How to fry ground beef so it is well-brownedWhy is bolognese cooked for so long?Freshly Ground Beef vs. Store...

Does Gita support doctrine of eternal cycle of birth and death for evil people?

Why does processed meat contain preservatives, while canned fish needs not?

How to solve constants out of the internal energy equation?

How can Republicans who favour free markets, consistently express anger when they don't like the outcome of that choice?

How to verbalise code in Mathematica?

What is the most expensive material in the world that could be used to create Pun-Pun's lute?

Is it possible to determine the symmetric encryption method used by output size?

Realistic Necromancy?

Does a semiconductor follow Ohm's law?

What is the relationship between spectral sequences and obstruction theory?

Examples of subgroups where it's nontrivial to show closure under multiplication?

Is there really no use for MD5 anymore?

How to creep the reader out with what seems like a normal person?

What language was spoken in East Asia before Proto-Turkic?

Do I have to worry about players making “bad” choices on level up?

How to type a section sign (§) into the Minecraft client

Pass By Reference VS Pass by Value

How to pronounce 'C++' in Spanish

Document starts having heaps of errors in the middle, but the code doesn't have any problems in it

Critique of timeline aesthetic

how to sum variables from file in bash

Examples of non trivial equivalence relations , I mean equivalence relations without the expression " same ... as" in their definition?

How can the Zone of Truth spell be defeated without the caster knowing?

Reducing vertical space in stackrel



How to fry ground beef so it is well-browned


Why is bolognese cooked for so long?Freshly Ground Beef vs. Store BoughtHow long will ground beef stay good after being frozen?Conservation of ground beefBlack Spot on Ground Beef?Ground beef smells slightly sweet?Refreeze Ground BeefCrisping chicken skin after braisingDealing with frozen ground beefGround beef burger patties turn gray not brownWhy is bolognese cooked for so long?






.everyoneloves__top-leaderboard:empty,.everyoneloves__mid-leaderboard:empty,.everyoneloves__bot-mid-leaderboard:empty{ margin-bottom:0;
}







7















I have been using a propane torch to brown up the ground beef at the end of frying it on the pan, but there must be better way that does not involve the torch; can it be done? Here's what I currently do (before utilizing the torch):




  • Heat pan on high, until sizzling hot.

  • Lower heat to medium-high and add fat (duck fat)

  • Lay down the ground beef

  • Begin breaking it down to small pieces

  • Stir constantly as I break it down

  • Stop when no pink pieces remains


Note that I stir constantly, and leave no large pieces on the pan.



At the end the beef is still gray, and not the dark brown color I desire; which is why I use the torch to finish it up.










share|improve this question







New contributor




Sridhar Ratnakumar is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
















  • 10





    Maybe you are stopping the cooking process too early. Ground beef when it cooks releases a lot of water, which has to evaporate before browning is going to happen.

    – aris
    yesterday






  • 1





    Is this the end of the cooking process, or just the beginning - are you going on to cook it into a sauce? If so, this may be of interest - cooking.stackexchange.com/a/96655/42066

    – Tetsujin
    yesterday








  • 5





    Having browned ground beef many times, I'm convinced that stopping when there is no pink is literally stopping before it's brown. You just have to keep going until grey turns to brown. That's all there is to it.

    – Todd Wilcox
    yesterday






  • 3





    Beef is already so fatty - not sure why you would add duck fat.

    – JPhi1618
    yesterday






  • 1





    @ToddWilcox has it spot-on. You're overthinking this. Once all the pink is gone, you have to keep going (about 3 more minutes). Just keep cooking it until it's brown, and don't stir as much. Stir maybe once or twice a minute.

    – only_pro
    yesterday




















7















I have been using a propane torch to brown up the ground beef at the end of frying it on the pan, but there must be better way that does not involve the torch; can it be done? Here's what I currently do (before utilizing the torch):




  • Heat pan on high, until sizzling hot.

  • Lower heat to medium-high and add fat (duck fat)

  • Lay down the ground beef

  • Begin breaking it down to small pieces

  • Stir constantly as I break it down

  • Stop when no pink pieces remains


Note that I stir constantly, and leave no large pieces on the pan.



At the end the beef is still gray, and not the dark brown color I desire; which is why I use the torch to finish it up.










share|improve this question







New contributor




Sridhar Ratnakumar is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
















  • 10





    Maybe you are stopping the cooking process too early. Ground beef when it cooks releases a lot of water, which has to evaporate before browning is going to happen.

    – aris
    yesterday






  • 1





    Is this the end of the cooking process, or just the beginning - are you going on to cook it into a sauce? If so, this may be of interest - cooking.stackexchange.com/a/96655/42066

    – Tetsujin
    yesterday








  • 5





    Having browned ground beef many times, I'm convinced that stopping when there is no pink is literally stopping before it's brown. You just have to keep going until grey turns to brown. That's all there is to it.

