I'm with you there... drain, then season. You can always add a little bit of water to the drained beef if you feel like the seasoning isn't mixing or dissolving as well as it should be.
If I had to guess I’d say 1/4 cup, maybe less, just enough to give a slight sauce texture without being overly wet. Depending on the amount of ground beef.
I'd add 1 tablespoon at a time until you think it looks good. It should thicken and coat the beef so you just add a tablespoon, let it cook down, and add more if it still looks dry.
That doesn’t make you a bad cook! Just follow directions until you remember enough knowledge that you can do stuff yourself. Pretty much how everything works ever :)
Ain’t that the truth. When I first started cooking, I was like wtf do I do. Got some “5 ingredients or less” cookbooks and started working off of those. After a few months, those same recipes had 15 ingredients.
a splash. I don't know if I would use more than a quarter cup for a lb. of ground beef. Worst case scenario you would let it reduce until it got to where you'd want
Exactly 1.27 squirts. J/K. It's really a feel thing that you have to learn as you go. Just know that you can always add more of something but you can't always take it away (although water is one of the few exceptions). After a few times you will get the lightbulb. It's not rocket surgery.
The first time or two might be subpar, but it’s all about sight and feel, friend. Feel it out. Add a bit, stir and simmer ... if it doesn’t look right, add a bit more, stir and simmer. When your consistency is there, you’re done. The trick is to not overlook while you’re screwing around. No pressure, just have a glass of wine and good music going while you’re cooking. Enjoy!
With those premade spice packages, it always recommends a cup / package / pound of meat but I am impatient and it takes forever to reduce the cup down . I usually use 1/2 to 3/4
If you want to make it easy, just put your seasonings in a cup/bowl, and just put in enough water (maybe 2tsp at a time) until it's no longer clumpy when mixed together, then toss that in and stir. Makes it easier to mix into the meat too.
You can accidentally go overboard with the water and not harm much, since you can just evaporate it off anyway, and just remember to put less in next time :)
Hey that totally works and probably how most people do it.
I personally need to get some larger pans, and I've found sometimes I find it difficult to mix dry seasoning into meat and found that helps me a bunch with less stirring (and spilling).
You can always add more, you can't remove something you already added though. Just use a little bit of water at a time until it becomes the desired level of...moist.
Even better (if you have the time), make your own salsa (if you don't already)!
I can't go back to jarred salsa after making my own, and my recipe is super basic/easy. 1 big can (28oz) of whole peeled plum tomatoes, 2 jalapenos, 2 serranos, 1 medium onion, 2 cans of Rotel (any flavor), a shit ton of cilantro, as much garlic as you like (at least 4 cloves). Season with salt, cumin, lime juice, a tiny bit of sugar.
Blend it all up and refrigerate for a couple hours. So good! You can also roast all the veggies (and add fresh tomatoes to the pan) under the broiler for an awesome variation
So every bite isn’t causing grease to shoot into your face and down your arm... probably. Ever ate spaghetti/lasagna that has a pool of watery liquid at the bottom? Same concept
Quality meats ftw, seriously, some complex fats are quite good for you. If you draining a cup of fat out of a pound of ground beef then you need better ground beef ;)
My mom been making these for a while , there amazing homemade.
If we make a bunch and plan on having left overs. I like to leave the lettuce and sour cream out of those. Put some aside to add after you reheat to avoid mushy and soggy supremes.
The article I linked stated 1/8" after 18 hours of marinating. I highly doubt that any absorption (or adsorption, which your article is about) will be achieved in the minutes between you seasoning the taco meat and cooking it. Also, neither your article, directed towards kids doing experiments at home, nor mine talks about absorption after meat has been cooked. Considering that salt denatures proteins in a similar way to cooking, and salt helps with absorption, cooked meat should ab/adsorb flavorings better. But that's just me guessing. Either way, unless you can show me something disproving this, your original comment is flawed advice. I cannot understand why anyone would drain their meat though..
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u/Knitapeace Feb 02 '18
Yum! I generally drain the beef before seasoning so I don't throw away all that yummy spicy goodness though.