really depends, I thought this was true because I noticed my grass fed not leeching out a lot, but then a more recent batch did release...regardless when you cook too much it'll release more liquid than is being evaporated which will just pull more grease/liquid out until you're boiling the shits
Nigga why that’s fucking gross just throw it out. Your meat was already fucked long ago, no sense in boiling off the water so you can turn your dry pebble meat into greasy and dry pebble meat.
The first batch is almost done, but the pan feels dirty on the bottom. I will separate the oil from the pan and then clean the pan and then continue cooking the beef
First the onions and mushrooms and a smidge of water
1 month ago
Anonymous
NIGGAS COOKING UPSIDEDOWN NOW WTF JUST STOP MAN
1 month ago
Anonymous
If you cook upside down then the fire can't accidentally burn the food.
1 month ago
Anonymous
If you cook upside down then the fire can't accidentally burn the food.
https://i.imgur.com/gX83eOP.jpg
First the onions and mushrooms and a smidge of water
This pan is starting to look very clean!
1 month ago
Anonymous
You just threw in whole cloves of garlic?
1 month ago
Anonymous
You just threw in whole cloves of garlic?
What are you cooking?
Thankfully the pan is now clean! I now have about 9 more pounds of ground beef to cook. Wait till the end of the video for a special surprise ending!
WE COOK FOR FUNCTION, NOT FOR TASTE, YOU WHINING ASS BITCH. PACIFIER SUCKING PUSSY.
You just threw in whole cloves of garlic?
Why not both?
1 month ago
Anonymous
You should keep the flame on high and use extra oil for the first batch so it browns properly.
1 month ago
Anonymous
Wtf, that looks gross. An animal died for that shit.
1 month ago
Anonymous
depression in a bowl.
are you okay?
1 month ago
Anonymous
Is this even seasoned
1 month ago
Anonymous
pray tell your resting heart rate please
1 month ago
Anonymous
Ah the classic I want nutrients but I'm too lazy to think about something decent to cook
But why the fuck did you cook so much beef for this? What I do is making meatballs out of the same ingredients you used (+ whatever veggie was on sale) and freeze them, so when I need them (usually for office days at work) I can just cook them in the oven while I work
Now that the beef is cooked it's going to taste nasty in the following days
1 month ago
Anonymous
put some ketchup on it and it's golden
1 month ago
Anonymous
I'd eat it.
Is this even seasoned
The seasoning police are on the case
This was one of the best Culinaly cook-a-longs I've ever seen.
1 month ago
Anonymous
>This was one of the best Culinaly cook-a-longs I've ever seen.
agreed
1 month ago
Anonymous
>This was one of the best Culinaly cook-a-longs I've ever seen.
That's not saying much.
I’m trying to speedrun ruining 10lbs of ground beef and vegetables
1 month ago
Anonymous
keep going. I am interested in seeing the results
1 month ago
Anonymous
keep going. I am interested in seeing the results
Time to get back to it
You should keep the flame on high and use extra oil for the first batch so it browns properly.
I put the first batch in the freezer, I thought about using some of that, but honestly I don’t really care
1 month ago
Anonymous
This was a terrible idea. This is gonna take forever
1 month ago
Anonymous
>This was a terrible idea.
Ah shit, too bad there wasn’t a thread of 60 posts telling you it was a terrible idea
1 month ago
Anonymous
Because he wants the fat.
[...]
Based.
https://i.imgur.com/YriUKjs.jpg
This was a terrible idea. This is gonna take forever
Okay, so I decided to do this all a once because I’m tired and still have a rack of ribs to cook and a cake to bake. But it got me thinking that 5lb is actually the sweet spot for my pan, I think.
First time is always the hardest, it will get easier!
Stay tuned though, like I said, if you wait till the end of the video you will see a special surprise!
1 month ago
Anonymous
Anon, at least you're cooking something instead of posting about fast food or hot sauce. I do this same method of cooking ground beef as well. I only do like 1-2 pounds at a time though...
