Appears in Cook's Illustrated May/June 2019
We examined every aspect of this family favorite to produce sandwiches with tender, moist meat in a tangy, not-too-sweet sauce. (We even made them a little less sloppy.)
We found that treating the ground beef with baking soda (so that it retained more moisture when cooked) and then breaking it down to a fine, uniform texture in the skillet delivered a tender, flavorful, and cohesive mixture that stayed put ...