Comments on: OAMC Trick: Browning Ground Beef http://onceamonthmom.com/oamc-trick-browning-ground-beef/?utm_source=rss&utm_medium=rss&utm_campaign=oamc-trick-browning-ground-beef Just another WordPress weblog Thu, 09 Feb 2012 18:19:45 +0000 hourly 1 http://wordpress.org/?v=3.3 By: Shelly http://onceamonthmom.com/oamc-trick-browning-ground-beef/#comment-102242 Shelly Fri, 11 Nov 2011 01:23:48 +0000 http://onceamonthmom.com/?p=3396#comment-102242 Have you ever tried this in a roaster? I'm planning a big cook for this weekend and I have 24 lbs of ground beef to brown...thinking the big roaster might be the way to go...any suggestions? Have you ever tried this in a roaster? I’m planning a big cook for this weekend and I have 24 lbs of ground beef to brown…thinking the big roaster might be the way to go…any suggestions?

]]> By: Heather http://onceamonthmom.com/oamc-trick-browning-ground-beef/#comment-33465 Heather Wed, 18 Aug 2010 07:55:34 +0000 http://onceamonthmom.com/?p=3396#comment-33465 I love the crockpot idea, and will definitely be using it, because it's probably not in the "danger zone" for too long. But just fyi, we can't really compare the other meats we cook in a crockpot to ground beef for this reason: There are bacteria that can be introduced into the meat during the grinding and slicing processes. This is why you can serve a "rare" steak as long as the edges are done, but you would never serve a rare hamburger. Ground meat needs to be cooked through, because it has more surface areas that have had the potential to be exposed to bacteria. And my guess is that since the outside ("risky") area of a roast, for example browns quickly, even in a crock-pot, it is essentially not in the danger zone as long as the risky areas of the pot of ground beef would be. (Just a little college biology coming back to me. Hope this helps.) I love the crockpot idea, and will definitely be using it, because it’s probably not in the “danger zone” for too long.
But just fyi, we can’t really compare the other meats we cook in a crockpot to ground beef for this reason: There are bacteria that can be introduced into the meat during the grinding and slicing processes. This is why you can serve a “rare” steak as long as the edges are done, but you would never serve a rare hamburger. Ground meat needs to be cooked through, because it has more surface areas that have had the potential to be exposed to bacteria. And my guess is that since the outside (“risky”) area of a roast, for example browns quickly, even in a crock-pot, it is essentially not in the danger zone as long as the risky areas of the pot of ground beef would be. (Just a little college biology coming back to me. Hope this helps.)

]]> By: Sliced & Diced: Ground Beef from Once A Month Mom | OAMC from Once A Month Mom http://onceamonthmom.com/oamc-trick-browning-ground-beef/#comment-20665 Sliced & Diced: Ground Beef from Once A Month Mom | OAMC from Once A Month Mom Thu, 27 May 2010 01:08:12 +0000 http://onceamonthmom.com/?p=3396#comment-20665 [...] we Once A Month Mom’s love to cook some ground beef. And by love, I mean, have to. I love to cook mine in the slow cooker to make cooking it quick and easy. The thing is, I get so many questions about how many pounds of [...] [...] we Once A Month Mom’s love to cook some ground beef. And by love, I mean, have to. I love to cook mine in the slow cooker to make cooking it quick and easy. The thing is, I get so many questions about how many pounds of [...]

]]> By: Michelle Zack http://onceamonthmom.com/oamc-trick-browning-ground-beef/#comment-9988 Michelle Zack Wed, 02 Sep 2009 08:07:15 +0000 http://onceamonthmom.com/?p=3396#comment-9988 I also recommend boiling or baking your ground beef. If it's still raw in the middle half way through, 3 to 4 hours after you started cooking it, that is a really long time to be in the danger zone. Food kept at room temperature more than 2 hours should be tossed as a good rule of thumb. And I hope no one tries the crock pot with ground beef from frozen because that would take even longer and be more dangerous. Cooking it ahead is a great idea and will save a ton of time on your cooking day. Baking or boiling will save even more time. Also, with boiling you get tiny little pieces, the texture of ground beef in tacos from Taco Bell. With baking it will clump some and you’ll have to break it apart, like a poorly made meatloaf with no bread crumbs or eggs. I also recommend boiling or baking your ground beef. If it’s still raw in the middle half way through, 3 to 4 hours after you started cooking it, that is a really long time to be in the danger zone.

