8 ways to brown ground beef (4th is my fav)

[@aragusea]

Thanks to Made In for sponsoring! You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - madein.cc/0624-adamragusea

[@danieliler886]

How well do these work as drying pans?

[@deplant5998]

Adam, the best way is to take the cold beef out of the refrigerator and break off small chunks and fill the pan with them one at a time (as fast as you can roll them). I fill the pan from 12’ O’clock clockwise, spiraling inwards. Once the last ‘meatball’ is in the first one is ready to flip. Keep going until all are filpped. Only then smash them apart with a plastic potato masher. The point of all this is to never allow the pan temperature to fall- this leads to the horrible grey wet meat. And as always - ENjoy. 😊

[@epicminecraftgamer1]

Id love to see you do taco or something with the baking soda ground beef vs your method and then you and your wife try both and see if there is a big enough difference to justify one over the other

[@AMPProf]

Lol..

[@nikkicoyotie8431]

I love it when cooking shows and channels are like "but here's my fav way to do x" and promptly start doing things exactly how I do.

[@drivernephi2212]

I don't know what it says about my life when KZbin chefs are the only people who think I do something right.

[@Weatherman4Eva]

I know right? I never had anyone teach me to make a pancake and then crank the heat to give a brown layer, but lucky enough it seems the lazy and intuitive method also is one of the best

[@j0nezki]

Adam copied you?😮😮 You should sue.

[@moonandantarctica2]

You mean... Common sense?

[@quacky1874]

As a fairly common process we've all experimented a little bit and this method seems to work really well.

[@DozyBinsh]

I do like 'overbrowning' if the beef will be used in a meat sauce like Bolognese. All the browning gets dissolved, so there's no textural difference, and it amps up the beefy flavour to more aggressively compete with everything else you've got going on in there.

[@ApathyBM]

Obligatory Italians from Bologna don't brown the meat, they cook it after the vegetables so the meat stays soft, they don't want the brown meat flavor to overpower the other ingredients

[@AleksaNoeksa]

I do the same thing! A little less brown for white people tacos, a little more brown for spag bol

[@Mo95793]

I was gonna say that!

[@LalliPallero]

That's what I usually do! Rarely do I buy minced meat anymore, somehow it's more expensive than decent cuts of same weight. Ever since 2022 food prices been crazy in Finland at least.

[@DarkGodSeti]

Intersting thing to have in common, I do too. haha. A few other things, but can't remember.

[@ngwoo]

You forgot the alternate way that my parents used: start the beef in a cold pan, turn the pan to medium low, and simmer it in its own water over the course of 35 minutes. Make sure when you drain out the grease to drop half of it into the sink and then scoop it back into the pan. Perfectly beiged beef, 70s style, with a hint of Dawn. Never salt it or it will be too spicy!

[@bubbleman2002]

Dawn? Like the dish soap? I'm very confused and concerned.

[@kenny344]

It's generally not a good idea to pour the beef fat down the drain

[@joketsu100]

He's being funny! 😂​@@bubbleman2002

[@emvv3784]

💀💀💀💀

[@pablo-zn1mg]

Dawn! Man you eat your beef early

[@DahVoozel]

Adam back with a basic skills video? Nice.

[@mothermeeting]

Really my favorite kind of Adams Videos: cooking techniques and home kitchen experiments!

[@embodythejotun]

Basically taking the smashburger technique and applying to browning ground beef. I've been using this technique for taco meat for a while and it makes a huge difference!

[@genghisdingus]

6:02 Adam here fights back the urge to deglaze the pan with white wine.

[@damiaanwolters4739]

I always use a wooden spatula. Way easier to scrape then a wooden spoon

[@kylecancilla5483]

My nonna would approve. I always use wood unless I'm making eggs

[@AnnaReed42]

I have a wooden spoon that had little nubs like it was a spork, and I hated them. So I had my partner cut them off and sand it into a nice flat edge, so it is basically a wooden spoon + wooden spatula in one. It is my favorite stirring implement.

[@kaelwd]

And you can actually chop up the meatbally bits with it.

[@markiangooley]

Me too. Wooden spoon is what my German Mom preferred but I never understood why. Familiar to her?

[@chezmoi42]

Bamboo is really nice, much smoother and less absorbent than ordinary wood utensils.

