Text 34341, 81 rader
Skriven 2010-02-04 08:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Burgers 2
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The rest of the slider story:


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: About Homemade Sliders Pt 2
Categories: Sandwiches, Groundmeat, Beef, Cheese Info
  Servings: 1

           Notes on Techniques and
           Ingredients

Use a Non-Stick Skillet

The main issue I had was keeping the meat from sticking to the
surface. I had countless patties that stuck like concrete to my iron
skillet and also my griddle no matter what temperature I used, or
whether I lacquered the surface with oil. For smash burgers the meat
is only smashed after it has cooked for a minute, ensuring that the
meat holds together. But on the video from New Jersey, it's smashed
right away. Perhaps these old time places have griddles that have
developed incredible non-stick surface over years of use. They also
use metal spatulas that can more easily get under the meat. My
plastic spatula wasn't doing the trick.

So for the home cook, I recommend using a non-stick skillet. This
will keep the meat from latching on to the bottom. Since you're not
really after a perfect sear on a slider anyway, nothing is really
lost. In the pictures you'll see a cast iron skillet used most
often, but that's before I learned my lesson.

Beef: Chuck Works

I bought a 2 1/2 pound slab of chuck which I ground with the help of
my Kitchen Aid attachment. Pre-ground meat will definitely work,
too, but just make sure it has some fat in it. Don't go for ground
round or anything lean like that. I formed the meat into 2 ounce
balls. This was a perfect size for the buns.

Buns: Use Dinner Rolls

I needed something small and very soft. Last week I came across some
self proclaimed "slider buns" that worked pretty well. But after
looking around to see what other people had done, I took a note from
Nick Solares's own slider recipe and picked up some dinner rolls.
They turned out to be nearly perfect. Think about it: they are soft,
squishy, and do a great job of soaking in liquid. I ventured to my
local mega-mart and picked up some standard rolls along with some
ultra soft potato rolls. The latter were the clear winner.

American Cheese: Not Too Much On my perfect slider, cheese is a
must. I consider it the glue of the sandwich, the creamy center.
After munching down a half dozen of these, I came to love the
cheeseburgers far more than the hamburgers. Just remember not to use
too much. A regular slice is too big for the patty, so trim each one
down to perfectly fit the meat. You want to keep everything in a
single layer.

Condiments: Keep it Simple I think this is all up to choice, and I
truly don't want to get into deep discussion of whether ketchup
should be used or not. A dab of ketchup is my nostalgic choice, but
it can quickly overwhelm the taste. I can go either way. A little
mustard works too. Honestly, the best of all is a simple slice of
pickle which gives just a bit of crunch to this unique creation.
Forget lettuce and tomato. 


  From: The Pauper Chef                 
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Cows eat to grow, grow to die, die to be et at the hamburger fry

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