Tips for cooking ground beef include improving taste and quality, reducing fat content, avoiding cooking frozen meat, using fresh meat, and using a medium heat to reduce shrinkage. Rinsing cooked meat with hot water removes unwanted fat but also loses flavor.
Many of the best tips for cooking ground beef focus on improving the taste and quality of the meat. Tips for reducing fat content, freezing, and cooking recommendations are also helpful for some cooks. Other tips involve different types of meat and the effect degrees have on the doneness of ground beef for different types of recipes. Some of the tips for cooking ground beef focus on health and cleanliness when using raw meat, methods for preventing misshapen end products, and methods for producing the juiciest meats possible.
Cooking ground beef often produces excess fat and unwanted calories. One tip that deals with eliminating many of these unwanted fat calories is to rinse any cooked ground beef with hot water after cooking. This removes much of the unwanted fat from the meat and produces a much leaner final product. By using warm tap water, the grease is easily flushed down a drain without forming a clog, in most cases. The downside is that much of the flavor of the meat will be lost in the rinse water.
One tip regarding freezing ground beef is to avoid putting frozen meat in a skillet to start a recipe. The juices that add flavor and taste to the meat are turned into ice crystals when the meat is frozen. Therefore, when cooking frozen ground beef, the ice crystals melt and evaporate away as the meat thaws, resulting in a dry, tough, reduced flavor in the finished product. When cooking ground beef, it’s best to use fresh meat whenever possible and thaw frozen meat completely before placing it in a hot skillet. When cooking ground beef patties, one tip is to use the best grade of meat available to reduce shrinkage during cooking.
Just as a higher fat content will cut down on much more than a leaner type of meat, heat is also a factor you cut down on when cooking ground beef. The higher the heat, the greater the amount of shrinkage after cooking is complete, in most cases. Tips to avoid this commonly recommend using a medium heat to cook ground beef. It is also recommended to heat the pan thoroughly before placing the meat in the pan. This helps burn the outside of the meat when cooking ground beef and seals in all the natural juices in the meat.
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