    – Todd Wilcox
    yesterday






  • 3





    Beef is already so fatty - not sure why you would add duck fat.

    – JPhi1618
    yesterday






  • 1





    @ToddWilcox has it spot-on. You're overthinking this. Once all the pink is gone, you have to keep going (about 3 more minutes). Just keep cooking it until it's brown, and don't stir as much. Stir maybe once or twice a minute.

    – only_pro
    yesterday
















7












7








7








I have been using a propane torch to brown up the ground beef at the end of frying it on the pan, but there must be better way that does not involve the torch; can it be done? Here's what I currently do (before utilizing the torch):




  • Heat pan on high, until sizzling hot.

  • Lower heat to medium-high and add fat (duck fat)

  • Lay down the ground beef

  • Begin breaking it down to small pieces

  • Stir constantly as I break it down

  • Stop when no pink pieces remains


Note that I stir constantly, and leave no large pieces on the pan.



At the end the beef is still gray, and not the dark brown color I desire; which is why I use the torch to finish it up.










share|improve this question







New contributor




Sridhar Ratnakumar is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.












I have been using a propane torch to brown up the ground beef at the end of frying it on the pan, but there must be better way that does not involve the torch; can it be done? Here's what I currently do (before utilizing the torch):




  • Heat pan on high, until sizzling hot.

  • Lower heat to medium-high and add fat (duck fat)

  • Lay down the ground beef

  • Begin breaking it down to small pieces

  • Stir constantly as I break it down

  • Stop when no pink pieces remains


Note that I stir constantly, and leave no large pieces on the pan.



At the end the beef is still gray, and not the dark brown color I desire; which is why I use the torch to finish it up.







frying ground-beef maillard






share|improve this question







New contributor




Sridhar Ratnakumar is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.











share|improve this question







New contributor




Sridhar Ratnakumar is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.









share|improve this question




share|improve this question






New contributor




Sridhar Ratnakumar is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.









asked 2 days ago









Sridhar RatnakumarSridhar Ratnakumar

1364




1364




New contributor




Sridhar Ratnakumar is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.





New contributor





Sridhar Ratnakumar is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.






Sridhar Ratnakumar is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.








  • 10





    Maybe you are stopping the cooking process too early. Ground beef when it cooks releases a lot of water, which has to evaporate before browning is going to happen.

    – aris
    yesterday






  • 1





    Is this the end of the cooking process, or just the beginning - are you going on to cook it into a sauce? If so, this may be of interest - cooking.stackexchange.com/a/96655/42066

    – Tetsujin
    yesterday








  • 5





    Having browned ground beef many times, I'm convinced that stopping when there is no pink is literally stopping before it's brown. You just have to keep going until grey turns to brown. That's all there is to it.

    – Todd Wilcox
    yesterday






  • 3





    Beef is already so fatty - not sure why you would add duck fat.

    – JPhi1618
    yesterday






  • 1





    @ToddWilcox has it spot-on. You're overthinking this. Once all the pink is gone, you have to keep going (about 3 more minutes). Just keep cooking it until it's brown, and don't stir as much. Stir maybe once or twice a minute.

    – only_pro
    yesterday
















  • 10





    Maybe you are stopping the cooking process too early. Ground beef when it cooks releases a lot of water, which has to evaporate before browning is going to happen.

    – aris
    yesterday






  • 1





    Is this the end of the cooking process, or just the beginning - are you going on to cook it into a sauce? If so, this may be of interest - cooking.stackexchange.com/a/96655/42066

    – Tetsujin
    yesterday








  • 5





    Having browned ground beef many times, I'm convinced that stopping when there is no pink is literally stopping before it's brown. You just have to keep going until grey turns to brown. That's all there is to it.

    – Todd Wilcox
    yesterday






  • 3





    Beef is already so fatty - not sure why you would add duck fat.

    – JPhi1618
    yesterday






  • 1





    @ToddWilcox has it spot-on. You're overthinking this. Once all the pink is gone, you have to keep going (about 3 more minutes). Just keep cooking it until it's brown, and don't stir as much. Stir maybe once or twice a minute.

    – only_pro
    yesterday










10




10





Maybe you are stopping the cooking process too early. Ground beef when it cooks releases a lot of water, which has to evaporate before browning is going to happen.

– aris
yesterday





Maybe you are stopping the cooking process too early. Ground beef when it cooks releases a lot of water, which has to evaporate before browning is going to happen.

– aris
yesterday




1




1





Is this the end of the cooking process, or just the beginning - are you going on to cook it into a sauce? If so, this may be of interest - cooking.stackexchange.com/a/96655/42066

– Tetsujin
yesterday







Is this the end of the cooking process, or just the beginning - are you going on to cook it into a sauce? If so, this may be of interest - cooking.stackexchange.com/a/96655/42066

– Tetsujin
yesterday






5




5





Having browned ground beef many times, I'm convinced that stopping when there is no pink is literally stopping before it's brown. You just have to keep going until grey turns to brown. That's all there is to it.

