Go to ChefTalk.com  
Cooking ArticlesCookbook ReviewsCooking ForumsRecipesCooking Glossary  

Go Back   ChefTalk Cooking Forums > Food and Cooking Forums > Food & Cooking Questions and Discussion

Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking.


Reply
 
Thread Tools
  #1  
Old 03-31-2001, 04:31 PM
evaughn
Guest
 
Posts: n/a
Post Cooking ground beef

When we saute ground beef; no matter how fresh, no matter how carefully selected, no matter how rare, no matter how well done, there always seems to be an unpleasant aftertaste (odor),reminescent of liver.

Is it our imagination or is this a problem other people have experienced? Is there a solution?
Reply With Quote


  #2  
Old 04-01-2001, 07:01 PM
Mezzaluna's Avatar
ChefTalk Moderator
Culinary Experience: Cook At Home
 
Join Date: Aug 2000
Location: Wisconsin USA
Posts: 8,563
Post

I have only encountered this in two contexts: when I have too much meat in the pan (and it's not hot enough), so the meat steams. If the pan is hot enough and the meat actually browns, I don't get that effect. I also think Wendy's hamburgers taste liverish.
__________________
Moderator, Welcome Forum
***It is better to ask forgiveness than beg permission.***
Reply With Quote
  #3  
Old 04-05-2001, 09:38 PM
Registered User
 
Join Date: Jul 2000
Location: Sydney Aus
Posts: 812
Post

my assumption on this would be that the minced beef itself is quite bloody and that the boiled blood is what gives the meat that "liverish" odour/taste (considering that quite a bit of red blood cell production occurs in the liver)

I would go with mez's method of ensuring that not too much meat ends up in the pan at once and that the pan or whatever is hot enough to cook at the time.
__________________
"Head like a Hole, Black as your soul, I'd rather die, than give you control"
Reply With Quote
  #4  
Old 04-06-2001, 12:26 PM
kokopuffs's Avatar
Registered User
 
Join Date: Aug 2000
Location: This 'n that galaxy.
Posts: 1,597
Wasted

Nick.Shu

I'm a doctor and red blood cells are produced in the bone marrow, not the liver. The liver performs several functions: produces cholesterol, detoxifies the blood, produces clotting proteins, stores sugar in the form of glycogen - among a whole host of other functions.
Reply With Quote
  #5  
Old 04-06-2001, 06:10 PM
-d- -d- is offline
Registered User
 
Join Date: Apr 2001
Location: austin, tx
Posts: 40
Post

What grade/quality of beef are you using? If your ground beef is Select, then that may be the cause as well. Select grade beef tends to have the unpleasant liver flavor. Use Choice grade beef and that will help as well.
Reply With Quote
  #6  
Old 04-07-2001, 04:39 AM
Registered User
 
Join Date: Jul 2000
Location: Sydney Aus
Posts: 812
Lightbulb

oops, soz kokopuffs, i do apologise - it was an assumption and being quite a while from school (and therefore biology) i must retract my statement.

Thank you for the clarification.
__________________
"Head like a Hole, Black as your soul, I'd rather die, than give you control"
Reply With Quote
  #7  
Old 05-01-2001, 02:23 AM
Registered User
 
Join Date: Nov 1999
Location: Maryland
Posts: 801
Post

KoKoPuffs a doctor? That's very interesting.
__________________
Laughter is the medicine of life
Reply With Quote
  #8  
Old 05-01-2001, 04:21 AM
Registered User
 
Join Date: Mar 2001
Location: Chicagoland
Posts: 1,756
Post

I understand what your mentioning evaughn, I've noticed that smell too at times. I don't like most burgers for that reason.

Wendy's cooks them on a flat top griddle, so does Steak & Shake, but McDonalds burgers don't have that smell...If you watch them cook, the heat is low enough that they do steam abit. But I don't know how that creates the smell. I have always thought is was related to the blood cooking.
__________________
"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum
Reply With Quote
  #9  
Old 05-04-2001, 05:05 AM
evaughn
Guest
 
Posts: n/a
Post

Many thanks to Mezzaluna. you were right on the button.
My chili and spaghetti have taken on new life.
Reply With Quote
Reply

Bookmarks


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
What cuts of beef/pork are best for making my own ground beef/pork? abefroman Food & Cooking Questions and Discussion 4 08-20-2007 03:09 PM
ground beef, and veg chouxbacca Recipes 15 09-27-2002 09:13 AM
GROUND BEEF kencook Food & Cooking Questions and Discussion 14 05-27-2001 05:32 PM
Head gear and ground beef Chef1703 Professional Chefs Forum 17 02-22-2001 12:58 AM
ground beef that doesn't brown REBECCAH Food & Cooking Questions and Discussion 4 05-26-2000 01:47 PM


All times are GMT -7. The time now is 06:09 PM.


Powered by vBulletin® Version 3.7.3
Copyright ©2000 - 2008, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.2.0
© 1998 - 2008 ChefTalk.com • All rights reserved

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119 120 121 122 123 124 125