Food kept at room temperature more than 2 hours should be tossed as a good rule of thumb. And I hope no one tries the crock pot with ground beef from frozen because that would take even longer and be more dangerous.

Cooking it ahead is a great idea and will save a ton of time on your cooking day. Baking or boiling will save even more time.

Also, with boiling you get tiny little pieces, the texture of ground beef in tacos from Taco Bell. With baking it will clump some and you’ll have to break it apart, like a poorly made meatloaf with no bread crumbs or eggs.

]]> By: lynn http://onceamonthmom.com/oamc-trick-browning-ground-beef/#comment-9985 lynn Wed, 02 Sep 2009 01:18:41 +0000 http://onceamonthmom.com/?p=3396#comment-9985 I used to be a cook at a private school. And I cooked for 800+ people a day. I cooked it in the oven when I needed browned beef for chili, spag. sauce, etc. having to cook 40 pounds at one time was no big deal. I used to be a cook at a private school. And I cooked for 800+ people a day. I cooked it in the oven when I needed browned beef for chili, spag. sauce, etc. having to cook 40 pounds at one time was no big deal.

]]> By: Tami http://onceamonthmom.com/oamc-trick-browning-ground-beef/#comment-9968 Tami Tue, 01 Sep 2009 00:26:42 +0000 http://onceamonthmom.com/?p=3396#comment-9968 I love this post because whenever Melissa and I cook we always gag at all of the ground beef cooking at once and then we laugh at ourselves:) I love this post because whenever Melissa and I cook we always gag at all of the ground beef cooking at once and then we laugh at ourselves:)

]]> By: tricia http://onceamonthmom.com/oamc-trick-browning-ground-beef/#comment-9966 tricia Mon, 31 Aug 2009 20:07:08 +0000 http://onceamonthmom.com/?p=3396#comment-9966 I suppose that is "true" except for the fact that you cook meats like this in the crock pot all of the time. And when we use it in recipes it rarely gets heated back up before freezing. However, you are right that it should be considered and handled with care. I suppose that is “true” except for the fact that you cook meats like this in the crock pot all of the time. And when we use it in recipes it rarely gets heated back up before freezing. However, you are right that it should be considered and handled with care.

]]> By: tricia http://onceamonthmom.com/oamc-trick-browning-ground-beef/#comment-9965 tricia Mon, 31 Aug 2009 20:05:33 +0000 http://onceamonthmom.com/?p=3396#comment-9965 Wow! That is some major adjustments to amounts when you have 2 teenage boys. I must keep that in mind for the future. Wow! That is some major adjustments to amounts when you have 2 teenage boys. I must keep that in mind for the future.

]]> By: Dawn http://onceamonthmom.com/oamc-trick-browning-ground-beef/#comment-9964 Dawn Mon, 31 Aug 2009 18:14:58 +0000 http://onceamonthmom.com/?p=3396#comment-9964 I boil my ground beef. I can put about 7-8 lbs in a large stock pot. Break the beef up a little when putting it in the pot. Then cover with water and add seasonings if you want. Boil stirring occasionally. I put the meat on as soon as I get in from the grocery store. By the time I get finished putting everything away it is usually finished. Then I drain and cool it before separating. My favorite part is that the meat breaks up into tiny pieces which makes it stretch further in some recipes. I boil my ground beef. I can put about 7-8 lbs in a large stock pot. Break the beef up a little when putting it in the pot. Then cover with water and add seasonings if you want. Boil stirring occasionally. I put the meat on as soon as I get in from the grocery store. By the time I get finished putting everything away it is usually finished. Then I drain and cool it before separating.

My favorite part is that the meat breaks up into tiny pieces which makes it stretch further in some recipes.

]]> By: Debbi Smith http://onceamonthmom.com/oamc-trick-browning-ground-beef/#comment-9963 Debbi Smith Mon, 31 Aug 2009 18:13:40 +0000 http://onceamonthmom.com/?p=3396#comment-9963 Great idea BUT, here's the problem. The meat is staying in the "danger zone" 40 - 140 for a long time. It takes many hours for it to reach 140 and then you cool it down so it hits the danger zone again, then you warm it back up and it hits the danger zone yet again. THEN, if you are freezing the meals, you are doing a danger zone cycle for a third time. Bacteria grows whenever it is in this danger zone and I don't think just cooking it, gets rid of this. This isn't a huge phobia for me and I do this sort of thing all the time and it probably won't kill you but it's just something to think about. Great idea BUT, here’s the problem. The meat is staying in the “danger zone” 40 – 140 for a long time. It takes many hours for it to reach 140 and then you cool it down so it hits the danger zone again, then you warm it back up and it hits the danger zone yet again. THEN, if you are freezing the meals, you are doing a danger zone cycle for a third time. Bacteria grows whenever it is in this danger zone and I don’t think just cooking it, gets rid of this. This isn’t a huge phobia for me and I do this sort of thing all the time and it probably won’t kill you but it’s just something to think about.

