8 ways to brown ground beef (4th is my fav)

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I love it when cooking shows and channels are like "but here's my fav way to do x" and promptly start doing things exactly how I do.

I do like 'overbrowning' if the beef will be used in a meat sauce like Bolognese. All the browning gets dissolved, so there's no textural difference, and it amps up the beefy flavour to more aggressively compete with everything else you've got going on in there.

You forgot the alternate way that my parents used: start the beef in a cold pan, turn the pan to medium low, and simmer it in its own water over the course of 35 minutes. Make sure when you drain out the grease to drop half of it into the sink and then scoop it back into the pan. Perfectly beiged beef, 70s style, with a hint of Dawn. Never salt it or it will be too spicy!

Adam back with a basic skills video? Nice.

I always just use the pan that happens to be clean

6:02 Adam here fights back the urge to deglaze the pan with white wine.

Really my favorite kind of Adams Videos: cooking techniques and home kitchen experiments!

Down in my area a lot of people use soy sauce rather than oil, reduce that soy on medium heat to almost dry and then add the ground beef. It immediately deglazes the pan, leaves a wonderful "browned, not burnt" flavor to whatever you're putting the beef in

I missed these videos :)

Any thoughts on the Brian Lagerstorm method of doing it on a sheet pan in the oven?

Basically taking the smashburger technique and applying to browning ground beef. I've been using this technique for taco meat for a while and it makes a huge difference!

I always use a wooden spatula. Way easier to scrape then a wooden spoon

there is one thing that I hate, people draining off the water. truly grinds my gears

This is one of the best in-depth cooking channels but I really love these shorter vids tbh

Last week I listened to Adam talk while walking down a street and now I am in his kitchen. I like this channel!

The ATK Baking Soda trick is amazing for anything that will then simmer for an undisclosed length of time. (Ground beef chili or Sunday Ragu, etc.)

When I had the freezer space for it, I liked to freeze raw minced beef and cook in the pan from frozen. You let one side of the block get browned, flip, scrape off the browned layer, and repeat. Allowed for better portion control and nice not have to plan and use the ground beef asap. Tasted best for stews but also worked pretty well for taco meat imo.

You just brought a big smile to my face, Adam. Through trial and error over many years, I arrived at the same method that you prefer for browning ground beef. Great minds think alike. lol What I'm doing now is using 8 ounces of beef, made into a burger shape, and cooked mostly on the first side, then flipped for just a minute, and then I start to break it apart and deglaze the stainless-steel pan with the juices. Then I pour off the excess fat, return to heat, and add whatever final stuff goes in. Lately, it's onion and green pepper, finishing with crushed tomatoes, and finally spices, which are basically a chili combo, but less intense than actual chili. When it's cooled to eating temperature, I add some apple-cider vinegar and mix through. Even though I eat this most days because it's easy and convenient, I never get tired of it, because it's so damned delicious. Thanks, Adam, for this video, and for helping me to believe in myself as a cook.

I've switched from wooden spoons to potato mashers for browning my beef, it gets the beef down into smaller pieces faster, so you can evaporate that water sooner and get real browning.