Momofuku chef declares war on backyard grills — they're a "marketing lie" for cooking burgers

[knoxblox]

It’s been two days and 100 posts. My cheeseburger is cold already.

[erroneus]

Yeh I’m always surprised how much interaction a “cooking meat” post gets here at bb.

[VeronicaConnor]

@Aztec_Cardiologist

I’ve been tempted to get one of those immersion sous vide things that look like a stick blender,

I have one, and they work great! Quite handy, really, because they don’t take up a lot of space and you can cook anything with it. The main downside is you go through a lot of plastic bags. You either have to vacuum seal them (you can buy little vacuum bag machines for this) or you can use a ziploc and carefully remove all the air. The latter works fine, but it’s still using a plastic bag every time you cook something. Not great, and I’ve kinda stopped using it because of guilt over that. Some stuff like eggs can be cooked without the bag though, and it does make amazing eggs.

[BakerB]

I reuse the sous vide vacuum bags until the air valve stops sealing. Wash, rinse with sanitizer and rinse again. You could mark them so as to keep veggies and meat separate.

[p96]

@sqlrob

So, no, you don’t taste it, it’s gone.

Burned is not equal to flavorless, and combustion is not perfectly efficient.

Edit to ask:
It may not be the ethyl mercaptan, or perhaps natural gas in my area uses a different odorizer, but do you not also smell the difference between a propane burner and a natural gas stove burner?

[Petrichor_Soliloquy]

Do you have a preferred brand?

[BakerB]

What ever is cheap on Amazon. The only thing I buy from there, because I can’t find them elsewhere.

[hecep]

You reminded me of a sweet little memory. At my first employer: I was the new kid in our department and was almost immediately cubicled-up with two absolutely super “graybeard” engineers. They were always interested in what I would bring in for my lunch, being that I like to cook and eat well. One day I brought in an ~8" long kielbasa on a large soft sandwich roll. The night before, I had partially split the kielbasa length-wise and broiled it on both sides to a crinkly finish. After toasting the roll, reheating the kielbasa, and slathering on yellow mustard in our kitchenette, I brought it back to our cubicle. After sitting myself down and taking a few bites, I heard one graybeard say to the other, “This kid knows how to eat.”

[LurksNoMore]

Source: The Ultimate Smash Cheeseburger from Serious Eats.

[dpease]

Thanks to those on this thread that mentioned The Friendly on 30th. Had never heard of it before. Took the family there yesterday and that was a great burger.

[knoxblox]