinggirl6681
    @travelinggirl6681 หลายเดือนก่อน +1

    I have been cooking for almost 50 years and after watching this video, I realized that I have been browning beef incorrectly. Not only that but I have been telling my husband that he is making it too dry because he has been making it go beyond the boiled meat stage. I have been telling him that it gets too dry and that I want some juice remaining in the pan. Well, I am wrong and I need to accept that my way was not the best way. Thank you for the great video.

  • @farealwitit7947
    @farealwitit7947 ปีที่แล้ว +7

    mannn. awesome vid. i was wonderin y my ground beef usually tastes better the longer i cook it. thought i was doing it right by barely cooking it. seems i was wrong this whole time. thanks!!!

  • @richjohnson8261
    @richjohnson8261 9 หลายเดือนก่อน +2

    I just had a pound of boiled beef for lunch. I wish I saw this an hour ago. Will do it next time. Thanks

  • @brazilchem
    @brazilchem 10 หลายเดือนก่อน +48

    Thank god they invented the ground meat chopper. Before this invention I was throwing the whole beef patty in the frying pan praying that it would crumble by itself, which never happened. I ended up serving a sort of uncooked meat loaf all the time. I felt so hopeless before the ground beef chopper.

    • @LWilkes
      @LWilkes 10 หลายเดือนก่อน +5

      😂

    • @julieking4304
      @julieking4304 10 หลายเดือนก่อน +2

      funny lol

    • @youdontwanttoknow5203
      @youdontwanttoknow5203 10 หลายเดือนก่อน +3

      It did once for me - but it was the consistency of sand. I figured it was 100% pink slime to be that fine. I like it well chopped but that had absolutely no texture.

    • @cinystarr4657
      @cinystarr4657 10 หลายเดือนก่อน

      @@youdontwanttoknow5203 Ya I want bigger chunks than that... I'd actually eat this meat with a spoon

    • @castelodeossos3947
      @castelodeossos3947 10 หลายเดือนก่อน +2

      As my mama always said: 'Sarcasm will get you nowhere.'

  • @PaintingandExercise
    @PaintingandExercise 12 วันที่ผ่านมา

    No wonder that I never liked ground beef. That was a wonderful lesson. Thank you.

  • @GuitarsAndSynths
    @GuitarsAndSynths 6 หลายเดือนก่อน +3

    I cook it in ghee butter with home grown organic garlic, rosemary, basil, dill and hot peppers. So delicious!!

  • @davidscheller8206
    @davidscheller8206 หลายเดือนก่อน +1

    Thank you for reminding me about what I had already known, but forgotten.

  • @BruiserFL
    @BruiserFL 10 หลายเดือนก่อน +12

    No need to cut the package and dull your knife. The plastic pulls apart. Just find the area that is pre-cut for this. In this video, its on the bottom right of your package.

    • @Dee-oh1je
      @Dee-oh1je หลายเดือนก่อน

      And whatever is on the outside of that package

  • @jimhagberg6798
    @jimhagberg6798 7 หลายเดือนก่อน +1

    I do lots of different things w ground beef. Will definitely try this next time. And getting the “ground beef chopper” tip was worth the time on its own. Thanks for that.

  • @theflamingone8729
    @theflamingone8729 10 หลายเดือนก่อน +15

    I pour the water off into a bowl, then when the mince is browned and Im ready to make the sauce, I return it.
    It saves time and the meat doesn’t dry out so much before it sears and seals.

  • @SouthernAnnie
    @SouthernAnnie 27 วันที่ผ่านมา +1

    Great advice! I've always done this, but didn't know it was a "thing" (Maillard)!!

  • @williamboquist4090
    @williamboquist4090 10 หลายเดือนก่อน +3

    Is there development of advanced glycation end-products (AGEs) when that cooking method is used? You seem to know what you're talking about from a chemistry perspective, so I thought I would ask.

