We've Got Browning and Cooking Ground Beef Down to a Science (2024)

FAQs

Is it safe to cook ground beef that has turned brown? ›

This darkening is due to oxidation, the chemical changes in myoglobin due to the oxygen content. This is a normal change during refrigerator storage. Beef that has turned brown during extended storage may be spoiled, have an off-odor, and be tacky to the touch and should not be used.

Heavy cream promises to be the magic ingredient because it isn't too acidic and it adds fat and some sugars to the beef for maximum browning. You'll need just 2 tablespoons of cream for each pound of beef. Mix in the cream, then let the beef marinate overnight before browning it in a large cast iron skillet.

Once the surface is dry, the heat causes the proteins and sugars on the outside of the meat to undergo a reaction called the Maillard Reaction. This reaction produces a complex mixture of molecules that make food taste more savory or “meaty” and adds depth to scents and flavors.

Not only does the soda make the protein more tender, it also helps it hold on to more moisture. That, plus the higher pH, means you can actually brown ground meat without it just flooding the pan with juices. We've used this trick on ground beef for chili and sloppy joes, and it's a game changer.

To determine if your ground beef if spoiled, use your senses. Touch the ground beef. If it's slimy, that's not normal. Smell and visually examine at your ground beef, and if it's brown or an off odor, those could be signs that your ground beef is spoiled.

There are several reasons why ground beef may remain pink at temperatures above 160 degrees F. This phenomenon is primarily associated with the pH and the level of pigment in the meat, as well as the fat content. Normal fresh muscle has a pH ranging from 5.3 to 5.7.

Choose the right pan

If you're working with a nonstick pan, you may not need to add any additional oil. The natural fat from the ground beef will help the meat brown and prevent it from sticking. If you prefer, you can add 2 teaspoons of olive oil to the pan before adding the beef.

Rinsing raw ground beef could pose a health risk by splashing bacteria-filled juices all over your kitchen's surfaces. After the beef has been cooked, you're just rinsing away good flavor. If you want to get rid of some of the grease, drain the beef, but don't rinse it. It's just not necessary.

Steaks cooked to medium rare and even rare are safe to eat because they have been heated through enough to kill the bacteria that cause foodborne illness. Making it to the internal temperature of 135°F (57°C) – medium-rare steak will improve flavour and texture of the steak you are eating for the most part.

Diet is one of the most influential factors that impacts beef flavor and aroma. This is because the dietary nutrients cattle consume directly impact the fatty acid profile and nutrient profile of their fat. One of the most-common mantras in the meat industry is that fat is flavor.

Is cooking beef a chemical change? ›

When you cook the patty, you certainly get the colour change, as the meat caramelizes and turns brown. You also get the aroma of the cooked meat - both processes indicate chemical change.

Baking soda causes a chemical reaction with the meat, changing the texture to make it less tough, and it works quickly without having to use a marinade.

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.

Just as you would with dry brining, rinse your meat until it's (mostly) free of all the baking soda.

Raw ground beef is generally safe to consume within 1 to 2 days of refrigeration. After 4 days, there's an increased risk of bacterial growth and spoilage. To ensure food safety, it's best to cook or freeze raw ground beef within a couple of days of purchasing it.

It will take on a slight odor if it's been in the package for a while and is close to reaching its expiration date. But, if the smell is strong enough to make you wrinkle your nose, you know it's time to toss it. Be on the lookout for ground beef that smells rotten or sour. When in doubt, it's best to throw it out.

According to the United States Department of Agriculture (USDA) guidelines, raw ground beef can be stored for one to two days in the fridge.

Contrary to what some people believe, freezer-burned meat is safe to eat. However, that doesn't mean it's going to taste great. The real damage of freezer burn is that it causes a dry, leathery texture. The flavor will also depreciate, a sign that it's lost its freshness.