2007-05-21 15:12:27 · 15 answers · asked by Big Daddy 1 in Food & Drink ➔ Cooking & Recipes
You need to stir it almost constantly. While you are stirring keep chopping it with your spoon, a wooden spoon works best. You can't let it set and cook on it's own, that is how it gets clumped
2007-05-21 15:17:17 · answer #1 · answered by depp_lover 7 · 1⤊ 0⤋
You're not going to believe it, but if you want really fine cooked ground beef like taco bell fine...here's how you do it.
Mix 2 and a half cups fine, fresh bread crumbs into the beef with one egg. Beat very well. Add to the skillet with a cup of water and heat while stirring. Add more water and allow to evaporate while cooking. The water helps heat the meat evenly, and the bread and egg help the beef from sticking to itself.
2007-05-21 15:19:05 · answer #2 · answered by Anonymous · 1⤊ 0⤋
Put in a little water in the pan to draw out the fat from the meat, and push the meat to pieces with a wooden spoon while it is cooking. This needs to be done till the meat is brown and will no longer clump together.
2007-05-21 15:21:49 · answer #3 · answered by Romneyminn@yahoo.com 2 · 2⤊ 0⤋
Break it up a lot with a wooden spoon. Keep breaking it up as it cooks. It should fall apart easily as it's cooking. I just did it tonight again.
2007-05-21 15:17:18 · answer #4 · answered by chefgrille 7 · 0⤊ 0⤋
What a drag. I constanly break up the meat with spoon or spatula while it's cooking. Also use med. to med. high heat. If you brown it too fast you won't have time to break it up. Good luck!
2007-05-21 15:20:33 · answer #5 · answered by suz665 4 · 0⤊ 0⤋
The trick is to make sure its fully defrosted first, and to make it healthier don't fry it with oil/fat. Beef mince is fatty enough by itself, cook it in shallow water, drain, and re-fry to get a nicer taste, then add ingredients.
2007-05-21 15:22:29 · answer #6 · answered by Naomi S 1 · 0⤊ 1⤋
Fry the beef then drain in colander and rub between fingers while wearing rubber gloves to protect your hands from the heat. This always works well for me and draining in the colander cuts down on the fat
2007-05-21 15:39:26 · answer #7 · answered by Anonymous · 0⤊ 0⤋
Using a wooden spoon or spatula you need to break it up continually until browned all over - and drain the liquid as it appears.
2007-05-21 22:25:57 · answer #8 · answered by zakiit 7 · 0⤊ 0⤋
Over the years I have found a great kitchen tool for this job..my potato masher. I use it as the beef if browning, a downward stroke and twist and it crumbles beautifully.
2007-05-21 16:40:14 · answer #9 · answered by foodieNY 7 · 0⤊ 0⤋
personally i like to toss a block in frozen and i use 2 forks to contiguously flip and scrap as it cooks and thaws...if you freeze it thin to begin with i doesn't take long,and comes out very fine.....or you could just use a fork to break up the clumps
2007-05-21 15:27:34 · answer #10 · answered by red_dragon_hawk 1 · 0⤊ 1⤋