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Entries tagged with 'maillard reaction'

Ask The Food Lab: On Browning Ground Meat In Recipes

The Food Lab J. Kenji López-Alt 22 comments

"My question concerns cooking ground meat in things such as chili and casseroles. Most recipes call for browning the meat before adding it to the dish. I know that the Maillard reaction creates more flavor, but is there any other reason for this step? Does cooking the meat before mixing it with the sauce/other ingredients make the texture of the final dish 'better' by pre-tightening the meat structure?" More

In Videos: How the Shake Shack Makes Its Burgers

A Hamburger Today Adam Kuban 23 comments

Here's a neat video made by Josh "Mister Cutlets" Ozersky showing the Shake Shack cooking process. I like the little inset "burger cam" that appears as the patty is slapped on the griddle. The video illuminates a process that is... More

On Smashburger and Smashed Burgers in General

A Hamburger Today Adam Kuban 18 comments

Word from Nancy Luna, the Fast Food Maven, is that Smashburger, a Denver-based burger chain started by the founder of Quiznos, has raised $15 million to expand the concept nationally with as many as 500 outlets. And what's the... More

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