Here's what you should always do before cooking your ground beef. By adding a pinch of this everyday ingredient, you'll prevent your meat from releasing too much water while cooking.
Who knows why water sometimes comes out when cooking minced meat? While you're trying to understand it, The meat continues to release water and drown in the juice. Instead of well-caramelized meat, you end up with a spongy mash that isn't very tasty… your bolognese is ruined. Whether you're making bolognese sauce, shepherd's pie or minced meat turnovers, This tip can save your day. To prevent the minced meat from releasing water during cooking, simply add a pinch of this ingredient before cooking.
But why does minced meat release water?
If the minced meat releases water, that's probably why Your pan is not hot enough ! It is also very important not to stir the meat: you must first let it caramelize before intervening. But sometimes, despite your best efforts, the meat refuses to caramelize. Instead it releases water, lots of water. That's what it means The meat is too moist and blocks the Maillard reaction.
The magic ingredient to prevent water from leaking out of meat
To prevent the minced meat from releasing water while cooking, simply add a pinch of baking soda! This means the meat retains its juice. That's how it's done:
- Mix in a pinch of baking soda a spoonful of water to dissolve it.
- Pour this mixture over the raw minced meat and mix well.
- Let rest for 15-20 minutes before cooking the meat in a hot pan.
As the cooking site America's Test Kitchen explains, baking soda ensures that meat retains its water and caramelizes slightly, but it also helps remain much more tender after cooking !