T
tia
Guest
alton brown rocks
--
_____________________________
This be Tia's SIG!!! YAY!
"Perdu" <[email protected]> wrote in message
news:[email protected]...
>
> 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
--
_____________________________
This be Tia's SIG!!! YAY!
"Perdu" <[email protected]> wrote in message
news:[email protected]...
>
> 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