Monique1 (126 posts) Tue Jul-13-10 07:40 PM
Original message
Great hamburger recipes
I have a lb of lean ground beef thawing for tomorrow - any good moist hamburger recipes here? Mine are always too dry
Tesha (1000+ posts) Tue Jul-13-10 08:30 PM
Response to Original message
1. ya' know...
there are some really great recipies out there for burgers, but I really believe that the real key to a juicy burger is technique.
We're pretty happy following these rules:
Don't mix it too much, add some liquid, freeze it before cooking, and never press your burger while cooking.
pengillian101 (1000+ posts) Wed Jul-14-10 12:13 AM
Response to Reply #1
3. What does freezing do?
"Don't mix it too much, add some liquid, freeze it before cooking, and never press your burger while cooking."
I don't know this trick.
NashVegas (1000+ posts) Wed Jul-14-10 10:18 AM
Response to Reply #3
5. Freezing
I think it makes it easier for trapped juices to leak out of the meat during the thawing process. Bring home a pound of fresh hamburg and there's not too much seepage, right?
Last weekend I brought home some local grassfed beef. It was vacuum-sealed and frozen (two strikes). When thawed it lost at least two-three tablespoons of juice. When I went to make a burger, the texture was not hamburger so much as hamburger beef meal.
Pressing your burger while it's cooking, again, will rid you of lovely juices
The empressof all (1000+ posts) Wed Jul-14-10 12:00 PM
THE IMPERIOUS PRIMITIVE
Response to Reply #5
8. I share your belief about freezing ruining the flavor of beef
I think it adversely impacts texture of steak and dilutes the flavor of hamburger even if it is properly defrosted prior to cooking. I can tell the difference between a burger frozen prior to cooking and one made with fresh meat. The best burger I've ever had was a freshly ground mixture of brisket, chuck and sirloin.
Tesha (1000+ posts) Wed Jul-14-10 02:44 PM
Response to Reply #3
10. About freezing...
I've found that if we grill, the partially frozen burger holds together better, keeps the juices in, and remains rare in the middle.
Oh, and when you form the burger, press a dimple in the middle.
Then when it starts to cook, you don't get that bulge that usually happens.
The empressof all (1000+ posts) Tue Jul-13-10 08:57 PM
THE IMPERIOUS PRIMITIVE
Response to Original message
2. I agree with the not playing with it too much
I'm also a believer in serving it pink inside.
If you want to play around with some flavors try adding a tablespoon or two of Marsala to the meat and serve it with Provolone, sauteed Mushrooms and a slice of prosciutto. I do that with Turkey burgers for Turkey saltinbocca burgers. Works great for beef, pork or chicken as well. You also can add sauteed onions and or mushrooms directly to the meat with a little bit of Progresso Italian bread crumbs and the wine. You can even add an egg if you want to stretch it.
grasswire (1000+ posts) Wed Jul-14-10 12:49 AM
THE FARMERETTE IN WISCONSIN
Response to Original message
4. I made some hamburger steaks last week that were really good.
I gently mixed into the meat 1/4 cup of red wine (a shiraz), some grated parm, and a tablespoon of ranch dressing. They were MOIST and just delicious. Oh, and I put some mushrooms into the pan as the meat was cooking, and they were yummy too.
NashVegas (1000+ posts) Wed Jul-14-10 10:20 AM
Response to Original message
6. Try Adding
A couple tablespoons hickory-flavored bbq sauce and breadcrumbs for each pound of meat.
noamnety (1000+ posts) Wed Jul-14-10 11:46 AM
Response to Original message
7. I fold a piece of cheese into the center of each burger and kind of form it around that. As it melts it keeps things moist. I've heard of mixing in crushed ice as well, though I haven't tried that.
hippywife (1000+ posts) Wed Jul-14-10 01:52 PM
MRS. ALFRED PACKER
Response to Original message
9. I agree about not pressing while cooking.
And I make mine with an egg per pound, parm cheese, salt, pepper, garlic. You can also add a TBSP or so (not too much) per pound of tomato paste.
