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Tranquilo cagado de la risa
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Fried onion burger tonight:
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lawdog1
Supporter
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Bono trattoria, Harlem NY
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I can’t decide on dinner
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we went with tex mex
lump crab enchiladas, chicken flautas, and churros.
uncalled4boy
Supporter
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solewoman
Staff member
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Rasta pasta and plantain fried hard from a non Jamaican restaurant.
Surprisingly still good. But aesthetics were trash.
Surprisingly still good. But aesthetics were trash.
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Shrimp ceviche and toasted tortillas....
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Pause Pause PauseFried onion burger tonight:
How much meat do you use for your patties? Find myself making quarter pounders just because it’s easy, but that seems too big in order to get a good smash burger.
Pause Pause Pause
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Rasta pasta and plantain fried hard from a non Jamaican restaurant.
Surprisingly still good. But aesthetics were trash.
Where's da sauce?
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Wow.
Definitely will start following her on Youtubes.
Talented as hell.
Definitely will start following her on Youtubes.
Talented as hell.
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That was dope as hell. Her videos look like magic.
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WAY to much sauce for ME but I get how others can appreciate.
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I actually used 1/4 lb patties. I tend to not like mine smashed down super thin and wide. I find they dry out too quick and they hang too far off the bun. I could've gone with 3 oz. patties though, honestly.
Da press was utilized to the full extent of its capabilities.@ Not using the press
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I need to try these SMashmouth BUrgers. They always look good as hell whenever I see them in here.
I honestly don't cook with beefs often so are there any, "Mistakes Beginners Make" suggestions you have?
B Sox
Comparison Ford
therealest1
I honestly don't cook with beefs often so are there any, "Mistakes Beginners Make" suggestions you have?
B Sox
Comparison Ford
therealest1
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1. Avoid cooking them indoors. Gets way too messy. Either get a cast iron griddle pan or just put a cast iron pan on an outdoor grill.I need to try these SMashmouth BUrgers. They always look good as hell whenever I see them in here.
I honestly don't cook with beefs often so are there any, "Mistakes Beginners Make" suggestions you have?
2. The press actually helps. You won't get as even of a smash without it. Apply pressure for at least 5 seconds to get maximum contact with the heating surface.
3. If you do use a spatula, make sure it's a heavy-duty one. When you go to flip it, flip the spatula over and use it to peel the bottom of the burger off the heating surface to make sure you don't lose the crust. Look at the edges to figure out when it's time to flip.
4. Don't be afraid to smash them down wider than the bun. They're gonna shrink pretty considerably when they cook.
5. Only salt/pepper one side. They're thin so doing both sides can be OD. Plus too much black pepper isn't even good for you as a man.
6. If you're gonna do the fried onion version, you honestly need a mandolin or a deli slicer to do them right because the onions need to be sliced as thinly as possible. I set my mandolin for 1/16" and I make sure to squeeze as much liquid as possible out of the onions in order for them to caramelize better.
7. Always 80/20. Roll into loosely-packed balls before throwing on the grill.
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Got you.
I appreciate your #HighIQHumor as well.
I will try next week and post pictures. (
SupremeBeing5
Grine
)
I appreciate your #HighIQHumor as well.
I will try next week and post pictures. (
SupremeBeing5
Grine
)
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Her videos are relaxing
lawdog1
Supporter
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