I’m partial to grill mats. They’re nonstick, cuttable with scissors, and cheap enough so you can toss 'em after a dozen or so uses. Best of both worlds.
If I’m cooking burgers with lots of fat, I’ll sometimes scrape off some of the fat with the edge of a spatula to cause a flame-up on purpose. Caramelized bits and crisped cheese get redeposited on top.
My only complaint about grill mats is that they are a pain to clean, but I don’t need to be super thorough since I preheat them, and once they get too gunky I just toss them.
So whose going to tell the Burger King that he’s been doing it wrong for the last 69 years?
He says that as though those things don’t matter, but they matter more than anything. Food is all about the experience. There’s a reason restaurants aren’t all utilitarian boxes with single-seat tables. How the burger tastes at a barbecue barely matters.
Enjoy your two-star Michelin burger that tastes great, sitting alone in your cubicle under fluorescent lights.
Few things will drive me to frothing madness as quickly as someone telling me my personal taste preferences are somehow wrong.
And yet, even in a place as open-minded and educated as the BBS, people are still talking about how the way they cook burgers is the “right” one.
But they say “I like it this way, try it and you may change your mind”, not “anyone who thinks otherwise is an idiot”.
Hamburger + griddle + water + onions = a Wisconsin secret?
Pete’s Hamburgers
Wouldn’t sous vide followed by intense heat searing just be reverse sear as well?
Also, David Chang is incorrect. The best burger I ever had is the last one I had. And topped with whatever I please. Including tartar sauce!
Even a single 6 oz filet can be reverse-seared. Yes, it’s a lot of work to do that on a grill, but it can be done.
…I just want a hot dog.
Yeah, generally do that for sous vide, otherwise it doesn’t look particularly appetizing.
Advantage to the sous vide over oven and reverse sear is you don’t have to worry as much about the timing for different thicknesses, go ahead and take them all out after cooking. Drawback is having to do stuff ahead of time. Last roast I cooked was ~30 hours, so it’s not something to do on a whim.
Don’t threaten me with a good time.
I vote YAY on the Jay_Kay way!!!
[Tries to form solar oven out of pavers in backyard using telepresence, it’s too hot out.]
Or, you know, pea protein and mint leaves all garbanzo’d in, with a carrot juice and taurine chaser?
Mutant who happens by Orlando…
Aw, you’re just in the pocket of big swamp cattle.
I’ve been tempted to get one of those immersion sous vide things that look like a stick blender, but I don’t mind the absence of beef so much since it meshes well with my desire to reduce my meat consumption (for environmental and animal welfare reasons).
The utility extends well past beef. Actually I rarely souse vide beef as I like other methods.
Souse vide happens to be my favourite way to make carrots:
Seriously souse vide carrots are amazing!
Also great for eggs. And chicken can be safely cooked at temps in the 150s making breast meat actually tasty…
If I reverse sear it will be one large mofo for everyone - 5cm thick - so there’s only one time and it’s maybe an hour. Could be less but at that stage it’s stable anyway. That said the sear takes seconds after that. I’ve never done steak in a sous vide but it would still be ■■■■■ after that which is precisely what the reverse sear is there for. So that no energy is used evaporating etc. leaving a grey band in the meat.
I like to fry chicken breasts like a steak; make a cut through the widest bit, punch it til it’s a uniform thickness then salt and some oil on it, cook it in a skillet for about 5 mins on each side and leave to rest in the pan with a lid on. Actual tasty chicken breast with lots of delicious juices to make a sauce. A handful of green olives in the pan and then reduce the juices after resting with a skoosh of dry sherry to make a sauce is good.
This. I would have been a meat-and-potatoes kid with no interest in diverse cuisine if my then-girlfriend’s older sister didn’t drag her and I kicking and screaming to an Indian restaurant when I was 14. I was sure I’d hate it - instead it changed my outlook on food so much that I went to culinary school.
“I think there’s a better way to cook something, and the status quo isn’t it” is not an attack on your right to cook things they way you want to.
