/ck/ - Food & Cooking

>>18407993
Some people like it that way.

>>18408022
Some people like cocks up their ass man, I won't judge
I just can't understand what is appealing about biting in cold meat paste

>>18407993
yeah I'll usually go medium on burgers but blue rare on steak

>>18407993
i wouldn't eat a pink burger unless i ground it myself from good quality meat from a butcher i trusted, for me its cheapest 20% fat value beef smashed flat and cooked well done with 'cheese', onion medallion and homemade burger sauce

>>18407993
i hope everyone who eats one of these get severe food poisoning, shits all over the inside of their car (and dies of dehydration at home because healthcare is broken and too expensive in the usa.)

>>18407993
You are right OP. But "chefs" keep making meme burgers and failing to beat even McDonalds, so there's a fundamental failure to understand the humble burger out there

>>18408066
It's a waste to use high quality meat on a burger in my opinion, a good chuck piece can make a lovely pot roast, burgers are the utilitarian/outdoor cookout choice

>>18408082
100% agree, the burger's dressings also make it rather than the meat being the centre piece

>>18408092
Burgers are about the pickles mustard and onion, with strong flavorings like that meat takes a background role

>>18408066
I dont understand why people buy fastfood burgers when this method is dead simple and is tastier and cheaper than all of them

>>18408150
Most urbanite people under 25 can't boil pasta

Not many people like rare burgers. Medium-rare is by far the most popular temp because it's the perfect balance between a nice outer crust and a juicy center. It's still rather have a rare burger than one that's well-done; there's not much worse than an overcooked burger.

>>18408150
Because it takes like 20-30 minutes and like $20-$30 in ingredients to get burgers like this, but I can literally get in a car, get a double cheeser and finish it before I get back in about ten minutes. Oh, and it'll cost like 8 bucks.

>>18407993
>more cooking improves flavor

>>18408323
>fat rendering
>Maillard reaction
>protein denaturation
>formation and release of flavorful compounds and volatile aromas
>warmer food is an order of magnitude better at activating taste receptors

>>18407993
The ground meat means that all the bacteria from the outside is now minced all through the burger so you have to cook it to 75 Celcius to kill all that bacteria all the way through

>>18407993
as others have said some people like it that way. get over it. people like things you may not like.

why did you post this except to troll?

most everything you said is wrong.

>>18408031
>I just can't understand what is appealing about biting in cold meat paste
some people like it, deal with it.

>>18408072
not likely to happen

>>18408073
people who eat FF don't generally eat fancy burgers.

>>18408591
bacteria is not that much of a problem.

>>18408031
Why do you keep saying cold just because it’s not completely cooked doesn’t mean it’s cold you wack job

>>18408298
I got a pretty good set up for burgers.
Got 3kg of beef Mince made into 100g balls and then frozen separately then dumped into a zip lock.
Always got Pickles mustard and pickled red onions.
Just defrost 2 balls cook them put them on bread or rice with whatever vegetables I got that go well.
Cost me about $3 for a burger and takes 20 minutes including getting the stuff ready and clean up.

>>18408351
>fat rendering
The meat is already ground, so there's no big chunks of fat that need to be rendered like there would be if you were cooking something like a ribeye.
>Maillard reaction
You can absolutely get a good sear on a rare burger; that's literally what cooking it "blue" involves.
>protein denaturation
Again, the meat is already ground and tender. If anything all you're doing is making the meat tougher by cooking it longer, both by rendering out fat and through the evaporation of moisture.
>formation and release of flavorful compounds and volatile aromas
This happens on the surface, and is just repeating the same point about maillard reaction.
>warmer food is an order of magnitude better at activating taste receptors
The food is going to be hot either way. If anything your 1/4 inch smash burger is going to get cold long before a regular sized burger cooked medium rare or medium.

>>18408642
this!

>>18408591
Everybody here has heard this a million times and yet you still repeat it like it's some kind of special knowledge you have, even though it's as outdated as claiming that MSG is going to give you migraines and aids. The fact is that most ground meat is perfectly safe, and the vast majority of restaurants aren't grinding their own meat, and yet they serve 90% of their burgers with some amount of pink in the middle and nobody gets sick. Unless you're literally buying the bargain bin ground meat in a tube on last minute clearance from Walmart or whatever your local equivalent is (Aldi? Monoprix?) you really don't have much to worry about.