Shoppers Shopping Forgetting to Put Ground Beef in the Chili
Mistakes Y'all're Probably Making With Footing Beef
Shutterstock
Ground beef is a staple in countless kitchens: it'southward versatile, tasty, and information technology doesn't take long to plow it into dinner. Ever take, say, lasagna out of the freezer in the morning time, only to feel like anything but lasagna by dinnertime? Non a problem with ground beef! Take that out, and your options are still wide open. Burgers, tacos, meatloaf, chili... whatsoever you lot want!
But just because we utilize something all the time, that doesn't mean we're not making whatever mistakes with it. It's like shooting fish in a barrel to just sort of fall into the aforementioned former habits, and if y'all've been holding onto those habits for years, well, in that location might just be a better manner of doing things. And when it comes to food, those amend ways might just make your dinners tastier, your leftovers ameliorate, and your nutrient a little bit safer. And then, let's talk almost common mistakes we make with ground beef, and how to prepare them.
You're packaging information technology wrong when yous freeze information technology
Shutterstock
Ground beef is i of those things that'southward ever handy to have around, and it's always proficient to keep some in the freezer. But if y'all're just putting those trays correct into the freezer from your grocery numberless, we hate to break information technology to you, simply you're doing it wrong.
We take a few tips that won't only brand thawing your ground beef easier, but information technology'll help y'all save precious room in your freezer, too. First, yous should absolutely repackage the footing beef in freezer numberless. When you practice, you should flatten your portion out as much as you lot can — that's not merely a infinite-saver, it'due south too going to get rid of air pockets that can crusade freezer burn, and it'll help the meat defrost faster when y'all take it out to utilize it.
And here's a bully little trick: take something with a long, straight border, and press a serial of divisions into your flattened ground beef. That way, if you're just craving a single burger or want to whip upward a small bit of taco meat for your nachos, y'all can easily break off that small-scale portion, and not have to worry about thawing and using the whole affair. Pretty slap-up, right?
Y'all're not looking for the right signs of spoiling
Shutterstock
Some bad meat can ruin your evening, so how tin you tell if your ground beef has gone bad? Surprisingly, it might not be in the way you lot remember.
Do you check the color as an indicator of spoilage? That can sort of piece of work, as we found. But... sort of non.
If yous break apart your hunk of ground beef and the within looks a petty grayish-dark-brown, that's completely normal. That bright ruddy color we acquaintance with fresh meat happens when pigments come into contact with oxygen, and if the center's a picayune odd-colored, that'south just because it hasn't been exposed to oxygen. But if most of the meat is that same grayish-brown, that'due south a fiddling more questionable.
If that'south the case, there are two things yous tin can do. Get-go, sniff it. Fresh basis beefiness should take no odour, or a slight iron scent. That'south fine! If it's a little funky or weird-smelling, though, it's starting to spoil. Pay attention to how it feels, too. If it's starting to feel slimy, sticky, or tacky — in other words, anything but shine and damp — get rid of information technology.
You're picking ground beefiness based on color
Shutterstock
Picture yourself standing in the meat department of your favorite grocery store. How exercise y'all option a package or few of footing beef? Do you reach for the brightest ane? Go for the almost vibrant color? That's really not the only matter yous should be looking for.
Co-ordinate to the American Meat Institute, many meat packers use a system that injects carbon monoxide into the packaging. That actually acts as a color stabilizer, and it keeps meat looking bright red manner longer than information technology would concur its color without the gas. Information technology'due south perfectly condom, simply it does mean that if you're not looking at the expiration dates, you might just grab some basis beefiness that'southward manner closer to spoiling than you might call back, based on the colour. Lesser line? Always check dates!
Hither's another little fob, straight from us to you. Pay attending to how cold the package is. If information technology'due south a fiddling warm, it may have been sitting out of refrigeration for a while, and you lot should absolutely give this one a miss. You don't want a package that'south been sitting on a counter somewhere before being restocked, right? That'southward how food poisoning happens!
You're buying ground beefiness packaged
Shutterstock
Sure, packaged basis beef is convenient, and there's really nix super wrong with it. Simply, if y'all actually want to replicate your favorite gourmet burger at dwelling house, you definitely shouldn't exist reaching for this stuff.
Instead, get to the butcher's counter. Talk to the person on the other side. Pick out cuts of meat, and take it ground right in that location.
Why? According to Epicurious, the cuts of meat that typically cease up in basis beef made and packaged at some mysterious, out-of-sight, out-of-heed manufactory are less-than-stellar. They're not bad, just... non the best. They're sort of like mystery meat hot dogs. But when you choice out a solid cut of meat and have your butcher grind information technology, you know exactly what you're getting — and, you can ask for a rougher grind that'south going to requite your burger more texture.
