How to Brown Ground Beef

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Ground beef is a kitchen staple and always on the grocery list. There's a right way and probably many wrong ways to brown your ground beef. Step into the Test Kitchen as the beef experts show you the proper way to brown your ground beef.
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Опубликовано:

27 фев 2022

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Комментарии : 136

@wheelman1324 Год назад

Working in an Angus beef test kitchen sounds like the best job ever

@Mike_Greentea 4 месяца назад

Ohio !

@mexykpietrov 2 года назад

It doesn’t matter what pan it is. Just heat the oil properly, flat the meat and don’t touch it until it’s brown on the one side. It needs hot enough oil to keep meat juices inside the meat.

@mr.random8447 Год назад

It does matter, non stick just doesn’t brown well

@mistahozzy Год назад

@@mr.random8447 non stick cooks the meat too fast when trying to get a sear. Cook first then brown after

@deathsagaXX Год назад

@@mistahozzy huh? If you're making a stew, spaghetti sauce, chili or whatever requires brown meat, then all you really need to do is just brown it via searing the beef, after it sears it will continue to cook within whatever you're making Ground beef doesn't need much time to cook thoroughly also unless you're forming hamburger patties, so I'm not sure what you're trying to say

@deathsagaXX Год назад

@@mr.random8447 I've got all 3 pans.. and each time I decide to sear/brown any beef, no matter what I use the end result is the same If we're talking steaks however then of course cast iron is the way to go, but for ground beef it really doesn't matter

@Itzbrady_ Год назад

Can i use butter instead

@therestorationshop 2 года назад

I've been doing it mostly right but letting the pan heat up a bit more will certainly help. I've learned a ton on this channel and really appreciated the time and detail that goes into the videos. Had some reverse seared filets last night and they were fantastic.

@CertifiedAngusBeefTestKitchen 2 года назад

Great job!

@rosamundbarret9763 2 года назад

This is a great channel! There is always something to learn in life!

@Vendzor 2 года назад

The comparisons are what make this video the best on RU-vid on the subject. I love seeing all the mistakes I used to make before I learned this way; the difference in flavor, texture, and mouth feel is night and day. I believe not maximizing proper browning is the absolute #1 mistake most home cooks consistently make.

@kiillabytez Месяц назад

Ummm...., "mouth feel" and texture is the same thing. The problem isn't the browning, but the cooking all the water out until it's dry is the problem. If it's dry, you've cooked it too long.

@kristirosin291 2 года назад

This channel is one of my new favorites! Some of these tips seem like the should be obvious but are great things I never really consider but think will take my cooking to the next level

@CertifiedAngusBeefTestKitchen 2 года назад

Awesome! Thank you!

@nowakezoneforever6021 3 месяца назад

Looking forward to browning some ground beef the right way because I have been doing it the demonstrated wrong way. After having read a number of comments praising this channel I’m subscribing!

@WhatWeDoChannel 2 года назад

This channel has proved to be extremely handy! I love certified Angus beef the best but their advice works well for any decent beef 🥩!

@CertifiedAngusBeefTestKitchen 2 года назад

Our pleasure!

@outatim3216 2 года назад

Great video! I had learned this a long time ago and knew there was a trick as to the reason why. There is literally no videos on this subject. Thank you.

@TheBigBenji890 2 года назад

This was a great tip, and a tip I didn't realize I needed! Thank you!

@CertifiedAngusBeefTestKitchen 2 года назад

Glad it was helpful!

@clearsmashdrop5829 2 года назад

I'm pretty sure I do something closer to the left than the pan on the right. I'll have to give this another try. Thanks

@CreativeThinking52 6 месяцев назад

Wow. Thanks for sharing. Have a fantastic day.😋

@vule7680 2 года назад

I sorely need this!

@WeberEnthusiast 2 года назад

Great video I learned a lot 👌👌👌👌

@joshuaweston6531 4 месяца назад

Dude, thanks for sharing! In the past, when I was able to cook, I was definitely the left pan guy. Never could figure out why it wasn't turning out looking quite the way I wanted. Now I know!

@grapeknutz 6 дней назад

Thank you, good info!

@clairvoyantbear664 2 года назад

I love this channel!

@Cowdog1 4 месяца назад

Next tip, How to clean that SS skillet 😮

@JohnSmith-oe5kx 3 месяца назад

Couldn’t be easier. Add a bit of water and bring to the boil, will come right off. Of course, you should really be deglazing the pan anyway to save all that flavour.

@yvrelna 2 месяца назад

Yeah, it's easy. Just deglaze and turn those sticky browned bit into a pan sauce by adding water or stock in high heat. The pan cleans up itself during the process and those sticky bits adds delicious flavour to the sauce.

