alton brown rocks
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This be Tia's SIG!!! YAY!
"Perdu" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
I had made my first Awesomeburger. I mean I had made it before, but never
this good, and never on LC.After I had made Italian for the family, I had decided I was worthy for a
good time, and made myself an Awesomeburger.Cut up about 1/2 pound of chuck roast. (1/2 pound uncooked.) Nicely
marbled. Popped it into the food processor. 10 pulses of 2 seconds or so.
Alton Brown from Food TV trick. Works great for ground beef. 10 pulses
gives you a perfect burger consistency. Yet not mushy like some burgers
that are ground to death. I mean - it IS dead. Stop trying to kill it
again.Cast Iron skillet, as hot as it went. Formed a patty and put it down one
side for 3 to 4 minutes, then flipped. 3 minutes, then into a 400F
preheated oven. Cheddar on top. Another 5 minutes.Pull it, then cover with Aluminum foil to rest. This is MOST important.
give it 8 or 10 minutes. No less. The juices will coagulate and hold the
meat together. And it will keep cooking. Still, it stays pinkish.I had served it on a bead of chicory greens and topped it with home made
mayonnaise. About 1 big Tbsp. (Used the Braun boat motor to mix 1 cup
canola oil, 1/4 tsp salt, 1 tsp ground mustard, 1/2 tbsp rice vinegar, 1
egg, room temperature! Mix and love.)LC heaven. Bon Protein!
Cooking times may vary but not a lot. I mean it depends on the thickness
of
the patty, the temperature and even the marbling of fat. And of course,
how
alive you eat your cow 🙂Just thought I share.
Best Regards,
Steve
Tout est per·du fors l'hon·neur