To solve: Mince Beef Always Boil Instead of Brown
Every time I try to brown mince beef, it just sits in a pool of liquid and ends up grey and boiled instead of getting that nice sear. Even with 5% fat mince, there’s still so much liquid. I used to just tip it out, but that feels like wasting flavor.
What I started doing is spreading the mince out in a really wide pan, almost like a single layer, and letting it sit without stirring for a few minutes. It helps the water evaporate faster and gives the meat a chance to brown. If there’s still too much liquid, I’ll just spoon some out into a bowl and save it to add back later if I want more flavor in the sauce.
Also, I make sure the pan is hot before adding the meat. If the pan isn’t hot enough, the beef just steams. For chicken, I pat it dry with paper towels before cooking, which helps a lot.
It’s wild how much difference the pan size and heat make. I used to crowd everything into a small pan and wondered why it never browned. Lesson learned.
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