While I much prefer to grill and smoke my food in my outdoor smoker, one little indoor trick I've learned:
Posted on 04/10/2016 5:47:39 PM PDT by nickcarraway
Edited on 04/10/2016 5:52:30 PM PDT by Admin Moderator. [history]
Stand away from the grill, chefs say, and use a skillet.
(Excerpt) Read more at wsj.com ...
Great burgers can be had at “The Habit” in Calif, Nevada, Arizona, Utah.
Good food, good service.
Include short ribs with the sirloin when you grind the beef.
Mix up some garlic, onion and season salt with the meat. Make patties. Place patties in pressure cooker. Fill cooker minimum amount with beef broth. Cook for five minutes on high.
In the mean time, heat up heavy frying pan with coconut oil. When patties are done, sear them in the frying pan on both sides. Melt cheese on them at this point if wanted, on top of final flip in pan.
Make burgers.
Having been a cook for a couple of years back in the early 1960’s for Denny’s Coffee Shop in Long Beach I developed a lifelong love for cooking, but never carried on in that industry after leaving for a higher paying job building the then new Douglas DC-9’s.
I have always been a cook, and will be to my dying day I s’pose.
My favorite burger is always pan fried in cast iron, and dressed anyway I feel like it at the time. Nothing is standard with me other than I want that meat cooked in a hot cast iron skillet for the best texture, and flavor. It’s how I like it.
A local meat market sells premade burgers ground exclusively from short rib.
I have never been able to make a great hamburger. Just don’t have the skill. I can make one which is fairly good.
I was going to read the article and maybe learn how but it demanded that I subscribe to the Wall Street Journal first.
Question.
Is it safe to use a cast iron skillet on a glass stovetop?
My stove top is glass and I have used a cast iron fryer for years. No problem so far.
Sure is, I’ve been doing it for years.
How about a cast iron skillet with raised ribs? Grills the best ribeyes I have known.
BTW, how do you get flame broiled flavor without an outdoor grill? Or do the burger chains use some process which simulates it?
I loved the DC-9 while it was in service.
Thanks. Looks like I’ll be making a purchase.
I don’t know. Never cooked on one of those. We have standard electric in the house kitchen, but in the atrium kitchen, and the patio we have propane, and butane burners of various types, and use them more often than we do the electric.
Highly recommend those single small butane burners to cook outdoors in the Spring, Summer, and Fall. They work great, and keep the mess outside as well as the smell. Amazon for the burners, and the butane. We have Home Power, and Burton units.
Nice. Thank you.
“BTW, how do you get flame broiled flavor without an outdoor grill? Or do the burger chains use some process which simulates it?”
The restaurants grill indoors like you do outdoors, but have large exhaust hoods over the grills to suck out the smoke. We used to clean, and change the filters on ours during the night/graveyard shift at Denny’s.
My dear old Mother was an excellent cook. For most of her life she used a gas stove. I have noticed that all the chefs seem to use gas.
She did once tell me that her old cast iron wood stove cooked better than any other. I can still remember her cooking with it. She had a box full of wood next to the stove.
Don’t use lean beef and don’t overcook.
I still think they taste better from the grill.
Don’t use lean beef and don’t overcook.
I still think they taste better from the grill.
While I much prefer to grill and smoke my food in my outdoor smoker, one little indoor trick I've learned:
Start with an Angus paddy.
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