Text 7435, 93 rader
Skriven 2008-05-20 10:09:38 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: COOKING MEATS 80520
===========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> I have made hamburgers with the 98% lean roo mince, but it needs a
 GJ> filler, such as cooked rice, breadcrumbs or rolled oats, to avoid
 GJ> becoming too hard.  To add oiliness a bit of olive oil can be mixed in

 ML> The problem with such filler is that they make a properly rare
 ML> piece of burger much less pleasant. I think the solution is to
 ML> cook the patties extremely quickly over extremely high heat, so
 ML> the burgers are cooked Pittsburgh (black outside with a raw
 ML> interior).
 
 GJ> Good results can be obtained if the hamburgers are cooked very
 GJ> quickly, as you suggest, and then allowed to "rest" in a warm place for
 GJ> a few minutes.

 JW> I often do both steaks and burgers that way. I want them to have a
 JW> good sear but retain their juiciness and not dry out. I also want a
 JW> warm, pink interior not a cold, red one for my steaks and just a hint
 JW> of pink in my burgers. Roslind OTOH wants just a hint of pink in her
 JW> steaks and none at all in her burgers; a few minutes extra in a 225
 JW> F oven takes care of that nicely.

Hamburger heresy.

I only cook hamburgers once every few years, as they are messy things
to eat.  My mouth won't open wide enough to encompass the thickness of
a roll, split to fit above and below the patty, plus lettuce, cheese,
fried egg and red beet.  Then, if I manage to squash it all down enough
to fit into my mouth, tomato sauce and other stuff squeezes out the
sides and dribbles down my shirt front.  I suppose I could put it on a
plate and use a knife and fork to eat it, but that would seem to defeat
the main purpose of that food, which originally was intended to be a
finger food.  If you are going to do that, you might as well keep the
components separate on the plate, rather than pile them all together.

Some people use slices of bread instead of a roll, which works quite
well, particularly if the bread is toasted.  An alternative to
hamburger is a steak sandwich, with thin, quickly grilled slices of
steak plus salady stuff between slices of toast.  Grilled sausages can
be substituted for the steak.

For me, I prefer my mince as meat balls, with chopped vegetable filler,
browned, then finished in a tomato or coconut based sauce, served with
plenty of rice.  Some chopped fresh coriander leaves sprinkled over,
just before serving give the dish a nice aroma.   I use an ice cream
scoop to form the meat balls to a uniform size.  These could be made in
the form of patties, but a larger pan would be needed.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ROO BALLS
 Categories: Australian, Meats
      Yield: 8 Servings
 
      1 kg Kangaroo mince, best
      1 lg Onion, finely chopped
      4 cl Garlic, crushed
      1    Red capsicum, finely chopped
      2    Eggs
      1    Knob ginger, grated
      1    Lemon rind, finely grated
      2 ts Cumin powder
      3 ts Coriander powder
      2 ts Black pepper
      1 c  Cooked rice
      2 tb Dark soy sauce
           Plain flour
      1    Onion, finely chopped
    400 ml Can of diced tomatoes
      1    Lemon, juice of
           Sriracha sauce, to taste
      1 tb Coconut cream powder
      1 sm Bunch parsley or coriader
 
  Thoroughly mix the first 12 ingredients in a bowl and allow to stand
  for an hour or so.  Form into 4 cm balls and roll in the flour.
  Brown balls in a little oil, and remove from pan.
  Saute onion until really soft,  Add Sriracha sauce, lemon juice and
  chopped tomatoes, stir, add coconut and simmer for a few minutes.
  Add meat balls, stir into sauce, cover and simmer for 20 to 30
  minutes, until inside of meat balls is just cooked to taste.
  Serve with white rice, and garnish with parsley or coriander.
  
  :       Recipe by Glen Jamieson, January, 2003
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)