Best cooking tips

[Anonymous No.14173542]

An anon from a couple months back mentioned browning beef as a block and then breaking it apart, and it's changed my life.

[Anonymous No.14173545]

Wa la, finished product. As someone who eats a lot of beef this ups the flavor profile a ton.

[Anonymous No.14173554]

>>14173542
What do you mean by Browning beef in blocks

[Anonymous No.14173568]

you can achieve that by simply letting it fry in it's own grease longer. Sometimes it's desirable, sometimes it isn't. Like for Bolognese.

[Anonymous No.14173569]

>>14173542
try this next time OP:
add
>onions
>salt
>pepper
>garlic
>paprika

fry up some eggs along with it

[Anonymous No.14173577]

>>14173554
he's talking about ground beef

[Anonymous No.14173604]

>>14173554
>>14173577
So the logic goes that you just sear the outer layer at a high heat and then just keep breaking it down into smaller and smaller blocks to get a good Mallards sear. As a retard I struggled for years breaking it down too fast and having it essentially boil

[Anonymous No.14173699]

>>14173554
>>14173577

not this guy, and I realize what is meant by blocks...but do you just brown all the outsides of a large block? Wouldnt it burn? Do you cut it into smaller blocks and cook it that way?

[Anonymous No.14173725]

>>14173699
Have you never cooked steak in a pan? Replace the steak with a rectangular block of ground beef

[Anonymous No.14173879]

>>14173604
While it does indeed steam initially, you can blast the water off pretty quickly and then brown it afterwards.

[Anonymous No.14173885]

>>14173699
it sounds like what OP is saying is that he keeps the ground beef in a block, browns the outsides, and then he's easily able to break it up into a fine mince and brown the rest.

[Anonymous No.14173888]

Gonna try this tomorrow

[Anonymous No.14173915]

my nana always did it this way and it comes out perfect. real question is what are the best recipes for it?

[Anonymous No.14174098]

OP here secret technique involves after you brown both sides of the chunk You split it again and then only brown that new unbrown side and then keep subdividing the subrectangles until you can no longer have an uncooked side down then repeat until I can't do it anymore.

[Anonymous No.14174104]

>>14173915
>>14174098
I eat just beef and taco seasoning three times a week sometimes more.

[Anonymous No.14174151]

>>14173604
Here's the basics. If you throw ground beef in a pan and immediately spread it out for maximum surface area, you vastly increase the amount of time it takes for the pan to come back up to heat. You're probably thinking "Well, if I spread it all out, I"ll get more color." But it cools off the pan too much for it to be effective. Even if you pre-heat, and then pre-heat the oil, adding the beef and spreading it out will give you a much weaker sear than dropping it in in meatball-sized chunks. This way, you're able to reduce how much the heat in the pan drops and you can get a good sear on the outside of each of those chunks. If you were to spread it all out, you'd drastically reduce the heat in the pan and the water from the meat comes out faster than the pan comes up to temperate. The end result is that it basically boils the beef rather than frying/searing it. Ever seen those pictures of "browned" beef and all it looks like is gray? That's because they spread it out immediately and dropped the heat too significantly for a good sear. Yes, you can catch it up on the back end, by "boiling" the beef and then searing it after the water cooks out, but both the flavor and texture will suffer.

TL:DR; always pre-heat your pan, add some oil and let it sit until it shimmers, then drop in your mince in chunks which you will allow to get color on 2-3 sides before breaking it up into smaller pieces.

[Anonymous No.14174211]

>>14174151
>spreading out the beef makes the pan cold, leading to boiling
That makes a lot of sense. Thank you anon.

[Anonymous No.14174214]

>>14174151
Based chef bro

[Anonymous No.14174215]

okay but the real question is how the fuck do I get a crispy corned beef hash out of the can?

[Anonymous No.14174235]

>>14174211
>>14174214
Just a home cook but glad to help.

>>14174215
Treat it like hashed browns and fry on two sides (in a nonstick pan pre-heated over medium or medium-high heat) for a bit more time than you think you need.

[Anonymous No.14174243]

>>14174215
Make sure the pan and oil are nice and hot before you put the corned beef in

[Anonymous No.14174425]

I fried my breakfast oatmeal leftovers, seasoned it like chicken, fried it in oil and mixed it with chicken and basically doubled the volume of my chicken with little cost.

[Anonymous No.14174478]

>>14174104
Basado

[Anonymous No.14174495]

>>14173542
Taking cooking advice from this board LMAO

[Anonymous No.14174635]

>>14174151
There is literally no reason you can't just cook the beef a little longer, boiling out the liquid, and allowing the remainder to properly brown. Especially if you're turning it into a sauce, or stewing it.