Monique1 (126 posts) Wed Jul-14-10 10:09 PM
Response to Original message
11. I took some of your advice and remembered reading some info
What I did was put the ground beef in a bowl with a beaten egg, threw in some crushed ice, mixed it lightly and put it in the fridge for over an hour. I took the ground beef out of the fridge, lightly tossed it because not all the ice melted. I made loose thick patties and actually fried them in a pan. I did not use oil, I did not need oil because the water from the ice brought out some of the juice but the juice surrounded the burger while cooking. I used extra lean ground beef and they were not dry. I guess you can add whatever you want to the meat but as you said do not overwork the meat. I formed the patties loosely.
They were fantastic. I made 4 thick patties with about 1.45 lbs of lean gr beef
TommyO (1000+ posts) Thu Jul-15-10 07:54 AM
Response to Original message
12. Fresh meat, not frozen
80/20 is the best for burgers, you don't want the meat too lean, otherwise you'll have dry burgers.
The best burgers I've ever had were from meat I ground myself from boneless beef ribs that I get at Costco.
When you form the burgers, do not, repeat, do not compact the meat too much.
Get your grill nice and hot.
Clean the grates
Use a non-stick spray meant for grills, like the Weber Grill'N Spray
Place the burgers on the grill
Don't move them until you flip them
Only flip them once
DON'T PRESS YOUR BURGERS, DON'T SQUEEZE THEM, IN FACT, DON'T TOUCH THEM UNTIL YOU FLIP THEM, OR MOVE THEM TO A BUN
If you're going to put cheese on them, do it on the grill, the cheese should coat the entire burger and be running down the sides
Before the burgers are done, toast your buns
When they're done, the burgers need to go from grill to bun, not an intermediary plate.
Most importantly, don't overcook your burgers, medium rare, or if you must, medium, but never well done, grey burgers are dry, overdone burgers.
If you have qualms about rare meats, get irradiated ground beef (I get mine at Wegmans)
Unless one considers cardiac-debilitating, stomach-extending, vomit-inducing grease "lovely juices."
Begging your pardon Frank. But I do. I also eat my hamburger medium rare.
I know, I know.
franksolich is aware he's definitely part of a minuscule minority when it comes to "taste."
But it's all copacetic.
Begging your pardon Frank. But I do. I also eat my hamburger medium rare.
I'm in the Tots/Wineslob camp on this one. Let me join you. :cheersmate:
All those DUmmies adding junk to the hamburger up there are simply making meatloaf. Big difference.
meatloaf:rofl:
I know, I know.
franksolich is aware he's definitely part of a minuscule minority when it comes to "taste."
But it's all copacetic.
I'm in the Tots/Wineslob camp on this one. Let me join you. :cheersmate:
All those DUmmies adding junk to the hamburger up there are simply making meatloaf. Big difference.
If you like "dry" (non-greasy) burgers, you're going to have to use leaner (read: more expensive) hamburger. But also keep in mind that when you hit the ground sirloin (93 percent lean) stuff, it's gonna be REAL hard to hold together.
And are these just burgers we're talking here, or any stuff involving hamburger? Cause I make LOTS of stuff with hamburger...like meatloaf, stuffed peppers, as part of spaghetti sauce, tacos, burritos (anyone in Denver knows of Holly's and the "tacorito"), I even make a "cheap" meal of Beef Rice A Roni with hamburger mixed in. Quite tasty, if not the most healthy item ever devised.
But if just hamburgers? Whatever happened to seasoned salt and/or worcestershire sauce? Or maybe mix in some blue cheese crumbles? Nothing fancy, mind you, but still tasty.
Yeah, I talking just plain ordinary hamburgers.
Nothing wrong with powdering the patty with seasoning salt or dumping Worcestershire sauce on it; whatever's in the kitchen cupboards is fine.
Quite obviously I'm in the minority here, but I would never add any sort of cheese to uncooked beef; cheese goes on after, not before.
Like I said earlier, it's all copacetic--to each his own.
Yeah, I talking just plain ordinary hamburgers.
Nothing wrong with powdering the patty with seasoning salt or dumping Worcestershire sauce on it; whatever's in the kitchen cupboards is fine.
Quite obviously I'm in the minority here, but I would never add any sort of cheese to uncooked beef; cheese goes on after, not before.
