Ground Beef

We Tested the Internet's Favorite Ground Beef Trick

Browned ground beef has never been browner, crispier, or more delicious.

January 27, 2021
Photo by Ty Meacham

Mid-December, a Tik Tok circulated that left me, to put it plainly, mouth agape. In the clip, made by Tik Tok user Emily Harper, we’re promised a trick our narrator learned in “nutrition a couple years ago.” Nutrition, I can only surmise, is some sort of health or wellness class, perhaps with a dietary premise. Well, Emily, let’s see it.

She starts by adding ground beef to a non-stick pan, pretty standard issue stuff to start. What happened next left me, and a huge portion of the internet, in shambles. She shows us, the viewer, the digital amorphous mob, all the grease and water that seeps out of the ground beef once it’s cooked. “All this grease is disgusting,” she writes in a text overlay across the now-cooked beef. Emily then moves the pan to the sink, pours out the excess moisture, empties the beef into a metal sieve, and runs it under the tap. The fat collects at the bottom of the sink like an oil slick on asphalt. She returns the rinsed beef to the pan for a final sear before imploring us to “Look at the difference!”

Upon first view, I felt numb. What had I just watched? Had she really washed all the meat grease down the drain? Where had it all gone? Was it ever coming back? What does squeaky-clean beef even taste like? Should I be doing this? Should I not be doing this?

The internet, of course, had opinions.

But Emily, perhaps, was on to something. I mean, cooking ground beef does leave you with a sort of grayish liquid at the bottom of the pan that prevents the meat from ever really browning. I’m always chasing that maillard and that dang water reliably gets in the way. What if there was a workaround—one that didn’t involve giving your dinner a bath?

Join The Conversation

Top Comment:
“don't pour grease down your sink drain. the fat congeals when it cools and will clog your pipes.”
— musicalnuke

It turns out, there is! Just this week, it came to my attention that non-soggy, nicely browned, crispy ground beef is just a swish of the wrist away. No, really. There’s a one-ingredient fix that’s completely changing the way I’ll cook ground beef from here on out. And chances are, it’s already somewhere in your kitchen.

The answer? Baking soda.

According to this graphic from America’s Test Kitchen, all a bunch of ground beef needs is a sprinkling of baking soda and a short sit. The baking soda helps lock in the moisture and prevent the beef from getting soggy, a la Emily.

I decided to give it a try. According to this article in Cook’s Illustrated, the baking soda “raises the pH on the meat’s surface, making it more difficult for the proteins to bond excessively,” and allows the meat to remain tender even as it cooks. They recommended a slurry of baking soda and water and a 15-minute minimum soak before cooking. I took my beef out of its package and sprinkled it with a generous spoonful of the baking soda I had already sitting in the fridge. I decided to forego the slurry and dusted the baking soda directly onto the meat, following the example of this Skillet explainer instead. I mixed it together until fully incorporated and left it to sit for 15 minutes. Then, I put the beef into a hot pan without any olive oil, gave it a stir and left it alone to develop a nice brown crust all on its own.

I came back every few minutes to move it around the pan and let the beef brown on all sides. Very quickly, I noticed an immediate difference. There was very little liquid pooling along the bottom pan and the meat, once I flipped it, was developing a nice crispy edge to it just like I wanted.

Once all the beef had cooked through, I took it off the flame and surveyed the scene. There was, of course, a little grease still left in the pan, but by no means was there any liquid, and all the meat had cooked on the outside. Some of the smaller bits even charred a little. In my excitement, I tossed the beef with some rice, parsley, raisins, pinenuts, sumac, cinnamon, and onion and stuffed some peppers. Right into the oven they went! No beef rinse necessary.

Have you ever heard of this new go-to trick? Will you try it? If so, tell us in the comments.

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Valerio is a freelance food writer, editor, researcher and cook. He grew up in his parent's Italian restaurants covered in pizza flour and drinking a Shirley Temple a day. Since, he's worked as a cheesemonger in New York City and a paella instructor in Barcelona. He now lives in Berlin, Germany where he's most likely to be found eating shawarma.


NightFlight June 19, 2024
I feel very much feel the opposite. Lean meats are dry and revolting. Burgers from heaven require at least a medium ground. From cold, mix in some finely chopped onion. Add a pinch of salt to each patty. Mine are 1/3lb, cooked to medium. When the blood comes up, flip. Same time on the other side, and they are done, let them rest 3min. You'll never have them any other way again if cooked right. My mom's burger stand used to line 'em up down the block using this exact technique on the grill. Well done folk need not apply, that's a crime. Take into consideration - if you prefer well done... give it up - your vegan.

While everything in excess is not good for you, saturated fats have gotten a bad rap. Polyunsaturated seed oils (fried food) are making us fat and sick.

