A new-to-me method of browning ground meat

[Shel_B]

This was shown on a cooking show and has caught my interest.  The meat is spread out on a sheet pan and put under a broiler and browned. 

 

https://youtu.be/MxMMpmmuW4M?t=29

 

Has anyone tried this technique, and what were the results? Can you think of any downsides to this?

 

The impetus for this technique was to save some time, as a lot of meat can be browned at once, and there's less need to "watch the pot" thereby freeing up some time to do other things while the meat is browning.

[Darienne]

Mr. Ed does all the meat cooking so I'll show this site to him.  thanks, Shel.

[Pete Fred]

The first time I saw something similar was by Tom Kerridge, a multi-starred UK chef. He roasts rather than grills the minced beef, and for longer. His seems to have better colour than in the chilli video. Kerridge also uses star anise (a Heston Blumenthal thing, which I recall is supposed to boost the beefiness by, err, magic.)

 

The only place I could find a clip was on facebook.

[AlaMoi]

I think the only reason one has time "free to do other things" is the video "starting in a cold oven"

putting a sheet pan with ground beef 8 inches under my pre-heated (electric) broiler would produce ciders in not very many minutes....

 

a good chili takes time for flavors to meld.  so "instant" chili is not really an attractive idea . . .

'from a can' may well have a better taste/texture.

[blue_dolphin]

1 hour ago, AlaMoi said:

I think the only reason one has time "free to do other things" is the video "starting in a cold oven"

putting a sheet pan with ground beef 8 inches under my pre-heated (electric) broiler would produce ciders in not very many minutes....

I agree.  I find the broiler to require the most constant attention of any cooking method in my kitchen.  My broiler heats up pretty quickly and there would surely be flames if I left any combustible material 8” away for the length of time they did. 

[ElsieD]

7 minutes ago, blue_dolphin said:

I agree.  I find the broiler to require the most constant attention of any cooking method in my kitchen.  My broiler heats up pretty quickly and there would surely be flames if I left any combustible material 8” away for the length of time they did. 

Welcome back to eGullet

[weinoo]

13 hours ago, AlaMoi said:

putting a sheet pan with ground beef 8 inches under my pre-heated (electric) broiler would produce ciders in not very many minutes....

 

 

It really seems like a ridiculous idea to me.  My broiler would incinerate that meat.  And I'm sorry, but there's plenty of splatter when doing something like that; it's just hidden in the oven.

[gfweb]

Cooking writers need new stuff to write about all the time. It doesn't have to be a good idea.

 

If one wanted a leave-it-alone browning method it would require standardization experiments with one's broiler/oven. 

 

Why bother unless you made chili every day?

 

Shall I give my opinion of sheet pan meals?

Edited Saturday at 02:42 AM by gfweb (log)

[TdeV]

@Pete Fred gave a method for sheet browning meat from Tom Kerridge, up a bit. I thought it would work fine.

[weinoo]

10 minutes ago, TdeV said:

@Pete Fred gave a method for sheet browning meat from Tom Kerridge, up a bit. I thought it would work fine.

 

That is for roasting it on a sheet pan, a much gentler heat application.  Yet still amounting to another piece of equipment needing cleaning.

[rotuts]

Tom Kerridge knows what he is doing.

 

he has had several BBC style cooking shows , and almost every time

 

he has a tip or two that is new to me, and seems well thought out.

 

Ive never heard of rinsing off ground meat .and draining it before using.

 

has anyone done this ?

 

if TK is doing this , it's not for show .

 

slow browning is an oven also seems like a interesting idea

 

line the pan w parchment paper , much easier clean up , and no shoving the meat around in a pan

 

in his video , he really browns out that meat

 

BTW:  if you brown in a pan , use a splatter screen.   best thing ever for splat.

Edited Friday at 05:19 PM by rotuts (log)

[TdeV]

1 hour ago, rotuts said:

Ive never heard of rinsing off ground meat .and draining it before using.

 

has anyone done this ?

 

I think it's a great idea. I bought vine tomatoes today, so I can try this. Will advise.

[rotuts]

@TdeV

 

consider a documentary set if pics ?

 

got a torch ?  a must have these days .

 

looking forward to your report.

[Shel_B]

3 hours ago, rotuts said:

Ive never heard of rinsing off ground meat .and draining it before using.

has anyone done this ?

 

I've done it a few times with ground meat that I've purchased pre-packaged from a supermarket. Not found a need to do it with fresh-ground product from the butcher.

[blue_dolphin]

5 hours ago, rotuts said:

Ive never heard of rinsing off ground meat .and draining it before using.

 

has anyone done this ?

It facilitates a fairly fine texture.  I only have one recipe that does it and it’s for a meat sauce to go on hot dogs.  There aren’t many other applications where I want that texture but I can see it working in Kerridge's lasagna so maybe I should be more open minded. 

[IndyRob]

It seems like it's a plausible approach if your goal is maximum browning.  The grease will trickle down, leaving dryer meat available to the direct heat.

 

This would be awful if you used the meat at that point, but if you then dump it into a sauce and slow cook the heck out of it, it might give you what you're looking for.