Like I said earlier, it's all copacetic--to each his own.
I know, I know.
franksolich is aware he's definitely part of a minuscule minority when it comes to "taste."
But it's all copacetic.
I'm in the Tots/Wineslob camp on this one. Let me join you. :cheersmate:
All those DUmmies adding junk to the hamburger up there are simply making meatloaf. Big difference.
I guess I'm not fussy, I love hamburgers and usually just buy the box of frozen ones in the grocery store, we don't eat them often and we make them on the grill.
Certainly cheap and easy--just like me. :naughty:
Best thing when having done a 12-hour shift and I don't feel like cooking. Throw a couple of frozen 1/4 lb patties on the grill, slap some cheese on top, grill the bun, put on some mustard, mayo, and go to town.
Guess what I'm having tonight?
Certainly cheap and easy--just like me. :naughty:
Best thing when having done a 12-hour shift and I don't feel like cooking. Throw a couple of frozen 1/4 lb patties on the grill, slap some cheese on top, grill the bun, put on some mustard, mayo, and go to town.
Guess what I'm having tonight?
Begging your pardon Frank. But I do. I also eat my hamburger medium rare.
Oh cool!
Hubby and I are going out to eat on the weekend and I'm getting a nice big burger and either fries with cheese or fries with gravy.
The frozen ones aren't bad though, I like just keeping them in a freezer so if anyone is in the mood for a burger they just take it out.
Fries with gravy are good.
In-N-Out fries "Animal Style" are the bomb.
Dude, you need french fries:
4-5 Russets unpeeled and cut into 1/4" wedges. Put the potatoes wedges in a bowl of ice water for 30 min.
Fill a large, deep frying pan half way with veg oil. Pat the potatoes dry, and put into the COLD oil. Turn on the heat to high and when the 'taters start to fry, turn down to med- med high. Fry until they are golden brown. Take out, put on a rack with paper towels to drain, add salt to taste while hot.
You may thank me later. :drool:
Begging your pardon Frank. But I do. I also eat my hamburger medium rare.
He also said not to press the burgers while grilling/frying.
Fries with gravy are good.
In-N-Out fries "Animal Style" are the bomb.
I know, I know, madam.
But it's in me to do my own thing, and so I press the hell out of them, press them hard, press them flat.
Until there's no more leakage coming from them.
I of course accede to the tastes of the majority--and what an overwhelming majority it is, too--but at the same time feel compelled to follow my own drummer.
Sorry folks, do not mean to be rude here butt...never, never, never smash a `burger' patty after it hits the grill. The 'fat' is what gives beef its flavor. Why would you squish all of those flavorful juices out of a burger?
Marbling in steaks anyone?
If you do not want the fat, then why are you eating beef? God made chicken and tofu for a reason.
If you want loooow fat burgers, buy loooow fat hamburger.
Make your patties with 1/2 of the spices mixed in, slap on a HOT grill/cast iron skillet so as to initially sear and SEAL the meat. TURN ONLY ONCE!!!
Season patty AFTER first (only) turn since spice flavors are neutralized after exposure to heat. You want the spices added to meat during last 5 minutes or less of cooking time to have the greatest effect.
Personally, I buy hamburger that is no LESS than 50% fat, not that 85% reduced fat shit, mix in about 8 Oz. of softened Philly cream cheese to a pound of burger. Add coarse ground pepper, a little crushed garlic, little Costco seasoned salt, maybe a little red cooking wine. Slap that bad-boy burger patty on the grill and hit it with 4-5 good drops of Worcester sauce, grill for 5 minutes, flip, season again, grill for 3, then done!!!!
PERIOD!
Sparky, can I tell you that I'm not too impressed with In-N-Out burger?!?Sorry lady but it is NOT about In-N-Out Burgers!
Your post made me laugh. My mom likes her steak like shoe leather and her burgers cooked just like you do. My saving grace was that my dad liked his beef still mooing and my step dad liked his medium rare. It is the only attribute I didn't get directly from her.
where in the heck do you buy 50/50 ground beef? I have never seen it.Just buy regular ground beef - if not labeled otherwise, most of it is like that.
where in the heck do you buy 50/50 ground beef? I have never seen it.