@salguodrolyat2594 Месяц назад

Vinegar, if you aren't a fan of reglazing.😁

@user-rd8me6pv5i 2 года назад

Спасибо за хороший рецепт и хорошее объяснение... 🙏

@jojox6145 2 года назад

I just leveled up because of this. Thank you.

@rePeteRC Год назад

Doesn’t the oil help it brown? I feel like over crowding the nonstick pan was dumb, would it have turned out just as good if it was the right amount?!

@tylerspence7 Год назад

Wow great tip

@Bamapride1985 4 месяца назад

I always cook mine on med-high and have never used any additional oil since i prefer the more 80/20 blend. I will cook it a little longer if want to have the seared texture and taste to it even if the pan is filled more.

@stevejeffrey7948 3 месяца назад

What happens when you continue cooking the non stick pans beef until the water evaporates?

@christophervan6966 5 месяцев назад

Great. Thanks.

@fatcobra13 2 года назад

What’s a good temp to preheat the pan to? I use a cast iron skillet to brown ground beef but sometimes the pan is too hot and it sets off the smoke alarm.

@deathsagaXX Год назад

If the smoke alarm is an issue then just let it cook a little longer if on a lower temp, it doesn't dry out like chicken or fish lol and don't rely on numbers to tell you how to cook it unless you're baking, rely on your own experience with what your stove/oven does or can do

@mlmorris33 Год назад

Is the stainless steel pan also heated on medium heat in this video?

@whitsixkiller 2 года назад

When using a nonstick pan it's OK to over crowd the pan. To caramelize the meat you need to cook the moisture out until only the meat and fat are left then let it continue to cook stirring occasionally until the meat caramelizes. Caramelizing is intentionally burning. Keep in mind there is a fine line between burned brown and burned black.

@BIOL6895 Год назад

That's how my mom does it

@smokster0604 2 года назад

Awesome cool thanks 😊

@CertifiedAngusBeefTestKitchen 2 года назад

Any time!

@lennyh.w5606 2 года назад

Owkay, I’ve been wrong this whole time… Thank you!

@thatguy2414 Год назад

Can this be done with ground chicken?

@msfpitts99.12 7 месяцев назад

Excellent 100.

@diplomatgirl171 6 месяцев назад

How long does it take for ground beef to be done? I think I overcooked mine

@Mofoshow Год назад

Man I enjoyed this

@lordjet1596 5 дней назад

I make Pad Kaprao regularly (beef, chicken and pork). I've tried all manner of ways of cooking the meat. My simple solution (beef in this case)...is 20% beef. Turn the pan on, don't worry about it heating up as you'll put the beef in (500g or a teeny bit over a pound). As the pan is cold I simply spread the beef by hand. I let it cook until its starting to brown (I check by lifting). Then I use my spatula to do first bit of breaking up, then flip over as I do so. Then let the other side brown, and start to break it up. Then rest of recipe. Indeed, as 20% fat, there's a lot. For the Kaproa recipe, I actually take out about 5 or so tablespoons, before putting in the chilli/garlic mix. If I deem not enough fat, then I add back a tablespoon. (I keep the fat for use for other things - hell, you can even freeze it...but make sure it is clear fat!! strain if you need to). So, non stick pan. 30cm (12inches). End result: browned beef.

@williamaklu4544 7 месяцев назад

Thanks for the tip.😅

@borgullet3376 2 года назад

If you're gonna spend that extra money... Do It Right !🙏🏼Gavin 🖖🏼

@sunbun93 2 года назад

that was some classic chessy intro at the start, i loved it! haha

@CertifiedAngusBeefTestKitchen 2 года назад

Thanks! We had fun with that part.

@shedontanks Год назад

Can u use lard

@tonihaydamous5722 2 года назад

Thankss finally

@metalpunk7945 2 года назад

Non stick is one thing but is it more about cooking it in a bigger pan to get the proper browning of the meat? Thank you for this video by the way. I am a new subscriber to the channel. 😁👍🍖🥩🥓🍗

@CertifiedAngusBeefTestKitchen 2 года назад

Thanks for subbing! We prefer the stainless steel pan for browning ground beef but, yes, in general a bigger pan will help.

@metalpunk7945 2 года назад

@@CertifiedAngusBeefTestKitchen Thank you. Appreciate the advice. Keep up the awesome content! 😁🍻🥩

@fictitiousnightmares 4 месяца назад

So you say medium heat on the first one, but don't mention the amount on the second one other than 'preheat'. Are you doing it on a higher temp?

@JK4fam2008 2 года назад

Crazy how different it comes out!! Ty for the content..

@CertifiedAngusBeefTestKitchen 2 года назад

Thanks for watching!

@tina-moana2047 Месяц назад

Hey this is my mum's account but man, thankyou for that mince spread technique I cooked up some good sh fr it's so tasty man

@korytvytaccount8173 Год назад

What. Kind. Of oil?