[@Drmcclung]

Down in my area a lot of people use soy sauce rather than oil, reduce that soy on medium heat to almost dry and then add the ground beef. It immediately deglazes the pan, leaves a wonderful "browned, not burnt" flavor to whatever you're putting the beef in

[@taxmanfelix8605]

Wow, this sounds wonderful. Any particular type of soy? And roughly in the same quantity as the oil you would have used?

[@alexrogers777]

Interesting, that definitely won't work with lean meats tho

[@Drmcclung]

@@alexrogers777 yeah you'd definitely need a little fat but I don't have any issues with 90/10 beef. Probably wouldn't do it with ground turkey tho

[@MeanOldLady]

I use soy & worcestershire sauce to mimic beef with ground turkey. (severe allergy to beef & all other mammalian meat products)

[@kaitlyn__L]

That's interesting, I often add soy sauce and a bit of Marmite to beef stew or chilli or something but I've never thought of putting the soy in at the start. Even when doing gyoza/potstickers I add a little bit of soy sauce at the end to evaporate and glaze the dumplings. Might try adding a bit of soy early the next time I'm doing Adam's sloppy joe recipe.

[@DrAlwaysFirst]

Any thoughts on the Brian Lagerstorm method of doing it on a sheet pan in the oven?

[@paqliam]

I think it's similar to Adams fave method but he probably would dislike the dirtying of 2 dishes

[@wesleycolquitt2259]

I literally had the same thought. With Adam trying 8 methods I thought for sure the oven would be at least one of them. I first tried it in a batch of chili and LOVED it. May look weird, but it totally works. Sure, it's an extra pan, but it's also happening hands free while I cook the rest of the meal so I'd say it's a fair trade off.

[@bergamt]

@@wesleycolquitt2259Yeah I could see it being useful for special cases. “Too much beef to be done in one batch” or “the pan wouldn’t be used by any other part of the recipe anyway”

[@JohnDoe-xm1ir]

@@paqliam I thought the same lol. Adam doing it this way to avoid dirtying an extra dish feels like part of his personal brand image.

[@ZeroPlayerGame]

if you need a ton, sure, if you cook for an evening, I'd leave the oven alone

[@Rob23465]

Last week I listened to Adam talk while walking down a street and now I am in his kitchen. I like this channel!

[@uwsgeo]

YES!! Steak-like is the target flavor. That's why I use my 14" skillets to brown 1 lb. portions of beef, pork, lamb, etc. Water doesn't pool as much, limiting humidity in the pan. So the meat browns faster and with more flavor. Love your contrast/compare demos!!

[@gyarb]

I always just use the pan that happens to be clean

[@VoodooMcVee]

I always use the pan _that I have_ , which is a rather shallow 24 cm cast iron pan.

[@songofshadow5043]

​@VoodooMcVee I also use the pan that I have! Mine is a 12-inch stock pot, which isn't always practical (I haven't tried making pancakes in it, for example), but the sides do keep grease splatter to a minimum!

[@postmodernrecycler]

​@@VoodooMcVee I cook with this one all day long. The little pan that could. It lives on my stovetop and will go to the grave with me.

[@tarkusinka]

Just crack 2 eggs to the overcooked one, and wo la. Best breakfast dish ever. I'm Turkish and my mom used to cook that for us for breakfast.

[@hastyvictories]

I just brown my cutting board

[@Karagoth444]

When I had the freezer space for it, I liked to freeze raw minced beef and cook in the pan from frozen. You let one side of the block get browned, flip, scrape off the browned layer, and repeat. Allowed for better portion control and nice not have to plan and use the ground beef asap. Tasted best for stews but also worked pretty well for taco meat imo.

[@michaelmarsh8237]

This is my method, too! I must have learned it from my mother.

[@13meli55a]

I learned this because my microwave left the center frozen when I tried to defrost. It’s so good I don’t even bother to defrost ahead of time.

[@kaitlyn__L]

I've done this with frozen ground beef or pork that I'd kept over the lockdowns as a backup (largely for pasta sauces etc). Though I learned the hard way, after the lockdowns stopped, that keeping meat frozen for 3 years does not cook very well... once I finally used it it had a kind of tofu-like texture, and didn't really get tender. Probably because all the internal water was long gone, and it must've had a bunch of ice damage too.

