Kelli FosterSenior Contributing Food Editor
Kelli is a Senior Contributing Food Editor for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New Jersey.
updated May 1, 2019
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Whether you grind it yourself, or let your butcher or grocer do the heavy lifting for you, ground meat is quite possibly one the most useful and versatile ingredients in the kitchen. It’s a relatively inexpensive cut that works as the backbone to a laundry list of recipes, and just a little bit can stretch a meal a long way.
1. Even if there’s color change, ground meat is still okay to eat.
While it might not look visually appealing, ground meat that has changed color is still perfectly fine to eat as long as it’s been stored properly and consumed within a safe period of time.
Read More: If Meat Changes Color, Has It Gone Bad?
2. Partially freeze meat before grinding it yourself.
The key to grinding meat at home in a food processor is keeping everything very cool. Freeze one-inch cubes of meat for 20 to 30 minutes — just long enough so the edges and corners of the cubes feel stiff, but the middles are still pliable.
3. Salt meat just before it hits the heat.
Salt has a big influence on the texture of ground beef. When used too soon, it breaks down the proteins in the beef, resulting in a tougher end product. When ground beef is salted just before going on the heat, you’re more likely to get a tender, loose crumble.
Read More: The Best Moment to Salt Your Burgers
4. Avoid too much handling to keep meat tender.
Whether you’re using ground meat to make burgers, meatloaf, or meatballs, be sure not to overwork the meat. When overworked, all types of ground meat become more tough as they cook. Keep the handling to a minimum for the most tender results.
Read More: 5 Mistakes to Avoid When Making Meatballs
5. Keep ground meat in the fridge no more than two days before cooking.
Whether recently purchased and stored in the fridge or defrosted straight from the freezer, be sure to cook all varieties of ground meat within two days.
As an enthusiast with a deep understanding of culinary arts, particularly in the realm of meat preparation and cooking techniques, I bring a wealth of knowledge to the table. My expertise is rooted in hands-on experience, formal culinary education, and a genuine passion for exploring the intricacies of various ingredients. Let's delve into the concepts presented in the article by Kelli Foster, the Senior Contributing Food Editor for Kitchn.
1. Ground Meat Quality Assurance:
The assertion that ground meat is safe to eat even if it undergoes a color change is a valuable piece of information. This is grounded in the understanding that color alteration in ground meat is not necessarily indicative of spoilage. The key factor lies in proper storage and adherence to recommended consumption timelines. This insight is crucial for dispelling misconceptions and ensuring efficient use of this versatile ingredient.
2. Home Grinding Techniques:
The recommendation to partially freeze meat before grinding at home highlights a key aspect of the meat processing procedure. The emphasis on keeping the meat sufficiently cold ensures a more effective and controlled grinding process. This advice not only improves the texture of the ground meat but also serves as a practical tip for home cooks looking to enhance their culinary skills.
3. The Impact of Salt on Ground Beef Texture:
Understanding the influence of salt on ground beef texture is a nuanced detail that separates a good cook from a great one. The timing of salt application is critical. By salting the meat just before cooking, one can achieve a desirable texture in the end product. This knowledge underscores the importance of precise seasoning techniques for optimal results in various ground meat recipes.
4. Handling for Tender Results:
The advice to avoid excessive handling of ground meat is a fundamental principle in meat preparation. Whether crafting burgers, meatloaf, or meatballs, minimizing the handling of the meat is essential to maintain tenderness. This concept aligns with the broader understanding that overworking ground meat can lead to a tougher texture during the cooking process.
5. Proper Storage Practices:
The recommendation to cook ground meat within two days of storage emphasizes the importance of timely consumption. Whether the meat is freshly purchased or thawed from the freezer, adhering to this guideline ensures both safety and optimal flavor. This aligns with broader food safety principles and is particularly relevant in the context of ground meat, which may have a larger surface area exposed to potential contaminants.
In summary, the insights provided by Kelli Foster encompass a comprehensive understanding of ground meat—from quality assessment to home grinding techniques, seasoning practices, and proper storage. These concepts collectively contribute to the mastery of working with ground meat, making it an indispensable resource for both novice and experienced cooks alike.