@nhpivotlk 2 года назад

First! lol great video.

@pamelah6431 4 месяца назад

Google the Maillard Reaction, y'all. The point is to caramelize the meat, not just turn it grey.

@user-qm9oo2fd2o 4 месяца назад

First pan….just cook longer. The excess moisture will dissipate and you’ll be left with fat for browning. If the beef is very lean, add some fat.

@chazzwestlv 4 месяца назад

I now wonder if I’m putting my socks on correctly.

@vriiite Год назад

Every time I cook ground beef with taco seasoning it comes out really bland and it stresses me out bc I do what the seasoning packet says yet there's absolutely no flavor :(

@beloved9910 4 месяца назад

If you have visions cookware you can do it perfectly in the microwave, stirring and breaking it up every two to three minutes until brown.

@wealth1ness Год назад

The commercial stove probably also has a lot more output than the portable one.

@zuzuspetals9281 4 месяца назад

Exactly, it wasn’t a fair comparison using a smaller pan and fake stove for the nonstick pan then claiming it’s not as good.

@madbio3409 Год назад

Just started weight lifting... this helps...

@TheBigTimeBoiler Месяц назад

Wow. The difference in taste was legit unreal!!!. Didn't think it would be all that different but boy was I wrong. Delicious. Have been doing it wrong for like 15 years lol

@SS4Xani 4 месяца назад

I will definitely try this trick the next time I make pizza. :D

@Adam-zb5kk 2 года назад

So...what's the thesis here? Is it the stainless steel pan, the preheating, or both?

@misanthr0pic Год назад

the whole thing. 1. always have a hot ass pan 2. don’t overcrowd the pan or it will steam and 3. don’t move it much at first, let it sit unmoved for a bit. the most important part is a really hot pan

@chameleonvisit3172 2 года назад

Okay maybe someone can help me. This video is as close as I've come. I l start with fresh/jar garlic cook till aromatic not burnt, then add diced onions. Cook till translucent and sweet. That's when I add my beef. I find it steam cooks itself and I get no myard(probably butchered spelling) reaction. Guess I haven't tried flattening the beef maybe that's what I'm missing. But my train of thought has always been not to over work beef, at this stage, as to not make it tough. Will moisture from onions prevent that beef "browning" ? Or do I need to just flatten the beef and fixings and turn the heat up?

@jackcowling3314 Год назад

Do beef first or in separate pan

@tompagano9015 6 месяцев назад

I think the Maillard reaction for chopped meat that goes into chili , tacos, sloppy Joe’s or baked pasta recipes is not critical. For burgers , Salisbury steak and steak, it is. Cast Iron and Stainless steel give you the best results( I hate Stainless Steel as you got to get the heat right and the sticking/ cleaning pan problems).Why can’t you use oil for cast iron?

@davidwalker5274 6 месяцев назад

If you use a potato masher at the end, you'll break down the beef into smaller, more consistent pieces. Using the wooden spatula to break it up will give you some big, some small pieces

@yvrelna 2 месяца назад

Using a spatula to break works as well, but it does take more time and effort to break it into small pieces. You trade the time washing the potato masher with taking a bit more time on the pan churning it into small bits. Also, if you only have non stick pan, you wouldn't want to scratch the pan with a potato masher.

@jasonwil 2 года назад

I don't know if unfair comparison is too strong, but everyone should know that non-stick pans take longer to brown mince than non stick. Depending on the quality of the mince, you will always go through a "stewing phase" before the moisture evaporates and the browning commences I regularly caramelise my mince in a non-stick before incorporating it in with chilli con carne or Bolognese.

@TheNails3 Год назад

When I cook ground beef it keeps coming out tough... How can this be avoided?

@thatguy2414 Год назад

I THINK if you just move it around less it’ll be less tough, not certain though

@kentborges5114 2 года назад

YES , NO OVERCROWDING...FLATTENING OUT TO GET THE CRUSTING !

@iliketacos6067 5 месяцев назад

be sure to like the video. definitely ten thumbs up in my book. im including all my fingers and toes. wait..

@orlandoavalos76 4 месяца назад

I Need To See You Wash That Pan Video To Make Sure It Is Correct....!!!

@MrSteve72 2 года назад

No steak knives?

@jillpmclaughlin1 Год назад

At what temp are you browning the ground meat? My cooking classs from high school taught me to never cook proteins at a high temp or they will get tough. Shouldn't this be true when browning ground meat too? In your video the meat looks browned at high heat making it crispy and not tender at all. Matter of preference, I wonder. Mine preference is melt in your mouth tendermess when mixing it with other ingredients and to not have crunchy bits of meat. Thoughts?

@yvrelna 2 месяца назад

As hot as possible. It's fine if it's a bit crispy when browning, you can re-add moisture later when putting the meat together into the dish and it'll become soft again.

