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. 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. Marinades and Rubs Marinades are seasoned liquid mixtures that add flavor and in some cases tenderize.