Ground beef is easier on the wallet as it is less expensive than other beef cuts. It is better to use ground beef as compared to any other form as the fat content is greatly reduced when this method is used, however, sometimes the flavor may also be lost when the grinding is used on the meat. We will see the method of cooking ground beef, so that we are able to enjoy this delicacy to the fullest.
Steps to Follow
People often go are intimidated and worry whether to use frozen or room temperature meat. It is absolutely possible to cook frozen beef, however, you will have to be patient as it takes a longer time to cook thoroughly.
- When you buy the meat, which is high in fat content, you will have to compromise on the quantity of meat. On the other hand, if you buy lean meat, it often becomes very dry. Hence you will have to work out a middle path when you buy your meat.
- To cook ground beef, it is recommended that you thaw the meat in the microwave for about 3 minutes and then leave it in the refrigerator overnight. When you follow this procedure, you will get perfectly thawed meat in 15 hours.
- When you start cooking the meat, it is important you break the meat apart with your hands. Very often it is seen that people start cooking the block of meat without breaking it. If you do this, the meat cooks in the same shape and then it is very difficult to break. As a matter of fact, if you break it way ahead of time, you will see it cooks in the traditional granule shape. You can choose to break meat with your hands as well, but make sure you dip your hands in cold water before you handle the meat.
- Most people are not able to estimate the size of the pan required to cook the entire quantity of meat they have. After you have chosen the right size pan, heat the pan and melt 1 tablespoon of either fat or butter in the pan to fry the beef. Keep separating the meat chunks with a spatula and cook till you see the water evaporate from the pan. Make sure you are cooking it on low to medium heat.
- After the beef has cooked thoroughly, drain the fat from the pan. You can make use of a mesh colander to drain the fat. I will recommend you do not let the fat go down the drain as there are chances of it clogging your kitchen sink. Some also choose to save the fat while it is being drained from the colander for use in some other dish.
An important point to remember is NOT to add water to the beef, until the above mentioned steps are completed. Why, you ask? It is because water has a tendency to dry out the meat, if added so early in the process. Similarly, it is recommended not to cover the pan when you are browning it. This creates steam inside the pan and turns the meat dry. If you want to add any spices, add them at the beginning so that the flavor is evenly mixed properly.