Category: Grub Garage
hi all
got a slow cooker very recently. looking at some grate recepies, however many want you to brown/drain fat off mince meat. I've not done this before, I generally don't fry stuff. I want to do it otherwise don't want manky fat on top of my food. Any hints on how to do it safely?
cheers
Jack G
I've heard of mince meat, but not exactly sure what it is. I brown and drain ground beef and ground sausage all the time, so if it's anything like that, just get the skillet hot, put the meat in, spread it out and stir it once in a while until it's browned. As for draining it, you've got several options. You could get a pot with a lid that has holes in the top. These lids usually lock on to the pot, so all you have to do is turn it upside down and let the grease drain in to whatever you're going to use to catch it. you could use a colender or strainer as well. What I usually do is turn the stove off and then grab several paper towels off the roll and wod them up. I push the meat to one side of the pot or skillet, then tilt it just a bit, so the grease runs in to the empty side. Then I soak it up with the paper towels and throw it away. hope this is of some help.
Hey that paper towel trick is pretty neat. I'll have to try that one next time I don't want grease in my sink.
Stupid question, how do you know when the meat is brown if you can't see it, don't want it under done, or over done.
You can usually tell by texture and smell, or taste, if you're brave.
Yep, or by pressing down on it with the spatula. It if sizzles really hard when you do that, it's probably not as done as you'd like for it to be. Use a really stirdy spatula. I don't know how to say this in a way that makes sense, but you can slide the edge of the spatula over your meat and you can feel that it getting corser and firmer. That's how you'll know.
It will get sort of crumbly and break apart easier when it is getting more done, it feels like it is done when it doesn't really feel squishy anymore but feels more crumbly. I've heard a wooden spoon helps with this.
I also have a Tupperware Tupperwave set for the microwave and you can brown hamburger and stuff in it using the olinder and 3 quart dish. You just cook it for about three minutes and use a spoon to break it up and stir it and mash it down, squeezing some of the fat and stuff out then cook it for three more minutes.
Also, grease and fat from hamburger and stuff really shouldn't go down the drain, it gunks it up and cakes to the pipes. I usually drain mine into a coffee can and store it like that and fill it then toss the whole thing out. One of those plastic ones with a lid works pretty good.
The paper towel idea works too, sounds like something I want to try for sure.
A few points. First, you cannot brown in a microwave, scientifically impossible. Browning is caused by the contact with the hot surface, which sears the meat, causing changes in the proteins of the meat, thus releasing some juices. Microwaves do not heat the air, they heat the water inside the substance, which then vibrates, causing heat through friction. That's the same reason you can't toast bread in a microwave.
Next, the purpose of browning is not soully to release fat from the meat. The main purpose of browning is to sear the outside, which allows it to hold moisture better, and effects the flavor of the meat afterwards. Roasting, or long periods of heat exposure will release the moisture from the meat, but who wants to eat dried out meat?
Next, as I've said on other boards, don't crush your meat. That sizzling sound you hear is juice that your forcing out of the meat and onto the skillet. You will know that the meat is done browning when it slides easily around the pan without you having to apply much force at all.
Also, don't worry too much about completely cooking the meat. Your not trying to cook the meat to finish, your going to put it in the oven, or in a slow cooker and cook it some more. If you have it done in the browning, you're going to have an extremely overdone bit of meat when you've finished cooking it.
Hope some of these help. If you have any questions, I highly suggest watching "good eats" on youtube or the food network channel. You can also send me a message and I will do my best to answer it.
There is microwave crisper paper that does get hot, thus browning the meat.
You'd have to surround every single morcel of meat completely with crisper paper in order to brown the meat evenly. You might be able to give it a bit of browning, but its not going to be anywhere near what you need. Just do it on the stove top.
Personally, I agree with this, but back when I lived with my family, I wasn't allowed to use the stovetop. I wrapped the ground beef in paper towels. The grease was mostly absorbed by the paper towels, and I don't know about the actual appearance of the beef, I.E whether it looked brown or not, but it did firm up. I really wouldn't want to have to go back to that, but I'm glad it was an option when I needed it.
I use a strainer to drain the meet.
as far a ground beef and not wanting fat in it you can put in a pot of water and put it on high until it gets brown that way.
I do not think the paper bowl idea is a good idea is a good idea because you can get the paper in your food gross.
You can also by a gorge forman for cooking your hamburgers in at takes out the greesse if that is what you want.
hope this helps.
If you have any questions please email me at babybuffalovanessuevega@gmail.com