– Todd Wilcox
yesterday





Having browned ground beef many times, I'm convinced that stopping when there is no pink is literally stopping before it's brown. You just have to keep going until grey turns to brown. That's all there is to it.

– Todd Wilcox
yesterday




3




3





Beef is already so fatty - not sure why you would add duck fat.

– JPhi1618
yesterday





Beef is already so fatty - not sure why you would add duck fat.

– JPhi1618
yesterday




1




1





@ToddWilcox has it spot-on. You're overthinking this. Once all the pink is gone, you have to keep going (about 3 more minutes). Just keep cooking it until it's brown, and don't stir as much. Stir maybe once or twice a minute.

– only_pro
yesterday







@ToddWilcox has it spot-on. You're overthinking this. Once all the pink is gone, you have to keep going (about 3 more minutes). Just keep cooking it until it's brown, and don't stir as much. Stir maybe once or twice a minute.

– only_pro
yesterday












5 Answers
5






active

oldest

votes


















22














Use a bigger pan...or much less beef in the pan. Stop stirring. If you over crowd the pan, nothing will brown. It will steam, then braise because the water can't evaporate fast enough. Secondly, browning happens when an item remains in contact with the pan. So, stirring (unless you are using very high, wok-type temperature) will only defeat the browning process. Allow it to brown, perhaps longer than you think is necessary, then stir, and repeat.






share|improve this answer



















  • 4





    If it's high fat, it might be sitting in a pan of fat, too.

    – Rob
    yesterday






  • 5





    I've found sometimes all I need is a good brown on one side to get the flavor into a dish.

    – GdD
    yesterday






  • 1





    It also helps if the meat has less water in it to begin with---in that case you can handle a bit more quantity relative to your heat source.

    – mmw
    yesterday





















5














If you get a lot of liquid from the meat, whether water or fat, removing some of it helps (spoon or pour). You don't need to add much fat to start with, just enough to stop it sticking.



Cooking it in two batches can help (as can a bigger pan but only if you've got one and can deliver enough heat to it). I found that quickly breaking it up as soon as it was in the pan was a good idea (in my case using a wooden spatula in one hand and something else in the other). After that it was possible to be more patient and let it brown, just breaking up the few residual big lumps.



On my stove with my pans I'd also leave the heat on full at least until the initial breaking up was complete. Adding chilled meat takes a lot of heat out of the pan, and you can't really get it up to room temperature before cooking (the surface maybe, but the middle will be cold when the surface has been too warm for too long and it's mostly middle). Even room temperature isn't much warmer than chilled, when compared to frying temperatures.






share|improve this answer































    1














    I actually saw a video on this recently. The reason that a lot of times ground beef doesn't get that browned look is because people take it out too early. You're supposed to let it cook until all the water has evaporated, then keep frying.






    share|improve this answer








    New contributor




    stacks is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
    Check out our Code of Conduct.




























      1














      When I do ground beef I usually add the ground beef in the shape it arrives where I am (slightly prismatic block). If I got it at the butcher's as a "pile" - I'll manipulate it slightly into something prismatic-like. I make sure to - on an experience basis - not add too much at once - I'll cut it in half and do it twice if I consider the total amount of beef to be too much. The reason is skillet temperature and water content of the beef - don't overcrowd the pan. The pan needs to be hot and the water needs to boil off faster than it can accumulate.



      Now, I let the beef sit there and braise on the bottom side and not touch it for at least a minute. I flip it over, repeat. Now, I start chopping the beef up into smaller pieces, then put their red sides down, and do another wait. I chop those pieces into even smaller pieces and by now I usually shake the pan and stir around to just check that there are no pink/red surfaces left.



      If at any point there is too much water in the pan, or the pan seems too cold to get the good result I note that down and add it for future reference; it is better to do it correctly twice than end up with boiled ground beef.



      To sum up:




      1. Don't cook it all at once, do batches

      2. Don't cut it all up at once, cut it up when you need fresh surfaces to fry

      3. Let the beef fry, don't stir for no reason at all.


      In addition it is easier to get a good result in a good pan, the heavier the less susceptible you are. It is easier with a good oil with a high temperature - but don't overdo it, there is no reason to go all in - it is actually perfectly doable with butter alone, believe it or not. Some rapeseed oil or similar mixed with butter is what I do.






      share|improve this answer








      New contributor




      Stian Yttervik is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
      Check out our Code of Conduct.




























        0














        So if you aren't concerned with cooking the meat until it's well done, you can continue with your current approach and evaporate all the water off, and then at that point turn the heat down to low or med-low and then let the beef sit in contact with the pan for a while to brown, then stir/flip it over. You can do this for as long as you want, eventually the meat will dry out but then if you stir in a sauce it will reabsorb and have nice flavors from the browning.



