A lot of people think they know how to make hamburgers. Many do not understand there is more to making burgers than starting up the grill and throwing the patties down. When looking for the best burger joint Burleson has to offer, find out how they make their hamburgers. Ask about the quality meats used, the temperature they cook their patties, and what kind of buns and toppings they provide.
The person doing the cooking must know what to do, and what not to do, when attempting to make the best hamburger. The first item is the meat that is used. This should be of the highest quality meats. The texture of the finished product is very important. When varying grades of meat mixed together will affect the texture. The grind should not be too fine or too course.
Creating a perfect patty starts with using short ribs, chuck, and brisket. Many fine hamburger places will grind the meat themselves instead of purchasing from suppliers. When they grind their own meat, they will know just what is in the mix. Folks who want to make a good hamburger at home may also want to start grinding their own meat.
If you are going to grind the meat at home, make sure to use short ribs, chuck, and brisket. Cut the meat in small chunks and put them in the freezer until very firm but not frozen. After about fifteen minutes remove the meat from the freezer and use a food processor to grind a little at a time to the size you want. Use about 10 to 12 one second pulsing.
The the meat is ground it should be rolled and shaped like a tube, then wrapped in plastic wrap, and placed in the refrigerator for 30 minutes. Once chilled, the tube of meat is sliced into hamburger patties. It is important not to make the patties too thin or thick. When making hamburgers at home, they can be separated by parchment paper, placed in freezer bags and frozen.
The fat to lean ratio should be eighty percent lean and twenty percent fat. If you prefer a juicier patty then increase the fat content and reduce the leanness. It is best not to pack the tube of ground meat too firm, or dense. With more air in the patties the burgers have a nice texture and are more flavorful.
When the burgers are shaped and ready to cook, make an indentation in the center of each patty with your thumb. This indentation keeps the burgers from bulging when they puff up during cooking. When the hamburger cooks it expands and the depression disappears. This creates a perfect shaped patty. The depression also keeps the patties from shrinking.
Season the outside of the patty with salt and pepper only, about 2 hours before grilling. Make sure not to press down on the burgers while they are cooking. This presses out the juices and will make them dry inside. Use a thermometer to test doneness. Typically 150 degrees is the perfect doneness. Serve on toasted buttered buns with lettuce on the bottom to keep the bread from getting soggy.
The person doing the cooking must know what to do, and what not to do, when attempting to make the best hamburger. The first item is the meat that is used. This should be of the highest quality meats. The texture of the finished product is very important. When varying grades of meat mixed together will affect the texture. The grind should not be too fine or too course.
Creating a perfect patty starts with using short ribs, chuck, and brisket. Many fine hamburger places will grind the meat themselves instead of purchasing from suppliers. When they grind their own meat, they will know just what is in the mix. Folks who want to make a good hamburger at home may also want to start grinding their own meat.
If you are going to grind the meat at home, make sure to use short ribs, chuck, and brisket. Cut the meat in small chunks and put them in the freezer until very firm but not frozen. After about fifteen minutes remove the meat from the freezer and use a food processor to grind a little at a time to the size you want. Use about 10 to 12 one second pulsing.
The the meat is ground it should be rolled and shaped like a tube, then wrapped in plastic wrap, and placed in the refrigerator for 30 minutes. Once chilled, the tube of meat is sliced into hamburger patties. It is important not to make the patties too thin or thick. When making hamburgers at home, they can be separated by parchment paper, placed in freezer bags and frozen.
The fat to lean ratio should be eighty percent lean and twenty percent fat. If you prefer a juicier patty then increase the fat content and reduce the leanness. It is best not to pack the tube of ground meat too firm, or dense. With more air in the patties the burgers have a nice texture and are more flavorful.
When the burgers are shaped and ready to cook, make an indentation in the center of each patty with your thumb. This indentation keeps the burgers from bulging when they puff up during cooking. When the hamburger cooks it expands and the depression disappears. This creates a perfect shaped patty. The depression also keeps the patties from shrinking.
Season the outside of the patty with salt and pepper only, about 2 hours before grilling. Make sure not to press down on the burgers while they are cooking. This presses out the juices and will make them dry inside. Use a thermometer to test doneness. Typically 150 degrees is the perfect doneness. Serve on toasted buttered buns with lettuce on the bottom to keep the bread from getting soggy.
About the Author:
Come and visit our popular burger joint Burleson area and check out the menu online. The website can be reached here at http://www.nickydscrowley.com/menu.
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