Equipment Basics. - Having the basic tools and knowing when to use them can make all the difference in your cooking experience.

Basic Beef Equipment

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Beef Equipment Basics

Having the basics and knowing when to use them can make all the difference.

• Choose pans that are thick enough to heat evenly without   scorching.

• Size matters! For best results, use the pan size specified in the
recipe. If the pan is too small and beef is crowded, browning
will be inhibited.
If the pan is too large, overcooking may result.

• Nonstick pans are easier to clean and they allow cooking with
   less fat.

• When cooking with acidic ingredients, use pans with a non-reactive
   interior surface, such as nonstick, anodized aluminum and stainless
   steel. Reactive metals such as aluminum and cast iron can
   affect the taste and color of dishes with acidic ingredients.

• Place beef on a rack in the broiler or roasting pan to allow fat to drip
   away during cooking.

• Use an oven thermometer to verify that your oven is accurate.