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

FAQs

How to make fine cooked ground beef? ›

A lot of talk about temperature, and fat content, and all that, but really you just chop and stir quickly over medium to high heat—cook it quickly, again, like scrambled eggs. Start on low heat and stir often as it separates. Then turn the heat up to cook. Some people have added water to separate the ground beef.

Baking soda acts as a tenderizer for ground beef, keeps it moist during cooking, and encourages deep browning by raising the acidity level of the surface of the meat. Simply add 1/2 teaspoon of baking soda to 1 pound of ground beef for more tender meat with better browning.

Whether hosting a holiday cookout, serving up some stir-fry or tackling game meats, baking soda is the go-to meat tenderizer to help make your steak, chicken or turkey silkier, juicier and yummier.

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.

Use a marinade: Marinate the ground beef in a flavorful liquid such as Worcestershire sauce, soy sauce, or red wine before cooking. Add a flavorful liquid: Add a small amount of beef broth, tomato sauce, or red wine to the ground beef while it cooks to add extra flavor.

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.

Beef tastes great when seasoned with oregano, rosemary, sage, garlic or a combination of these seasonings. Poultry gets an added burst of flavor with spices like paprika, lemongrass and saffron. Fish can be made more flavorful with dry mustard powder, thyme and turmeric.

Seasoned Ground Beef: A Picture Guide

Step 1: Add the ground beef to a hot, heavy bottomed pan. Step 2: After the beef has cooked for 3-5 minutes, add the salt. Step 3: Once the fat has rendered, add in the spice mixture.

Vinegar can tenderize meat by breaking down its connective tissues and proteins, making it more tender and easier to chew. Additionally, vinegar can add flavor to the meat, especially when used as part of a marinade or sauce.

Why do you put baking soda in ground beef? ›

However, by gently tossing a baking soda solution with the meat (about ¾ teaspoon baking soda to 2 tablespoons water for 2lbs of grind) and letting sit for 15 to 20 minutes before cooking, beef loses less liquid, browns faster and tastes better.

Culinary professionals know that a small amount of vinegar makes food taste bright and fresh. Too much, however, may make the food unpleasantly sour. First and foremost, vinegar is used as a tenderizer for meat and poultry. It may be added as an injected marinade in very tough proteins or applied via a soak or rub.

Using a meat tenderizer on steak is a valuable technique to make your steak more tender and enjoyable to eat. A meat tenderizer is a kitchen tool designed to break down the tough connective tissues and muscle fibers in meat, making it easier to chew and resulting in a more flavorful and tender steak.

Mix one teaspoon baking soda and half a teaspoon of cream of tartar with one tablespoon of water in a small dish and pour the mixture over the beef. This is going to tenderize the meat.

If you handle the meat too much, it will become tough. Only handle it as needed. 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!).

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.