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So I kinda have my own recipe for burgers, that I fell into based on what was at hand. I do a pound of lean ground beef, 4 slices of bacon per pound of beef, and LOTS of salt and pepper. I grind up the bacon in a food processor, and mix up with the bacon and seasonings. This involves a good bit of mixing of the beef. I then cook smash burger style with the cylinder of beef, smash, flip, than a few more flips to get even cooking and a good crust. Serve with thinly sliced onion, mixed greens, thin slice of tomato, smoked gouda, and remoulade on brioche bun toasted in the burger fat. I really like how it seasons the burger all the way through. What is the reasoning behind not mixing salt into the ground beef? Is the improvement in texture worth the sacrifice in internal seasoning? fr0id fucked around with this message at 01:40 on Nov 6, 2017 |
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Nov 6, 2017 01:37
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Kurtofan posted:that thread title, oh my You should’ve left your original post here 
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Nov 6, 2017 01:41
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Fenrir posted:Forgot to add these last night, Where is this?
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Nov 6, 2017 04:40
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AlternateAccount posted:Where is this? Crave, at the corner of Western and Quail in Albany.
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Nov 6, 2017 06:50
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fr0id posted:So I kinda have my own recipe for burgers, that I fell into based on what was at hand. Salt denatures proteins, causing a change in texture that makes it springy and more akin to sausage than to a burger. Honestly, burgers should never be so thick that a liberal salting on both sides before cooking would result in a bland or underseasoned burger. Also, if you're grinding bacon into your burger, there's plenty of salt right there, so I'd definitely stay away from adding salt to the meat before pattying.
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Nov 6, 2017 14:36
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Samizdata posted:Pics or it didn't happen. And since you already ate it, you will have to make another one then snap photos before eating it again. You conjure an excellent argument; I shall needs must see to this course of action.
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Nov 6, 2017 15:31
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The Midniter posted:Salt denatures proteins, causing a change in texture that makes it springy and more akin to sausage than to a burger. Honestly, burgers should never be so thick that a liberal salting on both sides before cooking would result in a bland or underseasoned burger. Also, if you're grinding bacon into your burger, there's plenty of salt right there, so I'd definitely stay away from adding salt to the meat before pattying. I am going to test this out next chance I get.
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Nov 6, 2017 17:46
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Samizdata posted:It's a HAMBURGER, not a CHEESEBURGER. If you're going to be nitpicky about names, how much ham do you get on your hamburgers?
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Nov 6, 2017 18:09
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Shooting Blanks posted:If you're going to be nitpicky about names, how much ham do you get on your hamburgers? Well ham comes from a pig, and bacon also comes from a pig so... Actually I did once throw some canadian bacon on a burger. Wasn't that bad.
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Nov 6, 2017 18:27
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Fenrir posted:Crave, at the corner of Western and Quail in Albany. Holy poo poo, I thought I recognized that.
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Nov 6, 2017 19:46
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Really want to try this DIY American cheese: https://www.youtube.com/watch?v=GwLiGq-IshQ
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Nov 6, 2017 21:37
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Jamsta posted:Really want to try this DIY American cheese: Did I just watch a guy shred pre-shredded cheese and then mix it up with milk, gelatin, and a bunch of other ingredients in a food processor, and then call it "a little less processed" American Cheese?
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Nov 6, 2017 21:51
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I can't watch the video right now, but the modernist cheese with the sodium citrate can be used to make cheese sheets as well, using pretty much any mix of cheese you want. So I could do a sharp cheddar parmesan Asiago slice that will melt as well as process cheese if I wanted.
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Nov 6, 2017 22:27
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you should not use gelatin in your processed cheese to be vegetarian friendly.
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Nov 6, 2017 23:00
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Submarine Sandpaper posted:you should not use gelatin in your processed cheese to be vegetarian friendly. 
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Nov 6, 2017 23:24
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Duzzy Funlop posted:Did I just watch a guy shred pre-shredded cheese and then mix it up with milk, gelatin, and a bunch of other ingredients in a food processor, and then call it "a little less processed" American Cheese? Seriously. NO sodium citrate?
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Nov 7, 2017 16:57
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Samizdata posted:Seriously. NO sodium citrate? So can you just shred real cheese with sodium citrate, then compress it into a block and achieve the same/better results?
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Nov 8, 2017 15:08
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Jamsta posted:So can you just shred real cheese with sodium citrate, then compress it into a block and achieve the same/better results? Dissolve sodium citrate in a little liquid, beer, milk, water, then bring to simmer, add cheese a handful at a time and stir/heat until melted and smooth. I always then just pour it onto parchment where it will spread out and set up, then cut it into squares with a pizza cutter.
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Nov 8, 2017 15:22
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Flash Gordon Ramsay posted:Dissolve sodium citrate in a little liquid, beer, milk, water, then bring to simmer, add cheese a handful at a time and stir/heat until melted and smooth. I always then just pour it onto parchment where it will spread out and set up, then cut it into squares with a pizza cutter. Beer too? drat. Will give this a go!
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Nov 8, 2017 16:48
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Beer is great, but start off like 50/50 beer/milk(or water). I did a batch with 100% bock as the liquid, and while delicious, it seriously tasted like freshly-baked bread more than anything else. Was crazy and awesome, but not what I was going for.
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Nov 8, 2017 18:58
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Doom Rooster posted:Beer is great, but start off like 50/50 beer/milk(or water). I did a batch with 100% bock as the liquid, and while delicious, it seriously tasted like freshly-baked bread more than anything else. Was crazy and awesome, but not what I was going for. Cheese that tastes of bread? Hmm. Burged for dinner tonight. Jamsta Uglyburg special. 
