Well, now that you know the secret behind that fine Mexican ground beef, you can probably try to make one at home. You can put the meat in the processor before you add it to a sauce or after. Freezer Cooking Finely Ground Beef or Turkey Trick. To help visualize the differences between the methods Ive outlined above, I thought it would be useful to show the results of each process and how fine the end result is likely to look and feel. It is both delicious and cost-effective without sacrificing food safety or quality. Opt for at least 20% fat if your aim is to get a finer texture. Anyone who's done this before, please help me At first, it didnt look like it was working as the beef clumped up, but once I took it out, the clumps broke up really easily into fine and crumbly ground beef. I used to wonder until my dear friend showed me about five years ago when we held our first cook and play date. With ground beef (and turkey and pork) being so readily available, you might wonder why youd prep your own mince at all. Beef cheeks are an often overlooked piece of meat that many top chefs use in their restaurants. Its full of fat and will clog your drain. If I know Im going to put my sauce through the blender, I like to leave my vegetables purposely chunky. The beef should take around 5-10 minutes to cook depending on how much you have, Once its cooked through (no longer pink), remove the ground beef from the water. Dont throw your wooden spoon away just yet. The UDSA has previously allowed this for use as a component of ground beef without any special label; but what changed in December is that the USDA now allows this lean finely textured beef to itself be labeled ground beef. As it cooks, it will firm up). I LOVE Taco Bell beef! I know - that's scary. Tags: authentic mexican ground beef burrito recipe copycat taco bueno taco meat rosa's cafe taco meat You might consider grinding the beef twice, but I wouldnt recommend that. As the cooking water cools, youll notice a layer solidifying and settling on top of the water. I want really fine ground beef to make dumplings with. Its a staple ingredient that you can stock the freezer with, and rely on at any moments notice for an easy and satisfying dinner without stressing a lengthy cook time. If this is worrying you, and I can appreciate why it would be, I have a simple answer. crumbly ground beef, fine ground beef, ground beef, powdery ground beef, Other tips for getting really fine ground beef, Do not brown the mince (cook long and slow), Crushed ground beef results & comparison photos, Mix the meat with water before you cook it (Method 2), How To Crush Hot Cheetos [2 Quick & Effective Ways], How To Sweeten Cranberry Juice With & Without Sugar, How To Keep & Reheat Naan Bread I Try 5 Methods [Pics], How To Make Chili Less Acidic [11 Tried & Tested Ways], How To Make Soda Flat Fast 9 Easy & Effective Methods [Pics], How To Store Churros To Keep Them Fresh & Crispy, Fill a saucepan with cold water (you can add seasoning if you wish) and bring it to the boil. DO NOT pour the cooking water down the sink. Servings/Case. Its also the healthiest technique (more on that later). My friend taught me this trick almost three years ago. It is USDA inspected, 100% pure beef. Cooked Finely Ground Beef. Ground beef. You can break up any clumps with a potato masher. Freshly grinding meat, whether you do it yourself or ask a butcher, allows you complete control over flavor by blending different cuts (who knows what bits and pieces are in pre-ground packaged beef?). Boiling the meat melts the fat, so the meat falls apart before it has a chance to form hard clumps. After youve finished boiling the ground beef, youll need to drain it. But if youre just cooking up a quick taco dinner, this would be my preferred method. That way, you can break up any clumps before they get too hard. Use a potato masher/chop n mix tool; Do not brown the mince (cook long and slow) Dont overload the pan; Ask for a finer grind; Avoid lean ground beef; Crushed ground beef results & comparison photos Its much better to do a single, fine grind than to do two coarser grinds. We understand that! Simple. If i CAN put it in a blender, should I do it before or after i cook the beef? When you place your beef or turkey in your skillet, you add enough water to make it mushy. I used to wonder until my dear friend showed me about five years ago when we held our first cook and play date. Brown the beef about 90% of the way and then add a small amount of liquid (broth, water, or a sauce), and use the flat end of the spatula pressing down & back and forth against the pan to break apart - if the meat dries out before it is fine enough add more liquid. Does your meat turn out this way? All of these can benefit from having super fine, crumbly ground beef. Beef actually has the longest shelf life of most ground meats and, assuming it wasn't purchased past its use by date and is freshly ground, should stay fresh in the fridge for five to seven days. Instead, pour the water into a big bowl, Rinse the beef to get rid of any excess fat (optional), Add the beef to your chosen dish, or save it for later. This means the beef quickly falls apart, and you end up with a really fine texture. Categories: Uncategorized, Beef Tags: beef, fine ground beef, frozen, ground beef. In a frying pan set over medium heat on the stove top, add oil to the pan if your ground beef is very low fat. It really does look like mush, though you cant tell from the picture. Ground beef should have a bright pink-red color with visible flecks of meat and fat in