Season liberally, but do not salt the beef until the patties are formed. This is my favorite tip that I learned from Kenji.The trick is to form your patties as tenderly as possible and don’t over work them. From the moment you lay your hands on ground meat it starts to change, “reacting to every knead, every sprinkle of salt, and every change in temperature”. okay, I am not one to grind my own beef (just being honest) but buying the beef from the butcher counter rather than from the pre-packaged section is going to ensure you get the freshest meat possible from your grocer. Choose your beef wisely, and grind it yourself.But here are the top 3 rules I’ve gathered from Kenji: Through this book, I learned a lot about the science of cooking burgers and highly recommend you read about it (the burger discussion starts on pg. In the book, the author studies the science behind cooking. One of my *very favorite* cookbooks that I own is The Food Lab by J. Some people try adding all sorts of fancy ingredients to their burger patties– but after years of making burgers and studying the art of a good burger I think this is exactly where people go wrong. But the real key to a good, juicy burger is really more simple than you’d think. Making a great burger is one of those things that people are all trying to accomplish. One of the best things in life is a big, classic juicy burger and today– that is just what we are talking about with these Juicy Indoor Burgers with Burger Sauce.
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