The point of this photo essay is to show how hamburger patties are meant to be handled as little as possible. Cooks cringe when they observe hamburger being over-worked or being smashed on the grill with a spatula.
* fresh ground chuck
* ground chuck seasoned salt/pepper, olive oil, water.
* ground chuck brought together
* patty compacted, not squeezed, not smashed, not worked, nothing but gently compacted barely sufficient to be lifted and to hold together.
* ground chuck patty fried
* cooked hamburger patty served with simple salad and sauce; Romaine with tomato and Parmigiano Reggiano, rice vinegar with olive oil, sauce is Béchamel from pan drippings with mustard.
100% within The Zone™.
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