Better Browned Ground Beef

Better Browned Ground Beef! Say that three times fast! A few days ago I came across a viral trend that said adding baking soda to ground beef helps it to brown better and reduces the amount of water that comes out of the meat. This sounds like science to me!

Upon doing some research, I found that some sites recommend making a slurry of baking soda and water and another said 1/4 teaspoon per pound of meat, sprinkled and mixed throughout will do the job. But WHY? 

I already use a lean ground beef, so I don't get a lot of grease, but I have noticed a decent amount of water coming out of the meat when cooking. For things like taco meat, you might not be as concerned about it browning up, but the browning is what makes the meat taste good! You don't want dried out beef either.

Any good cook knows to start with a hot pan and that small batches of ground beef are better. Well, that went out the window with this test kitchen trial! I did start with a hot pan, but I needed to make 3 pounds of beef. 

I sprinkled the baking soda and let it sit for about 15 minutes. Here's the science: the baking soda, because it is a base, actually changes the pH of the meat and interrupts the proteins during cooking. Proteins are highly sensitive to both pH and heat. During the cooking process, the higher pH (less acidity) prevents strong bonds from forming between the proteins and forcing the water out of the meat. 

Right away, I noticed the meat browned quicker and there was little to no water in the pan, not even as much steam as I usually get. The meat chopped up nicely and there was far more browned pieces scattered throughout than normal. 

This is such an easy and effective way to get better browned ground beef! Give it a try and let me know what you think! You can see the video on my facebook page Home EricaNomics too! All shares/likes and follows are greatly appreciated!