Assuming I want to brown ground beef properly, to the point of it being quite dark, I have a question about the most effective method for doing so.
I have approx. 2lbs of ground beef (15% fat) to brown. I've heard conflicting stories from various sources as to the optimal method for doing this.
Some have said you need to do it in small batches, as the meat will release its fat and stew in its own juices, which is not what you want when browning. However, others have said that, while this happens, it's not a problem: you simply wait for all the liquid to evaporate, and THEN you can proceed to brown your ground meat properly.
The second method seems to be the quicker one, especially when it comes to large batches of ground beef.
The real question, then, is: does letting the meat stew in its own juices affect the flavour negatively, assuming you let it evaporate and brown your beef afterwards? Or is it really imperative to do it in smaller batches to avoid the stewing stage entirely?
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