Deconstructing the Perfect Burger - NYTimes article (1 Viewer)

[Klimtology]

http://www.nytimes.com/2014/06/25/dining/how-to-make-a-great-burger.html?hp&action=click&pgtype=Homepage&version=HpSectionSumSmallMedia&module=pocket-region&region=pocket-region&WT.nav=pocket-region&_r=0

 

[Smack Tripper]

Disagree with these bozos... whats wrong with char broil?

 

[Fennis]

I've been doing a lot of caramelized onions on my (cheese)burgers lately. Good stuff.

 

[BassNBrew]

So they deconstructed a 5 guys burger.

 

[Maurile Tremblay]

So they deconstructed a 5 guys burger.

Yes, and then constructed an In-N-Out burger for the win.

 

[Jayrod]

My personal favorite is the Full Ride at Grad School. Double diner style burger with Carmelized onions and a scoop of soft white cheddar. Freaking great burger, best I've ever had.

 

[jon_mx]

F-ing liberal media feminizing burgers.

 

[RUSF18]

My personal favorite is the Full Ride at Grad School. Double diner style burger with Carmelized onions and a scoop of soft white cheddar. Freaking great burger, best I've ever had.

Explain this please?

 

[MC Gas Money]

Whats the consensus on the veggie burger for the health conscience?

 

[Soulfly3]

Whats the consensus on the veggie burger for the health conscience?

Consensus is, it's a veggie pattie, not burger

 

[MC Gas Money]

Whats the consensus on the veggie burger for the health conscience?

Consensus is, it's a veggie pattie, not burger

Hasnt that come to describe a style of food and not the specific ingredient? Why cant something other than beef be called a burger?

 

[Jayrod]

My personal favorite is the Full Ride at Grad School. Double diner style burger with Carmelized onions and a scoop of soft white cheddar. Freaking great burger, best I've ever had.

Explain this please?

I looked for a bit, but can't find it on the net. All I know is that it is a sharp white cheddar cheese that comes in a little tub and they scoop it out with a spoon.

Link to local article on the restaurant and the Full Ride.

ETA: Holy crap!!! How could I forget the thing has bacon on it, too!

 

[Fennis]

Whats the consensus on the veggie burger for the health conscience?

Consensus is, it's a veggie pattie, not burger

Hasnt that come to describe a style of food and not the specific ingredient? Why cant something other than beef be called a burger?

I work with a guy who calls his mini-van a "truck"

 

[MC Gas Money]

Whats the consensus on the veggie burger for the health conscience?

Consensus is, it's a veggie pattie, not burger

Hasnt that come to describe a style of food and not the specific ingredient? Why cant something other than beef be called a burger?

I work with a guy who calls his mini-van a "truck"

I know an idiot who does the same thing but im not seeing the connection.

 

[RUSF18]

My personal favorite is the Full Ride at Grad School. Double diner style burger with Carmelized onions and a scoop of soft white cheddar. Freaking great burger, best I've ever had.

Explain this please?

I looked for a bit, but can't find it on the net. All I know is that it is a sharp white cheddar cheese that comes in a little tub and they scoop it out with a spoon.

Link to local article on the restaurant and the Full Ride.

ETA: Holy crap!!! How could I forget the thing has bacon on it, too!

Interesting. Maybe like a beer cheese? I was envisioning very milky shredded cheddar that could be considered "soft" but the scoop part threw me off.

 

[culdeus]

Disagree with these bozos... whats wrong with char broil?

Primarily you don't cook in the rendered fat, which is the primary benefit of cooking ground product, rather than a steak.

Cooking over an open flame with rendered fat also carries cancer risks, among other execution difficulties.

 

[Maurile Tremblay]

This set of books by Nathan Myhrvold has a lot to say about the perfect burger.

The dilemma in cooking the perfect hamburger, as in cooking any tender meat, is how to keep as much of it as perfectly done as possible while still producing a seared crust. The solution has two parts: first, cook the patty sous vide to perfect doneness, and second, cryofry the meat to create the perfect crust. Although searing the burger with a torch or on a plancha or a smoking-hot pan also works, deep-frying does not risk breaking up or burning the burger.

