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Moey posted:You are gross. ? That's a pretty widely accepted method. Never tried it myself, but lots of folks here have done it with success.
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Jun 15, 2018 19:58
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Yeah idk what's wrong with that, seems.like it would cook the insides slowly then crisp up the outside.
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Jun 15, 2018 20:44
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Ranter posted:Do you like, squish it down hard, or do you remove 3/4s of the onion rings? I was wondering the same thing when it came out but it compacted down very easily courtesy of the spongey brioche bun
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Jun 16, 2018 00:55
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Flash Gordon Ramsay posted:? Brawnfire posted:Yeah idk what's wrong with that, seems.like it would cook the insides slowly then crisp up the outside.
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Jun 16, 2018 07:18
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Elizabethan Error posted:no it would be more like it gets oily and then slightly crisps up because it's been sitting in oil instead of frying. frying is the water in the food boiling off, if it's not hot enough all you're doing is stewing it in oil. I'm pretty sure I'll believe Michelin starred chef Joel Robuchon creating this method and Cooks Illustrated confirming this technique works over forums poster Elizabethan Error claiming it's bad and sad. Cold oil frying is a valid technique. I find it leads to hollow fries occasionally, but if you're lazy and don't wanna double fry, it's a great alternative.
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Jun 16, 2018 07:41
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I'm gonna play around with it, see what my results are, but it makes sense to me.
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Jun 16, 2018 15:42
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I went all in with the thread/serious eats smash burger technique. A good burg. 
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Jun 17, 2018 00:38
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Did you have a griddle on a grill or something? That's a right big pile o' burgs.
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Jun 17, 2018 04:01
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Snowmankilla posted:I went all in with the thread/serious eats smash burger technique. A good burg. I'm salivating here, wanna eat those burgs
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Jun 17, 2018 13:28
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Gwaihir posted:Did you have a griddle on a grill or something? That's a right big pile o' burgs. Yep. Big large cast iron griddle in the grill. Whole family loved them.
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Jun 17, 2018 13:59
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Snowmankilla posted:Yep. Big large cast iron griddle in the grill. Whole family loved them. Yeah, next time I do smash burgers going to throw the cast iron griddle on the grill. It will save me from the wife running around opening windows and complaining then 10 minutes later saying "you know, these are pretty good." And all is forgiven. So I can just skip to the pretty good part without drama.
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Jun 17, 2018 19:44
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C-Bangin' it 
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Good work, I want those in my mouth.
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Jun 18, 2018 06:35
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I made a Luther Burger last week. It was even better than I expected. The glazed doughnut makes it really messy though. I see why some versions have the doughnut "bun" set up toasted side out so it's less sticky. 
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Jun 18, 2018 15:09
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Eating burgers and pizza with a knife and a fork is perfectly acceptable, too.
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Jun 18, 2018 17:33
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beerinator posted:I made a Luther Burger last week. It was even better than I expected. The glazed doughnut makes it really messy though. I see why some versions have the doughnut "bun" set up toasted side out so it's less sticky. How does the sweet nut complement the savoury burg? Pancakes and bacon seems like an oddity to me, how does it compare?
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Jun 18, 2018 17:49
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Casu Marzu posted:I'm pretty sure I'll believe Michelin starred chef Joel Robuchon creating this method and Cooks Illustrated confirming this technique works over forums poster Elizabethan Error claiming it's bad and sad.
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Jun 18, 2018 17:50
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Elizabethan Error posted:'cold oil' is a misnomer then, you're not actually letting the oil sit at a low temp if it's rapidly heating ???
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Jun 18, 2018 18:56
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sit sit/Submit verb ... be or remain in a particular position or state. "the fridge was sitting in a pool of water"
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Jun 18, 2018 21:10
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Elizabethan Error posted:sit Obviously "cold oil" frying doesn't literally refer to frying with cold oil, since that isn't possible under reasonably obtainable conditions. Starting from cold or room temperature oil and heating it with the food already submerged is a perfectly logical and acceptable use of the term "cold oil frying". You are wrong and look like dense semantard for trying to somehow make it seem like you are still correct in this situation, despite multiple people explaining otherwise in response to you with established techniques. I eat baby skin fucked around with this message at 21:59 on Jun 18, 2018 |
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Jun 18, 2018 21:55
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Jamsta posted:How does the sweet nut complement the savoury burg? Pancake/Maple syrup and bacon is a pretty good analogy. If that doesn't sound good to you, then you might not like this. I personally am a huge fan of pouring a little extra maple syrup onto my bacon or sausage. This was pretty intense though because you're dealing with something very savory and something very sweet. I toasted the doughnut and smashed the patty, so there was a good amount of texture in there too.
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Jun 18, 2018 22:05
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Elizabethan Error posted:sit Could you humor me and point to the use of the word 'sit' in one of the posts about the technique?
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Jun 18, 2018 22:12
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Brawnfire posted:Could you humor me and point to the use of the word 'sit' in one of the posts about the technique?
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Jun 18, 2018 23:15
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What? What? Why are you so fixated on this 'sitting' thing? I don't understand why you started talking about things "sitting" as if that's somehow important?