        If you want it crispy and not too well done, then pat out out the ground beef into thin patties (put a hole/depression in the middle to help keep them thin if you don't have a grill press) and dry them with a towel or paper towel. Then toss in hot pan with heated oil and let brown away if you use nonstick pan you can check the browning as it progresses. If you use steel/aluminum the meat will stick as it browns but will eventually release. The trick with that is to have the heat low enough to still brown but not too high where it will burn before the internal meat is cooked. Flip over and repeat, then if you want to chunk it up do that last with heat on med/high.






        share|improve this answer
























          Your Answer








          StackExchange.ready(function() {
          var channelOptions = {
          tags: "".split(" "),
          id: "49"
          };
          initTagRenderer("".split(" "), "".split(" "), channelOptions);

          StackExchange.using("externalEditor", function() {
          // Have to fire editor after snippets, if snippets enabled
          if (StackExchange.settings.snippets.snippetsEnabled) {
          StackExchange.using("snippets", function() {
          createEditor();
          });
          }
          else {
          createEditor();
          }
          });

          function createEditor() {
          StackExchange.prepareEditor({
          heartbeatType: 'answer',
          autoActivateHeartbeat: false,
          convertImagesToLinks: false,
          noModals: true,
          showLowRepImageUploadWarning: true,
          reputationToPostImages: null,
          bindNavPrevention: true,
          postfix: "",
          imageUploader: {
          brandingHtml: "Powered by u003ca class="icon-imgur-white" href="https://imgur.com/"u003eu003c/au003e",
          contentPolicyHtml: "User contributions licensed under u003ca href="https://creativecommons.org/licenses/by-sa/3.0/"u003ecc by-sa 3.0 with attribution requiredu003c/au003e u003ca href="https://stackoverflow.com/legal/content-policy"u003e(content policy)u003c/au003e",
          allowUrls: true
          },
          noCode: true, onDemand: true,
          discardSelector: ".discard-answer"
          ,immediatelyShowMarkdownHelp:true
          });


          }
          });






          Sridhar Ratnakumar is a new contributor. Be nice, and check out our Code of Conduct.










          draft saved

          draft discarded


















          StackExchange.ready(
          function () {
          StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fcooking.stackexchange.com%2fquestions%2f98685%2fhow-to-fry-ground-beef-so-it-is-well-browned%23new-answer', 'question_page');
          }
          );

          Post as a guest















          Required, but never shown

























          5 Answers
          5






          active

          oldest

          votes








          5 Answers
          5






          active

          oldest

          votes









          active

          oldest

          votes






          active

          oldest

          votes









          22














          Use a bigger pan...or much less beef in the pan. Stop stirring. If you over crowd the pan, nothing will brown. It will steam, then braise because the water can't evaporate fast enough. Secondly, browning happens when an item remains in contact with the pan. So, stirring (unless you are using very high, wok-type temperature) will only defeat the browning process. Allow it to brown, perhaps longer than you think is necessary, then stir, and repeat.






          share|improve this answer



















          • 4





            If it's high fat, it might be sitting in a pan of fat, too.

            – Rob
            yesterday






          • 5





            I've found sometimes all I need is a good brown on one side to get the flavor into a dish.

            – GdD
            yesterday






          • 1





            It also helps if the meat has less water in it to begin with---in that case you can handle a bit more quantity relative to your heat source.

            – mmw
            yesterday


















          22














          Use a bigger pan...or much less beef in the pan. Stop stirring. If you over crowd the pan, nothing will brown. It will steam, then braise because the water can't evaporate fast enough. Secondly, browning happens when an item remains in contact with the pan. So, stirring (unless you are using very high, wok-type temperature) will only defeat the browning process. Allow it to brown, perhaps longer than you think is necessary, then stir, and repeat.






          share|improve this answer



















          • 4





            If it's high fat, it might be sitting in a pan of fat, too.

            – Rob
            yesterday






          • 5





            I've found sometimes all I need is a good brown on one side to get the flavor into a dish.

            – GdD
            yesterday






          • 1





            It also helps if the meat has less water in it to begin with---in that case you can handle a bit more quantity relative to your heat source.

            – mmw
            yesterday
















          22












          22








          22







          Use a bigger pan...or much less beef in the pan. Stop stirring. If you over crowd the pan, nothing will brown. It will steam, then braise because the water can't evaporate fast enough. Secondly, browning happens when an item remains in contact with the pan. So, stirring (unless you are using very high, wok-type temperature) will only defeat the browning process. Allow it to brown, perhaps longer than you think is necessary, then stir, and repeat.






          share|improve this answer













          Use a bigger pan...or much less beef in the pan. Stop stirring. If you over crowd the pan, nothing will brown. It will steam, then braise because the water can't evaporate fast enough. Secondly, browning happens when an item remains in contact with the pan. So, stirring (unless you are using very high, wok-type temperature) will only defeat the browning process. Allow it to brown, perhaps longer than you think is necessary, then stir, and repeat.







          share|improve this answer












          share|improve this answer



          share|improve this answer










          answered yesterday









          moscafjmoscafj

          27.9k14079




          27.9k14079








          • 4





            If it's high fat, it might be sitting in a pan of fat, too.

