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Ask The Food Lab: On Browning Ground Meat In Recipes

The Food Lab J. Kenji López-Alt 22 comments

"My question concerns cooking ground meat in things such as chili and casseroles. Most recipes call for browning the meat before adding it to the dish. I know that the Maillard reaction creates more flavor, but is there any other reason for this step? Does cooking the meat before mixing it with the sauce/other ingredients make the texture of the final dish 'better' by pre-tightening the meat structure?" More

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