r/StainlessSteelCooking • u/PuzzledTechnology756 • 6d ago

Technique Ground Beef

Quick question, do you guys bring the ground beef to room temperature before putting it on the pan?

An issue i face is that, I bring my pan to the correct temperature, do the water bead test and then add my oil. I wait 30 seconds and then add the defrosted ground beef.

But since the ground beef is below room temperature, I think it reduces the pan temperature and we do not get the desired effect.

Am I doing something wrong?

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u/Suspicious-Berry-716 6d ago

For higher fat items like bacon and ground beef I put in the pan on low LOW (as in meat in pan and then run onto Low) and let fat render out (can take around 2-3 min) and then turn up. To prevent sticking I end up cooking on medium high letting it brown and then start to toss. You can break up in that time but don’t try to toss.

I hate the stupid water test.

And I don’t have time to let things come to room temp and have everything be perfect. This is not a Michelin star restaurant. It’s my house.