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 Good Juicy Hambugers....How To Pt.1Moderators: Jump to page : 1 Now viewing page 1 [25 messages per page] | |
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RCK |
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| Master and Commander Posts: 1431 | Subject: Good Juicy Hambugers....How To Pt.1 For juiciness and best flavor, use relatively lean meat (80 to 90 percent lean) but not the very leanest; you need a little fat for mouthwatering burgers. When using ground chicken or turkey, go for both white and dark meat, not breast only. Keep ground meat refrigerated up to two days in its supermarket wrap (or check the use-by date on the package). For longer storage, rewrap meat in freezer wrap and freeze to use within three months. Thoroughly wash surfaces, hands, and utensils that come in contact with raw meat. Do not allow uncooked burgers to stand at room temperature more than one hour. Don't overmix when combining meat with other ingredients. Don't squeeze or compress the meat when shaping it into patties or you'll end up with dry, tough burgers. To prevent sticking, get the grill rack good and hot before putting the burgers on. When grilling very lean ground meat, poultry, or fish, it's a good idea to spray both sides of the burger with a nonstick cooking spray or brush with a light coat of vegetable oil. Never flatten or score burgers with a spatula as they cook or you'll lose precious juices. Cook all burgers thoroughly. Burgers don't have to be well-done to be safe — just not rare. Cooking times will vary, depending on the thickness of the patties and the heat of the grill, so the only way to be sure the burgers are done is to make them all the same size, then break into one to check. Or you can use an instant-read thermometer inserted horizontally into the patty to get a reading in seconds. Use a long-handle spatula with a heatproof handle to easily flip the patties. C | ||
| RCK |
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| Master and Commander Posts: 1431 | Subject: RE: Good Juicy Hambugers....How To Pt.2 Tired of plain ol' ketchup and yellow mustard? The GH food department scoured local supermarkets for some fresh new condiments, and here's what we found: Ketchups and Steak Sauces: We liked Kick'rs Hot & Spicy Ketchup, a zesty blend of ketchup and Tabasco from Heinz. We were also happy to find, from Annie's Naturals, a nice organic alternative to traditional ketchup. For a wonderfully sweet sauce, try Smith & Wollensky Steak Sauce, which will complement basic beef burgers. In keeping with the "hot" trend, the folks from Tabasco have created Tabasco Caribbean Style Steak Sauce — sweet and spicy with a tangy edge (and thick enough to stay put!). Mustards and More: Our favorite was Maille Horseradish Mustard, which had just the right balance of mustard and horseradish plus a velvety texture. For the flavor of ballpark mustard, Hellmann's Dijonnaise, a creamy and mellow Dijon, scored a home run. With its smoky-spicy flavor and piquant zing, Bookbinder's Southwest Style Chipotle Mustard is a perfect match for char-grilled burgers. We were pleasantly surprised by Silver Spring Wasabi Sauce. It has a pure hot wasabi flavor that will enliven many of our nonbeef burgers. Relishes: The clear standout in this category was Patak's Brinjal Eggplant Relish. Tasters loved the sweet and tangy spices and chunky texture. Silver Palate Artsy Artichoke Dip & Spread was another unexpected favorite — a tempting mix of sweet and savory, it's great for sandwiches. Edited by RCK 2008-08-14 7:53 AM | ||
| RCK |
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| Master and Commander Posts: 1431 | Subject: RE: Good Juicy Hambugers....How To Pt.3 Here, nutritional information for several types of ground meats: Ground Beef Chuck, 80% Lean Flavor profile: Juicy, rich, bold, robust, hearty Approximate nutritional values*: 307 calories, 20 g fat (8 g saturated), 103 mg cholesterol Safe internal temperature: 160° F (medium doneness) Ground Lamb Flavor profile: Unique, full flavored, firm texture, aromatic Approximate nutritional values*: 321 calories, 22 g fat (9 g saturated), 102 mg cholesterol Safe internal temperature: 160° F (medium doneness) Ground Pork Flavor profile: Delicate, mild, good alternative to beef and poultry Approximate nutritional values*: 336 calories, 24 g fat (9 g saturated), 107 mg cholesterol Safe internal temperature: 160° F (medium doneness) Ground Chicken Flavor profile: Lean, light texture, tender, subtle flavor, excellent choice for add-ins and toppings Approximate nutritional values*: 172 calories, 11 g fat (3 g saturated), 65 mg cholesterol Safe internal temperature: 170° F (well-done) Ground Turkey Flavor profile: Moist, delicate flavor, denser texture than chicken Approximate nutritional values*: 213 calories, 12 g fat (3 g saturated), 113 mg cholesterol Safe internal temperature: 170° F (well-done) *Per 4-ounce cooked burger. Values vary among brands. To reduce calories and fat, look for poultry labeled "breast meat" or "lean," and ground meats with a 90-percent-lean conten Edited by RCK 2008-08-14 7:52 AM | ||
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