I've been dabbling in cooking as a hobby lately, and I'm running into a lot of problems with unco-operative food.
The problem I'm running into now concerns cooking hamburger in a frying pan.
Where I buy my groceries, they have 4 grades of "hamburger":
1. Ground Beef
2. Lean Ground Beef
3. Extra Lean Ground Beef, and
4. Ground Sirloin
Any recipe for Sloppy Joes I read says to brown the hamburger in the skillet and "stir until smooth", and the ground sirloin I'm using simply won't break up into small enough pieces that I can reasonably say I'm "stirring" it. When I stir my raw ground sirloin in a hot frying pan, then it just forms big pieces that don't break apart. Instead of the hamburger being like that in the picture below, I get big "chunks" of hamburger of a few square inches each no matter how much I stir. And, trying to break the chunks up into smaller chunks with a spoon or something doesn't seem to work well at all.
About the only way I've been able to get the meat to the consistancy shown above is to freeze the hamburger first, place the frozen hunk of hamburger in a hot frying pan and then to keep scraping the soft browned hamburger off the frozen hunk until it's all gone.
Is there an easier way? Would I get better results easier if I used a lower grade of hamburger with a higher fat content?