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]
No, not wrong, but most people don’t have the time or don’t want to take the time.
About the best hamburger patties I have found are the Bubba Burgers which come six to a box and weigh two pounds. I guess that makes each one about 1/3rd of a pound.
It is probably best to make your own but since I am not that good at it I just buy these.
The hell, you say!
I don’t subscribe so I can’t read the article, but my best burgers are also indoors on a gas stove in a cast iron skillet.
However, I would never eat undercooked ground beef unless I ground the beef myself, because there is too much opportunity for bacteria to mess me up if every bit of that ground beef isn’t cooked to a certain degree. So I don’t eat a burger with ANY pink in it. (yes, steaks are fine pink inside because the inside is pristine until YOU cut it. No butcher or anyone had their hands on it, no air, no contact with a dirty grinder, etc)
In restaurants they usually undercook, and if you send it back, they scorch it black. So I have learned how, at home, To get the burger browned inside but not charred outside. Slow and low, with the burger thin as possible inside (like a Bialy). Like if the burger uncooked is an inch thick, in the center, make it half an inch.
For good flavor I like plenty of sea salt, a few grinds of a pepper mill, some dried onion flakes, a quick tiny shake of garlic powder.
The meat at our house has to come from as healthy an animal as we can afford, so we get grass fed organic. It’s pricy to feed us all. Recently I started making 50-50 burgers, half grass fed organic ground, half organic turkey bacon (we can’t eat pork - but if you can, go for it!). We got the idea from the chain called 50-50 where everything has bacon in it. It’s really good. There is really no need to spice it at all. And you save $ on the grassfed. Just throw the bacon into a food processor and chop it up like the burger meat, mix, cook, and serve. Yum.
Suit yourself. That’s what it’s all about. :)
Restaurants get access to a quality of meat not available to the public. That is why we mortals cannot seem to ever recreate the taste of a restaurant burger or steak.
Beef Grades:
U.S. Prime – This is the highest grade of beef with the most fat marbling. This meat is very tender and only accounts for about 2.9% of all graded beef. U.S. Prime is usually reserved for high end dining establishments. Because this beef has such a high level of fat marbling, it is excellent for dry heat cooking methods.
U.S. Choice – Choice beef is widely available to consumers in supermarkets and restaurants. This beef has a good amount of fat marbling, although less than U.S. Prime. U.S. Choice accounts for roughly 50% of all graded beef. This beef can typically be cooked with either dry or moist heat methods without causing excessive dryness. U.S. Choice is an excellent economic alternative to U.S.
The best way is to open a restaurant and then the meat nazis will dane to sell you prime meat.
Around 1960, my parents bought a side of beef from Wilson meats. They got conned by a really low price then when they saw the beef, it was not very good so they upgraded to choice.
Interestingly, the prime was the same price as the choice but they stuck with the choice as it had a lot more meat. The prime was really fat.
Although it was a classic bait and switch, the good part was the beef was really good, better than most choice.
Bttt.
The ground beef restaurants get is fabulous stuff. I used to do the ordering in a steak house and we would make tartar out of it. It was to die for. It is totally different then what you get in the store.
There is a local supermarket which used to sell nothing but U.S.D.A. choice from MBPXL in Dodge City. It was always good. A few months ago they began to sell meat from Mexico and quality went way down.
Oddly enough tho, the grades which are not listed are all over the place but maybe once every two weeks or so, they get in some which looks to be really high quality.
I tried three of them which looked good and well marbled and sure enough, they were about the best steaks I have had in years.
FU WSJ, for not letting me read the article on MY terms! And we know how to make great burgers, in the kitchen or on the grill. Too bad you Dumbkoffs have to have some Nina who ever she is tell is we are ignorant. We are not, but maybe she is.
You story is good but I will add a hot skillet with a lid.
Wow, excellent article.
I did a search on the exact title of the WSJ article (in a Chrome 'incognito' window, just in case the site had already placed a cookie on my regular browser), and clicked on the result to get to see the entire article without being a subscriber (YMMV).
IMHO the article was a disappointment that did not come close to living up to the promise of the title.
Cooking well, on a wood-fired range is an art, only developed after years and years of trial and error/experience.
I never learned to bake successfully with the range. There's a lot to know, like regulating the drafts to keep the temp consistent; the type of wood you are burning has a lot to do with temps too.
Amen. I do like Angus beef, but it usually has no fat, or not enough for a juicy burger. Always rare. :0
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