It wasn't a steak, it was from a whole sirloin roast, grass fed so quite lean. 24h at 52c gives you a pretty perfect rare-mid rare the whole way through and super tender.
The **Now Eating** Thread
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It wasn't a steak, it was from a whole sirloin roast, grass fed so quite lean. 24h at 52c gives you a pretty perfect rare-mid rare the whole way through and super tender.
Yours always look way better than my burgers, you got a rough gram value per patty? I usually get 4 burgers from a 400g pack of mince (15%), but wondering if i need to use less per patty and then spending longer smashing it down, as i find it presses quite thin, but then contracts into a taller, smaller sized patty.
Might not help that i'm cooking for 4, so pan space for lots of thinner burgers isn't much of an option, nor is "holding down" time.
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It's the smaller (smallest) pack, I think 250g. I divide it by 4 per pack. So about 65g a patty. 20% fat.
I find that size fits the standard brioche buns from the supermarket really well (the £1.10 pack of 4 in Sainsbury's for example).
This would be double the beef and it's a lot of meat as a single patty for a smashed burger.
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Caporegime
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The first time doing it, with so little beef feels weird but once you put cheese, pickles and may be lettuce and tomatoes on, it becomes the right ratio.
Add a 2nd patty if you want to make a double, it becomes quite decadent then.
Yeah, i think i'll aim for that. Having just read Kenji's article, i also don't think i'm holding the pressure on long enough or doing it on a high enough heat. I tend to "release" before a proper crust has formed, which allows it to spring back and shrink.
Might do them for lunch one day when it's just me and the wife
My burgers always taste good, but my burger game could certainly be upped.
Might do them for lunch one day when it's just me and the wife
My burgers always taste good, but my burger game could certainly be upped.
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Caporegime
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Yeah, i think i'll aim for that. Having just read Kenji's article, i also don't think i'm holding the pressure on long enough or doing it on a high enough heat. I tend to "release" before a proper crust has formed, which allows it to spring back and shrink.
Might do them for lunch one day when it's just me and the wife
My burgers always taste good, but my burger game could certainly be upped.
I use a burger flipper thing to press down but instead of using 2, 1 with just the handle isn't enough, I use either a wooden spoon on top for more pressure or lately, I grab and mug and presses down using the mug. Make it so the patty is larger than the bun by about 20%, it will shrink back as you know.
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I've never actually read that article by Kenji before but his patty size (2 ounces) is almost the same as mine....from trial and error. Glad we came to similar conclusions!
I did it that size because it is easy to remember when buying the beef, easy to divide and portion up. I only buy that size really because of this, divide a pack into 4, wrap each portion up and freeze. Each wrapped mince makes 1 burger or 1 ramen topping. I like the simplicity from that.
I did it that size because it is easy to remember when buying the beef, easy to divide and portion up. I only buy that size really because of this, divide a pack into 4, wrap each portion up and freeze. Each wrapped mince makes 1 burger or 1 ramen topping. I like the simplicity from that.
Ah, i have a burger press my wife bought me,
So i just don't use the base section and the top is great for pressing. Maybe having the longer burger flipper would allow me to smash down 2 patties at a time though!
So i just don't use the base section and the top is great for pressing. Maybe having the longer burger flipper would allow me to smash down 2 patties at a time though!
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Caporegime
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I had one of those, but never thought about using the top for pressing and as a tool to make burger i hated it, I hate using baking parchment just to make a patty, feels like a waste so in the end i think i threw it away.
It was the one above....has ridges, so useless as a burger press.
A friend bought me a burger press that is made of cast iron but it has ridges, so no good as a burger press. Great for toasties though.
I have the below now. Wide enough to smash a burger in, just need more leverage so i use a wooden spoon or a mug, sometimes even my V60 brewer (it's ceramic).
Tip - My little secret ingredient. As well as salt and pepper, I add a sprinkle of garlic powder to it at the same time.
It was the one above....has ridges, so useless as a burger press.
A friend bought me a burger press that is made of cast iron but it has ridges, so no good as a burger press. Great for toasties though.
I have the below now. Wide enough to smash a burger in, just need more leverage so i use a wooden spoon or a mug, sometimes even my V60 brewer (it's ceramic).
Tip - My little secret ingredient. As well as salt and pepper, I add a sprinkle of garlic powder to it at the same time.
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Salted Caramel Cornetto pancake.
Name change to ''Heston Pierre White Ramsay'' please
I predict no more than six months before you will need bigger plates and a stronger desk
@JonRGV250
Not sure what I’m more jealous of.. your foods or the fact you get to eat infront of your computer/gaming regularly
Not sure what I’m more jealous of.. your foods or the fact you get to eat infront of your computer/gaming regularly
Quarter Pounder Meal with Large Fries and a “Full Fat” Coke.
Gilbert, your gonna need a bigger bun!