Can you put frozen hamburger into the pan to brown or do you have to thaw it first?!
Answers: you can do it that way...or you can nuke it (out of package and in corning ware..not tuperware..gives off toxins)
it's better to thaw it first
you have to thaw it first because if you put it on the pan and eat it,it will be nasty
thaw
you absolutely must thaw it first or you could get food poisoning. and make sure its cooked right through for the same reason.
you can but be careful.... it will burn a lot faster
It's best to wait till it thaws. If you don't you could get sick
You can just cook it, but start with low heat or it will be really chewy and gross
if you don't thaw it first you will wind up cooking it unevenly meaning either some of it will still be raw when it is done, or some of it will be burnt to a crisp by the time the middle is cooked.
Just stick it in the microwave for a couple of minutes.
just throw it in
thaw.. lol i learned the hard way =P
best of luck.my wishes to ya!
yeah thaw it first.... throw it in the microwave for 1 minute at a time and turn it over every time until it's pretty soft all the way through. The outside will start to brown a little, but once you fry it up it will all be brown anyway.
Yes, put it on low heat with a lid on it...
It is not the wisest thing to do, but, as long as you cook it through, quickly, there should be no major problem.
FORGET A RARE HAMBURGER!
I do it all the time with my "George Foreman"!
yeah, you just risk burning it since the outside will prob get hot before the inside is done. put it in the pan with a little bit of water and a lid on. this will help steam it and warm it from all sides. or cook it more slowly.
Thaw if you can, but most importantly, heat the skillet up very hot before you put the hamburger in it----this will speed cooking up and keep the meat from drying out too soon.
You should thaw it out first.
I suggest putting it in the microwave
on defrost to thaw it out, it is easier.
I normally thaw mines first, but i I forgot I toss it right in the pan. On a lower heat first until it starts to break apart.
You could always run hot water over it, but that's not the safest method or use the thawing feature on your microwave.
Just make sure that you cook it thoroughly. It's not like pork or chicken, beef can be eaten raw [gross] or rare, medium, rare, etc.
If your making hamburger pattys it's best to thaw it out. if your going to brown it like in sloppy Joe's or something you can throw it in frozen just turn the heat down and keep an eye on it. you WILL NOT! get food poising and it WILL NOT! taste nasty.
Put it straight into the pan and cover with a lid. Set the heat to medium low and let it thaw that way for a few minutes.
i cook mine frozen all the time i add a little water in the bottom so it doesnt burn when you are cooking it just make sure to take the unfrozen hamburger off of it as it cooks with a flipper or something it is really easy to do that way about 15 min too
If you don't need it in a patty...absolutely! I just did it yesterday. The easiest way is to just keep a medium heat, add a little water and just keep flipping it and scraping off the browned layer every couple minutes and stir the already browned pile every now and then. Never burns and is never chewy and it's quick.
I always thaw my hamburger first but if you want to thaw it in the pan just add about one cup of water in bottom of pan and cook on medium heat stirring frequently. Make sure you drain all water off meat after its done. Oh and make sure you have lid.
you should thaw it then cook it. But I guess you can you can just skip the thawing if your lazy (everyone gets those moments) lol : )
His question specifically said "to brown".
If you are attempting to brown it, you must completely thaw it first, and not by heating it on low in a pan, or in water for heaven's sake.
Browning requires (memorize this rhyme):
High heat. Raw Meat.
... and don't crowd the pan!
Couple things - first, frozen hamburger is really not very good, by which, I mean it's terrible. If you've decided to use it, you must realize that water is browning's biggest enemy. Freezing meat coaxes moisture OUT of the meat (the cells rupture due to ice crystals forming) and on to the surface, which is why if you put it directly into the pan, you aren't browning, you're BOILING or STEAMING. Boiled and/or steamed ground beef is about the worst thing you can possibly do as it becomes increadibly tough, dense, and flavorless. Even on low heat, and especially covered, you will never have properly browned the meat. If you brown it after you have done this frankenstein operation of defrosting in a pan with water, you are then going to have extraordinarily overcooked meat.
Always defrost in the fridge, the microwave, under any setting, will start to cook the meat on the outside. This is bad. If you must have it now, put the meat, still packaged on a colander in your sink, and run COLD water over it. This will defrost a pound in about 5 minutes or so with minimal contamination risk. Always blot dry the meat before browning, make sure it's TOTALLY defrosted (no icy middle!). Then use the largest skillet you have and brown quickly over rocket-high heat, and high smoke-point oil, such as canola. An iron skillet is arguably the best for this task. Work in small batches, you shouldn't see water. If you do see water, you are crowding the pan, and boiling. A good many home chefs don't know what proper browning looks like. It's deep dark amber, not gray.
If you are actually making hamburger patties, same thing applies, don't overcrowd the pan, high heat. NEVER EVER introduce water to the pan.