Should I brown ground beef longer on low temp or quicker oh higher temp?

Question

in order to get a less chewy texture

Answer 1

Lower for longer. Really the only reason is to keep it from burning and also burning you. There is a high potential for a grease fire when you cook meat with a high content of grease. So lower for longer and throw in some chopped onions for flavor.

Answer 2

Long and slow because once it reaches a certain temp it gets rubbery. Some people think fast and hot because of steaks but not with hamburger. One technique used in Italian cooking which also works with chili and such is milk. After you have drained the meat add 1/4 cup of milk to it and cook it slow until the milk disappears. It will be completely undetectable in the finished product but the meat will be super tender.

Answer 3

To make ground beef less rubbery, try mixing it in a bowl with fresh bread crumbs (one slice of bread per pound) and an egg. Mix WELL. Brown on medium heat and turning constantly in the pan. Drain off fat. I also use 80/20 hamburger (fat melts and drains off, but aids in the cooking)

Answer 4

The less fat the lower the temp should be because the meat will burn. Medium heat is the best bet if you're not sure of the fat content.

Answer 5

Low

Answer 6

For less chewy, I cook my hamburger longer - on low heat.

Answer 7

longer on low temp so the ground beef is not so tough to consume.

Answer 8

doesn't matter as long as you don't burn it and as long as you make sure it is all the way cooked. Another good idea for browning hamburger meat, is when you first buy it brown it right away and then put it in a freezer bag and freeze it. That way when you go to make something, and it calls for browned hamburger all you have to do is pull it out of the freezer and add it.

Answer 9

slower on low temp that way you make sure to get it done

Answer 10

quick and high; once it's brown, move on with the recipe. It shouldn't take over 8 min or so if fresh (not frozen)