I've experimented with many salts. I usually stick with regular kosher salt. But I must say, I can see why Lawry's is so popular...the stuff is good. I also like A.A. Borsari.
So, do you stick with regular salt on your burger, or do you feel a need for more salty nuance?
I don't know much about shrimp. But you'd think a shrimp...is a shrimp. Yet there is great tasting, meaty, well cooked shrimp. And there is smallish, rubbery shrimp.
Sometimes the shrimp is so rubbery pinkish, that I politely tell the waiter that I think it's under cooked. Every time they look at me like I'm crazy (or a finicky jerk).
I am partly colorblind, so I feel at a disadvantage. But I swear you get nice white plump shrimp, which has a dryer feel. And then you get a pinkish shrimp...that's almost slimy inside.
So, is it just me? Or are there different species of shrimp? Or do some places just cook it poorly?
Is under cooking shrimp a common problem in restaurants?
Thanks for any guidance on this issue.
A good poll question would be:
What percentage of the time does the burger your cooking come out the way you intended (i.e. "perfect")? And what is usually the problem when it doesn't?
This question can be asked of steaks as well.
1. Schloss & Joachim - "Mastering the Grill"
They advise adding five ice-cold tablespoons of water to 85% lean ground beef so that "as the burger cooks, the fat melts and the water steams, helping the burger to cook through faster...and if you choose to eat your burgers rare, the cold water will migrate toward the center, resulting in a burger so juicy at its core that you will be reaching for a second napkin."
To me, in this case, juicy does not mean more flavorful.
2. Bruce Aidells & Dennis Kelly - "The Complete Meat Cookbook"
They advise mixing the cheese with the ground beef. "Why not mix in the shredded cheese rather than pile it on top to spill and burn?"
My experience is that this results in mostly vaporized cheese.
3. Serious grillers are always divided about whether to ever close the grill hood. The most compelling reason I've read for never closing it, (I believe from Cook's Illustrated) is that the prolonged build-up of soot etc. on the grill hood will impart an off-flavor to food.
This makes sense to me, so I cover the food in tin in needed. Or you can clean the grill hood each time, but that's a lot of awkward work.
4. Josh Ozersky admonishes, with typical needless insistence, that a good char only matters on the top of the burger. Because the top of the mouth is where we taste the most. The method directs that the VAST majority of grill time be devoted to the first side, then just a nominal duration after the flip for the second side.
5. Is buttering a burger cheating? And does it even help? I don't notice a difference with or without.
Do you have any tips for how to fast-fix burger mistakes? Mistakes aren't a huge deal when cooking for yourself, but when cooking for guests, it's bad...real bad.
Problem #1: Forgot the Cheese!
Sometimes I will forget to put the cheese on the burger while cooking it. And suddenly I need melted cheese.
Yes, you can put a pan over the burger to speed melting, but sometimes it's not fast enough.
Microwaving a cheese slice may be a solution, but I haven't found a way of easily un-sticking the slice from what it melted on in the microwave, and transferring it to the burger.
The best trick I know is to throw it in the stove and broil the burger till the cheese melts.
Any other ideas?
Anyway, in case of disasters, I've found it's a good idea to have an extra "insurance" burger patty pre-molded, seasoned, and ready to throw on the pan or grill.
Problem #2 - Cold Mayo
I like to serve a FULLY warm burger. Meaning no cold mayo. But for health reasons, I heard it is dangerous to heat up mayo. True?
Problem #3 - Fire Alarm Goes Off and Cramps My Style
I'm thinking about just getting rid of the damn thing.
What type of pickle do you like on your burger? I do not like the regular choice, which seems to be sweet dill chips.
I like to buy the refrigerated Kosher dill whole pickles, and then slice them into chips myself. To me this makes for a livelier, crunchier, fresher effect than the typical pre-cut dill chips.
I prefer Claussen since they seem to have more snap, maybe because they are Half Sours, which retains more of the natural cucumber taste and crispiness. I suppose Vlasic is just fine.
Understood...you may not always WANT a pickle on your burger. But the question is...when you DO, what is your preferred type?
And do you prefer a pickle ON the burger or as a side?
Some Choices (I realize there is overlap)
--Kosher Dill (more garlic)
--Sweet Pickle (made with more sugar, spices and vinegar)
--Half-Sours (crunchiest, no vinegar, refrigerated, see above)
--Sours (less crispy than Half-Sours, but more sour punch)
--Dill chips ("bread 'n butter chips") - sweet, tangy
--Full pickles you cut into "chips" yourself
--Gherkins (disgusting little mutants)
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