    • @МихаилМ-б8е
      @МихаилМ-б8е 7 หลายเดือนก่อน

      of course there is. AGEs are the products of Maillard reaction. there is a lot of research on how steak temperature influences amount of AGEs in it. This cooking technique just takes it to the extreme

  • @grandmasue5832
    @grandmasue5832 8 หลายเดือนก่อน +1

    I had that same Oxo chopping implement. The meat kept sticking to it so that I couldn't really use it. Seeing you using it so successfully almost wants to make me want to get it out and try again -- if I hadn't donated it somewhere 5 years ago! I manage with a wooden spatula.

  • @TimSleppy
    @TimSleppy ปีที่แล้ว +19

    We used to learn this by watching the Food Channel back in the 90s. I cook like this already, and so do my children. Your videos are well-produced and you are a good teacher. There is no excuse for not knowing how to cook.

  • @Mitochondria-gq9mf
    @Mitochondria-gq9mf 22 วันที่ผ่านมา

    That means I have been eating boiled ground beef all this time. Will definitely try this method.

  • @VegasMikeP229
    @VegasMikeP229 ปีที่แล้ว +13

    Great video!! I've been watching another cooking chef and this reaction is what he's after on steaks. Good to see it's the right thing to do on hamburger as well. Also, I'm ordering a chopper and better wooden spoons. I've never had much luck getting hamburger into smaller bits so that alone was great to learn. Well done!! Marvelous camera work and voice presentation!!

  • @candycottrell6469
    @candycottrell6469 10 หลายเดือนก่อน +1

    Thank you for posting this, I always wondered how to properly cook ground beef.

  • @H4KnSL4K
    @H4KnSL4K 8 หลายเดือนก่อน +5

    Your pan is totally wobbly. I suggest a large wide stay-flat carbon steel skillet. Or maybe a cheaper large Lodge cast-iron pan.

  • @mikecrowther6552
    @mikecrowther6552 หลายเดือนก่อน

    Hi - thanks for doing the video. If the meat is releasing a lot of water at the beginning stage, I find it helpful to drain this off and this mitigates the boiling/steaming
    effect, and the meat starts to brown more quickly.

  • @knowledgelibrary1141
    @knowledgelibrary1141 ปีที่แล้ว +4

    Do you preheat the pan before adding the beef and if so for how long? If our beef is really lean, is it okay to add butter?

    • @FoodChainTV
      @FoodChainTV  ปีที่แล้ว +5

      It doesn't matter if you pre-heat or not. And yes, if it's lean and there is no fat in the bottom of the pan, you have to add fat to fry it (oil or butter or fat). But keep in mind that the milk solids in the butter can burn. So it's better to use oil, ghee, or fat than butter.

  • @Aghor4166
    @Aghor4166 2 หลายเดือนก่อน

    i always take half my fully cooked crumbled ground beef and sear it create these little crunchy bits and fold it back into the tender crumble... the contrast in textures and flavours is great

  • @amyoung101
    @amyoung101 ปีที่แล้ว +8

    Just subbed today after finding a “how to choose produce” video and had no idea the steps involved with something like ground beef. Thanks! My husband is going to thank you as well 😂

    • @FoodChainTV
      @FoodChainTV  ปีที่แล้ว +2

      Thanks for the sub! Appreciate it.

  • @imlistening1137
    @imlistening1137 หลายเดือนก่อน

    I always thought I had overcooked it when it got so brown! I can’t wait to cook some ground beef and give it a taste!

  • @Awsom47Merc
    @Awsom47Merc 3 หลายเดือนก่อน +3

    More flavor yes. However, it makes the beef tough & chewy ! So take the choice. 👊😎👍

  • @juliecavanagh7399
    @juliecavanagh7399 หลายเดือนก่อน +1

    What is the heat set at? Did I miss that somewhere? Medium, Medium high, high?

  • @marynywarriormom
    @marynywarriormom 10 หลายเดือนก่อน +31

    My son would say that’s burnt meat lol

  • @stumpydog87
    @stumpydog87 10 หลายเดือนก่อน +1

    I've got a mince masher, and it is brilliant.