1 month ago
Anonymous
Actually I just realized that 5 pounds is too much also. I think 3 pounds is closer to better. And thank you. What kind of hot sauce do you like? I like vinegar based ones. It adds the acid that is often lacking. I lack tobacco, despite this forum shitting all over it. What do you like to do with your ground beef? I’m trying to avoid goyslop now a days, besides being too expensive and unhealthy, I want to be a champion, and champions don’t eat goyslop.
1 month ago
Anonymous
The heat of the cigar ash cooks the sauce.
1 month ago
Anonymous
Get a dutch oven
You're retarded
Okay, I’m over this shit, I’ve been here too long. My special ending was that I wanna gonna make chili oil
1 month ago
Anonymous
next time just separate the meat into 1-2 lb portions and cook them separately like a normal person.
1 month ago
Anonymous
Rough guess on number of swear words uttered during this exercise?
It’s actually great, no more carbon covered pan bottoms. The glass is absorbent of heat, so if I need to cool the pan down I just move it to the other side. Much better than gas
what would happen if you carefully dropped a brick of ground beef into a deep fryer? assuming it didn't spray oil everywhere and set your kitchen on fire.
Most I do in my pan is 2 lbs of regular ground beef. Pan is crowded for sure but it shrinks after I've flipped it over to cook the other side. I buy the ground beef in bulk asking the butcher to portion in 2 lb bags. Before putting them in the freezer I flatten them out like pizza so even if partially thawed it still fits into the shape of the pan.
That looks like six pounds not ten
You're gonna need a bigger pan
It will shrink as it cooks.
That’s what I’m hoping for
Good quality ground beef should not produce lots of water.
The water cooks the beef.
It’s 80/20
This guy gets it
You know meat is like 50% water right?
it's not supposed to come out like that. the cheap fattening produces meat with too much additional water.
So what does your high quality meat contain instead of the water?
When I cook beef I never see water like this
I mean you will get a bit of moisture yes, the meat is bloody and depending on how lean it is you will have grease.
cows are drained of blood before being butchered. cow blood tastes coppery like human blood, you would know if there was blood in your beef.
You would if you overcrowd the pan like op did. It just evaporates before it can pool up.
really depends, I thought this was true because I noticed my grass fed not leeching out a lot, but then a more recent batch did release...regardless when you cook too much it'll release more liquid than is being evaporated which will just pull more grease/liquid out until you're boiling the shits
>Good meat doesn't have much water in it because ???
Anon please tel you ditched all the water and proceeded to properly roast the meat instead of eating it boiled.
Switched out the cooked for the uncooked
Trust the plan anon
Now that the meat has been cooked, I will proceed to evaporate the water
The water has almost evaporated fully
Nigga why that’s fucking gross just throw it out. Your meat was already fucked long ago, no sense in boiling off the water so you can turn your dry pebble meat into greasy and dry pebble meat.
Because he wants the fat.
Based.
Oil is ready
Only women drain the fat.
>Only women drain the fat.
This. And that's also because they think dietary fat is bad and will make them fat.
Monitoring the situation. Will try to keep you posted
Had to separate it. I thought it was gonna be too much, but now I know for sure
i overloaded my pan with 10lbs of butt plugs and this happened
Do homosexuals really..?
that looks like a small amount of butt plugs for the average sized man
heh
Yeah, but you do this every night though and eat out of the same pot afterward.
gays will never not be gays.
don't overcrowd your pan, cook it in batches next time.
you're basically boiling your beef instead of browning it.
Who said it isn't his intention to boil it?
With all the water in the meat he has an excellent premise for beefsoup
Americans are strange in their description of things:
>Today I went to the store and got couple beefsoups.
Which is hardly surprising when you consider most of them can't read or write english as it's meant to be written.
Americans call croissants French donuts.
That’s where my cow went
you know, there's starving people in africa
>people
Bless your heart, OP.
Beef goes in
The first batch is almost done, but the pan feels dirty on the bottom. I will separate the oil from the pan and then clean the pan and then continue cooking the beef
The first batch is done, but this pan is so filthy. Does anyone have any suggestions on how I can clean up this mess?
Aha! I have an idea to get my pan clean!
First the onions and mushrooms and a smidge of water
NIGGAS COOKING UPSIDEDOWN NOW WTF JUST STOP MAN
If you cook upside down then the fire can't accidentally burn the food.
