Text 7970, 65 rader
Skriven 2008-05-28 22:49:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: beef
============
-=> Quoting Janis Kracht to Ruth Haffly <=-

 JK> Wendy's out of desperation because we were starving

 JK> We ordered two "cheeseburgers" .. omigod.. now we haven't
 JK> eaten fast food in YEARS.. and we haven't bought supermarket beef in
 JK> months.. but this was absolutely unbelievable!!!  It was like eating
 JK> glue. Literally, I couldn't make myself finish it. It didn't taste like
 JK> beef.. it had NO taste! All I could think of was the flavor of the
 JK> grass-fed hamburger that we'd been eating now and how incredibly good
 JK> it was compared to that garbage. What a lesson that was :) :)

And to think Wendy's is better than, say... McDonald's!

And a burger made with good beef is glorious very simply done.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: A Better Burger
 Categories: Info, Beef, Groundmeat, Sandwiches
      Yield: 4 Servings
 
  1 1/4 lb 100 percent ground chuck
    3/4 ts Salt
    1/4 ts Ground black pepper
           Hamburger buns and
           -Desired toppings
 
  Break up chuck to increase surface area for seasoning. Sprinkle
  salt and pepper over meat" toss lightly with hands to distribute
  seasoning. Divide meat into four equal portions (5 ounces each)-
  with cupped hands, toss one portion of meat back and forth to form
  loose ball. Pat lightly to flatten into 1 -inch-thick burger, 3
  1/2 to 4 inches across, using fingertips to create pocked,
  textured surface. Repeat with remaining portions of meat.
  
  If grilling, heat enough coals to make hot fire. When coals are
  hot and covered with white ash, spread them in single layer.
  Position grill rack and lid, heat until rack is very hot, about 5
  minutes. Place burgers on rack, cover and grill, turning once, to
  desired doneness as follows: 3 minutes per side for rare, 4
  minutes per side for medium-rare, 5 minutes on first side and 4
  minutes on second side for medium, and 5 minutes per side for well
  done. If pan-broiling, heat skillet over medium-high heat.
  
  When skillet is hot (drops of water flicked into it evaporate
  immediately), add parties and cook, turning once, to desired
  doneness, using same times as if grilling. Serve immediately with
  buns and desired toppings.
  
  Pam Anderson with Karen Tack.
  Cook's Illustrated, July/Aug. 1995
  
 
MMMMM


Cheers

YK Jim


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