]]> By: christy http://onceamonthmom.com/oamc-trick-browning-ground-beef/#comment-9962 christy Mon, 31 Aug 2009 18:07:34 +0000 http://onceamonthmom.com/?p=3396#comment-9962 I have done this for a long time now. Especially since I feed 8 on a regular basis (2 of those being very hungry teenagers). I was going to link to you about my August cooking. I just started this last week, since I was going to have 2 more teenage boys to feed over the weekend. I have done a recipe a day for about 5 days. Today we are doing french toast sticks and pesto rigatoni. Thanks for this site. Between this and the corckpot site I should be set forever. BTW we made 30 poptarts. They were ALL eaten for breakfast the next day. Awesome!! I have done this for a long time now. Especially since I feed 8 on a regular basis (2 of those being very hungry teenagers).
I was going to link to you about my August cooking. I just started this last week, since I was going to have 2 more teenage boys to feed over the weekend. I have done a recipe a day for about 5 days. Today we are doing french toast sticks and pesto rigatoni.

Thanks for this site. Between this and the corckpot site I should be set forever. BTW we made 30 poptarts. They were ALL eaten for breakfast the next day. Awesome!!

]]> By: Teresa http://onceamonthmom.com/oamc-trick-browning-ground-beef/#comment-9961 Teresa Mon, 31 Aug 2009 17:51:27 +0000 http://onceamonthmom.com/?p=3396#comment-9961 OMG I love this idea. I just got back from the store and loaded 1 crockpot with some hamburg. I was dreading browning it for my chili meal for tomorrow. OMG
I love this idea. I just got back from the store and loaded 1 crockpot with some hamburg. I was dreading browning it for my chili meal for tomorrow.

]]> By: Karen http://onceamonthmom.com/oamc-trick-browning-ground-beef/#comment-9960 Karen Mon, 31 Aug 2009 17:25:10 +0000 http://onceamonthmom.com/?p=3396#comment-9960 I'm a HUGE fan of my PC Mix & Chop too! About halfway through when you mentioned the gigantic meatball form of the meat you were working with, I planned on suggesting the purchase of one! What a great idea! Thanks for being the guinea pig for all of us. I’m a HUGE fan of my PC Mix & Chop too! About halfway through when you mentioned the gigantic meatball form of the meat you were working with, I planned on suggesting the purchase of one!

What a great idea! Thanks for being the guinea pig for all of us.

]]> By: Annie http://onceamonthmom.com/oamc-trick-browning-ground-beef/#comment-9959 Annie Mon, 31 Aug 2009 17:25:09 +0000 http://onceamonthmom.com/?p=3396#comment-9959 What a great use for your crock pot! I usually do about the same thing in a big stock pot. My chef friend calls it "poaching" the meat and says that all the restaurants do it that way. What a great use for your crock pot!

I usually do about the same thing in a big stock pot. My chef friend calls it “poaching” the meat and says that all the restaurants do it that way.

]]> By: Amy http://onceamonthmom.com/oamc-trick-browning-ground-beef/#comment-9958 Amy Mon, 31 Aug 2009 17:15:41 +0000 http://onceamonthmom.com/?p=3396#comment-9958 Great idea!! When I first saw your post, I thought you had put it into the microwave. But the crock pot is a great idea to do the day before. I'll have to remember that! Great idea!! When I first saw your post, I thought you had put it into the microwave. But the crock pot is a great idea to do the day before. I’ll have to remember that!

]]> By: tricia http://onceamonthmom.com/oamc-trick-browning-ground-beef/#comment-9956 tricia Mon, 31 Aug 2009 16:01:55 +0000 http://onceamonthmom.com/?p=3396#comment-9956 9 lbs in a 6 quart crock. 9 lbs in a 6 quart crock.

]]> By: tricia http://onceamonthmom.com/oamc-trick-browning-ground-beef/#comment-9954 tricia Mon, 31 Aug 2009 14:51:27 +0000 http://onceamonthmom.com/?p=3396#comment-9954 Another great idea an time saver! Another great idea an time saver!

