Fresh Links: | Thanks Ant and Acleacius. |
Play: |
Planet Juicer. Sota 2. |
Stories: |
Northeast sees warmest year on record so far. Joss Whedon to Write, Direct The Avengers Sequel. Thanks nin. |
Images: | Magician's Dog. |
Media: |
Rescue of Morpheus - Matrix Source Film Maker. Cat with fixed head position. |
RoboNerd wrote on Aug 8, 2012, 10:32:
...and you will only make the mistake of ordering large fries once.
PHJF wrote on Aug 8, 2012, 23:36:
Chefs put salt and pepper on *everything*.
I say the internet is wrong and chemistry and practical experience shows the effect of salt. Salt causes Osmosis. In Fish it causes the blending of cells and in animal meats it causes water to transfer between the two.
MEAHT wrote on Aug 8, 2012, 14:44:
Let's end this argument here. I think we are enamored with the image and sound of a fat beef burger sizzling on the grill, but the taste? Not so much.
Please, make no mistake, the best burgers come from a griddle, where the burger can do both things required for a great burger:
A: Cooks in its own juices, on the grill all that liquid falls between grates.
B: Gets a nice brown crispy thin crust (for flavor & texture) that helps keep the juices sealed with a nice sear that can only be achieved with a commercial style(gas) griddle.
And yes, would you kindly season your burger! Kick it up a notch? Add rub to season the burger with a bit of worcestershire.
UConnBBall wrote on Aug 8, 2012, 16:54:Blue wrote on Aug 8, 2012, 10:38:nin wrote on Aug 8, 2012, 10:34:
My father was a burger fiend, but he never did seasoning. Might have been why a home cooked burger doesn't really appeal to me, years later.
There's a myth that home cooks are stuck on that salting meat before cooking it draws moisture to the surface to be evaporated away. This leads to a lot of them cooking meat without seasoning it first, which is a crippling error right off the bat.
It's science: Salt does that to everything and it toughens meat. Just "season" it with everything BUT salt! Try it yourself and you will see that it is 100%. Best example: Bake a Peeled Potato One Salted and One Unsalted.
Salt make's food taste better by sucking out the taste from within the food. Works great on clotting blood to but stings a bit to much for my taste.
Blue wrote on Aug 8, 2012, 10:38:nin wrote on Aug 8, 2012, 10:34:
My father was a burger fiend, but he never did seasoning. Might have been why a home cooked burger doesn't really appeal to me, years later.
There's a myth that home cooks are stuck on that salting meat before cooking it draws moisture to the surface to be evaporated away. This leads to a lot of them cooking meat without seasoning it first, which is a crippling error right off the bat.
Blue wrote on Aug 8, 2012, 10:38:nin wrote on Aug 8, 2012, 10:34:
My father was a burger fiend, but he never did seasoning. Might have been why a home cooked burger doesn't really appeal to me, years later.
There's a myth that home cooks are stuck on that salting meat before cooking it draws moisture to the surface to be evaporated away. This leads to a lot of them cooking meat without seasoning it first, which is a crippling error right off the bat.
MEAHT wrote on Aug 8, 2012, 14:44:
Let's end this argument here. I think we are enamored with the image and sound of a fat beef burger sizzling on the grill, but the taste? Not so much.
Please, make no mistake, the best burgers come from a griddle, where the burger can do both things required for a great burger:
A: Cooks in its own juices, on the grill all that liquid falls between grates.
B: Gets a nice brown crispy thin crust (for flavor & texture) that helps keep the juices sealed with a nice sear that can only be achieved with a commercial style(gas) griddle.
And yes, would you kindly season your burger! Kick it up a notch? Add rub to season the burger with a bit of worcestershire.
Sepharo wrote on Aug 8, 2012, 14:47:PHJF wrote on Aug 8, 2012, 14:02:
Anyone old enough to have moved beyond ketchuping fries is supposed to be using MALT VINEGAR. Mustard on the burger, VINEGAR ON THE FRIES.
Finally someone who knows what they're talking about.