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two easy (but crucial) steps for making the best burgers at home - stainless steel ice balls

by:Koodee      2019-08-05
two easy (but crucial) steps for making the best burgers at home  -  stainless steel ice balls
When I flip the pancake
At my son's school picnic, I know they embody all the things that could go wrong with the burger-chewy, dense, and underserved.
Looking at the flames, I thought of a burger that I recently gobbled up in front of Mr. Benjamin in San Francisco: It's an inch-
Thick and light round ground beef covered with a thin layer of comt é and sweetness --and-sour onions.
Half a baked potato-
The cream bag is covered with a rich aioli.
Crispy butter lettuce buffered the bread from the gravy.
The person in charge of this special burger is Jason boulder, the childish executive chef at Corey Lee's French restaurant
Inspired bistro, I met him during my recent trip to the Bay Area.
To make it, Berthold ground beef, bake bread, and even make tomato sauce on its own (
For the record, this is the closest I 've ever tasted to Heinz).
But I'm not going to learn ketchup.
I met Beth in his plain white.
Tile kitchen, master professional pie in my family kitchen.
Start by grinding your own beef.
Meat of Beth rodra
Take out grinding tools and stainless steel bowls from the refrigerator. From the walk-
Came in a big plate with round and shortrib plate (
A short rib with no bones in front of the cow).
Some people freeze the meat before grinding to prevent the meat from getting soft, because the heat of the machine will apply the fat to the thinner meat.
Keeping lean meat and fat blocks separate is what makes the pie loose --
The fat melts while cooking, leaving a juicy, airy pocket.
But as long as you work fast, beef and tools are also very refrigerated, and frozen food is not necessary, says Berthold.
He dropped the meat strip, not the meat, from the grinder.
First is a more streamlined top circle, then a shorter circle that is fatterrib plate.
Once ground, he mixed all the meat through the grinder for the second time.
This burger has high fat content.
About 30%
The taste and moisture are plentiful.
When Berthold shaped the meatloaf, he pressed his thumb in the center of each meatloaf and left a piece of meat on the beef.
Due to the large amount of heat in the Meat Loaf, these heat will prevent the meat loaf from expanding into tennis balls.
Before Berthold starts cooking burgers on a closed grill called Josper (
Think about the grill in the oven)
He cooked meat cakes like steak with butter and herbsiron skillet. Cast-
Some people think that cooking with iron will make the burger more delicious as the fat and salt will stay in the pan and continue to season the pie.
I tried the burger made in both ways, and while the Josper burger is more smoky, the frying pan tastes just as wet and tender.
Back in my city kitchen, I chose to copy the most important part of Berthold's burger and found it vital to grind the burger through thick molds, whether at home or at the butcher.
It can keep the meat loose, allowing you to determine the amount of fat of lean meat and the taste of the tail: earthy, marble-shaped short ribs of nuts;
Sweet, thin upper waist;
Butter Sandwich;
Or steak.
Keep the meat cool until you're ready to cook it and marinate it before it gets to the pan, as this is the key to keeping it hydrated.
Berthold sprinkled a lot of Jewish salt on his meatloaf.
"It should look like a mass of snow on your window-enough for you to see clearly," he said . ".
This is perhaps the biggest gain: season your pies and season them again. (
Then don't forget that divot. )
Although it takes willpower not to bite the burger immediately, give the ita a good five
Take a minute off after cooking.
Otherwise, the juice will run out of the pie and sprinkle it on your fully baked bread.
Caramel onion and aioli provide good acidity so I included these parts of the recipe but of course you can skip the onion and use the store
Bought Mayo and left a very happy person.
I took those short plays on a busy night.
It's a quick, no.
A nonsense dinner with grilled Martin potato rolls, a stain on Hailman Mayo, and a very tender, juicy, delicious food --seasoned patty—
Perfect burger night.
Sweet beef burgerand-
Mr. Benjamin's Jason Berthold adapted sour onion made 4 burgers, 1 cup of caramel onion, 1 cup of active Time: 1 hour, 30 minutes: 1 hour, caramel onion 2 tablespoons olive oil 2 Yellow Onion for 45 minutes (
About 1 pound in total)
, Sliced inch thick small bay leaves 1 tablespoon sugar 1 teaspoon fine salt 2 tablespoons salt-free butter 3 tablespoons Banyuls vinegar for aioli 1 clove garlic1 large egg1 add-on plus more flavor, 1 large cup of pinch powder with 2 tablespoons rice bran oil (
Grape seed oil or vegetable oil can also be used)
For burger14 oz boneless shortrib plate (well-
Marble pattern from forequarter, untrimmed), cut into 1-inch-thick strips (see NOTE)
14 oz Round Top, cut into 1-inch-
Freshly ground black pepper rice bran oil (
Grape seed oil or vegetable oil can also be used)
4 tablespoons garlic without salt buttermilk, smashed2 spme4 (4-inch)
4 slices of potato or Brick Burger 4 slices of butter lettuce 1 slice.