[@ericvaninwegen6384]

The ATK Baking Soda trick is amazing for anything that will then simmer for an undisclosed length of time. (Ground beef chili or Sunday Ragu, etc.)

[@lonestarr1490]

"Simmer for an undisclosed length of time" is a great way of umbrella-ing all those dishes that get better and better the longer you cook (or the more often you re-heat) them.

[@raraavis7782]

​@lonestarr1490 I thought it sounded slightly ominous, personally 🫣

[@fordhouse8b]

I’m going to have to try it when cooking up a big batch off ground beef for a taco party. I have tried sprinkling a bit of baking soda on pork loins and on Beef tenderloins. Saves some time not having to brown them on a flat top before putting them in the oven, and you end up with juicier end product. This is especially helpful when you know some of those pork loins will be re-heated for staff meal in the following day or two.

[@TLguitar]

0:25 Just enough oil to barely coat to pan, with a little extra to coat the stove.

[@higherquality]

there is one thing that I hate, people draining off the water. truly grinds my gears

[@ThirdLawPair]

Yeah, but ground beef simmered in water tastes terrible. Better to just cook it in such a way that doesn't cause water to accumulate in the first place.

[@buttersquids]

@@ThirdLawPair it tastes bad because of a lack of browning and diluted flavours. Frying for a little longer solves both of those issues.

[@crapcase3985]

​@@ThirdLawPairIf you fry it for long enough, the water will evaporate and it will just be grease left.

[@Avendesora]

Sometimes there's just too much fat in the pan for whatever it is you're making ¯\_(ツ)_/¯

[@QuercusMax]

@@Avendesora Fat is one thing. Pouring off the liquid that is produced before you even evaporate the water out means you'll have grey soggy ground meat instead of nice brown crispy bits.

[@jason_ityk]

I brown the same way as your favorite. Only safety caveat: a lot of store ground meat is placed into the package in almost a circle, with a hole/well in the middle. If you press this meat down with bare hands, steam can shoot through that hole and cause serious burns.

[@wellivea1]

Where do you live where ground beef is sold like this? I live in the US and I have never seen this

[@alpantone]

A great method I developed is to add about 2t of potato starch to the pan per pound of ground meat at the start. It absorbs the liquid the meat gives off, so it effectively stays dry while cooking and therefore browns much better, even if the pan is a bit crowded. It also adds a lovely glossiness to the meat as if you added gelatin or demiglace.

[@barichello_]

2 tons

[@Chris-ut6eq]

@@barichello_ my pan is not manly enough to handle this!

[@thepunisherxxx6804]

You are such a great presenter and content creator. I'm glad to see how successful you've become, I remember watching your pizza videos years ago. You've inspired me to eat healthier and cook better for myself.

[@1873Winchester]

I always use a metal spatula, my most used spatula is a 2x6 offset and the front is used as a spoon to break up the meat. Then I also start using the side to break up the meat, works great. And I am not easy on my pans and my stainless pan now is like 10 years old and still browns fine despite some light scratches, they don't interfere any.

[@wezzuh2482]

The sodium bicarb trick is also classic in Balkan and Turkish Köfte/Cevapi types of meatballs. It gives them a springy texture and makes them tender.

[@draganobric7853]

That's right, because sodium bicarb increases the alkalinity of the meat, which helps retain liquid in the protein cells.

[@picklypt]

I missed these videos :)

[@anon_ninja]

Honestly yeah. I'm so glad hes doing this video again.

[@SneedforSpeed]

Videos like these are great because they give the viewer a much more intuitive understanding of cooking, rather than the dogmatic understanding of it that has prevailed for so long. It's a shame that Sir Ragusea would now rather Goatse people and talk about faux body-positivity on the internet than make actual informative content.

[@Zman2598]

I've heard of the baking soda method before and never gave it much thought, but hearing your good opinion on it makes me want to try it. Other than a wait of 15min before cooking it seems like adding the baking soda is the best method for getting that perfect combo of browning and juiciness.

[@lonestarr1490]

And it works with all kinds of meat, not just beef! I find it especially effective with pork. But don't overdose it or leave it to marinade for too long, as it might literally decompose the meat into a slimy blob.

