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evobatman posted:Something something getting fired after doing something to the burger flipper. You're drinking, you black out. You wake up, you're in White Castle -- working there 3 years, STILL not assistant manager. Your buddies tell you to quit, but you can't 'cause you're banging the slow girl on the fry-o-later. They say she's a little retarded, but those titties ain't retarded!
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Apr 30, 2018 15:23
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Thx m8. Bought that as an impulse buy. It's a feckin wideboy! 
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Apr 30, 2018 16:22
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Jamsta posted:Thx m8. Bought that as an impulse buy. It's a feckin wideboy! 
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Apr 30, 2018 16:37
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Left it at work. Still made burg. Didn't melt the cheese. 
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Apr 30, 2018 21:01
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quote:Rated 18 Not for sale to persons under the age of 18. By placing an order for this product, you declare that you are 18 years of age or over. This item must be used responsibly and appropriately. lol what the gently caress is this
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May 1, 2018 02:27
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It's not uncommon in commonwealth countries for the sale of knives and other sharp implements to be restricted from minors.
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May 1, 2018 02:57
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Interesting. Makes sense I guess, but, a spatula? I live in a Commonwealth country and our Amazon does not have these restrictions.
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May 1, 2018 03:22
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Might be a state-by-state thing. In the ACT the sale of knives was restricted to 16 years old and above. I know they're restricted in SA too. Yet amazon.com.au doesn't have a warning. The spatula has a sharp edge, or it's incorrectly categorized by amazon.co.uk as a knife.
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May 1, 2018 04:55
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Personally, I think they've gotta be right. If there's one thing Australians are known for, it's knife identification.
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May 1, 2018 13:02
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Ah, I see you've played knifety-spatula before.
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May 1, 2018 17:24
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VERTiG0 posted:lol what the gently caress is this Generic arse covering in case you decide to go and shank somebody with the spatula and subsequently get caught with the spatula and the invoice from Amazon. The Amazon logistics guy that delivers it doesn't give a solitary gently caress about how old you are.
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May 2, 2018 08:18
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May 5, 2018 19:51
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I'll...be...in my bunk...
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May 5, 2018 20:33
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I grilled some burgers tonight, first time using my homemade griddle / pizza steel. Made smashburgers, and two tiny ones for my kids, but they refuse to even try :/  Only cheap storebought burger bread and I was lacking in condiments too, shoulda planned better. Still turned out good I think. 
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May 9, 2018 17:25
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His Divine Shadow posted:I grilled some burgers tonight, first time using my homemade griddle / pizza steel. I'd eat em, but I wouldn't call them smash burgers. You need a better smasher, some more elbow grease, or both. Also, if you are cooking and flipping the burgers before you smash as it looks like from the cute little crispy circles in the second picture, you are doing it wrong. Drop, smash, flip, remove. Also, maybe it is just bad timing with taking the pictures and it dripping off the steel, but you should have a lot more grease after smashing, so maybe your steel wasn't hot enough too? I eat baby skin fucked around with this message at 18:02 on May 9, 2018 |
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May 9, 2018 17:50
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I've always done it that way, I let it sit maybe 30 seconds to a minute before I flip and smash it out.
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May 9, 2018 18:00
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His Divine Shadow posted:I've always done it that way, I let it sit maybe 30 seconds to a minute before I flip and smash it out. Each to their own I guess and I am sure they were still good and the crust still looks delicious, but I just like my smash burgs to be pucks of crispy meat. The force of smash is probably more critical in that case than the lack of initial cooking. I recommend at least trying it that way next time if you haven't before, as you (or your kids) might be pleasantly surprised by the result. Aside from your method drying them out more like the guy below pointed out, you will also make the burger more likely to break up when smashing, as the already cooked part will have become more rigid and less I eat baby skin fucked around with this message at 18:20 on May 9, 2018 |
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May 9, 2018 18:03
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His Divine Shadow posted:I've always done it that way, I let it sit maybe 30 seconds to a minute before I flip and smash it out. That's so weird haha For real though, it's Not Great to wait to smash that long- A minute is pretty much the whole time it should take a smashburger to cook in the first place, and you lose a ton more moisture by waiting. The goal is dropping them, smashing immediately, then not touching for a minute before scraping up and flipping to top w/ cheese and cook for another 30 seconds or so. That steel/grill setup looks really fuckin good.
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May 9, 2018 18:14
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I've tried it a couple times with the bit of cook before the smash, and it helps it release better, but it's a ball of meat at that stage and not a patty. Plus, if your spatula has enough of an edge you should be able to scrape it up without the extra effort.
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May 9, 2018 18:22
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I stole my smash burg technique from a local 1950's style diner. They drop the ball of meat on the grill, let it sit for maybe 30 seconds, then smash the poo poo out of it and season (also seems to help with the release). Wait a minute, scrape/flip, then add cheese if desired. They have a sweet butter roller for toasting the bread too.
