am I doing this right
>>56706953Depends on what the actual fuck it was meant to be kek.Also, >>>/ck/
>>56706953This looks awesome. >Ground beef>Fried onionsall you need son>>56706969Meat is /fit/ related
>>56706953Looks tasty to me anon. Personally I like to see green as well. I’d add broccoli or green beans or something. Celery chopped up isn’t super nutritious but the crisp moistness would compliment the flavor I think
>>56706953Cut your fucking onions properly.
personally i drain the ground meat when i cook it to get rid of some of the fat. i also would've added other vegetables like mushrooms, spinach, pepper, celery, etc. what seasonings did you use?
>>56706994>getting rid of fatNgmi
>>56706994Good meat doesn't need seasonings
>>56706953Yes. I have the exact thing for lunch every day.Definitely drain fat after browning the meat, and let sit in a big pot for an hour. Saute the onions separate with fresh garlic and add to the pot. Build flavor.
>>56706953No, the beef should be crickets
>>56706953looks tasty OP, what is it? you’ll wanna either drain that fatty liquid off or add stock or passata or something to make it a proper saucealso get a proper wooden spoon lol. silicon is for plebs
>>56706969i posted here cause i started lifting a while ago but never cooked my own meals. and its just ground beef with onions and some garlic >>56706976thanks bro >>56706994i just put in garlic salt and an herb mix i got for like a dollar, and also a little tomato sauce>>56707025fuck i already ate it without draining fat. am i gonna get a heart attack now.
>>56706953Looks ok OP. Now put it inside some tapas and make some tasty empanadas
>>56707080You might find yourself really enjoying cooking, really opens up your options while remaining healthy
>>56706953looks fine, i would chop the onions smaller and brown them moredump in some chopped tomatoes then slowly simmer until it thickens into a nice sauce, maybe add a stock cube
>>56707080Didn't drain fat. ngmi.If you don't drain fat do what >>56707037 said. Also wood spoon pls.
Looks like a sloppa shit but probably tastes good af
>>56707139why wood spoon? does it stick less or something
>>56706953Onions and garlic are best friends forever. Don't allow one be without the other.
>>56706994Listen to this guy, otherwise it's good. Also mak sure to use salt OR seasoning salts to keep sodium down
>>56706953looks great bro you made itif digits, go check the mirror because you now have abs
>>56707192More durable than plastic, and just generally higher quality.
>>56707222Based Ab God
>>56707223And it doesn't give you gino like plastic does
>>56706994i drain the fat and add teriyaki sauce with ginger and garlic, throw that shit over rice
>>56707222holy shit. so glad i made this thread now
>>56707192honestly there’s almost no difference between silicone and wood except for flexibility, and if it’s wood coated in silicone then that’s eliminated too. I just take offence at the fact that silicone spoons exist when cheaper simpler wooden spoons have been doing their job perfectly well for centuries. also it looks like a child’s toy.
>>56707222checked. brb goin to store for mince and onions
>>56707054Third world ?
You have to watch out with cheap plastic spoons. They can melt and burn. Spend the extra few dollars to get heat resistant cookware, or go wood. Can't fuck up wood!
>>56706994>Drain the fatFucking retard
>>56706979Celery has a strong umami flavor when combined with meat. Great choice. And there is no such thing as a nutritious plant.
>>56706994>getting rid of fat>vegetableswhat are you a mom in the 90's?
>>56707216>keep sodium downretard
>>56706953yeah looks good.stir fry some onions, garlic, white mushrooms, some veggies like pepper bells, tomatoes, corn, carrots, green beans, etc. with it.I had it today with some tomato sauce and couscous.
>>56707271>I throw away tasty and nutritious fat away and replace it with sugary trash.Why would you do this ? Do you not want to make it?
>>56706953Ok op, let me break it down for you:>nonstickthat shit is cancer. literally. get a cast iron, ceramic, or stainless steel pan. Stainless is best for browning meat. Which brings me to my second point. Brown the meat. Make sure to bring it up to room temp before cooking and salt it to draw the water out. Water cannot cook higher that 100c which means the meat is basically being boiled until you can boil off all the water in it. With cuts of meat this isnt a huge problem but with ground meat the water starts seeping out once it heats up. Use the highest heat possible.and now the veggiesEvery ingredient has a different cooking time. Onions take a while. You should probably brown the onions separately and then add them in at the end. Classic french cooking uses this method quite often. You cook the ingredients separately then combine them at the end. This allows you to have every component at it's optimal "cookedness" without over or undercooking things. Finally, look up some tutorials on how to dice an onion. Smaller sliced pieces will cook faster than large pieces because of their surface area to volume ratio. See how the large chunks of onion look raw while the slivers look nice and soft?
>>56707014Salt and herbs should suffice to bring out flavor. Spices just overpower the flavor and mess up your pallate to fully appreciate the taste. They were used to preserve meat and mask away the taste of rot afterall.
>>56707014only good fish doesn't need seasonings
>>56706982This>>56706976My meat too, please have a taste.>>56707080Based that you started cooking for yourself. Learn about herbs and spices, and experiment with them, they can make a universe of difference, and help keep you from derailing your diet.
>>56706953good start if new to cooking>>56706994draining fat isn't necessary unless it's excessiveif you simply MUST drain it, save the fat for later for frying up other things (just make sure to use a separator to get rid of as much water as possible to avoid splattering for when you next use it)
>>56707476That’s great advice. Have a (you).
>>56707476>Ok op, let me break it down for you:>>nonstick>that shit is cancer. literally. get a cast iron, ceramic, or stainless steel pan
>>56707014Anon, it’s ground beef, not steak.
>>56707014enjoy being a cooklet
>>56707369>>56707013>>56707353how big are you man tits? fatties
looks good to me
>>56706953I ate that exact same thing yesterday
>>56707985>fat makes you fat
trashy people just throw onions into everything to make it taste edible>hurrr idk how to cook, uhh...onions? onions!!!
>>56707014This is just /pol/tard anglo cope for when non white people say "whypepo don't use spices in they food". /Pol/tards always talk about how they use good cuts, even though that beef is probably 70/30. Go eat your chip butty or haggis or whatever "food" it is you "people" eat. You fought wars over this shit and then act like it's worthless.
>>56707014Quite the opposite, you know they put some shit on the meat when it tastes good on its own .
>>56707192>using metal on a non-stick pan
>>56708502but i dont use metal
>>56706953looks great bro
>>56708240>excessive calories don't make you fat
>>56707192This is the ideal cooking utensil. You may not like it, but this is what peak design looks like.
All of the onions should be the same size and shape. Preferably cubed, For equal distribution of flavor throughout the meal.
>>56707985Ive never been fat in my life. I'm not a retard
>>56707014Good job outting yourself as a cooklet. The only "good" meat that doesn't need additional seasoning are cured meats.