¿Requiere aceite dorar la carne molida? Depende de su contenido graso
Carne molida con contenido graso bajo, 90 por ciento magra o más, necesita aceite para dorar adecuadamente; la grasa más alta proporciona suficiente líquido por sí sola.
Preparing browned ground beef for chili or tacos is an essential step. The process seems simple: add it to the pan and stir while it browns. Most foods require some fat to prevent sticking; whether ground beef needs it depends entirely on its fat content. When cooking beef, its solid fat heats up and liquefies. Ground beef with a higher fat content, 85 percent lean or less, provides enough liquid fat that it doesn't require additional oil. Beef that is 90 percent lean or more lacks liquid fat, needing a little help to achieve crispy edges without sticking.
A little oil goes a long way: the goal isn't to fry, but to brown the meat well. For half a kilo of lean ground beef, use only one to two tablespoons of oil. Choose an oil with a high smoke point: avoid olive oil and opt for vegetable oil or extra virgin olive oil, both of which have higher smoke points. Add the oil before the meat, letting it heat in the pan for a few minutes. If you're sautéing vegetables like onion or garlic, you can add them along with the oil.
Once you've added the meat, let it sit undisturbed for several minutes to allow the bottom to crisp. Then stir to ensure even browning, mixing it with the oil. When it's browned, drain the excess fat into a disposable container, let it cool, and then discard it. Never pour it down the sink: it could clog the drain.