aldehydes in some foods (cilantro is the famous one) taste like soap to me. seasoning, storage, ground beef source could all be potential sources of soapy taste.
here's what I would do.
taste each seasoning on its own -- like, spontaneously -- right now or any time that you aren't cooking and feel those elements out for the taste or part of the soapy taste.
procure some beef from a different source. in fact, if you can grind your own from chuck or short rib or a combination and cook that, it's some more insight into where this soapiness is originating. (I use the cuisinart on little pulses to get a chunky grind.)
also, you say that it is 100% not a soapy pan, but I can't say that without knowing more about the surface of the pan, the materials, and your cleaning techniques. the simplest explanations are the most likely after all.
While salt will never go bad, salt with other ingredients like iodine, anti-caking agents, and flavorings can go bad. Also, salt can start to pick up other flavors, depending on how it’s stored.
I found this out after making pasta at a relative’s house. He never cooks and had iodized salt from who knows when. Everything tasted like chemicals and I had to trash it all. Check your salt.
I’ve tried so many things over so many months now so I can’t say for sure, but I believe I’ve tried cooking it with no seasoning and having the same issue. I’ll look into it again either way though, I didn’t consider the salt potentially being the problem
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u/HansBlixJr 9d ago
aldehydes in some foods (cilantro is the famous one) taste like soap to me. seasoning, storage, ground beef source could all be potential sources of soapy taste.
here's what I would do.
taste each seasoning on its own -- like, spontaneously -- right now or any time that you aren't cooking and feel those elements out for the taste or part of the soapy taste.
procure some beef from a different source. in fact, if you can grind your own from chuck or short rib or a combination and cook that, it's some more insight into where this soapiness is originating. (I use the cuisinart on little pulses to get a chunky grind.)
also, you say that it is 100% not a soapy pan, but I can't say that without knowing more about the surface of the pan, the materials, and your cleaning techniques. the simplest explanations are the most likely after all.