            – Rob
            yesterday






          • 5





            I've found sometimes all I need is a good brown on one side to get the flavor into a dish.

            – GdD
            yesterday






          • 1





            It also helps if the meat has less water in it to begin with---in that case you can handle a bit more quantity relative to your heat source.

            – mmw
            yesterday
















          • 4





            If it's high fat, it might be sitting in a pan of fat, too.

            – Rob
            yesterday






          • 5





            I've found sometimes all I need is a good brown on one side to get the flavor into a dish.

            – GdD
            yesterday






          • 1





            It also helps if the meat has less water in it to begin with---in that case you can handle a bit more quantity relative to your heat source.

            – mmw
            yesterday










          4




          4





          If it's high fat, it might be sitting in a pan of fat, too.

          – Rob
          yesterday





          If it's high fat, it might be sitting in a pan of fat, too.

          – Rob
          yesterday




          5




          5





          I've found sometimes all I need is a good brown on one side to get the flavor into a dish.

          – GdD
          yesterday





          I've found sometimes all I need is a good brown on one side to get the flavor into a dish.

          – GdD
          yesterday




          1




          1





          It also helps if the meat has less water in it to begin with---in that case you can handle a bit more quantity relative to your heat source.

          – mmw
          yesterday







          It also helps if the meat has less water in it to begin with---in that case you can handle a bit more quantity relative to your heat source.

          – mmw
          yesterday















          5














          If you get a lot of liquid from the meat, whether water or fat, removing some of it helps (spoon or pour). You don't need to add much fat to start with, just enough to stop it sticking.



          Cooking it in two batches can help (as can a bigger pan but only if you've got one and can deliver enough heat to it). I found that quickly breaking it up as soon as it was in the pan was a good idea (in my case using a wooden spatula in one hand and something else in the other). After that it was possible to be more patient and let it brown, just breaking up the few residual big lumps.



          On my stove with my pans I'd also leave the heat on full at least until the initial breaking up was complete. Adding chilled meat takes a lot of heat out of the pan, and you can't really get it up to room temperature before cooking (the surface maybe, but the middle will be cold when the surface has been too warm for too long and it's mostly middle). Even room temperature isn't much warmer than chilled, when compared to frying temperatures.






          share|improve this answer




























            5














            If you get a lot of liquid from the meat, whether water or fat, removing some of it helps (spoon or pour). You don't need to add much fat to start with, just enough to stop it sticking.



            Cooking it in two batches can help (as can a bigger pan but only if you've got one and can deliver enough heat to it). I found that quickly breaking it up as soon as it was in the pan was a good idea (in my case using a wooden spatula in one hand and something else in the other). After that it was possible to be more patient and let it brown, just breaking up the few residual big lumps.



            On my stove with my pans I'd also leave the heat on full at least until the initial breaking up was complete. Adding chilled meat takes a lot of heat out of the pan, and you can't really get it up to room temperature before cooking (the surface maybe, but the middle will be cold when the surface has been too warm for too long and it's mostly middle). Even room temperature isn't much warmer than chilled, when compared to frying temperatures.






            share|improve this answer


























              5












              5








              5







              If you get a lot of liquid from the meat, whether water or fat, removing some of it helps (spoon or pour). You don't need to add much fat to start with, just enough to stop it sticking.



              Cooking it in two batches can help (as can a bigger pan but only if you've got one and can deliver enough heat to it). I found that quickly breaking it up as soon as it was in the pan was a good idea (in my case using a wooden spatula in one hand and something else in the other). After that it was possible to be more patient and let it brown, just breaking up the few residual big lumps.



              On my stove with my pans I'd also leave the heat on full at least until the initial breaking up was complete. Adding chilled meat takes a lot of heat out of the pan, and you can't really get it up to room temperature before cooking (the surface maybe, but the middle will be cold when the surface has been too warm for too long and it's mostly middle). Even room temperature isn't much warmer than chilled, when compared to frying temperatures.






              share|improve this answer













              If you get a lot of liquid from the meat, whether water or fat, removing some of it helps (spoon or pour). You don't need to add much fat to start with, just enough to stop it sticking.



              Cooking it in two batches can help (as can a bigger pan but only if you've got one and can deliver enough heat to it). I found that quickly breaking it up as soon as it was in the pan was a good idea (in my case using a wooden spatula in one hand and something else in the other). After that it was possible to be more patient and let it brown, just breaking up the few residual big lumps.



