And when you make it...aim high! As in a high temperature. Jessica Formicola, who wrote the new cookbook Beef It Up, came by Tonia's Kitchen to talk about the best hamburger you've ever had...the one you make. Jessica told Tonia it starts with a cast iron skillet that's been sitting on high heat and is thus already hot. Then you place the entire brick of ground beef into the skillet and leave it for a few minutes...letting it bronw, but not burn. Once that's done you can start to chop the beef up and cook...as by allowing it to brown, you've retained the juciness and the flavor that's characteristic of beef, to the max! What kind of pan you brown the beef in matters as well. Jessica says using a cast iron skillet that's been seasoned is best, and you won't need oil as the beef fat serves that purpose. If you're using a stainless steel, or other metal skillet, Jessica says to make sure you use an oil with a high smoke point. Like we said, aim high!
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