Text 34340, 104 rader
Skriven 2010-02-04 08:08:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Burgers 1
=================
-=> Quoting Nancy Backus to Jim Weller <=-

 JW> OK. One more time: Hamburgers are made with hamburger buns, not
 JW> toast. 

 NB> But I like Friendly's Big Beef Cheeseburg Special on a Whole Wheat
 NB> Set-up...  ;)   Of course, that isn't toast, either... but it is made
 NB> from bread, not rolls...

Then it is a Hamburger sandwich, not a Burger. [g] Still tasty but
different kind of like Chili vs Chili on spaghetti.

Speaking of aberrations I made smash burgers and sliders last
night.
 
MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: About Homemade Sliders Pt 1
Categories: Sandwiches, Groundmeat, Beef, Cheese Info
  Servings: 1

           Sliders

What is a slider? A slider is a particular thing. It's particularly
American. It's a small subset of our great culinary tradition, the
hamburger. But as I explained last week, it's not just a
mini-hamburger. To be a slider, it cannot be perverted with
expensive ingredients like foie gras or tuna tartar, a cutsey
version of a burger for a chef to play with. A slider consists of a
thin layer of beef, American cheese, a soft bun, and way more onions
than seem necessary or right. At some point in the cooking process,
the meat should steam above the onions, turning the patty richly
aromatic and strangely beefy considering its small stature.

That's the secret about the slider, and why I am infatuated with
them. It's that strange dichotomy of being petite yet robust,
flavorful, and meaty despite its littleness. I can't think of many
other dainty foods that have such a seedy reputation.

And, yes, sliders are rather seedy. The slider joint has a stigma,
booths haunted with the funk of cooking onions, a smell that seems
to follow you out the door and all the way home. To get right to it,
cooking these at home will make your place smell like White Castle.
Perhaps this is why there aren't many recipes online for how to do
it correctly. "Leave it to the take-out place," seems to be the
message, or use just a little onion (or even onion salt). But these
recipes are not authentic, nor as delicious.

But as I found out, making sliders at home is easy, cheap, and
produces one of the best hamburgers I've ever eaten. By the end, it
seems like a noble trade off. To be perfectly honest, I kind of like
the aroma. 

I could easily show you how sliders are made at a White Castle,
where most people have probably encountered them. But you could also
find out for yourself, since the whole griddle is showcased behind
glass. They just place ultra-thin frozen patties atop a bed of
chopped onions. But I wanted to make the burgers from fresh meat. I
wanted to do it how White Castle probably used to make burgers,
before they switched to frozen patties.

The question became: how do you get the patty so thin? Luckily,
there are some places in New Jersey that still keep the slider flame
alive and make them the real way. I need to point out the excellent
coverage Nick Solares has done over on A Hamburger Today about this
subject. One of his favorite places is White Manna, and that's where
this video came from of the griddle man in action. This was my
ticket. To my surprise the technique showcased in the shaky YouTube
video was backed up by a comment that I got from George Motz, who
wrote Hamburger America. I figured he'd eaten a few sliders in his
day.

Don't pre-cook the onion. Use Vidalia (the way they do in Oklahoma),
slice paper-thin on a mandoline so they cook faster, and never use a
grind higher than 80/20. Smash the onion into the patty first -
don't wait to flip before you add the onion.

And that's pretty much exactly how to do it. For the burger
aficionados out there, it's like a modified Smash Burger. A small
ball of meat is placed on the cooking surface, topped with thinly
sliced onions, and then flattened with a spatula to the desired
thickness. When the bottom is done, it's then flipped onto the
onions to finish cooking. The second part, where the burgers steam
on top of the onions, is the genius of sliders and why I love them
so much.


  From: The Pauper Chef                 
 
MMMMM-------------------------------------------------




Cheers

YK Jim


... Burgers: so simple. Grind meat. Form patty. Grill. Dress. Eat.

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