Why not make beef tallow? Its great for all kinds of cooking. It's pretty much shelf stable if done right. Go to a butcher and you'll fork out a fortune for good tallow.
CubsCookie September 23, 2023
I know I’ll get flak for this but I pour the grease over cheap dog food and set it out back in the woods for the raccoons. Not always, just when it’s something good.
Smaug September 23, 2023
Well, at least you take the trrouble to dispose of it properly. Whether that is in fact proper I don't know; it is illegal in my area anyway to feed wildlife other than birds and I don't know much about the nutritional needs of racoons, but they don't seem to be fussy eaters.
MARIE September 23, 2023
Personally, I think you're missing the point here. Regardless of what you use to keep the moisture and fat from draining from the beef (or how you dispose of the grease), that fat is going in your body to the detriment of your health. Many recipes you are using the beef in actually add water after it's browned/cook, so why the heck NOT rinse like Emily does? I have done this in the past for Bolognese and tacos. The meals did not disappoint and I believe I am healthier for it.
Smaug September 23, 2023
Meat you buy- especially if you buy it in supermarkets- is often soaked in water by the butcher, and will come out when cooking. If you want to brown it, the water will cook off soon enough. With hamburgers I generally deglaze the pan when I turn them over; once again, the water cooks off soon enough. I don't understand the attraction of melted grease, myself, and I grind my own hamburger very lean. It doesn't bleed water or fat noticeably. However, humans do seem to be attracted to fat and people have been using it to sell their products for a long time; French cuisine seems to be mostly 10,000 ways to add more fat to things. I put it down to an atavistic craving reflecting the nutritional needs of our hunter-gatherer ancestors. High energy foods- fats and carbohydrates, are in fairly short supply in nature. Hunter gatherer is a pretty energetic lifestyle; there's a lot of difference between spending the day chasing a wild pig through the forest and going to the frig for another pound of bacon.
Kathy D. April 8, 2023
I just made Beijing Beef ala Jacques Pepin and it called for baking soda in the marinade. Best crispiest beef ever. Can’t wait to try with ground beef. Thank you.
Smaug February 13, 2022
I hate to sound obsessive about this- well, a little bit, anyway- but all of these suggestions about pouring grease down the grain with hot water, soap etc. are symptomatic of a mindset that threatens to do us all in. It is not "gone", it's merely moving along to be a problem somewhere else. Smoke and fumes that go up in the air and blow away are not "gone", nor is junk dumped into the streams or the oceans.
Garbage dumped into your recycling is not "taken care of", you're just making it someone else's problem, and contaminating otherwise usable recycling loads. In a society as devoted to consumption as ours waste disposal is a huge responsibility that people often simply ignore on the theory that someone else is taking care of it. That someone else is buried up to his eyeballs in waste, it's up to all of us to do all we can to help.
Steven W. February 15, 2022
Then what do you propose we do with not only the grease, but anything we touch? (To be clear, I have a septic system, and have lived here 40 years, never a single issue, though we have the tank pumped out about every two years.)
Smaug February 15, 2022
Put the grease in the garbage- in some areas grease can be recycled as biofuel, but not in home kitchen quantities. If you do something large scale like frying turkeys, some municipalities will accept the grease if brought to their facilities, but it can also be filtered and reused. Pour off what you can, wipe off what you can. There will still be some to wash off, but the amount should be minimal.
Smaug February 15, 2022
I don't know so much about the situation with septic tanks. Big problem with putting it into the sewer system is what happens in the pipes; for one thing, there are thought to be chemical reactions with other chemicals in the pipes that can lead to saponification. For another, fat molecules when agitated can gain greater ability to bond with each other (this is why churning butter works), and they'll travel together for quite some time. Of course hot water won't stay hot long in a sewer pipe, and other materials can add to the fat balls. With a septic system, most of these problems won't occur to nearly so great a degree- there'd inevitably be some buildup on the pipes but possibly not to a level where it would cause problems, other than growing molds in the drain basket area. There's no obvious reason why you would build up large lumps in a septic tank, so it might not be a problem, but I'd ask someone in the septic tank business about it before I assumed so.
rox L. September 23, 2023
I never pour any grease down the drain; as Smaug says, I put it in the garbage by allowing it to solidify first and wipe with a pp towel or I pour it into a container then dispose.
Could you taste the baking soda? Did you have to reduce the salt? I’m fascinated
Elizabeth D. May 31, 2021
Pouring grease down the drain keeps my plumber-hubby in business. ;) Gotta love those videos!
Steven W. February 13, 2022
I won't put him out of business, but if you pour it into a heat proof bowl and add a generous squirt of Dawn (or any good dish soap) and stir, then rinse away with very hot tap water, it's gone and in 40 years, I have never had a clog.
Smaug February 13, 2022
It is not gone, it may make it past your own sewer line but it will go into the main, where clogs can become huge and incredibly expensive to deal with. Huge clumps of material can build up there, and evidently saponification of large amounts of fat is involved, so soap may not be awfully helpful.
Elizabeth D. February 13, 2022
Smaug, you're absolutely right.
Rene M. April 11, 2021
I pour grease in a used Ziplock bag and then toss it in the trash. Never pour grease down the drain!
Joecs February 28, 2021
Here in Canada food waste goes into a compost container lined with a compostable bag. I pour grease and fat in the container with kitchen scraps and food waste. It gets picked up weekly with the recycling bins and garbage
sonalipatel March 2, 2021
I thought meat can't be composted?
Roz May 2, 2021
Depends on what your local service provides. All meat products and byproducts are biodegradable / compostable, but it takes time and special handling in some cases (grinding bones, for instance). So not recommended for home composting, generally.
J September 9, 2023
My state prohibits food waste in trash, which is, in effect, mandatory composting. My condo association provides bins (in a bear-proof shed!) and pays a service that does accept meat, fish, and bones in our compost. No compostable bags, though, so I do have some guilt about using regular plastic bags in my Oxo countertop compost bin.
watercupcake February 3, 2021
I am fortunate to be able to buy my beef from a local farm with grass fed, hormone and antibiotic free cattle. Very little water or fat comes out and it browns easily. It’s the hormones and antibiotics they feed the cattle to fatten them up that causes all that water to come out.
Smaug February 3, 2021
Not really- butchers are allowed to add a considerable amount of water in processing- I read the percentages once, don't remember what they are, but surprisingly high. I grind my own hamburger, which allows me to keep the fat to a minimum and helps with the moisture but the solid cuts of meat are also soaked and have a lot of excess water.
By the way, conventional wisdom is that hamburger needs to be very fatty to be edible- personally, I think this is pure nonsense promoted by people with fat to sell, but that is the conventional wisdom. Very low fat patties do have some difficulty holding together, but I find it worth dealing with; they not only taste much better but are also healthier.
James C. February 3, 2021
I tried adding just 1/2 tsp of baking soda to 500 grams of ground beef. It did get nice and brown, but you could taste the baking soda when eating the meat. What a waste of ground beef. I gave it to the dog. Don't put baking soda in your meat.