]]> By: Stephanie http://onceamonthmom.com/oamc-trick-browning-ground-beef/#comment-9953 Stephanie Mon, 31 Aug 2009 14:51:24 +0000 http://onceamonthmom.com/?p=3396#comment-9953 How many lbs of ground beef were you able to do at one time? How many lbs of ground beef were you able to do at one time?

]]> By: tricia http://onceamonthmom.com/oamc-trick-browning-ground-beef/#comment-9952 tricia Mon, 31 Aug 2009 14:51:01 +0000 http://onceamonthmom.com/?p=3396#comment-9952 Good question. I cooked 9 lbs in a 6 quart crock pot. It was a bit tight but it worked. I have another crock pot I could have used too just was trying to conserve space. Good question. I cooked 9 lbs in a 6 quart crock pot. It was a bit tight but it worked. I have another crock pot I could have used too just was trying to conserve space.

]]> By: Angela http://onceamonthmom.com/oamc-trick-browning-ground-beef/#comment-9949 Angela Mon, 31 Aug 2009 14:33:24 +0000 http://onceamonthmom.com/?p=3396#comment-9949 You could always do it in the microwave too You could always do it in the microwave too

]]> By: Kathryn http://onceamonthmom.com/oamc-trick-browning-ground-beef/#comment-9948 Kathryn Mon, 31 Aug 2009 14:32:46 +0000 http://onceamonthmom.com/?p=3396#comment-9948 I've not tried the crockpot technique, but I have been using my big roaster oven that is big enough for a large turkey. I can do 2 of the big rolls from Sam's Club at the same time--usually not quite 20 lbs. Its the first thing that I start for my cooking day, and like you, I have to keep breaking it up. I’ve not tried the crockpot technique, but I have been using my big roaster oven that is big enough for a large turkey. I can do 2 of the big rolls from Sam’s Club at the same time–usually not quite 20 lbs. Its the first thing that I start for my cooking day, and like you, I have to keep breaking it up.

]]> By: Kristen http://onceamonthmom.com/oamc-trick-browning-ground-beef/#comment-9947 Kristen Mon, 31 Aug 2009 13:52:58 +0000 http://onceamonthmom.com/?p=3396#comment-9947 I learned to brown meat in the microwave. I usually brown it either in my white Pyrex dishes or in a large pottery "crock" that I have. I just put it in (covered) for several minutes at a time and break it up as I go along. Just another idea for you. I learned to brown meat in the microwave. I usually brown it either in my white Pyrex dishes or in a large pottery “crock” that I have. I just put it in (covered) for several minutes at a time and break it up as I go along. Just another idea for you.

]]> By: Mary @ Giving Up on Perfect http://onceamonthmom.com/oamc-trick-browning-ground-beef/#comment-9946 Mary @ Giving Up on Perfect Mon, 31 Aug 2009 13:30:07 +0000 http://onceamonthmom.com/?p=3396#comment-9946 How many pounds did you do at once? What a great idea!! How many pounds did you do at once? What a great idea!!

]]> By: Joy@Frugal Menu Mamas http://onceamonthmom.com/oamc-trick-browning-ground-beef/#comment-9945 Joy@Frugal Menu Mamas Mon, 31 Aug 2009 13:25:31 +0000 http://onceamonthmom.com/?p=3396#comment-9945 I love this idea! While I don't do OAMC (yet), I do buy large packages of ground beef and brown it all at once. What a time saver the crock pot would be. Question though, how many pounds did you fit in your crock pot and what size crock pot was it? I love this idea! While I don’t do OAMC (yet), I do buy large packages of ground beef and brown it all at once. What a time saver the crock pot would be. Question though, how many pounds did you fit in your crock pot and what size crock pot was it?

]]> By: curvaliscious http://onceamonthmom.com/oamc-trick-browning-ground-beef/#comment-9944 curvaliscious Mon, 31 Aug 2009 13:15:52 +0000 http://onceamonthmom.com/?p=3396#comment-9944 As soon as I started reading your post I thought to myself that you should use the crock pot. I never brown my beef before using it in a crock recipe so it stands to reason that you would be able to brown it on its own in there. Good thinking! As soon as I started reading your post I thought to myself that you should use the crock pot. I never brown my beef before using it in a crock recipe so it stands to reason that you would be able to brown it on its own in there. Good thinking!

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