This pan is starting to look very clean!
You just threw in whole cloves of garlic?
Thankfully the pan is now clean! I now have about 9 more pounds of ground beef to cook. Wait till the end of the video for a special surprise ending!
Why not both?
You should keep the flame on high and use extra oil for the first batch so it browns properly.
Wtf, that looks gross. An animal died for that shit.
depression in a bowl.
are you okay?
Is this even seasoned
pray tell your resting heart rate please
Ah the classic I want nutrients but I'm too lazy to think about something decent to cook
But why the fuck did you cook so much beef for this? What I do is making meatballs out of the same ingredients you used (+ whatever veggie was on sale) and freeze them, so when I need them (usually for office days at work) I can just cook them in the oven while I work
Now that the beef is cooked it's going to taste nasty in the following days
put some ketchup on it and it's golden
I'd eat it.
The seasoning police are on the case
This was one of the best Culinaly cook-a-longs I've ever seen.
>This was one of the best Culinaly cook-a-longs I've ever seen.
agreed
>This was one of the best Culinaly cook-a-longs I've ever seen.
That's not saying much.
What are you cooking?
I’m trying to speedrun ruining 10lbs of ground beef and vegetables
keep going. I am interested in seeing the results
Time to get back to it
I put the first batch in the freezer, I thought about using some of that, but honestly I don’t really care
This was a terrible idea. This is gonna take forever
>This was a terrible idea.
Ah shit, too bad there wasn’t a thread of 60 posts telling you it was a terrible idea
Okay, so I decided to do this all a once because I’m tired and still have a rack of ribs to cook and a cake to bake. But it got me thinking that 5lb is actually the sweet spot for my pan, I think.
First time is always the hardest, it will get easier!
Stay tuned though, like I said, if you wait till the end of the video you will see a special surprise!
Anon, at least you're cooking something instead of posting about fast food or hot sauce. I do this same method of cooking ground beef as well. I only do like 1-2 pounds at a time though...
Actually I just realized that 5 pounds is too much also. I think 3 pounds is closer to better. And thank you. What kind of hot sauce do you like? I like vinegar based ones. It adds the acid that is often lacking. I lack tobacco, despite this forum shitting all over it. What do you like to do with your ground beef? I’m trying to avoid goyslop now a days, besides being too expensive and unhealthy, I want to be a champion, and champions don’t eat goyslop.
The heat of the cigar ash cooks the sauce.
Okay, I’m over this shit, I’ve been here too long. My special ending was that I wanna gonna make chili oil
next time just separate the meat into 1-2 lb portions and cook them separately like a normal person.
Rough guess on number of swear words uttered during this exercise?
Also what kind of cake?
what the hell man.
Get a dutch oven
what are you trying to achieve
Wtf are you making?
You are literally making it inedible grease burnt grissle
Scran
WE COOK FOR FUNCTION, NOT FOR TASTE, YOU WHINING ASS BITCH. PACIFIER SUCKING PUSSY.
>glass stove
It’s actually great, no more carbon covered pan bottoms. The glass is absorbent of heat, so if I need to cool the pan down I just move it to the other side. Much better than gas
>no more carbon covered pan bottoms
Were you previously cooking over an open wood fire wtf
are you cooking slop for a peasant militia
he is preparing the rations that they serve the Russian penal battalions
You're retarded
The weight of the meat cooks the pan.
what would happen if you carefully dropped a brick of ground beef into a deep fryer? assuming it didn't spray oil everywhere and set your kitchen on fire.
Crusty exterior, likely very undercooked interior.
OP should have a finger cut off for this nonsense.
I expected nothing and I'm still disappointed
If you are cooking this amount you should have just put it in the oven.
god bless you op, had a good laugh
Most I do in my pan is 2 lbs of regular ground beef. Pan is crowded for sure but it shrinks after I've flipped it over to cook the other side. I buy the ground beef in bulk asking the butcher to portion in 2 lb bags. Before putting them in the freezer I flatten them out like pizza so even if partially thawed it still fits into the shape of the pan.