@grayboo212 Год назад

When buying ground beef that comes on a black or white styrofoam plate like that, use the plate to smash out the ground beef in the pan. Just dump it in like he did but hold on the to bottom (hopefully cleaner) side and use it as a press to push the meat out as evenly as you can. In my opinion, it works better than using a spatula.

@oBuLLzEyEo1013 Год назад

What if it melts...?

@grayboo212 Год назад

@@oBuLLzEyEo1013 It shouldn't, you're not smashing the styrofoam plate against the pan, you're using the plate to smash the meat against the pan and only for a few seconds at a time. Kind of like making one big smash burger.

@gamergirl209 Год назад

My problem is I never have the patience and growing up most ground beef ended up in hot dishes where it didn't really matter

@madchester23 Год назад

I know what you mean. Like lasagne etc. But more of flavour is more flavour, no matter what it's in.

@jarmago7750 3 месяца назад

go for high heat on the non-stick pan. Let's see what happen.

@malwynnecerwin9310 Год назад

50 years of cooking and I've been doing it wrong lol

@ransomdekafenya2584 4 месяца назад

I legit thought this was a parody for more than half the video. I wasn't sure whether or not people actually knew this.

@timothyinman5527 Год назад

we not gonna act like he aint put a lick of seasoning

@danmeyertholen3158 5 месяцев назад

Mo my GOD

@mistervacation23 4 месяца назад

Why do people from New York call it chop meat?

@jtjtjt8390 2 года назад

So basically use a pan that will get the beef to stick 🤔

@marcom8359 4 месяца назад

I flatten the meat out on a sheet pan, and put it under the broiler in the oven. Less effort with even results.

@kiillabytez Месяц назад

Remember, if you're getting a dark brown coating sticking to the bottom of the pan, it means your heat is too high, If this does happen, a tablespoon or 2 of water will help return moisture to your dish, and that will help the rendering greatly, plus the meat won't be as dry. Nobody likes dry meat unless you're eating dehydrated jerky or the like.

@vibe808 4 месяца назад

After all the water from the meat evaporates only the fat from the hamburger will remain, you will hear it start to sizzle loudly, now it’s browning. It takes time

@red4666 Год назад

i thought you were supposed to add water at some point

@TehLiquid Год назад

So, what I've gleaned from this video is, make sure you pan is big enough, and hot enough before you add the meat. Now I just need to know what temperature to set my stove top to...

@madchester23 Год назад

Maximum. Wait until the pan is smoking before adding the meat.

@TurboKing12 2 года назад

Y'all 💪🤌

@finnkdy 2 года назад

Jus' throw in sum Oxo & soy sauce.

@businessraptor134 6 месяцев назад

I just had fools try and tell me its better to have it boil off like the smaller pan... whats with people being so ADAMANT about being wrong nowadays?

@blackseed68 13 дней назад

I drain the fat out of my ground beef so the slower options is better for me

@CGH082492 7 месяцев назад

I will never understand the appeal in seared ground beef.

@codyr.48 6 месяцев назад

Me never cooking ground beef because colorblind 🤓

@Nerflover10097 Год назад

All I hear is Ryan Reynolds

@Cthrugh 2 года назад

Now, scrub the F out of that stainless pal and wipe out the non stick.

@CertifiedAngusBeefTestKitchen 2 года назад

A pro tip is to build a sauce with the fond in the pan or cook some aromatics like onions to pull all of that up. Makes cleaning easier and adds some amazing flavor!

@carlcauch2413 2 года назад

Any way you brown your ground beef that you like is right. If you really want to know how to prep ground beef ask your mom. I have never had anyone complain about the dishes I made with ground beef. It all comes down to seasoning.

@ArkOfMystery 2 месяца назад

Why is he looking at the wrong camera, or below the main camera, lol

@Yeraus 2 года назад

Sorry, but this tip just isn't good. It's a real pain to clean the fond off of stainless steel pans, and you get the exact same result in a non-stick pan, just let it go until it is as brown as you want, and it takes 30 seconds to clean.

@yvrelna 2 месяца назад

Just add water/stock/wine to a really hot pan after you finish browning the meat to deglaze it. The browned bits would just come right off and you get a delicious pan sauce from the fond.

@PickleMilkMan Год назад

😂😂😂

@davidsingh6944 4 месяца назад

Use Beef Fat to Render ground Beef.

@JUST_MORELLA Год назад

Lol 😅

@chokethewoke746 Месяц назад

Fat is good. Carnivore power.

@RC-qf3mp 4 дня назад

Bad video. Use enameled cast iron or cast iron. No oil. Use lard or tallow. Let stand long enough to brown then mix. Let stand again to brown evenly other side. Easy. You’re welcome.