"Forming the base of countless dinnertime favorites, ground beef is a versatile fridge staple that brings plenty of heartiness and rich, savory flavor. This trusty ingredient is made by passing various cuts of beef and fat trimmings through a meat grinder, turning them into a ready-to-cook product. It's protein-packed, quick to prepare, and super easy to customize with other add-ins."
"Unfortunately, this technique will likely leave the beef looking disappointingly gray and watery. The science behind giving beef that gorgeous golden-brown finish can be explained by the Maillard reaction. This occurs when proteins and sugars in the meat react, deepening its color, flavor, and aroma. However, this reaction only takes place under high heat - at a minimum temperature of 280 F."
Ground beef is produced by grinding various cuts of beef and fat trimmings into a ready-to-cook, protein-packed ingredient that is quick to prepare and easy to customize. Cooking mistakes can compromise flavor and texture, resulting in gray, watery, or dry meat. When pan-frying, the objective is to brown the meat while keeping it juicy. Browning depends on the Maillard reaction, which requires high heat at a minimum of 280 F. Adding meat to a cold pan causes steaming at 212 F, releasing water and preventing proper browning. Proper technique yields flavorful, deeply browned beef for dishes like chili, tacos, or pasta sauce.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]