Anonymous
6/23/2025, 4:07:52 PM No.76293860
You fellas eat alot of ground beef I assume (or you should be if you want to make it) so Im gonna let you in on a little tip someone passed to me and was game changing
You want to get the pan hot before you put it in then you want to leave it without touching it for a while, you want the maillard reaction to crisp it up, stir it up after,
you get 10x the flavor and you dont even need to add any seasoning, think smash burgers, they arent flavoring shit they just get the maillard reaction, Im sick of seeing lifters eat their soggy flavorless beef, all beef can taste like a good steak
You want to get the pan hot before you put it in then you want to leave it without touching it for a while, you want the maillard reaction to crisp it up, stir it up after,
you get 10x the flavor and you dont even need to add any seasoning, think smash burgers, they arent flavoring shit they just get the maillard reaction, Im sick of seeing lifters eat their soggy flavorless beef, all beef can taste like a good steak
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