1. Form loose patties.

2. Cook sous vide to a core temperature 133 degrees.

3. Drain the cooked patty and dip it in liquid nitrogen for 30 seconds to freeze the meat surface.

4. Fry in 450-degree oil for one minute until brown. Dry on paper towels.

5. Serve on a toasted bun with your favorite condiments.

A few different options for the meat are provided. The easiest is just to use 100% short-rib meat (which is 30% fat). Another option is two parts chuck, one part sirloin, one part flank (overall 25% fat). Another option is two parts filet mignon, one part rib eye cap (20% fat). The combo they like best is four parts short-rib, four parts aged rib eye, and one part hangar (25% fat). Detailed instructions for grinding are provided.

The specific recipe they offer is for a mushroom swiss burger. It includes homemade buns, smoked lettuce, seasoned tomato, maitake mushroom, a slice of cheese (emmental-compte blend), mushroom ketchup, and a glaze made from beef stock and tomato confit.

 

[Jackstraw]

This set of books by Nathan Myhrvold has a lot to say about the perfect burger.

The dilemma in cooking the perfect hamburger, as in cooking any tender meat, is how to keep as much of it as perfectly done as possible while still producing a seared crust. The solution has two parts: first, cook the patty sous vide to perfect doneness, and second, cryofry the meat to create the perfect crust. Although searing the burger with a torch or on a plancha or a smoking-hot pan also works, deep-frying does not risk breaking up or burning the burger.

1. Form loose patties.

2. Cook sous vide to a core temperature 133 degrees.

3. Drain the cooked patty and dip it in liquid nitrogen for 30 seconds to freeze the meat surface.

4. Fry in 450-degree oil for one minute until brown. Dry on paper towels.

5. Serve on a toasted bun with your favorite condiments.

A few different options for the meat are provided. The easiest is just to use 100% short-rib meat (which is 30% fat). Another option is two parts chuck, one part sirloin, one part flank (overall 25% fat). Another option is two parts filet mignon, one part rib eye cap (20% fat). The combo they like best is four parts short-rib, four parts aged rib eye, and one part hangar (25% fat). Detailed instructions for grinding are provided.

The specific recipe they offer is for a mushroom swiss burger. It includes homemade buns, smoked lettuce, seasoned tomato, maitake mushroom, a slice of cheese (emmental-compte blend), mushroom ketchup, and a glaze made from beef stock and tomato confit.

Liquid nitrogen? sous whats? I want to punch that recipe in the face.

 

[johnnycakes]

This set of books by Nathan Myhrvold has a lot to say about the perfect burger.

The dilemma in cooking the perfect hamburger, as in cooking any tender meat, is how to keep as much of it as perfectly done as possible while still producing a seared crust. The solution has two parts: first, cook the patty sous vide to perfect doneness, and second, cryofry the meat to create the perfect crust. Although searing the burger with a torch or on a plancha or a smoking-hot pan also works, deep-frying does not risk breaking up or burning the burger.

1. Form loose patties.

2. Cook sous vide to a core temperature 133 degrees.

3. Drain the cooked patty and dip it in liquid nitrogen for 30 seconds to freeze the meat surface.

4. Fry in 450-degree oil for one minute until brown. Dry on paper towels.

5. Serve on a toasted bun with your favorite condiments.

A few different options for the meat are provided. The easiest is just to use 100% short-rib meat (which is 30% fat). Another option is two parts chuck, one part sirloin, one part flank (overall 25% fat). Another option is two parts filet mignon, one part rib eye cap (20% fat). The combo they like best is four parts short-rib, four parts aged rib eye, and one part hangar (25% fat). Detailed instructions for grinding are provided.

The specific recipe they offer is for a mushroom swiss burger. It includes homemade buns, smoked lettuce, seasoned tomato, maitake mushroom, a slice of cheese (emmental-compte blend), mushroom ketchup, and a glaze made from beef stock and tomato confit.