I just cook the meat, then transfer it to a bowl lined with three layers of paper towels. I then wipe out the pan with paper towels to remove any excess fat. After the meat has thoroughly drained, I return it to the pan and continue cooking it until it gets crispy brown.
Marianne H. October 10, 2021
I read all you need is 1/4 tsp for 1 pound ground beef.
[email protected] January 31, 2021
If you do need to pour the grease down your drain, just make sure you have REALLY HOT water running before, during and after so that it washes the grease all the way down while it's still in liquid form.
Smaug January 31, 2021
Not a good idea. Even if you send down enough hot water to get it out to the main, which would be pretty wasteful, it will congeal in the main line where it gets really expensive to deal with. Why would you need to pour grease down the drain?
Steven W. February 13, 2022
If you pour it into a heat proof bowl and add a generous squirt of Dawn (or any good dish soap) and stir, then rinse away with very hot tap water, it's gone and in 40 years, I have never had a clog.
Smaug February 13, 2022
It is not gone, it's contributing to clogs in the main, or sticking to the sides of your drain basket, providing a home for evil smelling fungi.
Alidogo January 31, 2021
Hewton... don’t give the grease to your dog . We use to do this when I was a kid. Now we have a daughter who is a vet for over 20 years who told us greasy food or putting oil/grease on their food can give them pancreatitis. I will save you the explanation but it was enough of a reason for me to stop doing it. And NO never pour any grease down the drain. I also wipe out the pans before washing. Learned the hard way.
Deborah January 29, 2021
I'm a vegie but cook tons of ground beef for my husband. For years I have used a turkey baster to suck out all the gunk and dispose of in a coffee can. Works great and hopefully helps saves his arteries along with the plumbing!
rox L. January 29, 2021
Dumping any kind of fat down your drains can be a very expensive plumbing fix, I even wipe pans, dishes, skillets before washing. My goal is to rinse zero fat down the drain.
Thanks for the baking soda tip, can't wait to try it.
Smaug February 13, 2022
Good practice- I always pour off and wipe off all that I can, but there's still some to wash off- all you can do is keep it to a minimum.
Hewton January 29, 2021
Depends on what I am going to use the ground beef in. My fav for tender G.B. in red gravy or chili is to braise large-ish nuggets (but don't brown) a good while in salt-free beef broth, strain, de-fat and save liquid for sauce. Now brown beef a bit or not
Cathy N. January 29, 2021
I tried it tonight with 80/20 ground beef and couldn't believe how little grease I had to drain off.
I didn't tell my husband what I did and asked him to taste it and he said it tasted great.
I will try it again in a few days just to make sure I didn't imagine it.
Bonniesue January 28, 2021
Someone suggested this as a method to tenderize beef. They called it velveting the beef. I tried it on strips of chuck steak. Not sure if it was tenderized, but it did brown up nicely.
Debe January 28, 2021
Just browned ground beef and it didn't work. Lots of liquid still in pan. Disappointed!
ATLKateB January 28, 2021
I just drain the liquid into a paper towel & throw it away. I’ve never had an issue with dry or chewy ground beef. My husband rinsed it a few times when he was on an anti-fat kick but I put a stop to that, lol. I may try the baking soda trick out of curiosity but also wonder how much sodium that adds?