Also am I supposed to start with a cold pan when browning meat, or preheat first?
I'm not using oil or anything. It's a non-stick pan.
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3cl1ps3I will build a labyrinth to house the cheeseRegistered Userregular
Start with hot. If you're just browning the meat you want to sear the outside without warming the inside, which happens more easily on an already hot pan. If you start with a cold pan you'll get more heating of the interior.
I'd use some fat even in a non-stick, just for better browning and flavor.
Non-stick surfaces fade with time/washing, and oil help meat brown, so you may want to thing about a little dab, like a teaspoon.
Preheating is good, but non-sticks, iirc, can give off fumes when heated by themselves (another good reason to add just a little something to the pan as you heat it up).
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3cl1ps3I will build a labyrinth to house the cheeseRegistered Userregular
Also I don't know what you have available, but you're probably going to get the best browning in a stainless pan with a bit of oil rather than a nonstick, in my experience. That's not a DO IT THIS WAY comment, just, if you have a stainless pan, you may want to consider using that instead!
I mean, I have browned ground beef before, I just forgot a lot of particulars here, but I always use relatively fatty beef - like 75/25 or 80/20 - so would I really need oil? I guess a little can't hurt though.
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Shortytouching the meatIntergalactic Cool CourtRegistered Userregular
ground beef doesn't need oil, it's got plenty of fat in it, especially in a non-stick pan
shaved beef is probably, what, sirloin or chuck, so it should have a little oil and you'll want to get the pan at least medium-hot at first
Commander Zoom has it right. The other thing is, while reheating may kill off the bad bacteria in your food, the toxins created by them are not destroyed by reheating, so you can't just throw it in the microwave for a minute or two and be safe.
Should I throw the remainder in the fridge immediately or do I need to wait a little? Does it matter?
Some site says:
Loved your piping hot bowl of stew and now going towards the fridge to refrigerate the left over? Stop! You may want to wait for it to cool down to room temperature before putting it in the fridge. In our bid to wrap up all the kitchen work in a jiffy, we often end up keeping foods that are still hot in the fridge. Did you know this can actually be dangerous for you and your family? The purpose of freezing is essentially to prevent the food from losing its nutritive content and to keep it fresh and uncontaminated for a longer period of time. Whether it is freezing, reheating or refrigerating, its best to exercise caution.
Bangalore based nutritionist Dr. Anju Sood says, "If you immediately put hot food or hot liquids in refrigerator you may lose its nutritive values and might just make your Refrigerator work extra hard. It is okay to put mildly hot food in the refrigerator though. You should at least wait for it to come down to room temperature before refrigerating.
So if I wait 30 minutes and then refrigerate, that should be safe?
The real reason you'd wait to put hot food in the fridge is if you don't want to skim the fat off the top. The longer it takes to solidify, the more fat will rise to the surface of your stew or whatever. Other than that, I don't think there's any difference, and even that doesn't make that big of a difference.
It was amazing btw. I need to use a different bread in my next sandwich, but it depends on what the grocery has available either tonight or in the morning.
Drez on
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Donovan PuppyfuckerA dagger in the dark isworth a thousand swords in the morningRegistered Userregular
I like to brown minced (ground) beef slowly, to ensure I don't get any over-cooked bits and to prevent any possible 'clumpiness'. I also buy lean topside mince which is only about 10% fat content because I use mince to make things like spaghetti bolognese or tacos, not burgers. So I brown it in a stainless steel pot with a couple of big chunks of butter (and also a few cloves of mashed garlic, a couple of tablespoons of concentrated beef stock, and salt and pepper).
0
JedocIn the scupperswith the staggers and jagsRegistered Userregular
Should I throw the remainder in the fridge immediately or do I need to wait a little? Does it matter?
Some site says:
Loved your piping hot bowl of stew and now going towards the fridge to refrigerate the left over? Stop! You may want to wait for it to cool down to room temperature before putting it in the fridge. In our bid to wrap up all the kitchen work in a jiffy, we often end up keeping foods that are still hot in the fridge. Did you know this can actually be dangerous for you and your family? The purpose of freezing is essentially to prevent the food from losing its nutritive content and to keep it fresh and uncontaminated for a longer period of time. Whether it is freezing, reheating or refrigerating, its best to exercise caution.
