I always browned ground beef on high heat until my sister called me out

Last Tuesday I was making tacos for dinner and my sister watched me dump the meat in the pan on max heat. She said I was burning the outside and steaming the inside. I thought high heat was the only way to get that nice crust. She showed me medium heat with a little water and let it break down slower. The texture was way better and the seasoning actually stuck. Now my tacos don't taste like dry crumbles anymore. Anyone else have a cooking trick that took someone else pointing it out for you to change?

2 comments

2 Comments

kareng275h ago

and the rubbery texture thing drove me crazy for years, I just thought that was how ground beef was supposed to be. @theaward is right about the broth trick too, I started using a little chicken stock and it really helps keep everything moist while it breaks down. the low heat method changed my whole taco game honestly.

theaward6h ago

Oh man, that high heat thing is such a trap, isn't it? I did the exact same thing with ground beef for years until my roommate finally called me out. She made me watch her do it low and slow and I felt so dumb. Now I add a splash of broth and let it gently break apart and the difference is huge. Did you notice it also gets way less rubbery? That was the biggest win for me.