kontextmaschine:

tried to make steak quesadillas to use some sirloin before it went bad

halfway through realized I’d been preparing a fajita recipe and pushed on

taste was decent but even after realizing midcourse and scrambling to correct the texture was iffy unto disintegrity

not too terrible and think I got insight into some kitchen fundamentals re: cheese binding ground v. chopped beef and how much adding moist vegetables affects oven time

rustingbridges said

tell us about cheese binding beef, I request ~enlightenment~

Uh unlike ground beef or fork-flaked tuna, which I’ve made quesadillas with before, larger-particulate beef strips don’t bind as well in a cheesy matrix, and the higher volume means browning doesn’t drive as much moisture out, leaving more to leach out and dilute the cheese in the oven. How’s that?