  • @maxgluteus4263
    @maxgluteus4263 10 หลายเดือนก่อน +4

    What do you do when it's not chewy enough?
    Make it dry

  • @daliddleOne
    @daliddleOne 7 หลายเดือนก่อน

    Thank you for this really amazing video! I never much thought about it like this and I am 68 years old. I’ve cooked a lot of hamburger and this just makes sense! Thank you again!

  • @dr1lltrckz147
    @dr1lltrckz147 6 หลายเดือนก่อน +12

    This video changed my life, this guy turned me into a Maillard Reaction legend. Tastes like bacon every single time, I fucking love ground beef now

  • @popdefender460
    @popdefender460 8 ชั่วโมงที่ผ่านมา

    Yes I love my ground beef dry and crunchy. Thanks!

  • @lizzystitch4842
    @lizzystitch4842 10 หลายเดือนก่อน +7

    I've always cooked my ground beef this way. Makes excellent chili!

  • @pacbilly
    @pacbilly หลายเดือนก่อน

    Dude... I needed this video more than ANYTHING. Thanks so much. I bought the exact same Aldi beef you cook up here, and I always wondered why it tasted so bad. Now I know!!

    • @FoodChainTV
      @FoodChainTV  หลายเดือนก่อน

      Glad you found it helpful.

  • @billyjunior1917
    @billyjunior1917 10 หลายเดือนก่อน +7

    We buy pounds of freshly ground chuck at an Asian market. I then, using a form, make them into 3.75 x 0.75 inch burgers then place in freezer bags and freeze. When time to use one or more they defrost overnight in the fridge. If I'm going to make a crumbled beef dish, I fry the burger on medium-high for 1.5 minutes per side and remove it or them from the pan, where I break up the seared burgers, still very rare in the middle but quite crusty on the outside.
    So, we now have crumble that feature all these textures and different tastes. It, the crumble, will then be added to whatever dish it is intended for, and will get a few more minutes of cooking time. But, far more often, I also make freezer burgers from ground lamb leg, pork shoulder, chicken thighs. So, when defrosted, I will combine two or more of these burgers in a ratio I think suits the planned meal . To avoid having chicken as the center of the reassembled burger, I make separate burgers of chicken & pork and beef & lamb. The chicken and pork burger is fried longer than the beef and lamb.. When crumbled, they are all mixed together.

    • @FoodChainTV
      @FoodChainTV  10 หลายเดือนก่อน

      Great comment, thanks!

    • @TomJones-tx7pb
      @TomJones-tx7pb 10 หลายเดือนก่อน

      Brilliant. I buy my beef whole and grind it myself. I'll have to try grinding leg of lamb. I love your idea of mixing ground meats after browning.

  • @markdunn1931
    @markdunn1931 9 หลายเดือนก่อน +1

    If your cooking and want to add taco seasoning would it be at the the final/end of cooking the beef? Cheers....

    • @FoodChainTV
      @FoodChainTV  9 หลายเดือนก่อน

      If you are adding a wet taco sauce, you wait until the end and then add. If you are using powder (dry) taco seasoning, I wouldn't cook the ground beef this much, I would cook it half the time so it's still juicy and moist.

    • @markdunn1931
      @markdunn1931 9 หลายเดือนก่อน

      @@FoodChainTV I use powder so what I do is cook the meat 85/15 till medium/med rare the drain grease/water then add add seasoning. Your thoughts

  • @hecate235
    @hecate235 10 หลายเดือนก่อน +11

    it also looks dry as dust, since you've evaporated all the "juices" off, too.
    No thanks, I'll add some soy sauce or Worchestershire for some added umani and color, but I won't have to fry it down to pebbles.

    • @KhreamedKhorne
      @KhreamedKhorne 10 หลายเดือนก่อน +2

      Who crumbles ground beef without mixing it into something else that already contains water? It is crumbled beef, it gets mixed into something that has plenty of moisture. Even if it were for taco meat, you add liquid at the end, after it's already browned and gotten that nice charred flavor.