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Jun 18, 2018 23:32
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Potatoes are not sponges. They’re not just gonna soak up oil. And as they get to temp, the water within will boil and expel much of what has settled into the rough surface. I’m not sure if your trying to move the goalposts or really what you’re even arguing anymore. It’s a method that works. That well-regarded professional chefs recommend. It’s ok to be wrong on the internet sometimes. When that happens, you don’t need to double down or argue semantics. Just appreciate that you learned something and move the gently caress on.
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Jun 18, 2018 23:45
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Well when my potatoes went in the oil they got to enjoy it and they did that thing potatoes do where they pretend to fry their moisture off but they don't actually fry their moisture off
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Jun 18, 2018 23:52
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I'll try frying a batch of fries starting the oil at room temp, never heard of it before and was under the assumption it would come out soggy.
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Jun 19, 2018 00:47
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Elizabethan Error posted:sure, if you could similarly humour me and detail how you store your fries in a quantum pocket so they don't sit in the oil while it's heating up. Cook’s Illustrated made two batches of fries, one with this method and one with the traditional double fry method and sent both to a lab to be analyzed for fat content. The cold oil method had substantially less fat, around 1/3rd less than that of the double fry method. Guess what? Your uninformed opinion about how oil penetrates potatoes and how frying in oil works is wrong. I didn’t expect that result either but I got over it.
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Jun 19, 2018 01:30
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Elizabethan Error posted:'cold oil' is a misnomer then, you're not actually letting the oil sit at a low temp if it's rapidly heating Elizabethan Error posted:sit Elizabethan Error posted:sure, if you could similarly humour me and detail how you store your fries in a quantum pocket so they don't sit in the oil while it's heating up.  quote:It’s ok to be wrong on the internet sometimes. When that happens, you don’t need to double down or argue semantics. Just appreciate that you learned something and move the gently caress on. Fuckin seriously
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Jun 19, 2018 04:24
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Anyone mitice any major difference between grinding chuck vs brisket or something else
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Jun 19, 2018 05:04
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Otto Von Jizzmark posted:Anyone mitice any major difference between grinding chuck vs brisket or something else Do mean just the process of grinding or the meat itself? Brisket is super lean compared to chuck. Like well less than half the fat.
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Jun 19, 2018 18:55
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Casu Marzu posted:Fuckin seriously The bloke has 2 probations in 2 days. Probably having personal issues.
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Jun 19, 2018 19:21
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Elizabethan Error posted:sure, if you could similarly humour me and detail how you store your fries in a quantum pocket so they don't sit in the oil while it's heating up. Calmate, calmate. It's okay to be wrong. Especially when something seems like it would run opposite common sense. I never would have guessed that would work. Gonna have to try it sometime, double frying takes too drat long to do at home. beerinator posted:Pancake/Maple syrup and bacon is a pretty good analogy. If that doesn't sound good to you, then you might not like this. I personally am a huge fan of pouring a little extra maple syrup onto my bacon or sausage. I'm curious, but not enough to try it. I had a burger a while back here in town that had granny smith apple slices on it, as kind of a pickle replacement. It worked really well. Liquid Communism fucked around with this message at 14:49 on Jun 20, 2018 |
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Jun 20, 2018 14:47
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Dr. Gitmo Moneyson posted:I’m watching Diners Drive-Ins & Dives and just learned about a place in Texas called Maple & Motor. Anyone ever been there? I might have to make up an excuse to make a trip. If you're driving go here - https://dentonindependenthamburger.com/
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Jun 21, 2018 15:09
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Mr-Spain posted:If you're driving go here - https://dentonindependenthamburger.com/ The chili burger here is probably the messiest thing I've ever eaten.
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Jun 21, 2018 18:41
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Why are there beans as a side?
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Jun 21, 2018 23:03
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Good beans need no excuse to be on the side.
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Jun 22, 2018 12:28
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Uhhhhhhh. I just had my first Shake Shack, and I won’t be having another. I mean, Five Guys ain’t all that, but this was worse in every respect. Insignificant bun, cold meat and cheese, no seasoning options, ‘Fifty/Fifty’ drink billed as ‘half lemonade half iced tea’ was the bad halves of those things, both sour and bitter and no sweet at all. The place looked like a re-gentrified McDonalds, smelled freshly bleached, had twenty staff just kind of ambling around pointlessly. Maybe it’s just London, but my Five Guys experiences have ranged from acceptable to good here, so I’ll just conclude they suck.
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Jun 24, 2018 12:32
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I 100% agree with your review of Shake Shack. My experience of the one at Canary Wharf was exactly as you described, down to the bleach and aimless staff and crap burger. Even the chips were poo poo.
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Jun 24, 2018 13:16
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Steakandchips posted:I 100% agree with your review of Shake Shack. My experience of the one at Canary Wharf was exactly as you described, down to the bleach and aimless staff and crap burger. I went to the Cambridge Circus one: guess Five Guys on Argyll Street is still my go-to chain burger.
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Jun 24, 2018 13:40
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Dr. Gitmo Moneyson posted:I’m watching Diners Drive-Ins & Dives and just learned about a place in Texas called Maple & Motor. Anyone ever been there? I might have to make up an excuse to make a trip. You can make a weekend trip of burgers in Dallas: Maple & motor Off-site kitchen Rodeo goat Keller’s drive in Knife Neighborhood services The grape And tons more I can’t remember
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Jun 25, 2018 00:10
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