Liquid nitrogen? sous whats? I want to punch that recipe in the face.

133 degrees..

 

[Joe Summer]

Sous-vide (/suːˈviːd/; French for "under vacuum") is a method of cooking food sealed in airtight plastic bags in a water bath or in a temperature-controlled steam environment for longer than normal cooking times 72 hours in some cases at an accurately regulated temperature much lower than normally used for cooking, typically around 55 °C (131 °F) to 60 °C (140 °F) for meats and higher for vegetables. The intention is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.

 

[rockaction]

This set of books by Nathan Myhrvold has a lot to say about the perfect burger.

The dilemma in cooking the perfect hamburger, as in cooking any tender meat, is how to keep as much of it as perfectly done as possible while still producing a seared crust. The solution has two parts: first, cook the patty sous vide to perfect doneness, and second, cryofry the meat to create the perfect crust. Although searing the burger with a torch or on a plancha or a smoking-hot pan also works, deep-frying does not risk breaking up or burning the burger.

1. Form loose patties.

2. Cook sous vide to a core temperature 133 degrees.

3. Drain the cooked patty and dip it in liquid nitrogen for 30 seconds to freeze the meat surface.

4. Fry in 450-degree oil for one minute until brown. Dry on paper towels.

5. Serve on a toasted bun with your favorite condiments.

A few different options for the meat are provided. The easiest is just to use 100% short-rib meat (which is 30% fat). Another option is two parts chuck, one part sirloin, one part flank (overall 25% fat). Another option is two parts filet mignon, one part rib eye cap (20% fat). The combo they like best is four parts short-rib, four parts aged rib eye, and one part hangar (25% fat). Detailed instructions for grinding are provided.

The specific recipe they offer is for a mushroom swiss burger. It includes homemade buns, smoked lettuce, seasoned tomato, maitake mushroom, a slice of cheese (emmental-compte blend), mushroom ketchup, and a glaze made from beef stock and tomato confit.

Liquid nitrogen? sous whats? I want to punch that recipe in the face.

Holy cow. If you're effing with liquid nitrogen, you've got a thirty dollar burger on your hands. Jesus.

 

[culdeus]

This set of books by Nathan Myhrvold has a lot to say about the perfect burger.

The dilemma in cooking the perfect hamburger, as in cooking any tender meat, is how to keep as much of it as perfectly done as possible while still producing a seared crust. The solution has two parts: first, cook the patty sous vide to perfect doneness, and second, cryofry the meat to create the perfect crust. Although searing the burger with a torch or on a plancha or a smoking-hot pan also works, deep-frying does not risk breaking up or burning the burger.

1. Form loose patties.

2. Cook sous vide to a core temperature 133 degrees.

3. Drain the cooked patty and dip it in liquid nitrogen for 30 seconds to freeze the meat surface.

4. Fry in 450-degree oil for one minute until brown. Dry on paper towels.

5. Serve on a toasted bun with your favorite condiments.

A few different options for the meat are provided. The easiest is just to use 100% short-rib meat (which is 30% fat). Another option is two parts chuck, one part sirloin, one part flank (overall 25% fat). Another option is two parts filet mignon, one part rib eye cap (20% fat). The combo they like best is four parts short-rib, four parts aged rib eye, and one part hangar (25% fat). Detailed instructions for grinding are provided.

The specific recipe they offer is for a mushroom swiss burger. It includes homemade buns, smoked lettuce, seasoned tomato, maitake mushroom, a slice of cheese (emmental-compte blend), mushroom ketchup, and a glaze made from beef stock and tomato confit.

Liquid nitrogen? sous whats? I want to punch that recipe in the face.

Holy cow. If you're effing with liquid nitrogen, you've got a thirty dollar burger on your hands. Jesus.

Plus dry aged ribeye which retails at 30/pound if it's prime. And most choice stuff isn't dry aged.

 

[sublimeone]

The rendering in fat makes a lot of sense but a perfectly grilled burger is juicy and spectacular.... plus, grilling is fun so I'll keep grilling my burgers.