Bangalore based nutritionist Dr. Anju Sood says, "If you immediately put hot food or hot liquids in refrigerator you may lose its nutritive values and might just make your Refrigerator work extra hard. It is okay to put mildly hot food in the refrigerator though. You should at least wait for it to come down to room temperature before refrigerating.
So if I wait 30 minutes and then refrigerate, that should be safe?
That is a very common piece of advice, but it is pretty much entirely outdated! It's one of those things that our parents learned when they were just starting to cook, and then never reexamined it.
During the energy crunch of the 70s, the refrigerator industry developed a mania for "energy efficient" refrigerators, which mostly meant lowering the motor wattage and doing away with de-icing cycles. So if you put hot food in a 70s fridge, it would overload the capacity of the fridge to the point where the interior could grow dangerously warm for long periods of time while the coils struggled to move enough heat to keep the freezer froze. That could end up spoiling not only the delicious leftover Ham and Bananas Hollandaise you just stick in the fridge, but also the rest of the sardine-egg canapes you had left over from the weekend's dinner party.
Any fridge built from the mid-90s onward is almost certainly powerful and energy-efficient enough to keep the interior at a safe temperature while your dish cools.
One thing I worry about is thermal shock when I bake in my old-school Corning ware; I don't know how likely it is, but I don't want to got from hot oven to cold refrigerator all that face and have it break. Kind of relatedly, I don't want to put a hot pan in the fridge and melt the plastic on the racks.
Then again, the timing I'm thinking about, I doubt the food would have much of a chance to get in the danger zone before I did feel safe about putting the cookware in the fridge.
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webguy20I spend too much time on the InternetRegistered Userregular
One thing I worry about is thermal shock when I bake in my old-school Corning ware; I don't know how likely it is, but I don't want to got from hot oven to cold refrigerator all that face and have it break. Kind of relatedly, I don't want to put a hot pan in the fridge and melt the plastic on the racks.
Then again, the timing I'm thinking about, I doubt the food would have much of a chance to get in the danger zone before I did feel safe about putting the cookware in the fridge.
You let a pot cool off for 5 minutes off burner and it will probably be cool enough to put in a fridge. Also a trick I've used before for a hot pot I want to fridge is to hold the pot over the sink and hit it with luke warm water on the outside. It'll pull enough heat from the outside of the pot that it can be set on stuff without burning. Usually I just transfer from the pot to a hot foods safe container and put it in the fridge that way.
One thing I worry about is thermal shock when I bake in my old-school Corning ware; I don't know how likely it is, but I don't want to got from hot oven to cold refrigerator all that face and have it break. Kind of relatedly, I don't want to put a hot pan in the fridge and melt the plastic on the racks.
Then again, the timing I'm thinking about, I doubt the food would have much of a chance to get in the danger zone before I did feel safe about putting the cookware in the fridge.
You let a pot cool off for 5 minutes off burner and it will probably be cool enough to put in a fridge.
Yep, done and done! (I only do it with the small dishes, not my big cast iron or anything like that)
I usually let hot food cool a bit before putting it in the fridge, but only because I don't want the steam condensing into a puddle that the food then sits in for however long. I could leave the lid off at the start, but I don't really want my fridge to smell either.
해물파전 - seafood and green onion pancake / korean street food5:54 https://youtu.be/cf-I41K5XYM 서울 망원시장에 가면 먹을수 있는 해물파전 - 할머니 빈대떡
seafood and green onion pancake 15,000KRW / korean street food
Man, a local place stopped selling their pick and mix recently. So today they sold off their boxes of candy, at really good prices. They had all kinds of amazing sour winegums.
But, it would have been irresponsible to buy 3 pounds of candy, and any rapid onset diabetes coming my way definitely didn't start today at all.
