1 pound of ground beef = 1 cup water
1 pound of ground chicken = 1 cup water
1 pound of squid = 1 cup water
1 pound of pork = 2 cups water
7 pounds of beef = 13 cups water.
8 pounds of chicken → 10 to 12 cups, depending on the size
10 pounds of fish → 12 to 16 cups, depending on the size.
5 pounds of pork → 4 to 5 cups, depending on the size.
3 pounds of chicken → 2 to 3 cups, depending on the size.
3 pounds of pork → 3 to 4 cups, depending on the size. (And if you have a slow cooker or a crock pot you can make it all in one go.) Just remember: don’t boil the meat; simmer it first in stock before adding any other ingredients. If you want your sauce thicker add more liquid. If you want it thinner add less liquid. And that’s it! That’s what I mean by a good ratio, and when I say “good ratio” I mean that it is not just enough but also too little or too much – in other words: the ratio is just right for your goal and not so far away from your goal that you can’t reach it with 3 or 4 cups (or less) and still maintain a great sauce with fresh ingredients like tomato paste etc… It’s also important that you keep an eye on what is going into your sauce as well as what is coming out so that things don’t get too hot or bitter by accident. Otherwise your sauce will be drying out while you are waiting for things to thicken up further – and then your sauce will taste flat and tasteless instead of delicious! Don’t accidentally overcook your sauce! 🙂 And please: beware: over-cooking causes saltiness or bitterness to develop – especially if other spices are added to the recipe – so watch out for that! Also watch out for bombs like anchovies which can be dangerous if eaten raw… 🙂 So remember: “1 pound equals 1 cup” (and don’t cook more than that even if you need to) 🙂 And please don’t simply add salt; remember “the salt adds flavour!” There is no such thing as too much seasoning because everything has its balance just right – seasoned properly there’s no need for any more than about 1 tablespoon per 1/4 lb meatballs; 1/2
What is the best ratio for adding water to taco seasoning?
A long time ago, a colleague of mine (who unfortunately is not at the moment, but will be soon) asked me the question “how much water for taco seasoning?”
I didn’t know. I just knew that we wanted to make a taco sauce, so I went for three cups of water to 1 pound ground beef and about 2 tablespoons of taco seasoning.
I guess I should have asked him “what ratio is that?”.
The human brain is weird.
Which leads to another great question: how much water do you use when making tacos? (That said, I would recommend using water instead of any kind of flavoring agent; then you can control the saltiness and acidity in your tacos.)
On the other hand, if you are going to add spices before cooking the meat, you don’t need as much water because they will dissolve into the sauce before it forms (if you try to put too many spices in one batch). If only one spice isn’t enough for your recipe, then don’t add any more until there is no longer any liquid left in the pot. If there isn’t enough liquid left after adding all the spices, then increase the amount of extra-virgin olive oil (which will give your food a richer flavor). If there is still too little liquid after adding all these ingredients together, or if there is a lot of fat or margarine mixed in with them (and we want fat to cook off), then throw out this recipe and start again from scratch.
Why is it important to use the correct amount of water?
If you have a recipe for taco seasoning, you probably want to follow it exactly. This can be accomplished by using a high-quality, full-flavors blend or making your own.
The reason that using a good quality blend is important is that:
• You want to keep the water out of the meat. But, if you end up adding too much water and the cooking process causes the meat to become toughened and dry, you’ve created two problems — one from over-cooking and another from not enough water in the first place.
• Use of a high-quality blend will maintain the flavor and saltiness of your taco seasoning in your final tacos (rather than losing any flavor or saltiness during the cooking process).
• You can use bottled spice mixes as long as they are full-flavors blends (I prefer McCormick brand) — they usually work best in that medium.
In general, I use spices like cumin, chili powder, cayenne pepper, salt and garlic powder with my tacos. If I don’t have any of those ingredients on hand (or am short on money), I’ll use my own homemade taco seasoning mix:
• Cumin — 1/2 teaspoon per pound (I get mine from here)
• Chili powder — 2 teaspoons per pound (I get mine from here)
• Cayenne pepper — 1/4 teaspoon per pound (I get mine from here)
What are the consequences of using too much or too little water?
After a long time of using a taco seasoning, I finally realized that I had used way too much water to make sure it was evenly distributed. This is probably one of the most important things to keep in mind while cooking your tacos. The water will evaporate from the meat and be redistributed throughout the taco fillings, so if you aren’t careful with how much water you add, you might end up with an undercooked taco.
And worse yet, this is something that can happen even when you use the exact same taco seasoning recipe (which happens for a number of reasons related to different cook times).
So what can we do about this? Unfortunately, as with all things Taco Bell related, there is no perfect answer; but here are some tips:
• Use a measuring cup or spoon so that you can keep an eye on how much water you are adding.
• Remove any extra water or excess meat before adding to your taco fillings and cooking them.
• Don’t add more than needed — either out of habit or because you forgot something (I almost always forget to add more than needed until right before eating).
How can you ensure you are using the correct amount of water?
When you are cooking with taco seasoning, there is a misconception that you can use less or more water based on how much meat you are using. You want the ratio to be 1:1. If it’s too much or too little, your taco won’t taste great and the texture will be wrong.
As I’ve said, there’s no need to obsess over this ratio too much. It just needs to be something that makes sense for you and your company’s goals. The key is to keep it simple and adaptable so it will work for different types of products and different types of meats.
The most important thing is to use your experience as a useful tool in determining the best water-to-meat ratio.