There seems a lot here who like their hamburger rare.
It's my impression--correct or incorrect--that while that used to be okay, it's not so okay any more.
It used to be that ground beef was made at local, or at least regional, butcheries, which limited contagion.
But now that most ground beef is made at large national packinghouses, the peril of contagion is greater.
And so I've always operated under the assumption that it used to be okay to dine on pink hamburger, but that's not such a good idea any more.
Plus I can't get past the blood.
I don't like a raw burger. The meat has to be completely brown, or I am not eating it. But then again, I am not a rare meat fan. My steaks need to be medium well. I hate the texture of a rare-ish steak. It is mushy to me. Plus I can't get past the blood.Soleil my friend - there is NOTHING wrong with enjoying your beef well done. There is a reason that ANYONE that understands cooking beef understands all gradients of beef meat doneness. Well done is just as valid as "cut from the hoof, blood still running" rare.
Soleil my friend - there is NOTHING wrong with enjoying your beef well done. There is a reason that ANYONE that understands cooking beef understands all gradients of beef meat doneness. Well done is just as valid as "cut from the hoof, blood still running" rare.
The key is cooking the cut of beef correctly.
I would really like to cook you one of my steaks sometime. Of course I can only do this 3-4 times a month and have to cover the smoke detectors while doing so but it is worth it.
This is how its done. I have followed this a hundred times and have the method dialed-in:[youtube=425,350]3yX1Q3x9Cs4[/youtube]
I'm in the Tots/Wineslob camp on this one. Let me join you. :cheersmate:
All those DUmmies adding junk to the hamburger up there are simply making meatloaf. Big difference.
I don't like a raw burger. The meat has to be completely brown, or I am not eating it. But then again, I am not a rare meat fan. My steaks need to be medium well. I hate the texture of a rare-ish steak. It is mushy to me. Plus I can't get past the blood.
My husband gets so mad at me because I like all beef well done, he's very particular with steaks and he thinks I totally ruin my steak by burning it.
You know, madam, that is a problem.
With all due respect to all our esteemed colleagues here who like raw meat--and the overwhelming majority seem to--while those of us who like things well-done, burnt to a crisp, are happy and content to let others (in the real world) who like raw meat dine on raw meat in peace and quiet, we don't enjoy the same "tolerance" from them.
I can't tell you how many times I've been preached at (in real life), about what I'm missing, by not dining on raw meat.
I do know what I'm missing, and I would just as soon miss it.
<<can't get past the fat.
I have a strong, sturdy, reliable stomach, but even just the mere odor of cooking fat makes me upchuck.
Really.
That's why when at outdoor cookouts, I always sit upwind of the grill.
I have no idea why that is, but it is.
Still, I cut off all meat fat...I have that gag reflex.
Sparky, can I tell you that I'm not too impressed with In-N-Out burger?!?
Just buy regular ground beef - if not labeled otherwise, most of it is like that.
At least it is at the local Costco.
Talk to your local Albertson's/Safeway/Fred Meyer/Kroger butcher too.
My husband gets so mad at me because I like all beef well done, he's very particular with steaks and he thinks I totally ruin my steak by burning it.
You know, this is the most opinionated thread I've ever read at CC. And, we haven't even gotten to the roll yet! I use Anzio Bros. Hearty Sandwich Roll, with the cornmeal dusting. Lightly buttered and grilled first.
My little family business does a brisk trade in burgers. We use 1/3 pound sirloin, salt & pepper. Anything you want on it. Kitchen sink, the works.
Ask the question if Chili is supposed to have beans or not and you will see families torn apart. :pI was in Ohio once - ate "chili" in a restaurant and that "chili" had spaghetti noodles in it.
Btw...without beans you put it in a bun and call it a sloppy joe. :fuelfire:
Ask the question if Chili is supposed to have beans or not and you will see families torn apart. :p
Btw...without beans you put it in a bun and call it a sloppy joe. :fuelfire:
There seems a lot here who like their hamburger rare.
It's my impression--correct or incorrect--that while that used to be okay, it's not so okay any more.
It used to be that ground beef was made at local, or at least regional, butcheries, which limited contagion.
But now that most ground beef is made at large national packinghouses, the peril of contagion is greater.
