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Might as well go full retard and swap out for cream of mushroom soup if you're going to poo poo up burgers this badly.
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Feb 15, 2015 21:47
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at least post some photos if you're going to try and troll gws
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Feb 15, 2015 21:57
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yrF posted:Hahaha carbs. I like my burgers rare so cooking them for 80 minutes sounds like making dog food.
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Feb 15, 2015 22:02
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Jose posted:at least post some photos if you're going to try and troll gws Seriously, no where near as good as the prison food thread. 1/5.
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Feb 15, 2015 22:12
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FactsAreUseless posted:Actually, they come out very rare, because of the technique and sauce.  your burgers sound like literal trash and I would not pay money or even let my friends/family/acquaintances/enemies spend their money on them
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Feb 15, 2015 23:35
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But Not Tonight posted:
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Feb 15, 2015 23:51
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Do you know what carbs are?
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Feb 16, 2015 01:05
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FactsAreUseless posted:Actually, they come out very rare, because of the technique and sauce. Meat doesn't become uncooked, no matter what kind of sauce you put on it. How do you suppose your burgers are going to have pink in the middle, let alone very rare, after 80 minutes in the oven?
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Feb 16, 2015 01:30
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SymmetryrtemmyS posted:Meat doesn't become uncooked, no matter what kind of sauce you put on it. How do you suppose your burgers are going to have pink in the middle, let alone very rare, after 80 minutes in the oven?
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Feb 16, 2015 01:46
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yrF posted:Do you know what carbs are? Edit: Or more thin-cut Oscar Meyer Honey Ham, which is a low-carb option for any meal.
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Feb 16, 2015 01:47
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SymmetryrtemmyS posted:Meat doesn't become uncooked, no matter what kind of sauce you put on it. How do you suppose your burgers are going to have pink in the middle, let alone very rare, after 80 minutes in the oven? the point of the glaze is to draw off the heat, by adding moisture, because heat evaporates with moisture, do you even know how glazing works? The recipe looks great, thanks op.
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Feb 16, 2015 01:50
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i'm genuinely surprised that y'all know so little about advanced glazing and deglazing techniques. like, come on.
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Feb 16, 2015 02:01
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FactsAreUseless posted:If you want to make this recipe low-carb, substitute bacon for the onions. I've been experimenting a bit with the idea of low-carb cooking. Would turkey bacon be acceptable for this if I don't have regular bacon on-hand?
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Feb 16, 2015 02:22
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Zerilan posted:I've been experimenting a bit with the idea of low-carb cooking. Would turkey bacon be acceptable for this if I don't have regular bacon on-hand?
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Feb 16, 2015 02:23
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Reene posted:the point of the glaze is to draw off the heat, by adding moisture, because heat evaporates with moisture, do you even know how glazing works? The first 20 minutes (at 400!) are nothing but a cylinder of ground beef in the oven, and the next 20 minutes are breaded discs of the same meat. Then you cook these breaded, baked, ground hamburger slices for 20 more minutes inside peppers. If that isn't a recipe for very rare ground beef I don't know what is! SymmetryrtemmyS fucked around with this message at 02:58 on Feb 16, 2015 |
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Feb 16, 2015 02:54
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All these people getting riled up over an obviously not serious post
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Feb 16, 2015 03:36
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SymmetryrtemmyS posted:The first 20 minutes (at 400!) are nothing but a cylinder of ground beef in the oven, and the next 20 minutes are breaded discs of the same meat. It's only rare because no one's ever done it before and it doesn't exist.
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Feb 16, 2015 04:32
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Gettin trolled hard ITT
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Feb 16, 2015 04:44
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It's like watching someone try to be Charlie Kelly and succeeding fantastically. Well done, good sir.
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Feb 16, 2015 05:31
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SymmetryrtemmyS posted:The first 20 minutes (at 400!) are nothing but a cylinder of ground beef in the oven, and the next 20 minutes are breaded discs of the same meat.
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Feb 16, 2015 12:22
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FactsAreUseless posted:You have to cook the burgers for another 20 minutes after that, and serve them with sauce. And remember to deglaze. It doesn't work if you don't deglaze.
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Feb 16, 2015 12:52
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do I have to use Oscar Meyer Honey Ham (tm)?
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Feb 16, 2015 14:43
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Bob Morales posted:do I have to use Oscar Meyer Honey Ham (tm)?
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Feb 16, 2015 15:04
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To clarify: other brands of thin-sliced honey ham are not properly deglazed, and are high in carbs.
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Feb 16, 2015 15:09
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So it's impossible to make this recipe outside of the Oscar Meyer distribution network?
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Feb 16, 2015 15:49
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Cavenagh posted:So it's impossible to make this recipe outside of the Oscar Meyer distribution network?
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Feb 16, 2015 15:50
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Oh godquote:I made this recipe for my hubby, he doesn't eat bell peppers so instead I mixed french fries in with the cooked burger. He loved it and i have made for him 3 times since!
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Feb 16, 2015 16:01
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I enjoyed this thread at 400 for 20 minutes.
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Feb 16, 2015 16:10
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Bob Morales posted:Oh god
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Feb 16, 2015 16:14
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FactsAreUseless posted:If you want a low-carb variant to this variant, use Belgian fries instead of the traditional pommes frites. Is there a way to make a perfect gluten-free burger?
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Feb 17, 2015 00:52
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contrapants posted:Is there a way to make a perfect gluten-free burger?
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Feb 17, 2015 01:01
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FactsAreUseless posted:Use a gluten-free tzatziki. I thought of this, but I was afraid of the deglazing method I'd have to use with gluten-free tzatziki. Last time I tried, I misspoke the backwards Latin and landed in Limbo for six months. They have the worst burgers there.
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Feb 17, 2015 01:11
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