Ground beef is one of the most commonly used proteins in households today. Why? Because it is cheap, freezes well and is relatively easy to use. It's just a question of how to make the most of this popular ingredient...
When it comes to handling and preparing ground beef, even the most experienced chefs can learn a few new tricks. Whether you cook with it regularly or only occasionally, there's probably something you could do better. Maybe you want to squeeze more flavour out of chilli or tacos, or perhaps you want to make more confident choices when shopping. Whatever it is, we've gathered the most useful tips for cooking ground beef.
Consider the ratios
When we buy ground beef, we often find ourselves surrounded by dizzying percentages and mathematical formulas that refer to the lean-to-fat ratio. Many people just buy what's on sale, but this is a common mistake. Choosing the right ratio for your recipe is very important for the texture and taste of the final dish.
It is important to bear in mind that fat turns into liquid during cooking. So if, for example, you're planning to brown the beef and drain the fat, do yourself a favour and use as much of the fat as possible. with the lowest fat content a mixture of buy. The juicy burgers lovers are ideally looking for a ground beef with a fat content of around 20%.
Know what's in the meat
The best way to be sure is to mince the fresh meat yourself. If your grocery store has a butcher's counter, you can pick out which cuts of meat look best and ask the butcher to grind them for you, or better still, have the tools in the kitchen to do it. ‘Prime’ is best, and ideal for cooking without marinating. Although the grinding process reduces the toughness of the meat, prime is still the most delicious option for ground beef.
Learn the differences between hay and grain-fed beef
Beyond fat percentage and quality, there is another important aspect to consider when buying. Whether the beef what they were fed before it became raw material, can greatly influence the taste and even the texture. Some beef eats hay, while others eat grain. The former designation can only be given if the cattle were fed on grass pasture. It usually contains less fat but has a richer taste. On the other hand, grain-fed beef has more fat or marbling and is juicier.
Perfect the toast
If you want to get the most flavour out of your ground beef recipes, browning the meat is almost always an essential step. It's what gives that dark brown, crispy texture that culminates in a great burger or casserole. You can achieve this by heating the pan very hot and adding it all at once, without breaking it up. Wait until the meat is thoroughly browned and crispy on one side before flipping, then break everything up with a spoon. Make sure that you don't overcrowd the pan with meat at once (use several portions if necessary), and remove as much moisture as possible before you start. Since water turns to steam at lower temperatures, moisture prevents the browning process (the so-called Maillard reaction).
More soon!