[@robertheed4040]

I basically do the smashed patty method you like, but I pre smush it on the cutting board before adding to the pan because I worry about putting too much pressure and a finger slipping though and touching the hot pan

[@alexrogers777]

Just use your knuckles, like in the video, instead of individual fingers and it'll be harder to push through to the pan

[@sunder11111]

Adding the smashburger method to my ground beef cooking from now on!

[@JonathanDavidsonn]

Literally just cooked satay minced beef 30 mins ago (exactly when you uploaded the video) and I'm upset that it didn't get crispy... Definitely gonna try your techniques next!

[@ayasolaris4971]

ive never heard of satay minced beef. Was it good?

[@JonathanDavidsonn]

@ayasolaris4971 Yee it was alright. Honestly satay with many proteins works great! Except fish. Pork is good, lamb is best imo but beef's alright. Chicken is good too

[@ratoh1710]

4:54 This may be excessive for most things but for authentic Sichuan mapo tofu this is exactly what you want, in fact going a little further is preferred. You want little crunchy beef grains and flavorful beef fat that you then use to make the chili oil.

[@timypp2894]

I use a flat wooden spoon to "chop" my mince up in the pan and to scrape as well. Much better than a wooden spoon. And if smaller pan, cook portion of mince at a time for the size of my pan - batches instead of one big pile. I also use a wok with wooden chopsticks to break up and stir the beef mince.

[@Sporkyz74]

It's a countdown video, including the calling out of a specific element of the list. Wild.

[@hags2k]

Yes... but you learned something useful and interesting (or at least I did) for each item in the list making it feel a lot less manipulative than most of the "you won't believe the last one" type videos.

[@LCaaroe]

and it doesn't even have 8 things there unless you consider "browning it a little longer" to be an entirely separate method 3 times

[@pinecrustjuise]

once the mince is releasing a lot of water I like the tilt the pan to free the meat from the liquid allowing it to brown quicker, this also allows for vegetables to then be added to the liquid side of the pan, enriching them in the beef juices, whilst also dissalowing any of the finley chopped veg to be burnt.

[@exploshaun]

I love these kind of videos where Adam just explains everything.

[@VPCh.]

I'm a fan of the Kenji method for some dishes. Use a potato masher when the meat is added to the pan to totally break up all the chunk before it sets. If you want to replicate the restaurant beef taco or sauce texture, this is the trick to use.

[@atomicskullkid4722]

You don't need to use any oil or butter when cooking ground beef in a pan.. and you also keep cooking it for longer to get a crust on all of it, THEN you add butter to make it juicy.

[@DyesubDave]

Totally agree on the wooden untensil however I have a wooden spatula that works much better to break the meat up IMO. It's actually one of my favorite kitchen utensils.

[@Erik_Swiger]

You just brought a big smile to my face, Adam. Through trial and error over many years, I arrived at the same method that you prefer for browning ground beef. Great minds think alike. lol What I'm doing now is using 8 ounces of beef, made into a burger shape, and cooked mostly on the first side, then flipped for just a minute, and then I start to break it apart and deglaze the stainless-steel pan with the juices. Then I pour off the excess fat, return to heat, and add whatever final stuff goes in. Lately, it's onion and green pepper, finishing with crushed tomatoes, and finally spices, which are basically a chili combo, but less intense than actual chili. When it's cooled to eating temperature, I add some apple-cider vinegar and mix through. Even though I eat this most days because it's easy and convenient, I never get tired of it, because it's so damned delicious. Thanks, Adam, for this video, and for helping me to believe in myself as a cook.

[@MaunoMato99]

That last method is something I started trying after making my first smash burgers, I do flip it once though. Love it.

[@reuniteireland]

I press it flat and then turn over large segments with the Turner because it makes sure to brown it really evenly sand is just plain satisfying.

[@SamTheFable]

My favourite way to brown anything, not just ground beef, is applying heat to it. Works every time!

[@blockhead391]

stovepilled heatcel

[@darthtyros3142]

As someone who makes a ton of Hamburger Helper I have found this video to be very useful. Thanks Adam 👍.

[@BruceArtwick]

Good old Ragusea Experimental Kitchen is back!!! Cool!

[@dhawthorne1634]

Salt also draws out moisture. If you want it to brown more up front, then don't salt until the end.

