Sujet : Re: Dinner in the year of our lord 20241031.
De : chamilton5280 (at) *nospam* invalid.com (Cindy Hamilton)
Groupes : rec.food.cookingDate : 07. Nov 2024, 11:00:01
Autres entêtes
Organisation : A noiseless patient Spider
Message-ID : <vgi331$2jnqc$5@dont-email.me>
References : 1 2 3 4 5 6 7 8 9 10 11 12 13
User-Agent : slrn/1.0.3 (Linux)
On 2024-11-06, jmcquown <
j_mcquown@comcast.net> wrote:
On 11/5/2024 7:50 PM, Carol wrote:
I have no intention of deliberately making a dry (juice all smashed
out) burger. That's David.
>
I don't know why you keep saying a smashburger is dry. They are cooked
very quickly in *butter* and of course in the fat that extrudes from the
meat. Browned on one side, flipped, pressed/smashed until browned on
the other side then removed. They're not cooked until dry. It probably
takes all of 3 minutes all-told to cook a 1/4 lb. "smashburger."
It's possible to cook a smashburger until it's dry, and that happens
with appalling frequency in restaurants.
-- Cindy Hamilton
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