And so I've always operated under the assumption that it used to be okay to dine on pink hamburger, but that's not such a good idea any more.
NO BEANS IN CHILI!!!!!!!!!!!!!!eleventy!1111111
I was in Ohio once - ate "chili" in a restaurant and that "chili" had spaghetti noodles in it.
They told me that was the REAL chili.
WTF is up with that?
Still, I cut off all meat fat...I have that gag reflex.
Cincy "Five Ways" chili. Actually pretty good. Not what I'd consider "true" chili, but damn tasty neverthless.MMM...MMM...MMM...A little light on the cheese though.
Five Ways: Spaghetti, chili, beans, onions, cheese.
Again, not Texas chili, but still good...
(http://www.travelogged.com/.a/6a010536af5f79970b0120a66cfb91970b-600wi)
And yes, it goes great on hot dogs as well.
Cincy "Five Ways" chili. Actually pretty good. Not what I'd consider "true" chili, but damn tasty neverthless.
Five Ways: Spaghetti, chili, beans, onions, cheese.
Again, not Texas chili, but still good...
(http://www.travelogged.com/.a/6a010536af5f79970b0120a66cfb91970b-600wi)
And yes, it goes great on hot dogs as well.
I like burnt bacon too.
Then I suggest you go to The Hat. In-N-Out isn't THE best, but for fast food drive through, it beats the chain burgers. Farmer Boys is pretty good too. Then of course you have the hit-or-miss mom-and-pop burger stands every other block.
And I'm still waiting for you to sing my praises for sending you down to Wingnuts in Costa Mesa (IIRC, they also have one in Aliso Viejo as well.) Crispy Buffalo Chicken Wrap or Far East Nachos. Trust me, it's worth a trip down for lunch one afternoon.
You'll thank me later.
So do I. I hate limp bacon.Please, never say that to a man. We have egos ya know which at times can be very fragile. :tongue: :-)
We love The Hat. The last time we ate there we got onion rings instead of fries. They were quite tasty.
That's my girl...next time get the pastrami burger...lol.
Ask the question if Chili is supposed to have beans or not and you will see families torn apart. :p
Btw...without beans you put it in a bun and call it a sloppy joe. :fuelfire:
What is this no beans in chili thing? Of course beans go in chili! Not hot dog chili, but real chili!
My husband and son have both had that monstrosity. If I were a liberal I would totally make it illegal.
MMM...MMM...MMM...A little light on the cheese though.
Needs more cowbell too! :-)
What is this no beans in chili thing? Of course beans go in chili! Not hot dog chili, but real chili!OMG!!!
I have never understood the appeal of the Cincy Chili. There are diehard fans out there, though. Cinnamon in chili? Blech. My ex-MIL put cinnamon in everything (rice, etc.) Cinnamon belongs with apples. Period.The chili I used to make had hand picked, sorted, and soaked beans in it. I also made it without beans and home ground sirloin. I came across a top-secret additive of some national chili cook-off winner.
Like Soleil, I put beans (pinto) in my eating chili, but not hotdog chili.
You do. BTW--the ex loved overburned steaks, to the point where she would ask the waiter to butterfly her steak to ensure every single bit of her $40 filet was carbonized.
And there have been studies to suggest that well-done beef can lead to higher rates of colon cancer and bowel obstruction.
Bacon . . . everything is better with bacon! :drool:
I have never understood the appeal of the Cincy Chili. There are diehard fans out there, though. Cinnamon in chili? Blech. My ex-MIL put cinnamon in everything (rice, etc.) Cinnamon belongs with apples. Period.
Like Soleil, I put beans (pinto) in my eating chili, but not hotdog chili.
There seems a lot here who like their hamburger rare.
It's my impression--correct or incorrect--that while that used to be okay, it's not so okay any more.
It used to be that ground beef was made at local, or at least regional, butcheries, which limited contagion.
But now that most ground beef is made at large national packinghouses, the peril of contagion is greater.
And so I've always operated under the assumption that it used to be okay to dine on pink hamburger, but that's not such a good idea any more.
