There is a lot more to making the perfect hamburger than most people know. Creating a perfect hamburger is more than starting up the BBQ and putting the meat on. The best burger joint Burleson has takes a number of things into consideration when they create their hamburgers. The type of toppings, kind of bun, meat quality, and cooking temperature, are all considered when making a perfect hamburger.
The cook at an establishment should know what and what not to do when preparing to create a perfect hamburger. The best burgers begin with the best quality of meat. Keep in mind that texture is important when it acmes to eating a hamburger. If different grades of meats are mixed together it will affect texture. Meat should also not be ground too course or too fine.
Starting with chuck, brisket, or short ribs are suggested for creating a perfect hamburger. Many establishments do the grinding themselves rather than buying from suppliers. Grinding your own meats allows you to know precisely what you are getting. This is a good rule of thumb for those attempting to make the best hamburgers at home.
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 cook at an establishment should know what and what not to do when preparing to create a perfect hamburger. The best burgers begin with the best quality of meat. Keep in mind that texture is important when it acmes to eating a hamburger. If different grades of meats are mixed together it will affect texture. Meat should also not be ground too course or too fine.
Starting with chuck, brisket, or short ribs are suggested for creating a perfect hamburger. Many establishments do the grinding themselves rather than buying from suppliers. Grinding your own meats allows you to know precisely what you are getting. This is a good rule of thumb for those attempting to make the best hamburgers at home.
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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