[@alexrogers777]

This is one of the best in-depth cooking channels but I really love these shorter vids tbh

[@EliteRock]

Another method - in a large, deep baking tray, top half of a hot oven, kind of like the 'patty' method here, but it browns both the exposed top and the mince in contact with the tray. When the time comes to break it up use the wooden spatula but you can use a potato masher with it. Deglaze as usual at the end.

[@kenetickups6146]

Browning beef is the best thing and the most fun you can have while making a meal

[@justinmayhew6848]

This is cool, I use a method like the fourth normally but I never tried pushing it into the pan like that... excited to get into the kitchen and cook some beef now

[@rebeccamcclellan5284]

I use the baking soda method. Since eating mostly carnivore, I browned some hamburger in the morning and put a couple easy over eggs on top. Delicious! I also use a little hot sauce for zing sometimes

[@siroccomask]

I personally use method 3. Works every time, and leaves the meat juicy and browned to perfection.

[@bastianagent007]

If you want to avoid getting chunks while doing your pancake method, I chop into it with a plastic spatula from a 90 degree angle and then leave it to brown like you do. Means it breaks into much smaller ones while maintaining your way. Less water rafts however, though in my experience it boils off much faster than otherwise. This makes it break like your first two methods.

[@dragonslayer31415900]

With salting ground beef, I'd say doing it near the end also helps with control, as, at least where I'm from, ground beef is often already a bit pre-salted, so over salting can be avoided this way

[@steveleavell114]

I use TVP because I like the shelf stable convenience and cost. I flavor it with soy sauce and black pepper or beef bouillon (I'm not vegan) and add some oil for browning. It has the ground meat texture and if cooking heavily seasoned dishes like tacos, pasta sauce, chili, and sloppy joes. Change the spice content and you have subs for other meats like sausage, chicken, and pepperoni. I once made sausage gravy with tvp and couldn't tell the difference (it was a gravy mix BTW).

[@lineakristensen1821]

I do a version of the last method; The meat here comes in a square packet. I put the square on the pan at a pretty high heat and press it down a bit. The water tends to stay on top or go to the sides, while the surface is browning in oil/own fat. (When the meat is on the fatter side, sometimes I use very little oil or even none, but then I start it off on a cold pan so the fat can render) I then turn over the square and brown it on the other side as well before chopping it up with a spoon or similar tool. I imagine it's a very similar result.

[@fionnbarr69]

I really like a method that Brian Lagerstrom did in one of his videos - browing the ground beef in a sheet tray in the oven/grill (broiler). Has a fairly uniform browning effect over the whole topside of the spread but the bottom has that contrast of less browned bits. Notably he doesn't use this for every recipe but I believe he used it for bolognese (or maybe chilli)

[@gregn2909]

Came here to say this, I exclusively use this method now to brown ground meat.

[@MajorMinorGolf]

Your preferred way is the way I do it, even using my hands. Watching my grandmother cheat burns my entire life gave me that confidence lol. The most important tip in this video however, is using wooden spoons. A straight edge wooden wok spoon is even better than rounded tip ones. I use it more often because it flips and stirs more efficiently being wider and more conducive with flat surface scraping 👍. Found at Sunrise Market or online for all my non-Knoxvillians

[@QuentinQuark]

Been doing the giant patty thing for years. I flip it and brown both sides, because, ya know, more browning is better.

[@CBMX_GAMING]

I'm surprised that you didn't go with the Brian Lagerstrom method- laying the beef flat on an oiled sheet pan and broiling in the oven. This method gives you an even browning without overcooking (since the other side stays un-broiled), is low on labor, and reduces the grease splatters and smell that comes with searing in a pan. You also preserve 100% of that great browning. Works amazing for dishes like bolognese and chilis with low effort.

[@tatoruso]

I personally use method No. 3, and will get baking soda ASAP to try the alkaly treatment. Nice video! Very informative and entertaining, you´re looking and sounding great, man!

[@Weatherman4Eva]

I love how the way I started browning ground beef based on pure laziness and intuition winds up being your favorite method. I use cast iron for most of my cooking so when I make a pancake on the cold pan it's likely a bit different than your results

[@mrgallbladder]

I thought I was the only one who browns ground beef that way, turns out its Adam's favorite method. Cool.

