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Re: Smash Burgers (aka the In-N-Out style), how I do em
I do 2 oz burgers and just double the patties up on the burger. More surface are equals more crunch. Also, when you go to smash, heat you spatula up for a second on the griddle, it helps keep the mea…5 · -
Re: Crispy wings?
Baking powder. It’s cornstarch plus bicarbonate and an acid salt. It dries the skin and the moisture + heat cause a reaction which “puffs” the skin giving it a fried texture.4 · -
Re: Bad Byron's plus brown sugar?
I add BS to get a better crust. Or, depending on the subject, I add BS to make others crusty.2 · -
Re: F%ck the blizzard, I want a steak!
Nothing better than grilling in the snow.1 · -
Re: Homemade Garlic Chili Oil and Dumpling Dipping Sauce
And never forget Maangchi for Korean dishes!3 ·
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