Ground Beef Is SO EASY To Cook With - Check Out These 5 AWESOME Ground Round Recipes - Recipe Roost (2024)

FAQs

What is the trick to cooking ground beef? ›

Place the ground meat in a nonstick skillet over medium-high heat. The most important trick to browning ground beef is using a wooden spoon ($6, Amazon) or heatproof spatula to break up the meat into equal-size pieces as it cooks. This ensures that all the ground beef pieces brown evenly.

Cast iron and stainless steel are the best choices for getting that beautiful, brown sear. Once the pan is hot, add the meat, and use a spatula to break it up into pieces. Let the meat brown without touching for about five minutes. This gives the meat more contact with the pan, and thus, a better sear.

Baking soda acts as a tenderizer for ground beef, keeps it moist during cooking, and encourages deep browning by raising the acidity level of the surface of the meat. Simply add 1/2 teaspoon of baking soda to 1 pound of ground beef for more tender meat with better browning.

While there are several ways to velvet, a pound of meat needs about two teaspoons of cornstarch and two teaspoons of oil, says Leung. You may also include two to three tablespoons of water. For beef, add a 1/4-teaspoon of baking soda for tenderizing. Additional seasonings are optional and vary from recipe to recipe.

Less than a teaspoon of baking soda ensures that your steak remains juicy and tender—even after a speedy marinade. While other recipes demand hours of marinating, this baking soda hack makes a flank steak or any other fibrous cut of beef ready to sear after just an hour.

Culinary professionals know that a small amount of vinegar makes food taste bright and fresh. Too much, however, may make the food unpleasantly sour. First and foremost, vinegar is used as a tenderizer for meat and poultry. It may be added as an injected marinade in very tough proteins or applied via a soak or rub.

It's milk. Here's why:

The calcium-rich properties of milk react with enzymes in the meat to gently soften the proteins. Whole milk (not reduced fat), buttermilk, and yogurt all get the job done – with a special nod to buttermilk and yogurt for their optimal tenderizing acidity levels.

The oil helps prevent the ground beef from sticking and scorching in the pan, especially if you are using a stainless steel skillet. Use a little extra oil if you're cooking lean beef.

The point on adding some water to your ground beef so that the seasoning can be more juicier. If you dont add a little water especially if you are using a taco seasoning packet your ground beef will be very dry.

Does baking soda make ground beef taste better? ›

However, by gently tossing a baking soda solution with the meat (about ¾ teaspoon baking soda to 2 tablespoons water for 2lbs of grind) and letting sit for 15 to 20 minutes before cooking, beef loses less liquid, browns faster and tastes better.

Transfer the meat to a zip-top bag, stainless steel or glass bowl, or other non-reactive container, and refrigerate for 3 hours or up to overnight. Remove the meat from the container and briefly rinse the meat in plain water to strip off the baking soda solution (or as much of it as possible). Cook as desired.

Combined with egg, cornstarch is an important ingredient in meat and fish marinades. When passed through the oil, cornstarch helps to seal in the juices of the protein and make it crispier.

Allow the meat to soak in the baking soda solution for 15 minutes. Remove the meat from the liquid and briefly rinse the meat in plain water to strip off the baking soda solution (or as much of it as possible). Cook as desired.

Its sweet acidity can help to tenderize meat, making it an ideal addition for a long slow brine. But co*ke isn't limited to southern cooking! Lots of cuisines have adopted this sweet soda as a key ingredient in their recipes.

What is baking soda? Baking soda is a leavening agent used in baked goods like cakes, muffins, and cookies. Formally known as sodium bicarbonate, it's a white crystalline powder that is naturally alkaline, or basic (1). Baking soda becomes activated when it's combined with both an acidic ingredient and a liquid.

The sausages without baking soda had a coarser, more burger-like texture, while those with the baking soda were more cohesive, with a springiness to the meat that I instantly recognized from the cevapi I sampled in restaurants.