Beef Soboro: An Easy ground beef Recipe for a Weeknight Dinner (2024)

FAQs

How to make fine cooked ground beef? ›

Boiling ground beef is the best way to cook it so that it comes out in small, fine crumbles. Trust me, this is the secret to all those amazing tacos and pasta sauces at your favorite restaurant! It's also a healthier option, because the boiling process helps separate the fat from the meat, and it comes out quite lean.

After you add the ground beef to the hot pan, let it cook untouched for several minutes. Many cooks make the mistake of constantly stirring ground beef as it browns, but this agitation drives moisture out of the meat, creating a tougher texture.

Ever wonder why some taco meat found at restaurants or in chili is ground SUPER fine and how they get it that way? That is the result of actually boiling the hamburger first. This method of cooking brings the temperature of the meat up slowly and prevents it from clumping, keeping it finely ground.

Add Oil or Fat: Before adding the ground beef, add a small amount of cooking oil or fat to the pan. This helps create a lubricated surface, reducing the likelihood of sticking. Break it Up: Once the ground beef is in the pan, use a spatula to break it up into smaller pieces.

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

While throwing a frozen patty on a grill or pan may seem like a timesaver, you'll see better results if you let the meat reach room temperature before it's cooked.

If you're cooking for a family of four to six, a pound of ground beef in a skillet is likely the quickest and easiest solution for browning ground beef. But if you're feeding a crowd and need a way to brown ground beef in large quantities, an Instant Pot or even opting for a sheet pan dinner can be your supper savior.

Do you drain the fat after cooking ground beef? ›

Fat has 9 calories per gram. Draining as much fat as you can, may significantly reduce the total calories.. If you are cooking the ground beef by “frying”, use a Teflon coated pan, DO NOT ADD OIL, and drain as much fat off as possible.

Velveting is a simple process of using baking soda or a mixture of egg whites, cornstarch and oil to marinate and tenderize economical cuts of steak, chicken and other meats before cooking. Velveting meat softens fibers to reduce toughness and enhance juiciness for maximum flavor and tenderness.

Don't over-grind the meat, again because it can make it mushy and tough. For medium and regular ground beef, grind the meat twice (any more and it goes mushy!). For lean and extra lean ground beef you can grind the meat 3 times (this is mainly done to blend the fat in for a more “lean” look).

Add Some Fruit. In addition to acid-based foods, plant enzymes in fruits like pineapple and kiwi can tenderize meat. Like with lemon juice or vinegar, you don't want to leave these foods on beef for too long—it will make the meat soft. You can blend fruit to create a marinade.

A little extra moisture helps even well-done burgers stay juicy and tender, even if they're made from 90% lean ground beef. Mix in 1/4-1/2 cup water per pound of ground beef before forming your patties to reap the tenderizing benefit of H20. Some chefs tuck an ice cube into the middle of the patty for the same effect.