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Someone appreciates you at least (lemmy.world)

submitted 4 months ago by [email protected] to c/[email protected]

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[–] [email protected] 2 points 4 months ago* (last edited 4 months ago)

Depends on the how lean of a mix you use too. I use fattier ground beef for tacos (80:20 lean to fat) and drain the fat after browning. I find that with that ratio draining doesn’t dry out the beef at all. The other key I’ve found is to cover the serving dish with the beef, while it’s sitting between being scooped for servings. Seems to dry out much faster if left exposed to open air