Thursday, July 1, 2010
An excellent post appeared among the blogs I follow. It’s at http://www.melskitchencafe.com. Mel offers numerous and right on the money tips for making the perfect burger.
I’m going to amplify on it with a brief discussion of making burgers starting with whole pieces of beef. Why do that? Simple. I am a bit paranoid about the idea of buying supermarket ground beef, what with all the scares over the years. You can, of course, cook your beef well done, but I like bright pink to almost red in the middle of mine.
The first picture is of a bone-in chuck steak. Bacteria on a whole piece of meat will only be on the outside. Bring a big pot of water to boil. Drop the beef in and blanch for 30 seconds to 1 minute.
Remove the bones and cut the meat (including all the fat, but not any gristly sections) into strips. I then use my Mixmaster’s grinding attachment with the fine blade. The gray from the outside will disappear.
So, you don’t have a grinder with your mixer? Use your food processor. Cut the meat into 1” pieces and pulse it in the processor until you get the texture you want.
It is now safe to cook as rare as you like.
- ► 2013 (41)
- ► 2012 (78)
- ► 2011 (131)
- Pork loin back ribs
- Smoked salmon mousse
- Whatever you have omelet/frittata
- Pacific rockfish in packets
- Asian pork burgers
- Butter-poached salmon filets
- Butter-poached pork chops
- Grilled chicken with yogurt, hot pepper and garlic...
- Sweet corn and black bean salad
- The Spam and Velveeta Fajita
- Pork and vegetable stir-fry
- Just between you and me
- Asian wings
- Pork paillards
- Tater tots redux - from scratch
- Maple-glazed ham
- Spicy Supercrunchy Fried Chicken
- Wok-smoked salmon
- Home-ground beef
- ▼ July (20)
- ► 2009 (55)