>get heat high>put in minced meat>it looses moisture>cooks to a disgusting gray in it's on juice instead of browninghow are you supposed to do this bros?
>add pasta sauce>wa la
>>21637128higher heat
>>21637128Add a binding agent so that the moisture is retained in the mixture.
>>21637128don't touch it. It needs contact. Steel pan is good>>21637129just like my moma. Add the Knorr mix too
>>21637128Are you retarded? If it’s cooking in juice then it’s not browning, wait until the water and fat cooks off and it’ll start to sizzle and brown. Just be patient, and for the love of fuck don’t drain it or do something retarded like add a paper towel like Dumbcunt McFuckshit showed you on TikTok.
>>21637128if it's losing moisture, it's not on high heat
>>21637128get big rockplace rock on meatbig rock now squeeze meat against hot plan
>>21637132>>21637145so higher heat really? eeh scarymy mom told me I never need to turn it above 10.5/12 though
>>21637150crank it all the way up.when the oil starts smoking, you're good.
>>21637150idk man I got a wok recently and now I cook almost everything on very high if not max possible heat, total game changer for me and everyone says my food is better now. sure cooks faster either way.
As your mum says to her many and various paramours, keep fucking going. The liquid will cook off and the messy can then be browned
cook it until the juice is gone then it starts to brown
drain with a large syringe or wait until the water evaporates
What I do is: For a giant patty - 500gr, heat up the pan, put a little bit of pork lard or tallow to not stick and then fry the whole patty so it gets a crust then flip and crust the other side, much better texture.I just ate that 2 hours ago.
>>21637227FORM* a giant patty
>>21637128You're supposed to continue cooking until the water boils off and the meat gets brown.
>>21637128put a lid on it dumbass
I suspect an overcrowded pan and likely previously frozen.
>>21637128Don't crowd the pan, dummy
>looses moisture>looses>it's on juice>it's on
Just drain it, it's disgusting fat or tasteless water
>>21637128aside from other anon's pointers: don't crowd the pan, lid on, previously frozen, i think that one tip would be to not stir it too much. let it burn up a little bit. how is sear formbed. good food is often just food that gets abused and treated like shit. pretend you're an alcoholic or oldmo who forgot about the meat on the burner for 5 minutes.
>recipe vid>add onions and other aromatics first>add 0.5 kg of beef right on top of them in the pan>not enough heat, 0 browning>either strain or end up with a pool of water/sludge in whatever youre makingit's shocking how common this is. if you just let the beef go on its own, evaporate the water until it fries you'll have a fond to deglaze with your vegetables after.
>>21637254please be patient, sharts have it hard enough already
as the others said, don't over crowd the pan. as the meat cooks and releases water, increase the heat, let it sit and boil off. listen to the pan and it should turn from a sizzle to a crackle when most of the water has evaporated.
they definitely inject water or some shit into chicken and ground meat i notice post covid you gotta always cook this water off
>>21637128Just wait for the liquid to evaporate away desu.Also why are you cooking just minced meat in what looks like a shallow stainless steel wok?
>>21637419Yeah that’s an actual practice they do. I haven’t heard of it being with chicken though. That way they can sell less actual product for the same price. Their probably able to get away with it because of regulations that mean competition cannot arise.
>>21637150>my mom told me I never need to turn it above 10.5/12 thoughYour mom is a complete fucking retard. I bet your father had a real easy time convincing your mother to undress when you were conceived, like I bet he told her she was wearing ghost attracting panties or something and she just ripped them off
>>21637364I don't think Americans call it minced meat
>>21637251>do multiple batches>residue on bottom starts to burn by second batchthats why i hate frying mincei guess the only shit that would help is more thermal mass
>>21637158>>21637151is there a secret to not have hot oil constantly sizzling tiny drops on my hands?everytime i cook a burger patty or a steak and i need to flip it i fear i'll fuck it up and burn myself
>>21637128dont break the meat up, just put it in out of the packet and leave it for like 5 minutes, half of it will get seared which is better than none
>>21637569I have a splatter screen, it's more for cooking tomato sauce but works fine for oil spitting all over too
>>21637306>drain fat and add sugarI bet you do this
>>21637128The answer is low to medium heat. Don't forget the salt. Yeah it takes longer but you get good results. Cooking in high temps is for plebs
>>21637426
>>21637150You might have too much meat for the pot or pan you're using. If you get a smaller or thinner pan scorching hot and then add a ton of cold meat, the pan will cool down even still. The same principle applies to deep frying and oil volume.