[@cv5953]

I use a similar "patty" technique for browning ground turkey. Oil the pan (crucial for meats with lower fat content) and smoosh the meat flat across the whole pan. After a certain amount of time the sizzling noise dies down and that's usually when I take a peek at the underside. I love a lot of browning though, and Adam already thinks turkey tastes bad so eff it. I go for broke, flip the oily thing like a terrifying pancake, smoosh it again and let it brown a little more. Then I break it up and deglaze with some broth, which also helps to rehydrate it (?? it sounds gross I know). Sorry to everyone who read this far.

[@sanjaux]

I use TWO wooden spatulas! It’s a lot easier to mix and get the crusty parts that can get stuck to the pan before they get overcooked. Just push both to the center and lift over and over, flatten everything to the edges of the pan, wait a bit then do it again

[@ge2719]

one thing i tend to do is is put all the meat in the pan and press it down, then don't touch it, then as it reaches the water phase, pour off most of the water, add a bit more oil since you lose the oil from the beef fat by pouring off. Then brown a bit more. Then once you add in your spices later you can pour back on the water. this tend to work best for me because i often cook for 4 or more people, so i sometimes have 2kg of mince, which is way too much for the pan really but i cba doing two batches. its just easier to leave it in the pan without touching it to get plenty of browning.

[@walterw2]

old school ragusea! yay adam's method for broken-up ground beef makes sense and has worked for me, where you _start_ it like it's a smash burger to get that killer browned crust on that one side before breaking it up, that way you can get some good browned flavor into whatever you're making without blasting all the beef into dried-up crumbles and before anybody jumps in with "but kenji says", i think kenji's advice about not pre-mixing salt into ground beef was for _burgers_ specifically, where it would make the patty pull together like sausage and be tough

[@Jttd234]

I started doing this after cooking a lot of smash burgers glad to see its actually a solid way to do it

[@4StringSickoSIXX]

If you want to break down the beef really fine and don't have to worry about scratches use high heat... and a whisk. You will get a lump of meat inside the whisk but while stirring the meat will break down. If you want really small grains of ground meat, a whisk is magic.

[@G-Major]

I make a lot of ground turkey as part of my weekly meal prep, and the "browning pancake" method is definitely my go-to. FWIW I find you can flatten it fine with just the spoon--the important part is the bottom is flat, it's OK if the top has spoon divots. That browning period is also a convenient time to apply seasoning to the top IMO, tho I'm guessing beef doesn't need as much seasoning as turkey.

[@skroll1982]

I tried your favorite way and it worked great for meal prep. Made the meat taste way better.

[@FezCaliph]

I usually don’t use oil. Still comes out great.

[@AllWordsAreDust]

Same, that's what my parents taught me - unless it's super lean the meat itself has more than enough fat.

[@ChristianLemon]

Did this ‘smash brown’ technique tonight for taco Tuesday. My wife asked if I did something different with the beef! Great tip

[@sarakajira]

Add pepper, at the beginning, (with salt) and also Worcestershire sauce at the very end for an amazing flavor

[@dbfzato-1327]

so many people i know dont brown it enough, they think browning is just change the color. fry it with salt and a bit of pepper the best way get a crispy texture going 😋absorb some fats back into it i think draining fat got to do with the quality you buy, buy 20% fat beef defo gonna have to drain it a lil bit, get 3 - 5% fat and it mostly evaporates

[@samueloakley4254]

I like to peel the block into individual strands as I add it to the pan, generally i want granular particles that i can incorporate into a sauce -- the texture is provided by the vegetables or pasta in the dish

[@JackVermicelli]

0:35 Why a spoon, over a wooden/bamboo turner? A flat edge seems a lot preferable to the small point if contact of a spoon.

[@cinemaocd1752]

I have a chili recipe that starts off putting a couple pounds of ground beef in boiling water. You then add in aromatics, spices and tomato. This is the Cinncinnati Chili Cockaigne recipe from the Joy of Cooking. Great chili, especially if you let it sit overnight. It's super easy and there is still plenty of beef flavor. I think it's because the fat over time emulsifies with the water, similar to a ramen broth...

[@HackSparrow8]

It's funny, I went through a period where I ate a LOT of ground beef, and your method was the method I settled on too.

