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Message
1
Posted on 4/5/21 at 3:30 pm to AbitaFan08
quote:
I’m embarrassed for you
Meh, it's fun for me. I don't think I've ever been downvoted 100 times haha
This post was edited on 4/5/21 at 3:33 pm
Posted on 4/5/21 at 3:32 pm to LouisianaLady
quote:
The egg isn't ideal, but your downvotes are probably because it has been proven that seasoning the formed patties makes for way more flavor than mashing it into overworked meat like our parents did growing up. There's plenty of reading material on this online if you wanted to look into it
Thanks for the tip! I'll season the outside as well, and I never overwork the meat (twss)
Posted on 4/5/21 at 4:05 pm to whatiknowsofar
quote:
Thanks for the tip! I'll season the outside as well, and I never overwork the meat (twss)
I think the downvotes are because of your asinine assumption that people have unrefined "palettes" (you meant "palate" by the way, a "palette" is a board for mixing paint) because they don't like your overly seasoned mess of what you call a burger. The fats released from a burger (with the help of salt) generally should shine on their own, with some help from some high-quality toppings.
Your statement is akin to someone who likes a high-quality steak well done with a splash of ketchup criticizing those who prefer such a steak medium rare.
Posted on 4/5/21 at 4:10 pm to Ole Boy
Louie's
Posted on 4/5/21 at 5:24 pm to GreenRockTiger
quote:
I don’t go on IG but as long as they don’t have French fries like Dempsey’s then it should be good
I love their fries but you can only get them for dinner time (unless they're not too busy and you ask nicely
)Posted on 4/5/21 at 5:44 pm to chryso
Sonny’s bbq really is underrated but their steak burger is on point every time
Posted on 4/5/21 at 8:55 pm to AbitaFan08
quote:
he fact that you keep coming back to see how many people downvote you is embarrassing. I’m embarrassed for you.
Gotta give him props. Dude is going down with the ship with his recipe from the 1982 Shelbyville First Presbyterian Lady's Club Cookbook. That's dedication.
Posted on 4/5/21 at 10:20 pm to Ole Boy
I’m a fan of LeBlancs in Zachary.
Posted on 4/6/21 at 6:37 am to LouisianaLady
quote:
downvotes are probably because it has been proven that seasoning the formed patties makes for way more flavor than mashing it into overworked meat like our parents did growing up. There's plenty of reading material on this online if you wanted to look into it.
When I make my own burgers I use several different seasonings and mix it in, so I am curious to read more on this. Do you have any specific links? I get seasoning the outside, obviously, but I'd be interested to see the "science" saying that is more pertinent and than having meat seasoned throughout
**I've done burgers with just salt & pepper on cast iron skillet several times, and they are fine, but I'm genuinely curious as to how that's "better" than seasoning meat then forming patties
This post was edited on 4/6/21 at 7:48 am
Posted on 4/6/21 at 6:45 am to Doug_H
You must have a refined “palette”.
Posted on 4/6/21 at 7:09 am to Mo Jeaux
Cooked burgers last night on the griddle. Salt and pepper only and they were fantastic.
Posted on 4/6/21 at 8:01 am to TDTOM
The secret to the perfect hamburger is 1 tablespoon fish sauce per pound of meat. It is a complete game-changer.
Posted on 4/6/21 at 8:17 am to Doug_H
Kenji Lopez-Alt did a while study on seasoning ground beef (he’s the writer of Food Lab; a book that delves into the science of cooking).
But the much bigger issue is the handling of the meat. Even if you don’t think you’re handling it too much, the act of blending seasoning into the meat will ultimately work the meat into a different texture.
quote:
Kenji Lopez-Alt at Serious Eats did a thorough study of salting ground beef and says if you salt too early, the salt breaks down the proteins in the meat. The result is “stickier” meat that forms longer strands, resulting in denser, tougher patties.
But the much bigger issue is the handling of the meat. Even if you don’t think you’re handling it too much, the act of blending seasoning into the meat will ultimately work the meat into a different texture.
quote:
The other factor to consider is that mixing salt into the meat before you form patties means there’s additional handling of the ground meat. This means it’s more likely that the meat is further compressed and denser in texture before it’s even formed into patties.
For me, the hallmark of a tasty burger is a tender, loosely formed patty — not a hockey puck-like object. Getting the right texture out of the patty means handling the meat as little and gently as possible
Posted on 4/6/21 at 8:37 am to LouisianaLady
quote:
For me, the hallmark of a tasty burger is a tender, loosely formed patty — not a hockey puck-like object. Getting the right texture out of the patty means handling the meat as little and gently as possible
Definitely this for me.
Posted on 4/6/21 at 9:58 am to Mister Bigfish
I'm going to change my ways. I've followed this thread closely, and I'm not going to go back and edit my snarky arse comments or my misspelling. I'm always in search of making any food I cook better, and will follow a simpler method in the future and work the meat less. Thanks for all the tips Louisiana Lady!
Mo Jeaux is still a whole arse bitch though.
Mo Jeaux is still a whole arse bitch though.
This post was edited on 4/6/21 at 9:59 am
Posted on 4/6/21 at 10:08 am to whatiknowsofar
quote:
Mo Jeaux is still a whole arse bitch though.
Posted on 4/6/21 at 10:16 am to whatiknowsofar
That's awesome, dude. Luckily, its a cheap food to experiment with too. Now I want a burger.
Posted on 4/6/21 at 10:28 am to whatiknowsofar
Sous vide that bitch.
Posted on 4/6/21 at 10:41 am to LouisianaLady
quote:
Kenji Lopez-Alt at Serious Eats did a thorough study of salting ground beef and says if you salt too early, the salt breaks down the proteins in the meat. The result is “stickier” meat that forms longer strands, resulting in denser, tougher patties.
Kenji Lopez-Alt at Serious Eats did a thorough study of salting ground beef and says if you salt too early, the salt breaks down the proteins in the meat. The result is “stickier” meat that forms longer strands, resulting in denser, tougher patties.
Thanks for the info, and I'll definitely read some more about it!
If you're worried about salting too long, then you could always just season as late as possible.
I typically put worchestershire, mustard, and hot sauce in my burgers which leaves the patty very moist, so I don't personnaly get the dense patty texture like he's talking about. To each his own though, so long as the patty isn't charred to heck, well done, or taste like you're eating charcoal I can almost always enjoy the burger
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