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Nov 8, 2017 22:42
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Is smashburger still good? Because I went today and got the avocado bacon one and it was dry and not huge and kind of bland. Plus everyone working there could not stop saying positive words and wearing management-mandated smiles.
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Nov 9, 2017 00:32
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Jamsta posted:So can you just shred real cheese with sodium citrate, then compress it into a block and achieve the same/better results? Sodium citrate is an amazing (and found in nature, if you care) emulsifier. Makes cheese amazingly creamy. Proclick for mac and cheese or beer cheese sauce.
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Nov 9, 2017 03:27
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Jamsta posted:Cheese that tastes of bread? Hmm. So would. Also, glad I could get you started on the joys of awesome cheesiness,
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Nov 9, 2017 03:28
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the littlest prince posted:Is smashburger still good? Because I went today and got the avocado bacon one and it was dry and not huge and kind of bland. Plus everyone working there could not stop saying positive words and wearing management-mandated smiles. the one near me just went out of business and I couldn't be happier that a new ramen place is moving in. Yes I realize I am in the burger thread.
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Nov 9, 2017 03:30
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Burged tonight At some point before the year's end I intend to post a good macburg, when I can get ahold of one.
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Nov 16, 2017 02:55
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the littlest prince posted:Burged tonight This is looking great.
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Nov 16, 2017 03:53
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the littlest prince posted:Burged tonight Ugh, now I want a Grim Burger from one of the places by me.  Mac and cheese, bacon, jalapenos, and a fried egg. Have a salad for dinner.
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Nov 16, 2017 14:56
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Hot takes: If you want bacon on your burg: Just put bacon on your burg. Burg should be served on plates and/or in their wrapper and/or trays, not imitation aluminum baking sheets and wire racks. http://wewantplates.com/ Char burg is best burg. If you had the misfortune of growing up without knowing the loving embrace of good charcoal cooking so that you worry things "taste like charcoal" I feel bad for you son. Your genes were encoded with millenia of wood fire / charcoal cooking, so deep down there is a primal urge to taste meat with the right kiss of woodsmoke.  This used to be one of the great places to go back home. Get a burg which was slapped together indifferently, a bag of onion rings that was already see-through by the time it hit your tray, and a peanut butter milkshake so thick you had to warn newbies not to collapse their straw. Lest we burgshame, know this little bastard is always delicious and left me wanting another. Until I got halfway into the bag of onion rings and regretted my life. Amen.
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Nov 16, 2017 22:26
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Shooting Blanks posted:Ugh, now I want a Grim Burger from one of the places by me. I do not usually prefer japalenos on a burg but I would eat that. Reminds me of when smashburger was good.
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Nov 16, 2017 23:02
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I still always get jalapenos when I go to five guys.
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Nov 16, 2017 23:30
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Fenrir posted:I still always get jalapenos when I go to five guys. They use fresh jalapenos, which in my opinion are way better as a burger topping (when sparingly applied) than pickled ones, which add too much of a sour punch and overwhelm the burger.
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Nov 17, 2017 12:57
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The Midniter posted:They use fresh jalapenos, which in my opinion are way better as a burger topping (when sparingly applied) than pickled ones, which add too much of a sour punch and overwhelm the burger. Fresh jalapeños are of wildly varying heat, though. Sometimes, they're mildly spicy, and sometimes, they're stupid-hot. The hottest jalapeño I've ever had was on a five guys burger. Fresh jalapeños all day every day, is what I'm trying to say.
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Nov 17, 2017 15:39
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Yeah, jalapenos are weird that way. I love spicy stuff (granted I'm not some ghost pepper/carolina reaper type guy) but occasionally you get one that is like a WTF moment. As in feeling like it is about half as hot as a habanero.
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Nov 17, 2017 15:46
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C-Bangin' it 
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That's kind of like Padron peppers. They're a staple of Spanish tapas and it's like playing scoville roulette. Some are like bell peppers, others will have steam coming off the porcelain the next morning. Personally I'm not a fan of that kind of risk in my burgs. Give me a gherkin every time.
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Nov 17, 2017 16:01
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Theophany posted:That's kind of like Padron peppers. They're a staple of Spanish tapas and it's like playing scoville roulette. Some are like bell peppers, others will have steam coming off the porcelain the next morning. Do one thing every day that scares you.
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Nov 17, 2017 16:02
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Colostomy Bag posted:Yeah, jalapenos are weird that way. I love spicy stuff (granted I'm not some ghost pepper/carolina reaper type guy) but occasionally you get one that is like a WTF moment. As in feeling like it is about half as hot as a habanero. I've taken to asking them to grill the jalapenos at five guys. Doesn't affect the random heat level, but they're tastier and have a better texture.
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Nov 17, 2017 16:04
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MrYenko posted:Do one thing every day that scares you. I day trade cryptocurrency CFDs. I don't need my burgs scorching my ringpiece as well!
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Nov 17, 2017 16:10
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Flash Gordon Ramsay posted:I've taken to asking them to grill the jalapenos at five guys. Doesn't affect the random heat level, but they're tastier and have a better texture. This is the best approach.
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Nov 17, 2017 16:33
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Theophany posted:I day trade cryptocurrency CFDs. I don't need my burgs scorching my ringpiece as well! You...what?
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Nov 17, 2017 16:37
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