  • @rollin60z
    @rollin60z 4 หลายเดือนก่อน

    I thought i overcooked it the first time I tried (and I probably did a bit), but the next time I pulled it off the heat earlier and it was not nearly as flavorful!
    Then I looked it up and found videos like this one and cooked it to the perfect sweet spot. Now I plan on eating it multiple times per week this way

  • @betty4gators
    @betty4gators 10 หลายเดือนก่อน +11

    wow I have been cooking my beef correctly! good to know.

  • @Sam-lm8gi
    @Sam-lm8gi 9 หลายเดือนก่อน +1

    So, if I'm cooking ground beef with onions, should I cook them separately to get the Maillard effect? Or can I achieve it with the onions mixed in?

    • @FoodChainTV
      @FoodChainTV  9 หลายเดือนก่อน +2

      This will require a bit of practice. Here are the variables: the onions will cook faster or slower depending on how big or small you cut them. The smaller you cut them, the less time they will take to cook. So, you have to add them at the right time so that they beef and the onions will cook at the same time. This will require trial and error. Or, you can just cook the onions separately, that way you don't have to experiment with size and timing.

    • @Sam-lm8gi
      @Sam-lm8gi 9 หลายเดือนก่อน +1

      @@FoodChainTV Thanks for the reply. Guess I'll just cook them separately then.

  • @detroiterhere4897
    @detroiterhere4897 ปีที่แล้ว +6

    Just a few videos in, and I am a subscriber. Excellent content, and spot on delivery. You sir, are an excellent teacher! Thank you 👊

    • @FoodChainTV
      @FoodChainTV  ปีที่แล้ว +2

      Much appreciated, thank you!

  • @armancz
    @armancz 10 วันที่ผ่านมา

    Boiled minced meat is just... vile. Gonna try this method. Also making caramelized onions to mix it in. Can't wait to try it🤤

  • @twatmunro
    @twatmunro 10 หลายเดือนก่อน +4

    I know how to cook my ground beef, thanks. Never put more than 250 grams in the pan at a time. Make into multiple pieces and sear each piece until the outsides are browned and *then* seperate into smaller pieces. This beef looked dry and tasteless.

  • @judyismsbyjudy3207
    @judyismsbyjudy3207 7 หลายเดือนก่อน

    Perfection, I have always cooked my ground beef this way. It is delicious.

  • @DanielJohnson-ec8rk
    @DanielJohnson-ec8rk 10 หลายเดือนก่อน +7

    Good information

  • @pelqel9893
    @pelqel9893 10 หลายเดือนก่อน

    Perfect. This is exactly how I do it myself. However... for different dishes I vary the amount of browning.

  • @jackie41083
    @jackie41083 ปีที่แล้ว +4

    The Subscribe button glowed when you mentioned it! Anyway, hahaha. Helpful video. Thank you for this ✨

    • @FoodChainTV
      @FoodChainTV  ปีที่แล้ว +1

      Yes, I believe that's a new function that TH-cam has added to the videos. Thanks for watching!

  • @PoeLemic
    @PoeLemic 9 หลายเดือนก่อน +1

    Hey, I got a tip for you too. Between step 2 and step 3, put the beef that is cooking into a food processor. Then, bring it out and continue stage 3. Here's why. You've got a lot of chunks that are non-uniform sizes. Trust me -- if you put it into food processor and bring it back out, then you will have perfect seared beef. Because in stage 3, it'll cook many times faster, and the resultant beef will not look like 5:03. It'll be just like Taco Bell's ground beef, and I think that that's one of their secrets -- putting the ground beef into a food processor. For us, that's how we love it, especially perfect for beef enchiladas, soft tacos, etc. It makes it perfect and uniform.

  • @annawell2517
    @annawell2517 9 หลายเดือนก่อน +4

    Use a cast iron skillet and the meat will taste a lot better and cook up quicker.

  • @RayZavala-Chosen
    @RayZavala-Chosen 28 วันที่ผ่านมา +2

    Thank You, very informative.

  • @RebekkaHay
    @RebekkaHay 10 หลายเดือนก่อน +30

    Beef does not naturally contain this much water, your meat was soaked in water for some time to bulk up the weight so you get less meat and more water for the same price. This should be illegal. If you have properly butchered beef then no excess water comes out.

