/ck/ - Food & Cooking

[Anonymous No.12956465]

Why do Anglos cook ground minced meat and vegetables separately? Like they brown the meat first in the pan then take the meat out of the pan to satue the vegetables separately from the meat instead of together.

[Anonymous No.12956469]

>>12956465
What do you mean by ‘anglos’, dago?

[Anonymous No.12956470]

>>12956465
Uhh you start with the onions, go away poor race

[Anonymous No.12956474]

I can't even begin to tell you what is wrong with this pot.

[Anonymous No.12956484]

Both approaches are good depending on what you're making. Sometimes I want crunchy onions, so I add them after the meat is cooked...sometimes I want the meat flavored by the onions so I start with them.

t. not anglo.

[Anonymous No.12956503]

>>12956465
because their are subhumans with no culture

[Anonymous No.12956507]

1. Nothing to do with Anglos.

2. You cannot cook them together because it doesn't work. The meat will boil in the water released from the veggies. If you put the meat in first, then the veggies will not brown properly.

[Anonymous No.12956539]

>>12956465
I want to brown and render the meat and sweat or brown the vegetables. You can't do them at the same time and get a good result. I also like to cool the vegetables in the rendered fat.

[Anonymous No.12956540]

>>12956465
they cook at different rates

[Anonymous No.12956547]

>>12956507
>The meat will boil in the water released from the veggies

[Anonymous No.12956598]

>>12956465
In catering schools, it’s to avoid cross contamination.

[Anonymous No.12957364]

>>12956465
Its about proper technique. The Vegetables will inhibit proper browning of the Ground Beef, and the released liquid will only make it more likely that the meat boils rather than fries.
Typically is goes Meat->hearty vegetables like Onion, carrot, potatoes->delicate vegetables like peas, garlic, broccoli. With you mixing the beef back into the hearty vegetables before adding in the delicates.

[Anonymous No.12957384]

when I make chili I first fry the beef, then the peppers and onions, then I add the sauce and meat back in

is that good or bad?

[Anonymous No.12957405]

>>12957384
good

[Anonymous No.12957430]

>>12956465
Because to cook the meat properly you need to cook all the moisture out so it browns.
Veggies will fuck this process to all shit

[Anonymous No.12957441]

>>12957384
bad

[Anonymous No.12957443]

>>12956598
no it's not jackass, it's so you don't overcook the mince while the vegetables are cooking.

[Anonymous No.12957444]

>>12957384
maybe

[Anonymous No.12957509]

>>12956539
As usual, reason is overlooked in lieu of pissy dick waving. I need to find a new place that isn't overrun by manchildren.

[Anonymous No.12957630]

>>12956465
no we don't lol

[Anonymous No.12957644]

Probably because the want to caramelize the veggies. Which is harder to do when there is a shitload of ground beef in the pan.

[Anonymous No.12957670]

I cook the meat first because I want to strain most of the fat and I worry the flavour of the vegetables will also get strained out of it so I cook the meat like 2/3s of the way, strain, add vegetables

[Anonymous No.12957676]

>>12957384
I dont know

[Anonymous No.12957703]

>>12956547
He’s right retard. You won’t get that crispy browning if you cook them together.

[Anonymous No.12957708]

>>12957703
>He’s right retard. You won’t get that crispy browning if you cook them together.
That's why you cook the meat first, then add the veggies you fucking brainlet.

[Anonymous No.12957712]

>>12956465
Depends what's up. If I want some brown on the veggies, having a pan full of meat is not going to allow that to happen. If I'm good with browned meat and simmered veggies, then whatever, the veg can even sit on top and float in the soup/stew/sauce.

[Anonymous No.12958664]

1. brown meat
2. remove meat
3. cook mirepoix in the rendered fat

[Anonymous No.12958690]

>>12957708
You can’t brown the meat correctly and then add veggies and brown the veggies correctly and have the meat not be over cooked you giant faggot

[Anonymous No.12958712]

>>12958690
I'm not sure that overcooking ground beef is much of an issue.

[Anonymous No.12958885]

>>12957384
ask again later

[SAGE No.12958889]

>>12957384

[Anonymous No.12958891]

They don't, you're just some swarthy nigger obsessed with le Anglo meme despite not knowing anything about Anglo-Saxon society. If you had said "Why do Anglos add garlic to Carbonara" you might have had something to discuss but instead you're just pulling shit out of your ass.

[Anonymous No.12958909]

>>12958885
what's wrong with you ?

[Anonymous No.12958956]

>>12957708
>DURR LET ME JUST GET MY MEAT ALL SOGGY AND UNDERCOOK MY VEGGIESS HURRRR

vegetables are pretty much all water retard putting them in a pan fresh and not precooked is like pouring a cup of water in your pan

[Anonymous No.12959053]

>>12958891
>Anglos and americans adding garlic to bolognese
that makes me angry

[Anonymous No.12959065]

>>12956465
If you crowd the pan with vegetables you won't get that nice browning the meat deserves, it will boil instead
And I'm curious why you think this is an anglo phenomenon when good food cultures do this and anglos are probably less likely to take the time to do that than say the French

[Anonymous No.12959078]

Because you develop stronger flavours that way

[Anonymous No.12959134]

>>12956465
>ground minced meat
>ground beef
>minced meat
pick one you larping flyover faggot

[Anonymous No.12959141]

>>12956503
>their
speak for yourself

[Anonymous No.12959161]

>>12956539
This /thread

[Anonymous No.12960185]

>>12956465
>Like they brown the meat first in the pan then take the meat out of the pan to satue the vegetables separately from the meat instead of together.
So that you don't overcook the meat during the time it takes to cook the vegetables and don't require additional fat.

[Anonymous No.12960190]

>>12956474
That's because nothing is wrong

[Anonymous No.12960198]

>>12960185
Are you really worried about overcooking ground beef though? If you were making a slow-simmered meat sauce, would you brown it, take it out, wait hours, and then put it back at the end?

[Anonymous No.12961570]

>>12956465
Two reasons; the first is that the maillard reaction will not occur if vegetable fucking shits are steaming up the man and the second is that vegetables soak up the rendered fat and thus you can't easily remove it.

[Anonymous No.12961597]

>>12957364
This. Also the onion moisture deglazes the fried meat fond and grabs a lot of flavor.

[Anonymous No.12961625]

>>12960185
>why yes, i do prefer my ground beef cooked to medium rare

[Anonymous No.12962320]

>>12956507
"browning" ground beef