it. The ground beef will last four months in the freezer. Hamburger. This way you dont have to compromise flavour for texture. The finer the grind, the easier it will be to get a really fine texture in your final dish. If youre cooking the mince in a sauce, its perfectly acceptable (better in fact) to put the meat in the sauce without browning it. Thank you so much for sharing! The liquid can be water, stock, sauce, or even beer! When you need a really fine ground texture, how do you cook it? Making the process of both ground beef and minced beef. With boiling you remove all this fat BEFORE you eat the meat. This technique gave me REALLY fine beef. Depending on where the meat came from on the cow, it will have more or less fat. If youre in the mood for a new kitchen gadget, then you could go a step further and invest in a Mix N Chop. Hi, Im Veronica and Im here to share all of my food tips and tricks with you. In this recipe, I show you two ways to prepare your ground beef to get a deliciously fine and crumbly texture. I like to cook up a big batch of beef this way and then freeze it for later use. 112 g. Product Details. It gives it a rod-like structure and makes it very soft and fluffy because of the pressure applied. That way they dont get completely pulverized in the blender. Break your ground beef up by hand and add it to your pan (a deep skillet is best because this encourages steaming/boiling rather than frying). An immersion blender will also work in place of a food processor. Shanks, which come from the legs of the cow, are probably one of the most interesting beef cuts and perfect for slow cooking. This is great, but it also means you can easily overcrowd the pan. You can break up any clumps with a spoon. As our flagship product under the Cattlemans Selection brand, this ground beef offers operators a variety of possibilities for their menus. You can chuck all the beef in and cook it with minimal mess and clean up. You may also see 80-20 or the lean 90-10. I've seen my friend just break it up with chopsticks in a cold pan before turning on the heat. If you have leftover filling, use it to stuff bell peppers or tomatoes. !. Cooked to fine texture Cooking Ground Turkey or Ground Beef into a Fine Texture When making tacos, chili, lasagna or spaghetti, I like the texture of the meat to be small, itzy bitzy, fine pieces. Ground beef often gets shaped into patties for hamburgers, but it can also be the main ingredient in meatballs, meatloaf, and chili. The grinding process tenderizes cuts of beef that normally are very tough, and grinding fatty cuts in with lean cuts helps to reduce the dryness and improve the flavor of traditionally dry cuts. That got me to thinking. Learn more.eval(ez_write_tag([[300,250],'pantryandlarder_com-box-2','ezslot_1',101,'0','0'])); Taco meat, sloppy joes, spaghetti sauce. The thought process behind this tip is the same as boiling the meat, but its a quicker method. Fill a saucepan with cold water (you can add seasoning if you wish) and bring it to the boil. Stick it into your ground beef and twist. Grind your own beef (much easier and cheaper than it sounds) with a meat grinder and run it through multiple times. On the other hand, ground beef is processed in a food processor in which it is squeezed through small holes. Usually I dump the meat in a hot pan and break it up, but as it's browning it's cooked into bigger clumps. Just make sure the pot has deep enough sides that the meat wont spray everywhere.Using a food processor or blender is a great way to crush ground beef thats already in a sauce. Product UPC Case GTIN Serving Size Calories Fat Cholesterol Sodium Carbs Protein; 40128: 73/27 Fine Ground Beef 12/3 Lb Makes a flatter, denser burger patty. Once its cooked through (no longer pink), remove the ground beef from the water. A of a cup for every pound of beef is a good amount. Can I put the ground beef in a blender? I have a regular sized blender and a magic bullet. Continue to mix and crush the beef with your potato masher until its fully cooked. The beef will be labeled by it's fat content. One I wouldnt be keen to repeat. Heres how to crush ground beef really fine. Therefore, you need a decent amount of fat in the beef. Luckily, your problem is easy to fix. Ground Beef, Fine (Frozen) 7.99/LB. Why not make your own Ground beef from the Meat sourced from a single cow? Ground beef is an ingredient that lends itself to cooking up big batches and portioning it out for later. I dont enjoy washing my blender up at the best of times. Youll get a nice even consistency. You cant beat that! Whether you are in the mood for a casserole, burgers, or even a salad, ground beef has got Instead, pour the water into a big bowl. It might sound weird and gross, but boiling is the way to go if you want perfect ground beef. Ground beef should be cooked to 160F to be considered safe to eat. BY Fine Dining Lovers, You have stewing steak, burgers, corned beef, minced and ground beef in this category. Add the beef to your chosen dish, or save it for later. You can also save the fat and cooking water for later use. It was of a similar texture to the mix n mash method. Big chunks of unseasoned ground beef arent appetizing for anyone. Product Code Description Pack Net Wt. Ingredients 2 pounds ground beef (preferably loose packed, not condensed in a chubb tube) 1 1/2 teaspoon salt (or to taste) 1 teaspoon cumim 1/4 teaspoon black pepper a pinch of red pepper It will still come in useful to prevent the meat from piling up on top of the masher. I tasted the beef cooked into two types of