Any good butcher will be able to requite you some guidance, but don't worry — it'due south like shooting fish in a barrel. Look for chuck steak: that's nigh 20 percent fat, and one time that all gets ground, that's a great, basic sort of ground beef. And you'll desire the fatty in there — that's what makes your burger juicy. Want more fatty? You tin can definitely inquire them to brand adjustments, and that's the brilliant part of picking the cuts and having them grind information technology right there.
You're not buying enough ground beefiness
Shutterstock
We've all been there: You lot're super excited about mixing up some ground beefiness, adding seasonings, and grilling upwards some burgers with a funky flavour profile... but to have the burgers that get in to the bun look very, very tiny. What the heck?
Co-ordinate to the USDA, all meat shrinks. It shrinks more when you lot're cooking at higher temperatures and for a longer time — since ane of the cardinal rules of ground beef is that you need to melt information technology to at to the lowest degree 160 degrees in gild to go rid of whatever potentially harmful bacteria, that's pretty much the definition of what yous're doing with it. It gets smaller because you're cooking out all the fatty and juices, and that'south why yous get the common error of small, dry burgers.
Fortunately, there'south an easy fix: buy more. According to Weight Watchers, yous should assume you're going to get well-nigh 25 percent shrinkage in your meat. So, just buy 25 percent more you think yous're going to demand, make bigger burgers than you call back you'll swallow, and everyone at the dinner table volition be happy with their portion size.
Y'all're ignoring ground beef'south different fat percentages
Shutterstock
Not all footing beef is created equal, and those percentages on the packages are really pretty important. Ignore them, and you're more likely to have a final, cooked product that isn't quite what you lot intended.
Common percentages are 80/20, 70/30, and 90/10 — the kickoff number is a reference to the amount of lean meat in the grind, and the 2nd is fat content. Less fat might seem similar a healthier choice, only when it comes to burgers, it's non one yous want to make.
If y'all know what you lot're planning on making with the ground beef, you can buy accordingly. According to The Kitchn, 80/20 is what yous're going to want to keep on mitt for burgers: that fatty content is going to help guarantee a squeamish, juicy burger. But if you're making something similar meatloaf — something y'all're going to be cooking for a longer time — you're going to want a 70/30 mix. That higher fatty content is going to help keep your meat moist throughout cooking.
Then, when should you lot use the super-lean 90/10? That's great for things that are going to get their moisture from elsewhere: think of meatballs you're cooking with sauce, or meatballs you're going to serve in soup. Then, you tin absolutely become leaner — and, if you want to brand your meatballs even better, go for a half-and-one-half mix of ground beef and ground pork. The sweetness and texture will be an accented win.
Y'all're using the wrong conditions for browning ground beef
Shutterstock
Browning footing beef is easy, right? Just throw it in the pan and make it... brownish. Right? Information technology's a piddling more than complicated than that, and if you're browning your ground beef the same no matter what yous're cooking, you might not exist getting the most out of information technology.
First, some tips (via Cooking Light), starting with the land of your pan. You lot shouldn't merely add your meat to the pan, then put it on the stove to bring information technology up to temp — and, you lot shouldn't be putting cold meat on the stove, either. Ideally, yous want meat that's had the chance to warm up slightly, and a pan that'southward already hot.
At present, how brown is brown plenty? If you're browning your basis beef before making something similar chili, it'south going to melt more along the way. Simply searing the outside is fine: you'll seal in the juices, and it'll stop cooking afterwards. Dark-brown information technology until it'south well-done, and it'll get way overcooked.
But, let's say you're browning meat for sprinkling on some quick nachos. Bon Appetit says you're probably not browning it enough — in this case, putting it in the pan, flattening information technology, and letting it cook until it has crispy dark-brown edges then flipping it will give information technology a delicious texture and seared flavor that'southward perfect if you're going to utilize information technology right out of the pan.
Yous're ignoring your air fryer
Shutterstock
A skillet might be your go-to for browning ground beef, but did y'all know there's another mode that some say is fifty-fifty better?
According to Cook the Story, you should absolutely be using your air fryer for your ground beefiness. For starters, y'all're not going to have to stand there and watch it... and nosotros're all busy people. Secondly, the fat drains from the meat every bit information technology cooks, and if you're trying to make pocket-sized changes that lead to eating healthier, this is a brilliant one. You lot're not cooking your footing beef in all that fat, and that'll give you lot a leaner, healthier repast.
It will dry your meat out a bit, but if you're browning it for something that's going to exist covered in sauce or broth anyway, that's not a big deal. It'southward super like shooting fish in a barrel to do, as well: just put your basis beef in the basket, break information technology up, and cook for 5 minutes at 400 degrees. Open up the fryer, break your beef upward again and stir, so stop it off with another 3 to 5 minutes. Washed! Piece of cake, correct?
You're cooking frozen ground beef
Shutterstock
We've all been at that place, and realized halfway through the day that we forgot to take something out of the freezer for dinner. Ground beefiness might seem like a great option to pull out when you lot become home and throw in the pan, but you're doing it a huge injustice, notes The Bandbox Eats.
