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This is b.s. I went to school for culinary arts and restaurant management. Every chief I've had seasoned there ground beef in the beginning! And the pan was hot everytime! Your seasonings WILL NOT burn! And a heated pan will get your meat crispy. Also, if you have to much grease in the pan then your meat wont get crispy! Cap asf!
I mean, the only way your seasoning would “burn” is that if you don’t mix it in with the meat. Just leaving seasoning on a pan itself with the fire on is gonna burn it of course.
@@snakepow3r You can, or you can use a wider pan. Which will allow the moisture to hit more surface area thus allowing the water to steam out faster, leaving the grease. The more surface area will also allow you to brown/crisp the meat more easily. Edit- ENJOY CREATING. Try new ways of cooking.
@@nward2332 CORRECT !!! Meat should BROWN , if it doesn’t BROWN ur pan is not hot enough ur not cooking correctly When u toast something like bread has it ever come out grey out of the toaster ??? No CARAMELIZATION is brown have u ever had caramel or some dessert that’s GREY ?? Never Meat should never be GREY that is a golden rule u take to ur grave , if ur meat is grey u did something wrong
I’m not sure if this is for everyone because I know some people enjoy the chewy texture of ground beef but ever since I’ve tried Skyline chili and noticed how finely ground their beef is, I’ve always taken a potato masher to it and just mash the hell out of it after I add the seasoning and it finishes cooking and I absolutely love the outcome
He got it right lol. Beef has a lot of water in it, like all muscle, and once the water is evaporated the rest of the meat can get hotter than 100 C and the fat can render and fry the meat
@The Barefoot Kid That seems like more of a semantic difference. The problem is most people see all the stuff in the pan and think it's all fat, then drain off what's 90% water before the beef ever has a chance to brown.
@@smartaleckduck4135 you really need to research your opinions before posting them as facts. If ignorance is the look you’re going for, then don’t change a thing.
The spices will not burn if you add them after the water / fat is rendered, but it will create a very nice foundation which you can the scrape off with what ever liquid is added to the meat. Obviously it's gonna burn id you fry the spices for too long lol
My grandma used to grind the beef with the seasonings, onions, tomatos, peppers, herbs all that jazz, then get a high pan put some cooking oil in it, high heat, when the pan and the oil were crazy hot she'd drop the ground beef with all the stuf inside... the eat would crisp up and have a ton of flavor and not develop any water
You can put your seasonings in at the beginning. The whole point of this cook method is to heat the beef slowly to draw water, render fat, cook off water, and fry beef in rendered fat. So basically adding your seasoning at any point between the time the meat hits the pan, to the time all the water evaporates will produce same result.
Almost all meat goes into a hot as fuck pan; Never had seasoning burn lmao; You put too much meat into the pan so to acquire the crispy edges you 100% overcooked it and it will be dry as fuck: Really horrible tips
1. Add you seasoning to your ground meat of choice, it’ll flavors it more since the season get into the meat. 2. To develop good crust spread your raw ground to increase surface area for max crust then break a part. His method works but you get less crust 3. Seasoning won’t burn in ground meat since there’s moister present
If you throw it all into the pan at once and it's releasing all that water it's going to steam or even boil the beef, which is why its turning grey. If you cook it in batches then the water evaporates faster and you only fry the meat.
It’s very important to cook off the water. Many people don’t do this and don’t know that this is actually because they freeze it in the supermarkets so when you buy it it releases water from being previously frozen.
This is pretty much what I do. I add just a little bit of olive oil and let the beef cook for max heat and then add seasonings. I smash the beef down but then let it sit for a bit so it can get a crust. Almost like making a chopped cheese (without the cheese lol)
I've seen instructions to first let the beef fry as a whole cake until about halfway, then flip and do the same and only when its almost cooked to start chopping the meat
This is perfection.... no one ever makes it nice and crispy before making anything with a ground beef base, like ragu. There is even wisdom that says where tomato paste is added, that it IS allowed to burn slightly, for flavour!