              On my stove with my pans I'd also leave the heat on full at least until the initial breaking up was complete. Adding chilled meat takes a lot of heat out of the pan, and you can't really get it up to room temperature before cooking (the surface maybe, but the middle will be cold when the surface has been too warm for too long and it's mostly middle). Even room temperature isn't much warmer than chilled, when compared to frying temperatures.







              share|improve this answer












              share|improve this answer



              share|improve this answer










              answered yesterday









              Chris HChris H

              21.2k13862




              21.2k13862























                  1














                  I actually saw a video on this recently. The reason that a lot of times ground beef doesn't get that browned look is because people take it out too early. You're supposed to let it cook until all the water has evaporated, then keep frying.






                  share|improve this answer








                  New contributor




                  stacks is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                  Check out our Code of Conduct.

























                    1














                    I actually saw a video on this recently. The reason that a lot of times ground beef doesn't get that browned look is because people take it out too early. You're supposed to let it cook until all the water has evaporated, then keep frying.






                    share|improve this answer








                    New contributor




                    stacks is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                    Check out our Code of Conduct.























                      1












                      1








                      1







                      I actually saw a video on this recently. The reason that a lot of times ground beef doesn't get that browned look is because people take it out too early. You're supposed to let it cook until all the water has evaporated, then keep frying.






                      share|improve this answer








                      New contributor




                      stacks is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                      Check out our Code of Conduct.










                      I actually saw a video on this recently. The reason that a lot of times ground beef doesn't get that browned look is because people take it out too early. You're supposed to let it cook until all the water has evaporated, then keep frying.







                      share|improve this answer








                      New contributor




                      stacks is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                      Check out our Code of Conduct.









                      share|improve this answer



                      share|improve this answer






                      New contributor




                      stacks is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                      Check out our Code of Conduct.









                      answered yesterday









                      stacksstacks

                      112




                      112




                      New contributor




                      stacks is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                      Check out our Code of Conduct.





                      New contributor





                      stacks is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                      Check out our Code of Conduct.






                      stacks is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                      Check out our Code of Conduct.























                          1














                          When I do ground beef I usually add the ground beef in the shape it arrives where I am (slightly prismatic block). If I got it at the butcher's as a "pile" - I'll manipulate it slightly into something prismatic-like. I make sure to - on an experience basis - not add too much at once - I'll cut it in half and do it twice if I consider the total amount of beef to be too much. The reason is skillet temperature and water content of the beef - don't overcrowd the pan. The pan needs to be hot and the water needs to boil off faster than it can accumulate.



                          Now, I let the beef sit there and braise on the bottom side and not touch it for at least a minute. I flip it over, repeat. Now, I start chopping the beef up into smaller pieces, then put their red sides down, and do another wait. I chop those pieces into even smaller pieces and by now I usually shake the pan and stir around to just check that there are no pink/red surfaces left.



                          If at any point there is too much water in the pan, or the pan seems too cold to get the good result I note that down and add it for future reference; it is better to do it correctly twice than end up with boiled ground beef.



                          To sum up:




                          1. Don't cook it all at once, do batches

                          2. Don't cut it all up at once, cut it up when you need fresh surfaces to fry

                          3. Let the beef fry, don't stir for no reason at all.


                          In addition it is easier to get a good result in a good pan, the heavier the less susceptible you are. It is easier with a good oil with a high temperature - but don't overdo it, there is no reason to go all in - it is actually perfectly doable with butter alone, believe it or not. Some rapeseed oil or similar mixed with butter is what I do.






                          share|improve this answer








                          New contributor




                          Stian Yttervik is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                          Check out our Code of Conduct.

























                            1














                            When I do ground beef I usually add the ground beef in the shape it arrives where I am (slightly prismatic block). If I got it at the butcher's as a "pile" - I'll manipulate it slightly into something prismatic-like. I make sure to - on an experience basis - not add too much at once - I'll cut it in half and do it twice if I consider the total amount of beef to be too much. The reason is skillet temperature and water content of the beef - don't overcrowd the pan. The pan needs to be hot and the water needs to boil off faster than it can accumulate.



                            Now, I let the beef sit there and braise on the bottom side and not touch it for at least a minute. I flip it over, repeat. Now, I start chopping the beef up into smaller pieces, then put their red sides down, and do another wait. I chop those pieces into even smaller pieces and by now I usually shake the pan and stir around to just check that there are no pink/red surfaces left.



                            If at any point there is too much water in the pan, or the pan seems too cold to get the good result I note that down and add it for future reference; it is better to do it correctly twice than end up with boiled ground beef.



