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Wednesday, 10 November 2010

Ground Beef Tips

Ground Beef Tips
·   Read Grind your own Ground Beef, above.
·   To avoid ground beef sticking to your hands, dip them in cold water, before handling the meat.
·   Don't over handle the meat.
·   Keep a light touch and do not over-compact.
·   Form patties to desired thickness and then, make a deep depression in the center, with your thumb. As the meat cooks and expands, the depression will disappear, keeping your burgers from turning into Frisbee shape.
·   Never use the spatula, or a weight to press down on the burger patty as it cooks; while this practice is permissible with a thick steak; with  thinner hamburger patties you’ll squeeze out all the juice and flavour to go up in smoke.
·   Poking holes in the burger with a fork (as with any meat) also causes loss of moisture and flavour. Use a spatula, or thongs to turn them.
·   Be sure the pan or grill fire is hot before you add the meat. This helps sear the surface and seal in the juice. Most burgers do not require any grease in the pan, however extra lean burgers may stick without added lubrication. Since only very thin cuts of meat should ever be fried, many top chefs suggest a sprinkling of salt on the pan to prevent lean meat from sticking. This does not give the meat a salty flavour.

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