What makes for a good Burger?

[kwilkinson]

Originally Posted by RetroFlow

Is the ground chuck better than ground beef?

Chuck usually has ~80% lean, 20% fat
IIRC, general ground beef is closer to 72-74% lean, 28-26% fat.

Ground beef will likely be juicier than the chuck given its fat content, but it will also lose more volume during cooking than the chuck.

 

[Gus]

I mix in a little garlic salt and pepper then grill to medium rare and cover.

 

[itsstillmatt]

Originally Posted by gdl203

I concur. Looks ridiculous and inedible


Different Keller, not related. (although I understand that iammatt dislikes Thomas K's cuisine as well)
I like Thomas Keller's food, I just think the hype/cost - food gap is too big. I'd be sad if I had never been to one of his restaurants, but I am not rushing back. Hubert Keller's food is meh. It was good in the 80s, but that was a long time ago.

FWIW, this book has the best roast chicken, IMO. It is great for casual food.

http://www.amazon.com/Complete-Robuc.../dp/0307267199

 

[EnglishGent]

Having loved TK's chicken recipe, I'm thinking you may need to share the one from the book so we can compare

 

[Gus]

We visited TK's Bouchon on Sunday for lunch. The Steak Frites were a major disappointment. They tasted like onion soup mix on top of tough meat. The fries were excellent, as were the seafood and dessert. But Steak Frites, come on.

 

[itsstillmatt]

Originally Posted by EnglishGent

Having loved TK's chicken recipe, I'm thinking you may need to share the one from the book so we can compare

http://books.google.com/books?id=cnd...age&q=&f=false

 

[kwilkinson]

Originally Posted by iammatt

http://books.google.com/books?id=cnd...age&q=&f=false

That method is perfect for moisture retention.

 

[gdl203]

That chicken is a high-maintenance attention wh0re !

Too much work as far as I'm concerned

 

[kwilkinson]

Originally Posted by gdl203

That chicken is a high-maintenance attention wh0re !

Too much work as far as I'm concerned

It's totally worth the 30 seconds of extra work.

 

[itsstillmatt]

Originally Posted by gdl203

That chicken is a high-maintenance attention wh0re !

Too much work as far as I'm concerned
Why do you hate the French?

 

[Renault78law]

Why turn the bird onto its back and then breast at the end?

 

[DNW]

Originally Posted by Renault78law

Why turn the bird onto its back and then breast at the end?

To redistribute the juices, I suspect.

 

[vaclava krishna]

Originally Posted by long_knives

Blend your meat. I go with a beef/pork/veal blend all in equal thirds, medium fat. Season lightly with a "red" sauce (ketchup, tomato paste, bbq sauce, or whatever your taste), soy sauce, salt, peper, finely chopped onions, breadcrumbs and an egg.



That's not a hamburger thats, disguisting.

 

[EnglishGent]

Thanks Matt, will have to try it soon.

 

[RetroFlow]

Just got some ground chuck. 80/20. I'll tell you how it goes.