Valid or not, I totally share your fear of undercooked ground beef - waaaayyy too many opportunities to induce nasties into the mix in the packing plants. However, I am in the "medium rare" club, and have always been sad that I could not enjoy my burgers that way. Until I bought this:
(http://i63.photobucket.com/albums/h141/phobucketforcu/kitchaid.jpg)
I grind my own beef now when I want medium rare brugers. frank - you have total control of the fat content this way, fyi.
Your post made me laugh. My mom likes her steak like shoe leather and her burgers cooked just like you do. My saving grace was that my dad liked his beef still mooing and my step dad liked his medium rare. It is the only attribute I didn't get directly from her.
I like mine very rare too, so it can practically get up and walk off the plate.
Cindie
OMGISTHATAKITCHENAIDMIXERWITHTHEMEATGRINDINGATTACHMENT????
:drool:
I want.
OMGISTHATAKITCHENAIDMIXERWITHTHEMEATGRINDINGATTACHMENT????Yes and when I grow up and become rich, I will have one in every room of the house.
:drool:
I want.
Yes!!!!! And they have more! More attachments!
I like mine very rare too, so it can practically get up and walk off the plate.
Cindie
You do. BTW--the ex loved overburned steaks, to the point where she would ask the waiter to butterfly her steak to ensure every single bit of her $40 filet was carbonized.
And there have been studies to suggest that well-done beef can lead to higher rates of colon cancer and bowel obstruction.
So do I. I hate limp bacon.
I have a fund I am putting money in for one. I am looking at the Artisan, because it has more attachment capability. I don't give a hoot what color either.
Are you sure we're talking about a mixer????? :naughty:
I like them mooing, myself . . .
I like mine medium well, pinkish in the center but warm.
My Mother was someone Frank would like. She could ruin a piece of meat. To her a steak wasn't done until there were no juices oozing from the meat. The ones that had were required to turn into hard balls of gray matter around the edges of the pan. (My brothers & I would fight over them after dinner.) The steak HAD to leave sawdust when you cut it. Bounty got their ideas on how to make paper towels so dry they'd pick up anything from Mom.
I was out living on my own before I discovered that meat had flavor and was something worth buying to eat.
Yes!!!!! And they have more! More attachments!
I like mine medium well, pinkish in the center but warm.
I have a fund I am putting money in for one. I am looking at the Artisan, because it has more attachment capability. I don't give a hoot what color either.
Once you get the mixer the attachments aren't too bad. Most are around $50. I got mine a few years ago. Best kitchen appliance I have. I'd give up my microwave before I'd give up my Kitchen Aid.
Cindie
Once you get the mixer the attachments aren't too bad. Most are around $50. I got mine a few years ago. Best kitchen appliance I have. I'd give up my microwave before I'd give up my Kitchen Aid.
Cindie
Given a choice...I would prefer steak tartare...without the egg (yuck!) :drool:
I want my steaks nice and rare. If I order a steak rare, and it comes out medium rare to medium, I will send it back. If M and I are splitting a steak, he wants it medium rare, and I will eat it that way...but it's not as good.
I hate those sizzle plates...they keep the meat cooking and cooking and ...
I like mine very rare too, so it can practically get up and walk off the plate.
Cindie
hippywife (1000+ posts) Wed Jul-14-10 01:52 PM
MRS. ALFRED PACKER
Response to Original message
9. I agree about not pressing while cooking.
And I make mine with an egg per pound, parm cheese, salt, pepper, garlic. You can also add a TBSP or so (not too much) per pound of tomato paste.
Before the burgers are done, toast your buns
Begging your pardon Frank. But I do. I also eat my hamburger medium rare.
What the cuss, I just noticed this was from last year.
What the cuss, I just noticed this was from last year.:angryvillagers:
That's not a burger, that's meatloaf!I think the health Nazis have invaded my grocery store. I can't find 85/15 anymore and have to get the 75/25. :(
BTW the burger will be juicier if you use 75/25, but I usually buy 85/15 chop-meat.
ETA: I very rarely make a real burger, we just use the chop meat for other things, I buy the 85/15 frozen burgers.
I think the health Nazis have invaded my grocery store. I can't find 85/15 anymore and have to get the 75/25. :(
I could put this whole thread in the Short Bus so fast....
