Scoring your hamburger will not only produce perfectly sized patties so no one feels "cheated," but it'll also help your patties cook more evenly and, roughly, at the same rate. To help this process along, Ray recommends making the edges of your patties a little thicker and the middle a little thinner when you form your burgers. This will reduce what she calls the "flying sauce effect," while helping to guarantee the middle isn't raw and the edges don't burn.
When it comes to choosing what type of ground beef you want to use for your burgers, it's important to note that a higher fat ratio will produce a juicer burger. However, more fat also causes greater shrinkage. Therefore, if you're using higher-fat meat, just remember to make certain your perfectly sized burgers are bigger than the buns, or you may end up with more bun than burger.
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