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Does this apply to hamburger too?
A good amount of liquid is going to come out of beef regardless. That's why it's good to have a smoking hot pan or grate to start with.
Generally no. Ground beef doesn't have a "surface" the same way a cut off meat does. As meat cooks fibers (can't remember if it's the muscle of the protein fibers specifically) contract and squeeze out water. In ground beef the water will be escaping every which way. In a cut of meat more of that water has a better chance of staying within the piece.
No Hamburger is a special kind of beef.
Pretty sure this is sarcasm, but it is not wrong, so also not sure.
Sort of. If you're doing burgers, you don't usually need to pat it dry, but you also don't salt it until just before you put it on the pan/grill. Salt still draws out moisture and changes the protein structure especially in ground beef.
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Man the simple little things I've learned from cooking channels on YouTube like Adam ragusea, binging with babish etc have made it so fun to cook at home.
this post was submitted on 06 Jul 2023
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