Prepare caramel onion: put a big pan in-
High temperature, add olive oil.
After heating, add onion and bay leaves and stir occasionally until the onion is slightly caramelized for about 10 minutes. 2.
Add sugar, salt, butter, and vinegar, stir constantly, and emulsion the butter into the vinegar for about 1 minute. 3.
Cut a piece of parchment around the width of the pan and cut a piece of 1-
Inches hole in the center.
Place it directly on the onion and cook it in low heat until soft but not completely melted and cook for another 6 to 8 minutes.
Remove the bay leaves. 4.
Make aioli: Fill a medium frying pan with enough cold water, Rise 2 inch and boil.
Add garlic and cook for 1 minute.
Transfer the garlic to the mixer with a slotted spoon. 5.
Let the boiling water stop heating in about 4 minutes and reduce the temperature to between 17f and YPF. (
Re-open the heat as needed to keep the temperature within this range. )
Put the whole egg in a small bowl.
Place the small bowl on the water and dip it slightly into the water to smooth the eggs out.
Gently stir the top of the water with a spoon so that the eggs do not stick to the bottom.
Cook until the white outside is set and the egg yolk inside is heated for 4 to 5 minutes.
Take it out with a slotted spoon and put it into the blender. 6.
Add the egg yolk, vinegar, mustard, salt and Spanish meat sauce to the blender and thick soup until smooth.
Add oil to the slow and steady flow of water for the milk oil and stop wiping the sides of the mixer.
Season with more salt. 7.
Prepare the burger: 15 minutes before grinding the meat, put a medium bowl and meat grinder accessories and blades into the refrigerator. (
If you can't put them in the fridge, put them in the fridge --chilled. )8.
Use the mold with the ¼-inch-
Thick holes, ground the meat through a meat grinder, alternating between short holes
Round ribs and tops.
Ground the meat through a meat grinder for the second time.
Cool the meat until it is ready for use. 9.
Cut the yellow onion in 1/3-
Ring in inches and place them in a bath of ice water; set aside. 10.
Cut 7 ounces of minced meat into 4 pieces (
The diameter is 4 ~ 5 inch.
Press an indent in the center with your thumb to keep the burger flat while cooking.
Relax before you are ready to cook. 11.
Heating large castings if using a stove
Iron pot under high temperature.
Once hot, take out two burger patties from the fridge.
Season with salt and pepper
Enough salt, so it looks like a small dust of snow.
Add enough oil to the pan.
Once the oil is hot, add the burger patties and do not move when cooking until the bottom is dark brown, the side color of 60% is no longer pink, about 4 to 5 minutes.
Flip, drain all the fat except 1 tablespoon of fat, add 2 tablespoons of butter, 1 garlic clove and 1 Baili root, and cook with a roast spoon, keep putting butter, garlic and a hundred miles on the burger until it's medium.
The internal temperature is 30 degrees Fahrenheit, about 1 minute.
Add a piece of comt é to each burger, cover the lid with the lid and melt quickly for about 30 seconds.
Transfer the burger to the cooling rack and let it sit for 5 minutes.
Repeat step 11 with two burger patties. 12.
If the grill is used, place the gas grill at high temperature, or heat the coal in the charcoal grill until they become bright orange with a layer of ash on it.
After the grill is very hot, place the burger on the grill grate and cook until dark brown and scorched to form for about 3 minutes.
Boil the lid for another 2 minutes.
Add cheese to each burger, cover the grill and let the chef cook for another 1 to 2 minutes until the cheese melts and the internal temperature is 30 degrees F. rare. 13.
Cheers to burger bread.
Sprinkle about 1 tablespoon of aioli on each side of the burger bread.
Place a piece of lettuce in the lower half, place the burger on it, then put about two tablespoons of caramel onion and then a slice of onion (
Pull out of the ice water tub and shoot it dry)
Finish the first half of the bread.
Special equipment: accessories for useful meat grinder or electric mixer meat grinder. (
If you don't have a meat grinder, ask the butcher to use 3/8 thick or-inch thick die. )
Note: take a well
A shorter, thinner part of marble.
Rib plate from the tip of the rib (forequarter).
If you can't find this cut, you can replace 3 Fat Cow bris with 2 boneless regular short ribs or 2 Fat Cow bris with 1 skirt steak
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