Comments on: Cooking ground beef all at once

By: Terri

Terri — Thu, 31 Jul 2008 03:38:45 +0000

I used my crock pot to brown 2lbs of sausage today. I just dumped it in and put it on high and broke it into several large chunks. After about 2 hours I stirred it and turned it on low and left for the afternoon. When I got back about 4 hours later, I just scooped some out onto a paper towel lined plate and used a metal spatula to break it up. It was so tender and moist. It was the easiest time I ever had breaking up meat into small pieces, much easier than browning it in a skillet!
I am definitly going to use this method with ground beef.
Something else I always do is buy turkeys when they are on sale around thanksgiving and cook them then I cube the meat and put them in one cup packages and freeze. I also do this with boneless hams around easter when they are on sale. Makes for super easy casseroles!

By: Kacie

Kacie — Sun, 27 Jan 2008 22:27:09 +0000

I’ve heard some people cook their meat in a crock pot. I’m not sure what that would do to the consistency, though.

Since you aren’t putting any raw meat into those freezer bags, you could wash and reuse as long as the bags hold up.

I like freezer containers since it’ll be years before I have to replace them, and on sale they aren’t expensive. Better for the environment, too.

By: Kelly

Kelly — Sun, 27 Jan 2008 17:51:43 +0000

I’ve been browning ground beef 10lbs at a time for a while. I have a small home daycare & I make my husbands lunches ahead for the work week. It works great! I’m wondering if anyone has an “easier” way to brown such a large amount at once? I want to try doing it in the oven, but I’m sure it will all stick together. I don’t want to try it & be out the $$ for the meat. Up until now, I use 2 large pots on the stove top. Also, I use freezer bags to store the cooked meat in the freezer & am wondering if it’s worth the investment to buy freezer containers or a vacuum bag system?

By: 20 Something Lady

20 Something Lady — Mon, 21 Jan 2008 21:03:14 +0000

I’ve never done this, but you can bet I will try it this week.

By: Cinda

Cinda — Sun, 23 Dec 2007 19:01:50 +0000

I have always cooked enough food for 4-5 meals at the same times. Every week-end I cook something big, such as spaghetti sauce (extra hamburger for whatever I need it for later), or meatloaf, chicken and noodles(extra chicken to BBQ later), almost anything I can freeze gets DATED and frozen. Raising 4 children taught me how to cook large meals and now that it is me and my husband I have the same habit. As long as I have plenty to select from it doesn’t bother him and it makes eating so much easier and cheaper. Make sure your foods are dated so you can rotate your meals. If I have extra onions I also cut them up at the same time to freeze them in several double baggies so it doesn’t smell up the fridge, this way when you are cooking it is so much easier to grab the onions from the freezer than to spend the time cutting them up. Also if I have a family member or neighbor who is sick I can take them a meal or two.

By: Mar.

Mar. — Fri, 02 Nov 2007 20:52:00 +0000

I make 3 to 4 dozen meatballs at one time and cook them in the oven at 350 degrees on foil-lined cookie sheets. I freeze them in smaller batches of 8-12 meatballs each and we use them for spaghetti, meatball subs, meatballs in the chili sauce/grape jelly sauce, etc. It’s much easier than cooking a few meatballs at a time. I’ll also brown and freeze ground meat for casseroles, but I rarely cook chicken or other meat ahead of time. I’ll have to try that sometime.

By: Kacie

Kacie — Mon, 29 Oct 2007 00:51:00 +0000

Hi Ter-

It really does save a step later.

You might have to experiment with your individual recipes to make sure things won't overcook. Or, you could cook the casserole at a slightly lower temperature. Either way, since your meat has already been throughly cooked, you won't have to worry about the safety factor of the meat being entirely cooked.

One other thing: I read somewhere that if your cooked hamburger is greasy, you might rinse it in a colander before freezing.

By: Ter.

Ter. — Sun, 28 Oct 2007 15:46:00 +0000

What a great idea! I may have to try this. I guess it will reduce the time it takes to cook your meals. My question though would be how does it affect some dishes? For example, I make hamburger casserole, and I put all the other ingredients such as veggies in at the same time as the hamburger, so if the hamburger is already cooked, is it going to burn while waiting for the veggies, etc. to soften / cook?

I am always looking for more time saving ideas in the kitchen. I want to come up with some freezer meals but then I'll have to find the time to make it all too. The weekends are far too short and I'm far too disorganized to do anything like this during the week (though I might have to learn to change this habit!)

I would love your input!

By: Carey.

Carey. — Sun, 28 Oct 2007 13:24:00 +0000

the last time i cooked my meat, i did cook it all and froze what i didnt needs that night. It sure was helpful. I will be doing it again.

By: Susan.

Susan. — Fri, 26 Oct 2007 20:29:00 +0000

I’ve been doing this and it saves a LOT of time. I cooked up 10 lbs. of ground beef (on sale this week for really cheap!) on Tuesday, and put it in meal-size bags, which saves me time and effort in the long run. I also do this some with chicken. I’ll cook several pieces in the oven or boiled in water, and then chop them up and freeze them for casseroles.