/ck/ - Food & Cooking

>>13345457
>I bought them as pre-formed patties, I wasnt able to change this. It was 80/20 ground chuck.
You can still dress them, those pre-formed patties are SHIT. Still squash them in your palms while rotating the burger around and forming the edge w/thumb.
>Its impossible to cook a good pre-formed patty?
Basically, yes
>I used no oil. Or, it was a tiny glaze.
You need a thin coating over the bottom of the pan.
>Using a splatter guard would help, but its still a non-starter if I need to clean everything for a fucking burger
Burgers properly cooked 'aerosolize' grease into the air. Putting a lid 2/3 over the pan and directing the spray toward you vent, opening windows, is the only solution. If you don't want spatter, don't cook burgs inside. I do it, you have to work with it. I agree burger spatter all over sucks, so I learned to minimize it.
>If this helps, sure. Whats the reasoning here?
You see all that water? It's from pre-formed burgs. May be 80/20, but the water content is still high.
Resting at room temperature allows that moisture to escape. In reality, you should only be buying in-store-ground 80/20. It will have less moisture and less chance of disease (BSE which really isn't a concern anymore). It also tends to be higher quality. Just ditch the preformed burgers.
You are regulating moisture. All that water seeping out is ruining your ability to put Maillard (sear) ont he burgers. Resting to temp also cooks more even, so you only need a short sear, flip sear, done. Store ground beef will not rot on you while you have it covered with a paper towel for 1/2 hour or so on the counter.
Just trust me:
use store-ground 80/20
rest burger to room temp
>I agree. These patties were about 6 ounces each, they were touching each other.
You are clearly troubleshooting this yourself, try some guidance and keep going you will figure it out.
That's a sufficiently thick pan, too, I use an old teflon pan like that which I sanded the teflon out of.

>>13339532

>>13311078
I actually do. I've been all over Western Europe and North Africa.
Missed the Middle East and Greece, though, and never been to Asia (and not real eager to go except as a Sexpat).
US is food capital of the planet hands down.
Could even be within 5 years our cheeses will definitively outrank European cheese like our wines do.
Legit Stilton... damned hard to be I admit.

What are the biggest pleb filters to food and cooking?
>farmers markets
>fear of a bad meal
>fermentation
>mushrooms
>diarrhea
>liking new things
Any others?