[@DMSProduktions]

IDK about in the US, (prob the same) but in Oz supermarkets, if you buy minced beef and/or lamb etc, when you cook it TONS of water comes out and it boils! What they DO is, when putting the beef offcuts thru the mincer, they add in crushed ICE to waterlog the meat, making it HEAVIER, then you pay MORE for less meat and MORE water! Total GYP! That is why i NEVER buy my meat in general but esp NOT minced meat from the supermarkets! (Aldi is an exception!) If I need mince, I either buy beef scraps from the butcher & mince it myself or buy theirs! It is often SUPERIOR to the supermarket stuff and has NO ice added to it or as not, offal! My local butcher is Asian, (VN) and very good! Their mince is good stuff, usually topside, around 90/10 mix which I prefer!

[@aloysiuskurnia7643]

The science of that is because the beef has been transmuted into fish. Thank you for coming to my TED talk.

[@liasprings6502]

Adam, what did you do with 4(?) pounds of browned ground meat?

[@Falcodrin]

Probably prepped some high protein freezer meals

[@dark0q205]

"You watch Adam for the video or for the ads?" "Why not BOTH?"

[@iqiddishnarmak]

I tried your preferred method and it was delicious. Thank you!

[@diablominero]

I like the taste of beef that's been browned all over. Beef that's been broken up and browned like that is usually served as part of a dish with multiple components, like chili or spaghetti sauce or tacos, so it's fine for it to have only the single best dimension it can provide, because the other components add other dimensions.

[@buffdelcampo]

I like to put salt in the pan instead of oil to keep the meat from sticking. The fat seems to oil the pan right away. Is it okay to do this? I learn so much from you. Thank you.

[@miketaylor2865]

I cook the mince (ground beef) in the oven for 30 mins, then break up afterwards. Perfect results every time 😊

[@futurealasd]

concerning the 4th way, after the pan gets hot enough and we have applied oil on the pan surface, should medium heat be used until the beef gets brown ? If yes, approx. how minutes does it need ? I am a newbie, so any help would be appreciated.

[@TheArcSet]

Thanks for this. Apart from using a sauce pan, to minimise splatter, I've used the puck-smash method whenever we have meat, though that's less often now.

[@sebastienbolduc5087]

Another instance where it’s counterintuitive to use water but that’s how I do it I cover it with beef broth we call it Bovril here probably in the U.S it’s the same I let it all evaporate I stir according to how broken I want it if you like it in small bits it will become very small this way.

[@BaeWater]

Always love your input in all things kitchen!

[@lastyhopper2792]

8:51 Can you make Fish taste like Beef instead?

[@maksimfedoryak]

Sounds like nomination on Nobel, if Nobel was in Texas

[@MrMMertKorkmaz]

My mom used to do this: Start with just beef, no oil (the fat is enough) It releases water Water evaporates Then add oil and turn down the heat to low-medium I don’t claim to understand the science behind but it would taste delicious this way

[@deadpryde1232]

i had no idea how needed this video is, thank you

[@JoeJaeger]

Method 4 looks great, going to try it next.

[@Greendawn-di3dl]

Back at it again changing my habits; Adam you absolute king. How didnt i think of your method, it's genius! Guess I'm making something with ground beef this weekend. Edit: absolutely going to try the baking soda too, I've actually velveted meats before but never thought of ground meat. (Also never heard the word velveting, that's going into my lexicon)

[@potapotapotapotapotapota]

The 5th method I used is put the mince in a slotted tray with another non-slotted tray underneath it then just roast it in the oven. You get a lot more browning much quicker (meaning the mince is not dry and overcooked like when you cook it in its own juices).

[@toryevanss4512]

I just bought a flat top grill and browned three pounds of ground beef beautifully in just a few minutes. Never doing it indoors again!

[@chalor182]

The big burger patty thing is what i have always done! Works great

[@Broski__]

And THIS is why smash burgers are so good. That's basically a broken up smash burger patty. One side gets an awesome sear and that's all you need. I've been doing this for months with my ground beef.

[@r09d98]

I've got two more methods for you to try: once you get to the 'too much browning' stage, add a touch of water and deglaze. Repeat two or three times, add green onions and parsley if using it for ragu bolognese or other sauces. It softens the beef and extracts *all* the flavour. Method two: just add a touch of water to the beef, no baking soda; it will look a bit gross at first, but let it cook and get to the browning stage, separates nicely - this one is great for chilli or other recipes where browning is not as important.