    • @jebinite
      @jebinite 9 หลายเดือนก่อน +11

      I don’t agree. I get my beef from a friend, half a cow each year. There is no financial benefit to our butcher to soak our ground beef in water because we pay based on the hanging weight of the carcass. This a normal amount of liquid to see when cooking ground beef. Drop the ‘big meat’ conspiracy.

    • @davemilk8520
      @davemilk8520 9 หลายเดือนก่อน +2

      ​@@jebinitenothing pretty or fair about the meat packing industry tho

    • @banderslav3124
      @banderslav3124 9 หลายเดือนก่อน +2

      That’s bullshit. Have you ever cooked a steak?))

    • @jannalyzer3944
      @jannalyzer3944 3 หลายเดือนก่อน +1

      I agree. Corporate markets wet their meat to make it heavy.

  • @dennisnbrown
    @dennisnbrown 10 หลายเดือนก่อน +2

    If I want to make ground beef with some delicious ingredients like peppers onions, potentially tomatoes should I cook it to that point first and then add the other ingredients

  • @jmorgantv
    @jmorgantv 10 หลายเดือนก่อน +5

    The way you pound that chopper is a good way to DESTROY a non-stick pan and get all that teflon in your meat. Inedible.

  • @thejohnster247
    @thejohnster247 9 หลายเดือนก่อน +1

    Are those not the same thing as AGE's? (Advanced Glycated End Products)

  • @waterlily9601
    @waterlily9601 10 หลายเดือนก่อน +9

    You should use stainless steel or ceramic pans only.

    • @onlymebaby.9249
      @onlymebaby.9249 10 หลายเดือนก่อน

      Dumb question. Why?

  • @kathygreer2097
    @kathygreer2097 9 หลายเดือนก่อน

    I discovered this a long time ago on my own. 😊 Same with onions. They’re so much sweeter and tastier when you fry them longer…just til slightly browned.

  • @arlin411
    @arlin411 10 หลายเดือนก่อน +4

    I tried this approach tonight. I was using 85/15 meat, and all this approach did was dry it out. I actually had to add some oil in the end to get it to brown, but even so it was the driest most disappointing ground beef I have ever eaten.

    • @FoodChainTV
      @FoodChainTV  10 หลายเดือนก่อน

      This is a method that you only use if you're going to add this beef to something wet like a soup or a sauce. If you're going to eat it by itself, then you don't take it this far.

  • @jellyomelette87
    @jellyomelette87 หลายเดือนก่อน

    My mom cooked burger like that all the time. Dark n crunchy. We would drown it in ketchup to get down our throats. It was very dry n hard to eat.
    I never knew a soft piece of burger till I was well into adulthood.
    I mean no disrespect, but this is too dry n choky to eat.
    I'm very happy for your video! It was very nice n you really explained things well.
    Thank you!

  • @seaglass22
    @seaglass22 10 หลายเดือนก่อน +6

    0:55 'SNOOTY FRENCH GUY'? Jeez... try to educate yourself.
    Louis Camille Maillard (4 February 1878 - 12 May 1936) was a French physician and chemist. He made important contributions to the study of kidney disorders. He also became known for the "Maillard reaction", the chemical reaction which he described in 1912, by which amino acids and sugars react in foods via contact with fats, giving a browned, flavorful surface to everything from bread and seared steaks to toasted marshmallows.

  • @CharlieOkeson
    @CharlieOkeson 21 วันที่ผ่านมา

    I'm loving your beef chopper; going to go get one! ✌️

  • @TheVRTester
    @TheVRTester 27 วันที่ผ่านมา

    Will try this soon! I'm started carnivore a week ago, and cost wise I'm eating a lot of groundbeef, but actually I'm sick of it and it makes me nauseous, but I eat it 'boiled style '.

  • @EWAMILENAP
    @EWAMILENAP ปีที่แล้ว +8

    This video is brilliant cause you are a brilliant teacher. Thank you♡

    • @FoodChainTV
      @FoodChainTV  10 หลายเดือนก่อน

      That's really nice of you to say. I appreciate your support!