{"version": "1.0", "type": "rich", "title": "tried to make steak quesadillas to use some sirloin before it went bad\n\n halfway through realized I\u2019d been preparing a fajita...", "author_name": "kontextmaschine", "author_url": "https://kontextmaschine.com", "provider_name": "kontextmaschine", "provider_url": "https://kontextmaschine.com", "url": "https://kontextmaschine.com/post/161458716928/", "html": "

kontextmaschine:

\n\n

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

\n\n

halfway through realized I\u2019d been preparing a fajita recipe and pushed on

\n\n

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

\n\n

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

\n\nrustingbridges said\n
\ntell us about cheese binding beef, I request ~enlightenment~
\nUh 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?"}