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Posted
49 minutes ago, Masshole Horn said:

When I use whole chuck, I brown about 1/3 of it very well to develop the Maillard flavor and then put the other 2/3 in with the liquid. It was either Kenji or Alton Brown who mentioned that the browned meat tightens more and doesn't get as tender in a braise.

Yeah, I've done similar -- brown some, but not all.

I'm not sure I've ever made two "identical" batches.  It's all kind of freestyle.

Posted

I've seen some folks who just brown one side.  Probably makes more sense to brown half the batch and leave the other half of the batch raw and wriggling.

 

 

Posted
8 hours ago, jimmyjazz said:

I'm all over the map.  I have an in-law who doesn't eat pork, so I'll do all beef if he's game watching with me.  Sometimes I do a mix of ground beef and ground pork, sometimes I do diced chuck or similar, sometimes a mix.

I will say: the "no brown" method doesn't always work perfectly, but it's almost always better than browned if you're doing things like chili dogs or Frito pie.

Well goddamn, I'm gonna try this and report back.  I will say that if I'm using ground beef, I usually get 80/20, and not browning it (and cooking off a good bit of the fat) is gonna make things greasy.  If you're doing something with ground meat, do you go leaner than 80/20 to avoid that?

Posted
44 minutes ago, Brisketexan said:

Well goddamn, I'm gonna try this and report back.  I will say that if I'm using ground beef, I usually get 80/20, and not browning it (and cooking off a good bit of the fat) is gonna make things greasy.  If you're doing something with ground meat, do you go leaner than 80/20 to avoid that?

Haven't noticed too much fat, but I like fat and grease.  It's chili.  

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