/ck/ - Food & Cooking

Why do people insist on adding ground beef to the pan after they've already fried off the onions, peppers, carrots, celery or whatever? I see this in every single Tasty style video.

The meat doesn't reach the point where the water evaporates and it starts frying in its own fat again resulting in it having that pasty, greasy texture unless you drain the fat, which they never do.

You also don't develop a fond, which the veg later essentially deglazes and absorbs, making it taste even better.

There is plenty of time for the vegetables to cook once the meat reaches the point where it starts frying again.