What heat level should I use to brown beef?
I brown a lot of ground beef for meal prep and as the base of everything from pasta sauce to Mexican casserole.
I've noticed two different possibilities for heat - high and semi-searing, or low and slow. Which is better for flavor and texture?
- I use mostly lean beef, 90/10 or so
- I usually add spices and sometimes a small amount of salt
- Because I'm using the meat as a base, I don't want the extra "juice" that escapes.