Crispy beef salad recipe | Jamie Oliver recipes (2024)

FAQs

How do you make cooked meat crispy? ›

To do this, season the beef generously with salt and pepper. Heat a large skillet over high heat until it is very hot. Add a few tablespoons of oil and once it is hot, carefully place the seasoned beef in the pan. Sear the beef on both sides until it is golden brown and crispy.

(Note that dextrin from corn, potato, and other starch sources also exists but behaves differently from wheat dextrin.) Food manufacturers discovered many years ago that wheat dextrin can make fried foods crispier—and remain crispier longer—than those made with most conventional flours alone.

Crunchy/crispy means browning and browning means cranking the heat. Heat a little bit of oil in the pan over medium-high heat until it just starts to smoke, add the ground beef, and just let it sit until its cooked almost all the way through.

However, by gently tossing a baking soda solution with the meat (about ¾ teaspoon baking soda to 2 tablespoons water for 2lbs of grind) and letting sit for 15 to 20 minutes before cooking, beef loses less liquid, browns faster and tastes better.

Boiling ground beef is the best way to cook it so that it comes out in small, fine crumbles. Trust me, this is the secret to all those amazing tacos and pasta sauces at your favorite restaurant! It's also a healthier option, because the boiling process helps separate the fat from the meat, and it comes out quite lean.

Luckily, there is a handy little chemical that solves both of these issues. It's called “sodium bicarbonate,” but is known to most as “baking soda,” and adding it to your ground beef helps keep it tender while also speeding up the browning process.

When it comes to pan-searing steak, using a hot pan is crucial to achieving a crispy crust. You can use either butter or oil to cook the steak, depending on your preference. Butter adds richness and flavor, while oil has a higher smoke point and can prevent the butter from burning.

It's important to use a cast iron skillet or other heavy-bottomed pan in order to get ideal results. The pan needs to be thick enough to retain heat so that, during its five minutes of pre-heating, it reaches a high enough temperature to get the ideal thick brown crust on the meat.

To achieve a crispy exterior:Use a good quality, heavy-bottomed pan. Heat the oil to the right temperature (usually around 350-375°F or 175-190°C). Use a light coating of flour, breadcrumbs, or a batter to coat the food before frying. This creates a crispy crust.