Here's why. When you freeze ground beefiness, ice crystals form inside the meat. Throw that frozen hunk of beef in the pan, and you're going to melt the water ice crystals really speedily, and they're going to drain off with the fat. They're also going to accept a lot of the beefiness'south flavour with them, and what's left is some seriously bland beef.
If you thaw the meat in the fridge during the 24-hour interval earlier you lot cook it, those water ice crystals volition melt slowly and the flavor ends up getting absorbed back into the tissue. Melt from frozen, and yous'll have some sadly flavorless meat. Thaw it, though, and yous'll add a whole new depth to your dishes.
Yous're thawing frozen footing beefiness wrong — and potentially, dangerously
Shutterstock
Terminate us if this sounds familiar: You need to thaw a pack of basis beefiness for dinner, so you pull it out of the freezer and throw information technology on the kitchen counter for a few hours to bring up the temperature. Yay or nay?
According to Southern Living, that should exist a resounding "Nay!" While it might seem logical that the meat is even so going to be sort of cold, it's not going to exist anywhere most common cold enough to keep potentially harmful bacteria from growing all over it... and no one wants their burger with a side of food poisoning.
Fortunately, there'southward a few ways you can safely thaw meat. If you're planning ahead, you can only pop information technology in the fridge and let information technology thaw there — simply you lot should definitely programme on using it in a day, or 2 at the most. If you're in more of a hurry, you lot can apply the defrost setting on your microwave (although it's far from ideal) for 3 to four minutes at a time, checking the progress regularly. Or, fill a big dish with cold water, and submerge your frozen ground beef completely. (Completely being key!) Information technology should take effectually xv minutes for a bundle to thaw enough to melt with, and you lot're much safer than had yous only left it on the countertop.
Yous're non cooking to the proper temp
Shutterstock
If you're 1 that likes their burgers anything but well-done, you lot should probably know that the USDA doesn't recommend eating burgers cooked to less than a 160 caste internal temperature. If you're cooking your ground beef to anything lower than that, you lot're making a error that could get someone very, very sick.
That's considering footing beef is known to harbor bacteria — particularly E.coli — that multiply similar crazy in what's chosen the "Danger Zone": temperatures between 40 and 140 degrees. Cooking completely kills the bacteria and makes the meat safe to eat, but you lot have to hit that 160 degree number.
And then, why tin you lot swallow a steak rare and not a burger? With a steak, the bacteria's on the outside, and it's seared off when it'due south cooked. The inside is pretty bacteria-free. When that steak is turned into ground beef, though, the grinding process mixes the bacteria-covered outer layer into the rest of the meat, and it's exposed to bacterial growth throughout.
And that rare burger isn't worth risking food poisoning: according to Healthline, East. coli can cause things like gastrointestinal hurting and distress, vomiting, and severe diarrhea, which can last for up to a week and get very, very serious.
Y'all're draining it down the sink
Shutterstock
Afterwards you lot dark-brown your ground beef, the first thing yous probably do is to drain it. If y'all put a colander in the sink and just permit it drain there, y'all're non alone: merely you are doing something with potentially terrible consequences.
Co-ordinate to Excalibur Plumbing, grease clogs are one of the most mutual problems they're called in to solve. Even though the grease from ground beefiness might look liquidy when information technology'due south in the pan, once you cascade it out, it cools pretty speedily. Equally it does, it leaves residuum in your pipes that builds up over time, and it'll eventually cause blockages. That's bad, and it tin become worse: astringent blockages might even support into the sewer systems, and that can, in turn, cake up toilets and overflowing basements. No one wants that.
Lifehacker says that y'all're better off keeping an old coffee can or plastic bottle under the sink and gradually filling information technology. One time it's full, you can either trash it, or see if your neighborhood has a programme for recycling cooking fats. Just don't back up the neighborhood sewers with information technology.
You're buying ground beef at Walmart
Scott Olson/Getty Images
Certain, Walmart has some slap-up deals on food, but we learned that y'all shouldn't go in that location for the ground beef on your shopping list. Why?
Comparison shoppers have found that it'southward surprisingly expensive, and typically sells for almost $ane a pound more Aldi. Considering how much basis beef we use, that adds up!
All the same, if information technology was higher quality, nosotros might be able to justify the toll. Unfortunately, the news on that front end isn't skillful. Reviews of the ground beef from Walmart are less-than-appetizing, with reviewers on the web site calling them out after finding huge chunks of fat, gristle, and mysterious rubbery pieces in their footing beef. Others accept said they've found intact arteries and fifty-fifty bone fragments, then y'all might want to walk on by Walmart's meat department before you go a pack of ground beefiness with some nastiness that turns y'all off eating burgers and meatloaf for practiced.
Source: https://www.mashed.com/223328/mistakes-youre-probably-making-with-ground-beef/
Post a Comment for "Shoppers Shopping Forgetting to Put Ground Beef in the Chili"