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Also am I supposed to start with a cold pan when browning meat, or preheat first?
I'm not using oil or anything. It's a non-stick pan.
I'd use some fat even in a non-stick, just for better browning and flavor.
Preheating is good, but non-sticks, iirc, can give off fumes when heated by themselves (another good reason to add just a little something to the pan as you heat it up).
shaved beef is probably, what, sirloin or chuck, so it should have a little oil and you'll want to get the pan at least medium-hot at first
Gonna cook now.
Should I throw the remainder in the fridge immediately or do I need to wait a little? Does it matter?
Some site says:
So if I wait 30 minutes and then refrigerate, that should be safe?
just put it in the fridge, the only reason you might not do that is if you have some means to cool your food faster
i.e. spreading it on a big aluminum sheet pan can be faster for soups and such
you don't have to sweat this kind of thing, "make the hot thing cold and the cold thing hot" is pretty much all you need to know as a neophyte cook
It was amazing btw. I need to use a different bread in my next sandwich, but it depends on what the grocery has available either tonight or in the morning.
I like to brown minced (ground) beef slowly, to ensure I don't get any over-cooked bits and to prevent any possible 'clumpiness'. I also buy lean topside mince which is only about 10% fat content because I use mince to make things like spaghetti bolognese or tacos, not burgers. So I brown it in a stainless steel pot with a couple of big chunks of butter (and also a few cloves of mashed garlic, a couple of tablespoons of concentrated beef stock, and salt and pepper).
That is a very common piece of advice, but it is pretty much entirely outdated! It's one of those things that our parents learned when they were just starting to cook, and then never reexamined it.
During the energy crunch of the 70s, the refrigerator industry developed a mania for "energy efficient" refrigerators, which mostly meant lowering the motor wattage and doing away with de-icing cycles. So if you put hot food in a 70s fridge, it would overload the capacity of the fridge to the point where the interior could grow dangerously warm for long periods of time while the coils struggled to move enough heat to keep the freezer froze. That could end up spoiling not only the delicious leftover Ham and Bananas Hollandaise you just stick in the fridge, but also the rest of the sardine-egg canapes you had left over from the weekend's dinner party.
Any fridge built from the mid-90s onward is almost certainly powerful and energy-efficient enough to keep the interior at a safe temperature while your dish cools.
I didn't think apes even laid eggs, but the 1970s were a wild and wondrous time for food science.
Wud yoo laek to lern aboot meatz? Look here!
https://www.youtube.com/watch?v=cjzx7io_C5M
This will be here until I receive an apology or Weedlordvegeta get any consequences for being a bully
@Lost Salient
Then again, the timing I'm thinking about, I doubt the food would have much of a chance to get in the danger zone before I did feel safe about putting the cookware in the fridge.
You let a pot cool off for 5 minutes off burner and it will probably be cool enough to put in a fridge. Also a trick I've used before for a hot pot I want to fridge is to hold the pot over the sink and hit it with luke warm water on the outside. It'll pull enough heat from the outside of the pot that it can be set on stuff without burning. Usually I just transfer from the pot to a hot foods safe container and put it in the fridge that way.
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Yep, done and done! (I only do it with the small dishes, not my big cast iron or anything like that)
https://youtu.be/cf-I41K5XYM
서울 망원시장에 가면 먹을수 있는 해물파전 - 할머니 빈대떡
seafood and green onion pancake 15,000KRW / korean street food
location
https://goo.gl/maps/W27o2D2tEuMFjkSU6
This will be here until I receive an apology or Weedlordvegeta get any consequences for being a bully
Slowly because it's a touch cool out in my dining area.
Might pop out in the off oven for the next half hour.
Fresh out the oven. They smell great. Just gotta let them cool a bit and then frost them.
Wud yoo laek to lern aboot meatz? Look here!
Still had shamrock shakes though
They are a Paula Dean recipe so they use an extraordinary amount of butter.
But, it would have been irresponsible to buy 3 pounds of candy, and any rapid onset diabetes coming my way definitely didn't start today at all.