I think the health Nazis have invaded my grocery store. I can't find 85/15 anymore and have to get the 75/25. :(
Well, here's what gets me.
We all have our preferences about hamburgers, and we all privately sneer at the preferences of others with their own minds about hamburgers.
Or some of us do, only privately sneering.
If you, sir, were a guest here and hamburgers from the grill were on the menu, you'd get them any way you wanted to have them, no editorial comment from these lips.
But the same courtesy--the kindness to not editorially comment upon one's taste--isn't extended to that small minuscule minority of us who want our food grease-free. Sure, one gives it to us that way so as to please us.....but there's always editorial comments about "You don't know what you're missing."
(I do know what I'm missing, and I'd just as soon miss it.)
It's sort of this vegetarian-non-vegetarian thing all over again. Vegeterians feel utterly free to criticize the tastes of non-vegetarians, but God help non-vegetarians if they dare sneer at the tastes of vegetarians.
That's my beef, and extremely well-done.
I cook whole beef tenderloins for our Christmas Eve fest. I cook them to just between rare and medium rare. The ends are medium to well, just because they are so much thinner.
I have guests who want theirs medium to well done. I have no problem with them wanting their meat that welldone and there is a microwave available to zap it until it is to their taste.
But I am not going to cook 10-15 lbs of beef tenderloin @ $9.99/pound (if I'm lucky!) to well done to please 2 or 3 people, and have 10-15 unhappy. Meat can always be cooked more well done, it cannot be uncooked.
Well now, I didn't say we in the minuscule minority "demand" special treatment.
The only thing I've ever asked for is that the hamburger stay on the grill 15-20 more minutes after everybody else's is done. The rest of the hamburgers can be served; they don't have to stay on the grill too.
I've always preferred to have burgers pressed flat and well done. When I make them , I start by flattening the patty before it ever gets on the grill or in the pan.
Me too H5
Yep, me too. Steaks I like to practically be able to walk off the plate.
I cook whole beef tenderloins for our Christmas Eve fest. I cook them to just between rare and medium rare. The ends are medium to well, just because they are so much thinner.
I have guests who want theirs medium to well done. I have no problem with them wanting their meat that welldone and there is a microwave available to zap it until it is to their taste.
But I am not going to cook 10-15 lbs of beef tenderloin @ $9.99/pound (if I'm lucky!) to well done to please 2 or 3 people, and have 10-15 unhappy. Meat can always be cooked more well done, it cannot be uncooked.
Me, on the other hand, I'm always looking for two things that apparently don't exist.
99% fat-free beef (1% because one does need a microscopic bit of it), and eggs that are 99% yolk, only 1% egg-whites (because one does need a little tiny microscopic bit of that too).
Tenderloin doesn't have to be cooked well done?
That is how my mom made roast. Our electric carving knife BROKE while she was trying to cut one one time.
Yep, me too. Steaks I like to practically be able to walk off the plate.
Cindie
I want to hear it moo when I stick a fork into it.
I want to hear it moo when I stick a fork into it.
If it don't moo when you poke it, it's overcooked... no matter' steak or burger! :-)
I totally agree!!!
The egg issue though....some of you should be at my house when over-easy eggs are on the menu. I will only eat the white part. I hate the yolk. I will eat the yolk if it's all scrambled in, and the eggs are cooked to dry. I don't eat hardboiled egg yolks and will only eat deviled eggs or egg salad with about half the yolks thrown in, and there has to be lots of seasonings.
Yep, me too. Steaks I like to practically be able to walk off the plate.
Cindie
Wow, I had no idea so many other people had moms that couldn't cook. My mom would buy a thin peice of steak and cook it to death in the electric skillet. If we didn't happen to have Campbell's Cream of Mushroom soup on hand, you couldn't swallow it.
If you're ever eaten at Delmonico's in Vegas
To my Husbands horror, I love my burgers and steaks charred LOL!
My dad likes his food rare. As soon as you drop his steak on the grill he starts complaining that you're overcooking it. I like mine cooked very well-done. My dad calls it parched.
