I’ve taken up bringing an instant read with me when I expect I may have to cook at someone’s house. Nothing worse than trying to make a prime rib at someone’s house, a getting handed one of those analog dial thermometers that doesn’t even have numbers on it, just “rare, medium, well done”.
For ground beef, especially, too many people try to chop it all up and get it “gray”. I don’t eat beef often, but when I do make ground beef, I basically treat it like making a hamburger: salt it immediately prior to placing in a hot pan, and don’t touch it until there is browned crust, and then try to flip it and get a crust on the other side. Only then will I break it up into little pieces. If you have too much meat to do that, you are better off getting a good sear on half of the meat, and tossing in the other half later, than trying to do all of it and basically just boiling the meat in juices.
That’s probably most similar to what we’d call “flaked corn”, but it’s not something that we see commonly in stores (in America, at least). It is somewhat similar to “corn flakes” which are different.
It’s mainly used for brewing and distilling, and it’s made by taking dry corn, partially cooking it with water, putting it through a roller mill, and then drying it out.
Reading about farinha de milho, it actually might be similar to “corn flakes”, though. It’s a breakfast cereal made by taking ground corn and cooking it in water, and then drying it out in little sheets. It is super common to use as an ingredient in things like fried chicken batter, or as a topping to things you want to be crispy.