• 2 Posts
  • 53 Comments
Joined 2 years ago
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Cake day: July 7th, 2023

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  • Depends on what you like. This is essentially how White Castle sliders are made, and I personally think that’s something of an acquired taste 😂

    It’s just a smash burger with extra seasoning, so maybe play around with that. I think the key to any good burger is just the seasoning.

    My personal keys to a burger:

    • Don’t pulverize the meat. Barely touch it in fact.
    • Salt 20m before cooking
    • 85/15 ground mix
    • some garlic in the oil on the pan for 1-2m before adding beef. Pull it before meat goes in.













  • Or maybe fresh herbs…

    Breadcrumbs are a lazy visual effect, and they certainly don’t work well on tomato-based sauces because they’ll just make it all gummy.

    Why is Bobby Flat a thing? All of these TV chefs have terrible ideas, and this guy is high on the list. All of them have awful restaurants which have failed spectacularly in most markets (Flay, Ramsay, Oliver, Ray…etc), and I don’t understand why people pay attention to them.

    On the other side of this spectrum, you have legit research and tips by people who care about food from Kenji, Choi, Gritz, BA staff…it’s just night and day. The people who care about the science of food happen to be the people who really want to offer good ideas to elevate it.

    I can’t think of a single useful tip from the FN chefs.