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

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[@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.

[@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!

[@GoneZombie]

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.

[@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.

[@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.

[@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.

[@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.

[@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!!

[@Rob23465]

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

[@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.

[@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.

[@hastyvictories]

I just brown my cutting board

[@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

[@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.

[@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

[@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!

[@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.

[@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!

[@sunder11111]

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

[@Beryllahawk]

I was today years old when I learned BAKING SODA can go on ground beef... Fascinating. I grew up with Hamburger Helper as a staple dinner (like many of us po' kids, I'm sure) - these days with various diet restrictions I don't even bother buying the boxes anymore, I just make my own "rice and gravy." Which is just my family's generic term for ground beef, browned up and seasoned in some fashion, then mixed together with rice or pasta and some type of sauce. (Usually brown gravy from powdered mix, which gives us all the salt we need for the whole pot of food: but we're all of us on low-sodium diets.) This video also informs me of just why I had immense trouble browning some meat a week or so ago... my heat was too high and the pot I was using did NOT have enough surface area on its bottom to handle the job! There were some other factors as well, bad mental health day and so forth, but this was the physics at play in my mishap. Good to know! I gotta try this "velvet" thing next time we put together a batch of rice and gravy though!

[@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.

[@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.

[@BruceArtwick]

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

[@MaunoMato99]

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

[@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.

[@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.

[@darthtyros3142]

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

[@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

[@exploshaun]

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

[@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.

[@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.

[@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

[@QuentinQuark]

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

[@alexrogers777]

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

[@Jttd234]

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

[@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

[@SamTheFable]

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

[@blockhead391]

stovepilled heatcel

[@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.

[@kenetickups6146]

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

[@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.

[@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!

[@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.

[@TLguitar]

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

[@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

[@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

[@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.

[@dhawthorne1634]

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

[@skroll1982]

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

[@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.

[@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.

[@sarakajira]

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

[@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.

[@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.

[@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.

[@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.

[@IngensViator]

This is a good way to season your pan.

[@TravisAlanHall]

I’ve been doing method 4 ever since seeing Rick Martinez’s chile Colorado recipe years ago.

[@chalor182]

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

[@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.

[@stumpydog87]

I use a "mince masher" when cooking minced beef, chicken or pork.

[@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.

[@jimlasswell4491]

The last is the way I do it. I salt and pepper the side going down then the top when it's in my 12 " cast iron skillet.

[@BaeWater]

Always love your input in all things kitchen!

[@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

[@mrgallbladder]

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

[@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

[@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.

[@Clydio]

Hey Adam--thank you again for all that you do/have done for cooking on YT. I am slowly watching your entire library of vids, (specifically while eating food, so now I've conditioned myself to crave your vids when I'm eating...oops) and I have to say that there are not a lot of folks like you on YT. I always learn something from watching your vids, and i always enjoy your sense of humor along the way.

[@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

[@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...

[@OmnipotentSpud]

Heyyy I do it that way. The 4th. I just thought it was fun making a big ol patty to start.

[@JeffreyMartin]

this is helpful, thank you. if you're in prague, hit me up for a beer.

[@Kraviken]

Wow! Never seen anyone else do it like I do it. So neat to see! 😃👍 ❤ I flip it and brown the other side, and then break it apart. But still cool to see!

[@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.

[@JoeJaeger]

Method 4 looks great, going to try it next.

[@hunterjaekel8168]

Apearantly we have the same favorite method. Wasn’t expecting that but kinda glad

[@alexknickrehm8385]

Happy to get such simple content. I do like that you keep making videos

[@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

[@notstrong5789]

Bean masher is always king for making ground meat perfectly small

[@barryhaley7430]

I used to almost always use wooden spoons in pans. But last year I found a silicone spatula that was stiff enough and smooth to scrape off the sides of pans.

[@shootatsquare]

After years of cooking mince every day, I've found breaking it up into tiny fist sized parts before putting them in the pan on a pretty high heat. Flip each once the bottom is browned and when the other side is finsihed you have delicious bits of soft steak like meat It's perfect for texture/flavour. Just terrible for spitting oil everywhere 😅

[@inthefade]

Velveting... Thank you, I use this technique all the time but I always forget the word.

[@edzmuda6870]

Another way I like is to bring the meat, aromatics, and some water up to a simmer from a cold pan while stirring frequently - like Chef John does for his Coney Dogs recipe. You get a nice and smooth texture from the really fine meat grinds this way. I use this technique also for Cincinnati style, and New Mexico red beef chili - the kind used as a filling for beef and bean burritos. I don’t go so far to “crispy” brown it but I do simmer it for a long time so those rubbery pieces of facia tissue and cartilage become silky and soft. IMHO, the Maillard reaction is an over-rated experience.

[@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.

[@Werdna12345]

It’s impossible to show all ways of browning but i wonder if Adam has tried broiling in the oven. Brian Lagerstrom mentioned it in a video

[@casaroli]

I do the same as your favorite method. I salt and season the top of the beef and leave it there.

[@oldcowbb]

2:37 perfect task for a separatory funnel

[@iqiddishnarmak]

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

[@deturco]

If there will ever be a video revisiting this topic, i recommend that you experiment a bit with treating the meat with both diluted citric acid or lemon juice (~7%), and also with both that and baking soda (which will result in sodium citrate). Some interesting results can come from that, in my own experience.

[@psyantologist]

I do the pan-covering like in your version, salt and pepper, but cut that "pie" into quarters and flips each of those (a pinch earlier than you) salt and pepper that side and only start breaking up those quarters until the other side has browned. Depending on what dish it's for, i don't even break them down that much

[@deadpryde1232]

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

[@FezCaliph]

The fact that some people still don’t brown their beef when making tacos/nachos makes me sad. The difference in flavor is drastic.

[@dark0q205]

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

[@1000dumplings]

mr ragusea please make a video testing if bay leaves actually do anything🙏🙏

[@lonestarr1490]

Oh, they do quite something. But I be damned if I could put into words what exactly it is they do. You can single out the effect by making a bay leave tea. Just hit a leave or two with 50 ml of boiling water, let it do it's thing for 5 to 10 minutes, remove the leave and taste it.

[@JohnSmith-vx3cf]

​@@lonestarr1490you can also test by putting some in your rice before steaming. Really singles out the flavor.

[@kenmore01]

Old bay leaves don't do much. Fresh ones do a lot. They make everything taste like chicken soup.

[@yedayafinkelman6024]

They do.

[@shawnbottom4769]

@@kenmore01 I think the notion that bay leaves don't add flavor is because everyone has five year old dried leaves in their cupboard.

[@anthonyledel2072]

I have always pushed it down with a spatula, a really thick and sturdy one.