burgers. Description; Comes from: For our ground meat, we use whole muscles. Add the liquid. (In Food Inc., a BPI executive claims this ingredient is found in 70 percent of American burgers.) Methods to crush ground beef. This technique is quick and easy. In the production process, heat and centrifuges remove fat from the meat in beef trimmings. The liquid will start to boil, so youre effectively boiling the beef as in method 1. Washing it after it had fatty meat in was NOT an enjoyable experience. You can use a potato masher to squish any chunks that do form. The USDA says you can have up to 30% fat in ground beef, but no fat can be added. * If you click a link on this page and make a purchase, I may receive a small commission at no extra cost to you. Ground beef, minced beef or beef mince is beef that has been finely chopped with a knife or a meat grinder (American English) or mincing machine (British English). Leaner cuts lack this fat, and its harder to get the delicate, crumbly texture. The key to getting fine ground beef is to melt the fat before the meat cooks. Best cooking method: Can be used anywhere ground beef is used. But once in a while, I have a good thought or two. Its a tool specifically designed to crush, chop and mince foods. How to boil ground beef:eval(ez_write_tag([[580,400],'pantryandlarder_com-box-4','ezslot_7',107,'0','0'])); The boiling water melts the fat in the beef, but the proteins dont bind together as they would if you were frying the meat. If theres too much mince in the pan, youre going to find it hard to spot all the clumps before they cook. However, grinding your own beef allows you to get picky about the cuts you use, and if you fancy yourself a true gourmand, you can even blend several cuts together to make the perfect blend for homemade meatballs, specialty burgers or even sausage. https://www.foodnetwork.ca//photos/quick-and-easy-ground-beef-recipes The beef was definitely finer than simply frying it, but it wasnt the finest of all the techniques. For my tastes test, I gathered a couple of pounds of beef ground through each of four methods: store-bought 80 percent lean ground chuck, chuck ground in the meat grinder, chuck chopped in a food processor, and chuck finely chopped by hand. You can scoop it out and put it into a glass jar for storage. Rinse the beef to get rid of any excess fat (optional). For more than two decades, Cargill has been safely removing this meat from the fat to create ground beef at a much lower cost to consumers. DO NOT pour the cooking water down the sink. How do you drain ground beef? If you have a lot of mince, consider cooking it up in two batches instead, or have two pans on the go at once (who said you couldnt multitask?). Ive explained the cooking methods that will produce fine ground beef, but there are a few other tips and tricks you can use to make your life easier. You could use a boring old wooden spoon or a spatula to break up the mince as it cooks. But dont forget the golden rule. Once its cooked, its texture becomes much harder and youll have a tough time breaking up any clumps that have formed. But if you want a smooth sauce, then chop the vegetables up small to start with. It doesnt matter. Of course, if you dont brown your mince you miss out on the deep, rich flavors of the Maillard reaction (the reaction that creates the caramelized crust on beef). If it has 15% fat that it is labeled as 85-15. Most of the liquid should have evaporated off by now, and the beef will be nice and crumbled. Pink slime (also known as lean finely textured beef or LFTB, finely textured beef, and boneless lean beef trimmings or BLBT) is a meat by-product used as a food additive to ground beef and beef-based processed meats, as a filler, or to reduce the overall fat content of ground beef. I mentioned earlier that you should cook the mince on a low heat setting. You simply need to change how youre cooking the beef. The minced beef is finely chopped with the help of a knife. I tested 3 different methods to crush my ground beef. Now every time I brown meat, whether its ground turkey or beef, I always add water to it to make it mushy and it browns in smaller pieces. A potato masher will do a MUCH better job (or a whisk). Texture difference. Brown a small subsection of the beef, and boil the rest.Browning a small amount of mince ensures you get all the goodness of the Maillard reaction. You can also save the fat and cooking water for later use, Break your ground beef up by hand and add it to your pan (a deep skillet is best because this encourages steaming/boiling rather than frying), Continue to mix and crush the beef until its fully cooked. You can use the wooden spoon to push it back into the pan. That said, if youre cooking in bulk boiling the beef in a saucepan is by far the easiest solution. Any chunks will break up, and youll be left with finely ground beef. I tried making a hotdog chili this weekend, but this always baffles me when I'm cooking ground beef. If you put your ground beef into a hot pan, it will start to cook immediately. It offers superior texture with more loosely packed patties and a more open, juice-trapping structure. Due to the different processing, its texture is Boil the beef instead of browning it. Most of the liquid should have evaporated off by now, and the beef will be nice and crumbled, Add your seasonings and continue with your dish as normal. Am I the last to learn this tip? BTW, you dont necessarily need an electric one; the hand Its full of fat and will clog your drain.
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