>>21637128It will brown once the moisture evaporates. If you crowd the pan then the meat will overcook by the time this happens. You'll know when it happens because the sound changes from a "boiling" sound to a "sizzling" sound.
>>21637425They sure as hell do it for anything more "processed" than just being deboned. They inject a very basic brine with something like picrel. It's especially prevalent for meat that's getting quickfrozen right after.
>>21637128Larger pan/less meat, higher heat, higher quality meat with less water and more fat and let some of the liquid boil so it moves to frying.
>>21637426does that work??
>>21637128So you have a couple solutions. They both take extra time.One is to make your beef in seperate batches. The standard one pound package of mince is too much for a standard pan, if you do half at a time (or in seperate pans), the moisture will evaporate much quicker.The second option is, when the soup is formed, separate the beef into a container and heat the soup until the liquid is evaporated and there's just oil. I think this is better, since the only downside is dirtying an extra container.
>>21638366>The second option is, when the soup is formed, separate the beef into a container and heat the soup until the liquid is evaporated and there's just oil. I think this is better, since the only downside is dirtying an extra container.why wouldnt you just cook it down in the actual pan?
>>21638376no room, since he's crowding the pan
You vapid creatures. Stire-bought ground meat "browns" courtesy of bread crumbs and spice. Otherwise it's gray muscle tissue that has been traumatized.
>>21637128>cover>salt>oiled liberally>either high and fast (wok) or low and slow.
>>21637227>500grcrust/interior ratio sounds fucked. I wouldn't go bigger than half pound patties
>>21637128That's why they make it into balls.Heat very high, give it color, don't cook it too much
>>21638169no.it's actually bras that have ghost-repelling proprieties
>>21638611The ratio is perfect. There's a crispy crust and a moist interior.
>>21637128>this thing is supposed to go from pink to brown>it's only gray so far>shall I cook it some more?>nah, better serve it up and then complain it's not brownI forgot that /ck/ are the most helpless retards on earth.
>>21637569Not shoving your hands into the pan. Happy to help!
>>21637163>Paramount She's a HBO Max subscriber
>Food anc cooking>Most of the retards here can't cook for shitWhy is it so prevalent ?
>>21637336Yeah and you also got some dry ass fucking beef that way.
>>21639042>ass fucking beefthe only beef for me
i drain the mince first
>>21637128What you want to do with that is "kotlety mielone".For one pound of minced pork you need half finely cut fried onion, one raw egg and two slices of white bread (or, traditionally, a small bun) which you soak in water and then squeeze. You mix it all very well, for few minutes by hand. People are using hand for that, I find it gross so I use a fork.Then you form small balls from this mix (you can divide above ingredients' worth of meat into eight portions), roll them over basic bread crumbs, slightly flatten, and fry - initially on high heat to get a crust, then cover the pan and let it cook for another 10-15 minutes or so. You only use salt and pepper for seasoning.This thing will not be dry unless you literally burn it.If you want to make it good in its simple form you need to follow a good recipe; free-styling isn't for us amateur cooks.
>>21637128exactly like it's shown in your pic>really hot stainless, carbon steel or cast iron pan>put a layer of ground beef, not single chunks here and there>leave it alone for some time>bottom part starts browning/caramelizing/maillard-ing, while the surface start leaking juices>when the meat in contact with the pan is properly seared, take a wooden spatula and start stirring and scraping>the juices released by the meat will help deglazing the fond created on the pan>continue cooking on high heat for an adequate amount of time, but remember, some browning is good, but not every single crumb of meat needs to be completely browned, otherwise the final result would be too dry and chewy
>>21638075this is what bender meant by "hot beef injection"
>>21640403>continue cooking on high heat for an adequate amount of time, but remember, some browning is good, but not every single crumb of meat needs to be completely browned, otherwise the final result would be too dry and chewySage advice, easy to go overboard if you have cookware that allows it.
>>21638445Because while the water is evaporating, the meat is boiling in it, making it overcooked and chewy.
Give it time, the water will evaporate and it will start browning eventually>>21639013at least he made a thread about cooking and not the hundredth fastfood thread
>>21637426Anon's mom utterly destroyed
