Ground beef turned to powder
we're going camping this weekend and I'm cooking for 20 people I decided to make chili. I accidentally instead of searing the meat put it into the pot after adding water and the consistency of the ground beef turned into a powder texture. I don't know how to save it?
5 Comments
BerryBabyJuly 12, 2018
Looks good to me. Were you looking to have chunky meat pieces? The meat, if ground, will break down into bits. An option would be to brown addition meat, maybe a coarse grind, and add it to the chili.
NancyJuly 12, 2018
Could this white stuff be part of a dry mix (meat, dairy and/or seasoning) that wasn't fully rehydrated or cooked, and so looks white & powdery?
If yes, as Smaug suggests, not a safety concern. Just needs some more cooking & stirring over heat.
If yes, as Smaug suggests, not a safety concern. Just needs some more cooking & stirring over heat.
EsperanzaJuly 11, 2018
This is Esperanza I added all the ingredients to the chili, then added water after tomato sauce. Then proceeded to add the meat. I was supposed to add the meat first then add water. I'm not sure if this is why this happened but the consistency and the texture of the chili is powdered like I'm not sure why this happened look at the picture you'll see the Speckles the white Speckles that is the meat
SmaugJuly 11, 2018
I'm sorry, I don't think I'm getting this. To me, "powdered" would mean tiny, dry particles like flour or baby powder; ground meat in this type of situation should break down into separate pieces, depending on how finely it was ground. Can't tell much from the picture, but if there are pieces that are really white they're probably just chunks of fat natural in ground beef. I'm none too sure what your concern is- I repeat, safety won't be a problem due to not browning the meat, and I really can't see the problem with the texture; maybe someone else has a better idea?
SmaugJuly 11, 2018
This is a little unclear- if you didn't put anything into the pot but the hamburger and water, you can simply boil away the water; enough fat will render out to brown the meat. You would ordinarily break the ground meat up when browning it; I assume that's what you mean by powder. If you'd already added other ingredients that you don't want to fry, you don't need to worry about safety with unbrowned meat. All sorts of bizarre concoctions get labeled as "chili", but they pretty much all involve cooking for a while- the hamburger will cook perfectly fine with a moderate- 10 min.+ -simmer, which you're doubtless doing anyway; browning the meat is mostly for flavor.
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