In this video, we'll go over how to properly form a hamburger patty from freshly ground beef. It's important to use proper technique when making your own hamburger patty so it doesn't become chewy and dry during the cooking process. Using the tips and tricks shown in this video will yield a juicy hamburger that will give you great results no matter what hamburger recipe you're using.
Meat Weights and Diameters
Well tried something totally new to me.
BBQ or grilled (however you label it) fried chicken.
Got the idea from another site and well went a step futher.
Battered chicken (5 thighs bone in) (3 skinned ,2 skin on)
Dusted in seasoned flour.
(1/2 tsp natures seasoning)
(1 tsp master grills OL western BBQ spice)
dipped in eggs
(3 well beaten)
covered in seasoned panko bread crumbs
(1 tsp master grills ol western spice)
If you love to cook and eat thick, juicy hamburgers, then try out this reverse sear method. It works great on the stove top or out door grill, and is perfect for large parties or a simple dinner for 1-2.
The thermometer used in this video is a ChefAlarm, but any realiable thermometer that is capable of monitoring items while they cook and beeping at you when done will work.
How do You Like Your Burger?
I demonstrate how to cook a double meat double cheeseburger on the stove top using two, 4 oz hamburger patties that we formed in a separate video. Because these hamburger patties are thin, remember that the trick is the sear hot and fast, whether you're cooking them in a cast iron skillet on your stove top, flat top griddle, or on a grill outside.
I demonstrate how to cook sliders (mini hamburgers) in your home oven. These little hamburgers are easy to produce in bulk, which make them great for parties.
How do You Like Your Burger?
Lear how to make French fries at home, just like the ones you get at McDonalds.
A traditional french fry is usually blanched twice in oil; once at a lower temperature to soften the fry and cook it through, and once at a higher temperature to crisp and brown the fry. While this gives you good results, they still don't have the crisp exterior and mashed potato like interior that french fries served at McDonalds and other fast food restaurants do.
In this video, I demonstrate how to make seasoned wedge potato fries. To get that perfect crispy exterior and soft, almost mashed potato like interior, we first blanch in acidulated water, then par fry and freeze.
For more videos like this, check out our hamburger cooking resource page at: https://StellaCulinary.com/hamburger
So i heard in a video lecture that you wouldn't want to deglaze with wine if youre in a cast iron because it would react negatively. but thats about all that was said.
can anyone explain further because 99% of my steak dinners come from a cast iron and I'd like to know if i'm doing something thats sabatoging my own meals.
Thanks In Advance.
Joe
In this episode, I answer listener questions, and talk about the upcoming release of my FREE Culinary Boot Camp lecture videos (for a limited time only).
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