                            To sum up:




                            1. Don't cook it all at once, do batches

                            2. Don't cut it all up at once, cut it up when you need fresh surfaces to fry

                            3. Let the beef fry, don't stir for no reason at all.


                            In addition it is easier to get a good result in a good pan, the heavier the less susceptible you are. It is easier with a good oil with a high temperature - but don't overdo it, there is no reason to go all in - it is actually perfectly doable with butter alone, believe it or not. Some rapeseed oil or similar mixed with butter is what I do.






                            share|improve this answer








                            New contributor




                            Stian Yttervik is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                            Check out our Code of Conduct.























                              1












                              1








                              1







                              When I do ground beef I usually add the ground beef in the shape it arrives where I am (slightly prismatic block). If I got it at the butcher's as a "pile" - I'll manipulate it slightly into something prismatic-like. I make sure to - on an experience basis - not add too much at once - I'll cut it in half and do it twice if I consider the total amount of beef to be too much. The reason is skillet temperature and water content of the beef - don't overcrowd the pan. The pan needs to be hot and the water needs to boil off faster than it can accumulate.



                              Now, I let the beef sit there and braise on the bottom side and not touch it for at least a minute. I flip it over, repeat. Now, I start chopping the beef up into smaller pieces, then put their red sides down, and do another wait. I chop those pieces into even smaller pieces and by now I usually shake the pan and stir around to just check that there are no pink/red surfaces left.



                              If at any point there is too much water in the pan, or the pan seems too cold to get the good result I note that down and add it for future reference; it is better to do it correctly twice than end up with boiled ground beef.



                              To sum up:




                              1. Don't cook it all at once, do batches

                              2. Don't cut it all up at once, cut it up when you need fresh surfaces to fry

                              3. Let the beef fry, don't stir for no reason at all.


                              In addition it is easier to get a good result in a good pan, the heavier the less susceptible you are. It is easier with a good oil with a high temperature - but don't overdo it, there is no reason to go all in - it is actually perfectly doable with butter alone, believe it or not. Some rapeseed oil or similar mixed with butter is what I do.






                              share|improve this answer








                              New contributor




                              Stian Yttervik is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                              Check out our Code of Conduct.










                              When I do ground beef I usually add the ground beef in the shape it arrives where I am (slightly prismatic block). If I got it at the butcher's as a "pile" - I'll manipulate it slightly into something prismatic-like. I make sure to - on an experience basis - not add too much at once - I'll cut it in half and do it twice if I consider the total amount of beef to be too much. The reason is skillet temperature and water content of the beef - don't overcrowd the pan. The pan needs to be hot and the water needs to boil off faster than it can accumulate.



                              Now, I let the beef sit there and braise on the bottom side and not touch it for at least a minute. I flip it over, repeat. Now, I start chopping the beef up into smaller pieces, then put their red sides down, and do another wait. I chop those pieces into even smaller pieces and by now I usually shake the pan and stir around to just check that there are no pink/red surfaces left.



                              If at any point there is too much water in the pan, or the pan seems too cold to get the good result I note that down and add it for future reference; it is better to do it correctly twice than end up with boiled ground beef.



                              To sum up:




                              1. Don't cook it all at once, do batches

                              2. Don't cut it all up at once, cut it up when you need fresh surfaces to fry

                              3. Let the beef fry, don't stir for no reason at all.


                              In addition it is easier to get a good result in a good pan, the heavier the less susceptible you are. It is easier with a good oil with a high temperature - but don't overdo it, there is no reason to go all in - it is actually perfectly doable with butter alone, believe it or not. Some rapeseed oil or similar mixed with butter is what I do.







                              share|improve this answer








                              New contributor




                              Stian Yttervik is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                              Check out our Code of Conduct.









                              share|improve this answer



                              share|improve this answer






                              New contributor




                              Stian Yttervik is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                              Check out our Code of Conduct.









                              answered 13 hours ago









                              Stian YttervikStian Yttervik

                              1112




                              1112




                              New contributor




                              Stian Yttervik is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                              Check out our Code of Conduct.





                              New contributor





                              Stian Yttervik is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                              Check out our Code of Conduct.






                              Stian Yttervik is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                              Check out our Code of Conduct.























                                  0














                                  So if you aren't concerned with cooking the meat until it's well done, you can continue with your current approach and evaporate all the water off, and then at that point turn the heat down to low or med-low and then let the beef sit in contact with the pan for a while to brown, then stir/flip it over. You can do this for as long as you want, eventually the meat will dry out but then if you stir in a sauce it will reabsorb and have nice flavors from the browning.



                                  If you want it crispy and not too well done, then pat out out the ground beef into thin patties (put a hole/depression in the middle to help keep them thin if you don't have a grill press) and dry them with a towel or paper towel. Then toss in hot pan with heated oil and let brown away if you use nonstick pan you can check the browning as it progresses. If you use steel/aluminum the meat will stick as it browns but will eventually release. The trick with that is to have the heat low enough to still brown but not too high where it will burn before the internal meat is cooked. Flip over and repeat, then if you want to chunk it up do that last with heat on med/high.