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May 9, 2018 18:40
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I eat baby skin posted:I'd eat em, but I wouldn't call them smash burgers. You need a better smasher, some more elbow grease, or both. Also, if you are cooking and flipping the burgers before you smash as it looks like from the cute little crispy circles in the second picture, you are doing it wrong. Drop, smash, flip, remove. Also, maybe it is just bad timing with taking the pictures and it dripping off the steel, but you should have a lot more grease after smashing, so maybe your steel wasn't hot enough too? I'm a fan of ball, drop, flip, smash, flip. That way you have a little crispy spot in the middle to help the patty separate from the spatula after you smash. Brawnfire posted:I've tried it a couple times with the bit of cook before the smash, and it helps it release better, but it's a ball of meat at that stage and not a patty. Plus, if your spatula has enough of an edge you should be able to scrape it up without the extra effort.
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May 9, 2018 19:01
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You really want it to stick hard and fast right away since that's what gets you the best crust imo. Yea, you definitely need a good spatula or bench scraper to flip, but that's why smash burgers are so good!
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May 9, 2018 19:02
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If I don't smash fast enough after dropping the ball on the grill, that middle part will get 'stuck' and then it's easy to tear the burg. I usually just smash them in the house on wax paper first.
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May 14, 2018 16:43
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I like to smash on the griddle directly to achieve something I call "the iron kiss"
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May 14, 2018 16:57
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And now for something different. A burger with gravy 
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May 18, 2018 14:34
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Extremely would.
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May 18, 2018 14:47
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Is that a steak burger?
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May 18, 2018 17:07
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May 18, 2018 17:26
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Mulozon Empuri posted:And now for something different. A burger with gravy Half of me says I don't want a burger I can't eat by hand. The other two halves of me say DOOOOOOOOO IT!
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May 18, 2018 18:55
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Jamsta posted:Is that a steak burger? It's a danish thing. Bøfsandwich. If you're ever in Denmark visit https://m.facebook.com/DKsBedsteBoefsandwich and find the best one near you. loving delicious when done right.
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May 18, 2018 19:15
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Mulozon Empuri posted:It's a danish thing. Bøfsandwich. If you're ever in Denmark visit https://m.facebook.com/DKsBedsteBoefsandwich and find the best one near you. Is eating a Bøfsandwich like eating Bofa?
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May 18, 2018 19:15
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Crossposting from the Kitchen Equipment thread. I’m at home and don’t have access to my KitchenAid mixer. What are some good meat grinders? I found a burger recipe in a new cookbook I just got that calls for home-ground burgers using three kinds of beef.
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May 20, 2018 04:30
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Mulozon Empuri posted:And now for something different. A burger with gravy gently caress yes.
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May 20, 2018 19:55
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What mix of beef do you use for your smashburgers? I've tried with regular ground beef, and I can't get it right. It ends up like a regular patty.
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May 21, 2018 01:27
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Gatts posted:What mix of beef do you use for your smashburgers? I've tried with regular ground beef, and I can't get it right. It ends up like a regular patty. Just ground beef, but don't get it too lean. 20% fat at the very least. 70/30 is my usual.
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May 21, 2018 01:40
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Dr. Gitmo Moneyson posted:Crossposting from the Kitchen Equipment thread. food processor and very chilled meat
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May 21, 2018 02:03
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Fenrir posted:Just ground beef, but don't get it too lean. 20% fat at the very least. 70/30 is my usual. I used 80/20, maybe that's why. I was wondering if a mix of sirloin and chuck or brisket or something would work better.
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May 21, 2018 02:08
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Gatts posted:What mix of beef do you use for your smashburgers? I've tried with regular ground beef, and I can't get it right. It ends up like a regular patty. I don't use anything special, just 80/20 whatever from Publix. There important thing for me was measuring my little balls of meat pre smashing because I am awful at doing 2oz or 3oz patties by hand. Measuring them to 2 oz and then a proper smash and you'll get results no matter the blend.
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May 21, 2018 02:16
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The recipe I found is 33.333% sirloin, 33.333% brisket, 33.333% beef short-rib. I ate a brisket burger at a restaurant once. Tasted good and super brisket-y. The fat content was something like 75/25 and boy could you tell. atothesquiz posted:food processor and very chilled meat You don’t get a proper grind in a food processor. Also I don’t have a food processor either. I. M. Gei fucked around with this message at 02:43 on May 21, 2018 |
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May 21, 2018 02:41
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| # ? Apr 25, 2024 16:15 |
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Can I shake MSG on patties, or are burgers already savory saturated that it won’t change the overall taste?
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May 21, 2018 03:10
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