Re: Awesomeburger.

Discussion in 'Food and nutrition' started by tia, Feb 16, 2005.

  1. tia

    tia Guest

    alton brown rocks

    --
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    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
     
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