                                  share|improve this answer




























                                    0














                                    So if you aren't concerned with cooking the meat until it's well done, you can continue with your current approach and evaporate all the water off, and then at that point turn the heat down to low or med-low and then let the beef sit in contact with the pan for a while to brown, then stir/flip it over. You can do this for as long as you want, eventually the meat will dry out but then if you stir in a sauce it will reabsorb and have nice flavors from the browning.



                                    If you want it crispy and not too well done, then pat out out the ground beef into thin patties (put a hole/depression in the middle to help keep them thin if you don't have a grill press) and dry them with a towel or paper towel. Then toss in hot pan with heated oil and let brown away if you use nonstick pan you can check the browning as it progresses. If you use steel/aluminum the meat will stick as it browns but will eventually release. The trick with that is to have the heat low enough to still brown but not too high where it will burn before the internal meat is cooked. Flip over and repeat, then if you want to chunk it up do that last with heat on med/high.






                                    share|improve this answer


























                                      0












                                      0








                                      0







                                      So if you aren't concerned with cooking the meat until it's well done, you can continue with your current approach and evaporate all the water off, and then at that point turn the heat down to low or med-low and then let the beef sit in contact with the pan for a while to brown, then stir/flip it over. You can do this for as long as you want, eventually the meat will dry out but then if you stir in a sauce it will reabsorb and have nice flavors from the browning.



                                      If you want it crispy and not too well done, then pat out out the ground beef into thin patties (put a hole/depression in the middle to help keep them thin if you don't have a grill press) and dry them with a towel or paper towel. Then toss in hot pan with heated oil and let brown away if you use nonstick pan you can check the browning as it progresses. If you use steel/aluminum the meat will stick as it browns but will eventually release. The trick with that is to have the heat low enough to still brown but not too high where it will burn before the internal meat is cooked. Flip over and repeat, then if you want to chunk it up do that last with heat on med/high.






                                      share|improve this answer













                                      So if you aren't concerned with cooking the meat until it's well done, you can continue with your current approach and evaporate all the water off, and then at that point turn the heat down to low or med-low and then let the beef sit in contact with the pan for a while to brown, then stir/flip it over. You can do this for as long as you want, eventually the meat will dry out but then if you stir in a sauce it will reabsorb and have nice flavors from the browning.



                                      If you want it crispy and not too well done, then pat out out the ground beef into thin patties (put a hole/depression in the middle to help keep them thin if you don't have a grill press) and dry them with a towel or paper towel. Then toss in hot pan with heated oil and let brown away if you use nonstick pan you can check the browning as it progresses. If you use steel/aluminum the meat will stick as it browns but will eventually release. The trick with that is to have the heat low enough to still brown but not too high where it will burn before the internal meat is cooked. Flip over and repeat, then if you want to chunk it up do that last with heat on med/high.







                                      share|improve this answer












                                      share|improve this answer



                                      share|improve this answer










                                      answered yesterday









                                      StuStu

                                      11




                                      11






















                                          Sridhar Ratnakumar is a new contributor. Be nice, and check out our Code of Conduct.










                                          draft saved

                                          draft discarded


















                                          Sridhar Ratnakumar is a new contributor. Be nice, and check out our Code of Conduct.













                                          Sridhar Ratnakumar is a new contributor. Be nice, and check out our Code of Conduct.












                                          Sridhar Ratnakumar is a new contributor. Be nice, and check out our Code of Conduct.
















                                          Thanks for contributing an answer to Seasoned Advice!


                                          • Please be sure to answer the question. Provide details and share your research!

                                          But avoid



                                          • Asking for help, clarification, or responding to other answers.

                                          • Making statements based on opinion; back them up with references or personal experience.


                                          To learn more, see our tips on writing great answers.




                                          draft saved


                                          draft discarded














                                          StackExchange.ready(
                                          function () {
                                          StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fcooking.stackexchange.com%2fquestions%2f98685%2fhow-to-fry-ground-beef-so-it-is-well-browned%23new-answer', 'question_page');
                                          }
                                          );

                                          Post as a guest















                                          Required, but never shown





















































                                          Required, but never shown














                                          Required, but never shown












                                          Required, but never shown







                                          Required, but never shown

































                                          Required, but never shown














                                          Required, but never shown












                                          Required, but never shown







                                          Required, but never shown







                                          Popular posts from this blog

                                          VNC viewer RFB protocol error: bad desktop size 0x0I Cannot Type the Key 'd' (lowercase) in VNC Viewer...

                                          Couldn't open a raw socket. Error: Permission denied (13) (nmap)Is it possible to run networking commands...

                                          Why not use the yoke to control yaw, as well as pitch and roll? Announcing the arrival of...