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One of best hamburgers i've had
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PWise
Posts: 1,173
And... Ironically, I'm reluctant to admit that it was cooked on the stove... The caramelization over the low flame was just amazing... I will post later on the science behind the process...
cheers!
cheers!
Comments
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Pato are you saying we all need to go out and buy a
stove now :ohmy:Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Nah, just use your egg as one.
Doug -
Mickey, I have one,, the clock works great :woohoo:
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Pato,
Are you alright? :huh: Sounds as though you bumped your head today.
How many fingers am I holding up?
You best have some good science. :pinch: -
I have a glass top model, gives me more counterspace :laugh:
Capt Frank
Homosassa, FL -
Was that Texas beef? :laugh: Looks good.
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laugh:
How many fingers, that's a laugh. That is like the doc asking me who was president and what was the month and day when I was heading for detox. Well, I don't work so don't always know what day it is. As for the president, why would I want to remember.
My records say I seemed confuse, :woohoo: Like hell I was "Totally Hammered" Doctors, guess that's why they call it "Practicing Medicine"
:silly: :laugh: :woohoo:
My 2 cents worth,
Cheers,
Bordello -
Skillet Fried Burgers ROCK!!!Especially with cheese and bacon on a toasted bun!
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Nothing but cheese, bacon and meat! I like it. :woohoo:
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I can feel the umami all the way to Houston. Did you use fish sauce in it? I've started using it since your last hamburger thread, and it is fantastic !!!! :woohoo:__________________________________________Dripping Springs, Texas.Just west of Austintatious
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hahahaha by all means, NOOO.... you probably already have one anyways... and I have yet to try them in an iron skillet in a "cool" egg... (the flame was extremely low in the stove, hence the slow caramelization) I know many people have cooked burgers this way before, my mom included, but my mom tried to SEAR them at high heat and most times ended up with a burnt crust and a dry center... Although I wonder if the hot air around the closed lid of the egg will accelerate the overall cooking process and reduce the overall caramelizing time thus...
cheers! -
hahahaha was it TWO fingers? or FOUR??
About the "science" I've still to make 2 or 3 more tests before I draw to any conclusions...
Cheers! -
hahaha... it was prime rated ground short rib... ground coarse one time with some parmigiano-regiano, kosher salt, and colatura.
Cheers! -
Tell me about it! never had one executed properly!
cheers! -
ill have to look and see if the italian places here carry that stuff. love fish saucesfukahwee maineyou can lead a fish to water but you can not make him drink it
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It was awwwweeeeeeeeesome.... I'm repeating today hehe...
cheers! -
Hey Gary! I used a similar thing to the oriental fish sauce we all know here is the link...
It packs much more umami...
It was amazing... -
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