Sujet : Re: Dinner in the year of our lord 20241031.
De : j_mcquown (at) *nospam* comcast.net (jmcquown)
Groupes : rec.food.cookingDate : 08. Nov 2024, 00:38:05
Autres entêtes
Organisation : A noiseless patient Spider
Message-ID : <vgjj0u$2r6fl$1@dont-email.me>
References : 1 2 3 4 5 6 7 8 9 10 11 12 13 14
User-Agent : Mozilla Thunderbird
On 11/7/2024 5:00 AM, Cindy Hamilton wrote:
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.
This is why I wouldn't bother ordering one in a restaurant. That and the price tag.
Jill
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