8 ways to brown ground beef (4th is my fav)

[nikkicoyotie]

I love it when cooking shows and channels are like "but here's my fav way to do x" and promptly start doing things exactly how I do.

[ngwoo]

You forgot the alternate way that my parents used: start the beef in a cold pan, turn the pan to medium low, and simmer it in its own water over the course of 35 minutes. Make sure when you drain out the grease to drop half of it into the sink and then scoop it back into the pan. Perfectly beiged beef, 70s style, with a hint of Dawn. Never salt it or it will be too spicy!

[DozyBinsh]

I do like 'overbrowning' if the beef will be used in a meat sauce like Bolognese. All the browning gets dissolved, so there's no textural difference, and it amps up the beefy flavour to more aggressively compete with everything else you've got going on in there.

[DahVoozel]

Adam back with a basic skills video? Nice.

[genghisdingus]

6:02 Adam here fights back the urge to deglaze the pan with white wine.

[mothermeeting]

Really my favorite kind of Adams Videos: cooking techniques and home kitchen experiments!

[embodythejotun]

Basically taking the smashburger technique and applying to browning ground beef. I've been using this technique for taco meat for a while and it makes a huge difference!

[damiaanwolters]

I always use a wooden spatula. Way easier to scrape then a wooden spoon

[Drmcclung]

Down in my area a lot of people use soy sauce rather than oil, reduce that soy on medium heat to almost dry and then add the ground beef. It immediately deglazes the pan, leaves a wonderful "browned, not burnt" flavor to whatever you're putting the beef in

[DrAlwaysFirst]

Any thoughts on the Brian Lagerstorm method of doing it on a sheet pan in the oven?

[gyarb]

I always just use the pan that happens to be clean

[Rob]

Last week I listened to Adam talk while walking down a street and now I am in his kitchen. I like this channel!

[uwsgeo]

YES!! Steak-like is the target flavor. That's why I use my 14" skillets to brown 1 lb. portions of beef, pork, lamb, etc. Water doesn't pool as much, limiting humidity in the pan. So the meat browns faster and with more flavor. Love your contrast/compare demos!!

[tarkusinka]

Just crack 2 eggs to the overcooked one, and wo la. Best breakfast dish ever.
I'm Turkish and my mom used to cook that for us for breakfast.

[higherquality]

there is one thing that I hate, people draining off the water.
truly grinds my gears

[Karagoth]

When I had the freezer space for it, I liked to freeze raw minced beef and cook in the pan from frozen. You let one side of the block get browned, flip, scrape off the browned layer, and repeat. Allowed for better portion control and nice not have to plan and use the ground beef asap. Tasted best for stews but also worked pretty well for taco meat imo.

[wezzuh]

The sodium bicarb trick is also classic in Balkan and Turkish Köfte/Cevapi types of meatballs. It gives them a springy texture and makes them tender.

[ericvaninwegen]

The ATK Baking Soda trick is amazing for anything that will then simmer for an undisclosed length of time. (Ground beef chili or Sunday Ragu, etc.)

[TLguitar]

0:25 Just enough oil to barely coat to pan, with a little extra to coat the stove.

[jason_ityk]

I brown the same way as your favorite. Only safety caveat: a lot of store ground meat is placed into the package in almost a circle, with a hole/well in the middle. If you press this meat down with bare hands, steam can shoot through that hole and cause serious burns.