As a teenager, I was confused when I read a box Taco instructions. I remember that the step after cooking the beef minced meat was something like “dripping the water”. Which water? It only took once and then I knew Which water they refer to. The cooking of beef meat often leads to gray, rubber -like nubbins and tanning it is even more difficult because this liquid pool. Fortunately, there is a light remedy for this problem: faster cooking, tender beef skin meat with a scattering baking powder.
The best way to cook beef wood meat
I have no problems making this claim: This is the best way to cook beef wood meat. Point. Baking powder is a household chemical that most people are easily available in the kitchen (and if you don’t, it is about 1.50 US dollars in the grocery store). This method requires the smallest amount to be effective (more on this at a moment), and it not only leads to beautifully tanned, crispy edges on your beef cut.
I became aware for the first time that cooking baking powder benefits from advantages of advantages America’s test kitchen Because it can accelerate the cooking of hard vegetables. There is much more with meat – and that also includes cut or beef wood meat, chicken and pork. I do it by dropping the minced meat into a large pan. (Crushing an ingredient, whether vegetables or meat, is a safe way to create steam and delay the tan. Give your meal a lot of space.) Break the meat with the heat and then sprinkle a small amount of baking powder . America’s test kitchen recommends about a quarter teaspoon per 12 ounces of meat, so that I have 16 ounces of beef a heaped quarter teasing.
Sprinkle the bicarb as far as possible to cover the most meat surface as possible. It is impossible to cover every point, and that’s okay, it will still work wonders. Turn over, turn it over and stir the meat to mix the meat with the baking powder and let it sit for 15 minutes. When the timer has expired, switch on the flame and cook as usual.
What is the difference?
I cooked two batches to show the difference – one with the baking powder treatment and one without. I continued them for the baking powder chart and waited 15 minutes. Then I turned the flame around with medium heat and began to stir and break the meat when it started to cook. The meat not only cooked quickly, but I saw browning in the first two minutes; Much of the meat was still raw in areas.
Browns starts very quickly in the pan with the baking powder treatment.
Credit: Allie Chanthorn Reinmann
The entire meat pan was cooked in five minutes and I grew two additional minutes. There was only a moment when I appeared a liquid, but it was nothing that would equate a pool.
The liquid that emerges from the meat treated with Backseoda is minimal.
Credit: Allie Chanthorn Reinmann
For the normal minced meat, I just started cooking it over medium heat, breaking it apart and stirring. In the first minute it looked the same in the first minute, minus the browning. Shortly before the final parts became gray, a large liquid groan formed. This liquid should be inside Your meat by the way. Instead, it fills the pan before the meat can start to delay browning. This pan took an additional five minutes and the pieces of meat were noticeably hard.
The untreated beef meat was much more fluid and became hard at the end of the cooking.
Credit: Allie Chanthorn Reinmann
Why does the addition of brown beef meat meat get better?
The baking powder is twice as high with meat that they are created as a tenderizer and the surrounding area for better browning. With regard to the tendage, you can hit a hot pan with a meat if you see it visibly forgiven. Regardless of whether it is a burger or a steak, you have probably seen what seems to shrink. When meat boils, the muscle fibers contract and express the liquid. The more you cook it, the more smooth it presses out. Therefore, a boiled meat tastes dry. This is exactly what you can see when you see this liquid pool in a pan with minced meat. What is left behind is difficult, exaggerated pieces of meat in the pan.
Baking powder removes this by preventing the fibers from squeezing so much of their juices. The same Article explains that bicarbonate from soda changes the pH on the meat and the muscle filaments (tiny strands that exist in muscle cells), even if they meet the heat. Instead of getting dressed, they stay apart. The liquid inside does not have to leave a ship, and this leads to juicy meat.
Less liquid in the pan also means faster browning – because tanning can only occur if there is no ton of water or steam. Increasing the pH value with baking powder also creates a more fundamental environment for the meat, and then the Maillard reaction really dives. The Maillard reaction We have to thank you for wonderfully tanned baked goods, meat and vegetables, and these tanned areas actually create new, more complex flavors. More browning actually means that your food is tastier. And while Maillard reactions can occur without baking powder, increase with a higher pH value.
Isn’t it nice to know that the smallest, cheapest and easiest addition in your beef minced meat can have such a meaningful effect on your dinner? I find that very satisfactory. Try it out and I think you will do it too.