[Anonymous No.14174647]

>>14173542
Breaking it up with your hands into little bits is better and you can get more seasoning on them too. You have to have your pan hotter than you think it should be, little bit of oil in, and just drop them on. When you can see the crust forming on the edge flip each piece using a fork. You also don get left with beef that looks like it was cooked right out of the grinder like OP.

[Anonymous No.14174649]

>>14174635
all the question is how to get it nice for something like taco meat where you really want it brown and not just greyed.

[Anonymous No.14174788]

>>14174635
A beef-based pasta sauce that cooks over a few hours? Sure. Something quick like tacos? You're going to notice a significant difference in texture & flavor as opposed to the chunking/browning method. Let's not pretend they're the same.

[Anonymous No.14174798]

The fact that the process of browning ground beef had to be explained to most of you tards is what baffles me the most.

[Anonymous No.14174803]

You should really seek to understand what causes this method to be better for browning than breaking it up quickly which led to it boiling i its own water, think about the way water and steam escape from things when you cook them.

[Anonymous No.14174935]

I cook my minced beef in small batches (150-200g / 1/3 - 1/2 lb) on high heat in a cast iron skillet. The water evaporates quickly and it browns really well. Add some MSG and whatever other seasonings and it's delicious

[Anonymous No.14174978]

>>14173545
that is greasy as fuhc bruh

[Anonymous No.14174985]

>>14173879
That would be a reverse sear, which is a meme.

[Anonymous No.14175111]

>>14173545
uh, excuse me sweaty, its spelled "Violin" ;) ;)

[Anonymous No.14175441]

>>14174978
I mean this is after putting the taco seasoning in. I would understand if this was just without anything

[Anonymous No.14175659]

>>14174803
if you break it up all at once then more of the meat is being cooked by the surface of the pan, and as the proteins contract it squeezes out the water. cooking it in a block then breaking it up is closer to doing it in smaller batches which makes the liquid evaporate faster since it won't pool up.

but i just cook it all at once and let it simmer until the liquid is gone, then do the browning. i usually cook it into a sauce anyway and ground beef tastes better with about 30 minutes of simmering, has a better texture.

[Anonymous No.14176010]

>>14174985
Whatever you say, Gordon.

[Anonymous No.14176023]

>>14175659
The problem lies in something like taco meat we don't want to f****** ruin the texture or essentially put a tube for your ass to your mouth

[Anonymous No.14176025]

>>14176023
You know you're allowed to write 'fuck', right?

[Anonymous No.14176026]

>>14174798
HOW DID I GET HERE?

[Anonymous No.14176032]

>>14176025
stop my sister goes here you idiot

[Anonymous No.14176034]

>40 Posts.
>2 tips

Anyway, use almost empty mustard jars to make vinaigrette in.

[Anonymous No.14176038]

>>14176032
fuck, you should have told me

[Anonymous No.14176046]

>>14176038
broooo

[Anonymous No.14176049]

>>14176046
shit, I did it again!
but seriously, this is dull

[Anonymous No.14176050]

>>14176049
yuh

[Anonymous No.14176150]

>>14176034
yes. also, almost empty jam jars

[Anonymous No.14176157]

add some apple cider vinegar to guacamole and it will never turn brown

[Anonymous No.14176166]

>>14174211
I feel like this is sarcastic so I can’t tell if this is a based genuine poster or a based retard poster

[Anonymous No.14176170]

>>14175441
>the taco seasoning adds grease

[Anonymous No.14176183]

>>14176026
THIS IS NOT MY BEAUTIFUL BEEF

[Anonymous No.14176258]

>>14174151
Or you could just brown it i batches like a normal person

[Anonymous No.14176459]

Whats some good salmon recipes? Was drunk and bought 2 kg

[Anonymous No.14176463]

>>14174215
Pat it dry with a paper towel as well prior to dropping in the pan

[Anonymous No.14176466]

>>14174798
It’s like wow, people start at different levels of cooking and different backgrounds. Fuck off chump

[Anonymous No.14176540]

>>14176166
>calls someone a retard
>has no ability to discern truth from sarcasm
Based high functioning autist. My rule of thumb is that on boards where people want to improve themselves, like /ck/ and /fit/, posts like that are always genuine.

[Anonymous No.14176920]

>>14176258
Are you actually this dumb or just pretending?

[Anonymous No.14177322]

OP who's ready for round two, also I think I'll try and drain the grease this time although for some reason didn't seem to appear when I was cooking the first time.