My wife and I stopped somewhere on vacation once that had a buffet. Everything looked great. Especially the meat. After we sat down and I cut into my meat I just sat there staring at the bloody mess. My wife asked what was wrong. I told her that I had seen animals injured worse than that get well so I was trying to decide whether to eat it or bandage it up and set it free. She gave me one of those looks so I quickly stabbed it with my fork. She asked, "what's the problem now?" I told her I thought I had saw it move just a little. She called me a smart ass. I get called that a lot. Never fine ass. Always smart ass.
Since then I'll still occasionally stop at a buffet, but now I never get the meat until I've checked it out.
Only a few months back I went to the local steak house and ordered a steak very well-done. As I was eating the manager came by. She told me that cooking it that way cooked out all of the flavor. I told her it tasted fine PLUS I didn't have to worry about it trying to get up and escape.
My dad likes his food rare. As soon as you drop his steak on the grill he starts complaining that you're overcooking it. I like mine cooked very well-done. My dad calls it parched.
My wife and I stopped somewhere on vacation once that had a buffet. Everything looked great. Especially the meat. After we sat down and I cut into my meat I just sat there staring at the bloody mess. My wife asked what was wrong. I told her that I had seen animals injured worse than that get well so I was trying to decide whether to eat it or bandage it up and set it free. She gave me one of those looks so I quickly stabbed it with my fork. She asked, "what's the problem now?" I told her I thought I had saw it move just a little. She called me a smart ass. I get called that a lot. Never fine ass. Always smart ass.
Since then I'll still occasionally stop at a buffet, but now I never get the meat until I've checked it out.
Only a few months back I went to the local steak house and ordered a steak very well-done. As I was eating the manager came by. She told me that cooking it that way cooked out all of the flavor. I told her it tasted fine PLUS I didn't have to worry about it trying to get up and escape.
1. :rofl: at your story!
2. Better to be a smart ass than a dumb ass. :-)
3. You should be able to get a steak anyway you want without fuss. I mean hell, you ARE paying for it. :thatsright:
4. If I ever happen to be sitting at a table with you while eating a steak, I will prop the menu up as a screen so you don't see the bloody mess.
Again, this gets back to one of the points I made quite some time ago.
Those of us who like our food well-done and safe to eat keep our mouths shut when observing others of us who like their food underdone and dripping with grease.
After all, it's just good manners, courtesy. To each his own, that sort of thing.
But those of us who like their food underdone and dripping with grease feel no compunction, no hesitation, no inhibition, about loudly criticizing, especially in public, those of us who like our food well-done and safe to eat.
Sometimes it's hard to be polite, to keep one's temper, under such conditions, but one manages.....
But coach, oh my dear coach...how do you find it in your heart to say no to this?
(http://media-cdn.tripadvisor.com/media/photo-s/01/c4/3e/f1/bone-in-ribeye.jpg)
Now I grant you, this is more tending towards medium, but still, I'd have no problem whatsoever putting a huge dent into that bone-in cowboy ribeye piece of magnificence right there.
Add one of Emeril's BBQ Shrimp appetizers, wilted spinach salad, and sides of twice-baked potato and creamed spinach...pure heaven, I say.
But coach, oh my dear coach...how do you find it in your heart to say no to this?
(http://media-cdn.tripadvisor.com/media/photo-s/01/c4/3e/f1/bone-in-ribeye.jpg)
Now I grant you, this is more tending towards medium, but still, I'd have no problem whatsoever putting a huge dent into that bone-in cowboy ribeye piece of magnificence right there.
Add one of Emeril's BBQ Shrimp appetizers, wilted spinach salad, and sides of twice-baked potato and creamed spinach...pure heaven, I say.
Well! I have never seen a nation so divided since the Civil War as to now with the meat and eggs. Can we ever heal? Will we throw each other into re-education camps? And what about beans in the chili? These are times that try mens' souls.
Like I have an aversion to egg whites? I also have an aversion to meat with fat on it. I would hardly eat any of that steak, even though it looks beautiful, because I'd trim all the fat off. It wouldn't go to waste though because my Husband would eat it.
But dearest, there's not much fat per se on a ribeye, only in the "eye" itself, and if it's a high-quality piece of beef, a small amount at that.
But the marbling, oh my, the marbling...
I'm not crazy about marbling either LOL.