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/ck/ - Food & Cooking

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13097384 No.13097384 [Reply] [Original]

Do you go for the 70/30 ground beef or 80/20 beef for burgers?

>> No.13097388

>>13097384
i dont go for burgers i always go for hotdogs. faster, lighter, and less popular so i could eat like 4-5 of them in the time others could eat 1 burger at bbqs

>> No.13097391

>>13097384
I only eat the finest kobe beef because I am a huge Orson Welles

>> No.13097395
File: 433 KB, 1920x1080, Burger King Impossible Whopper_1554135266.jpg [View same] [iqdb] [saucenao] [google]
13097395

For me it's the Impossible Whopper. 0% beef and 200% flavor.

>> No.13097428

50 pork 50 beef baby

>> No.13097434
File: 845 KB, 1080x1080, cuppa times.jpg [View same] [iqdb] [saucenao] [google]
13097434

I'm a vagitarian
I only eat pussy

hahaha just joking :)

>> No.13097544

>>13097391
are you me

>> No.13097547

>>13097384
80/20, and I make smash burgers.

>> No.13097550
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13097550

>>13097384
Now, normally I like my meat on the fattier side, but the BJ's near me sells 85/15 that works really well for burgers

>> No.13097553

>>13097384
Usually 80/20, 70/30 is pig slop.

>> No.13097557

90/10. Dont pay for fat when you're buying meat.

>> No.13097620

AHHHHH, the French

>> No.13097628

aaaaaaaaathfrenchchmpagn

>> No.13097655

>>13097628
hasalwaysbeencelebrated4itsexcellence

>> No.13097661

>>13097384
85/15

>> No.13097665

>>13097384
I usually go for 90/10 myself

>> No.13097695

>>13097388
BASED
Cry more yuropoor scum

>> No.13097717

>>13097384
70/30 and I use the leftover fat to make mayonnaise to put on the burgers.

>> No.13097739

>>13097717
Now that's thinking with your melon

>> No.13097849

>>13097717
thats usin the old noodle

>> No.13098883

>>13097388
Thanks for your pointless contribution

>> No.13098888

>>13097384
I go for 90/10. I can't make a good burger at home with 20% fat.

>> No.13098928

80/20 is the based ratio for burgers. 70/30 is good but too much volume renders into the grill.

>> No.13100435

>>13097384
80/20 since I rather add in the fat in the form if butter, oil, and avocadoes.

>> No.13100457
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13100457

>>13097391
This. I grind up kobe beef for burgers. Nothing tastes quite like a $100 burger.

>> No.13100481

Best burger mix, if you're grinding yourself, is beef shank, beef liver, and butter. Try it, it's unbelievable.

>> No.13100600
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13100600

>>13097384
>80/20 burger

>> No.13100620

>>13097717
smart

>> No.13100627

>>13097384
better question is do you buy meet in a tube or in the tray?

>> No.13100721

>>13100627
I don't think I've ever seen ground beef in a tube. Sausage, sure.

>> No.13100730

>>13100627
I don't recall ground beef coming in tubes. It comes in preformed patties or a mound in a styrofoam tray.

>> No.13100735

>>13097384
THE FRENCH

>> No.13100745

>>13100627
tube is cheaper so i go with that

>> No.13100851

>>13100730
>>13100721
they sell em in tubes at kroger, but... dunno why youd want them

>> No.13100865
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13100865

50/50 burger

>> No.13100879

>>13100865
based

>> No.13100880

>>13100865
That looks like someone pureed a pizza.

>> No.13100884

There's no cut of meat on a cow that's naturally fatter than 20. 70/30 is filler shit.

>> No.13100909

>>13100884
What about the brain that's like 70% fat

>> No.13100911

>>13100909
You don't make burgers out of head cheese. What wrong with you boy. Boy just ain't right

>> No.13100917
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13100917

>>13100911
>You don't make burgers out of head cheese.

>> No.13100925

>>13097384
I'm not fat like that guy so I don't eat meat :-)

>> No.13101068

Ive been using 85/15 beef. I mix it with diced garlic/onion, garlic powder, salt, pepper, red chili flakes. Then i freeze them for after gym sessions/to keep preserved longer. They have a lot of taste and everyone i know likes them. I have a problem though where sometimes like, a part of it sort of gets gooey and slides off while cooking. Is this where people use egg or flour to hold it together better or am i missing something?

>> No.13101096

>>13101068
Are you saying the patties are breaking up when you flip them because they lack a binding agent?

>> No.13101111

>>13097384
80/20 is the best for burgers

>> No.13101118
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13101118

>>13100911
>You don't make burgers out of head cheese.

>> No.13101167

i've made 30/70 sliders before
they were really good but I had to do some shenanigans with egg, flour, and steam to just get it to hold together

it was all out of spec pork belly that was too fatty to send to customers
ground it up, did a small tester, it basically melted away in the pan
rolled the patty in flour, tried it again, better but falling apart
rolled the patty in flour, dipped it in egg, bottom held well but top wouldnt hold for the flip
wrenched the coil out of position so the pan was on an angle, added a small amount of water and put on a lid
worked like a charm but don't ever leave it unattended, a pan on an angle is a pretty big fire hazard even if I wasn't playing with high fat content stuff


>>13101068
so you're making fresh and then freezing it before cooking it?
why don't you just have both frozen and real burgs as options, it could be that the freezing process is causing the problem
if done fresh, with lean burgers you shouldnt have that sort of issue unless its as dry as buffalo

>> No.13101276

>>13100865
You see if we was to go one o one your burger would have a 50/50 chance of winning. But I'm a genetic burger freak.

>> No.13101502

>>13097388
t. faggot
enjoy your dick shaped meat anon

>> No.13101507

>>13100911
You don't make head cheese out of brains.

>> No.13101511
File: 955 KB, 1100x882, IMG-2958.png [View same] [iqdb] [saucenao] [google]
13101511

>>13101502
>his mind immediately goes to cock
anon...

>> No.13101679
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13101679

>>13100851
>>13100745
>>13100730
>>13100721
fellow kroger bro
you can get a 1lb of beef in a plastic cylinder tube. I heard its pretty shitty though. I prefer precuts just because i can season it and toss it in the airfryer

>> No.13101687

>>13097391
The worst beef imaginable for burgers.

>> No.13101688

78/22, just like the nitrogen/oxygen ratio in air.

>> No.13101865

>>13097391
>I am a huge Orson Welles

>> No.13101884

>>13101688
That's the old ratio, anon.
The air is like 10% CO2 now. Haven't you heard?

>>13097384
The cheapest. Unless that's really lean. I don't like the 93/7 crap.

>> No.13101887

80/20 or 85/15

>> No.13101980

I just get a beef chuck roast and grind it. Not sure what percentage fat that comes out to but it works really well.

>> No.13101981

85/15 is what I get for everything. its significantly cheaper.

>> No.13101988

how do you keep your burgers from starting off at 8" patties and shrinking to 3" when its done?

>> No.13101993

>>13101988
put some weight on them while they cook.

>> No.13102056

>>13097391
>I am a huge Orson Welles

>> No.13102061

>>13097391
>I am a huge Orson Welles

>> No.13102904

>>13101884
>>>13101688 (You)
>That's the old ratio, anon.
>The air is like 10% CO2 now. Haven't you heard?
HOW DARE YOU!?!?!?!

>> No.13104025

>>13097384
I go only for the finest champagne, the French

>> No.13104050
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13104050

>>13100865
>burger fat melts rapidly on the grill
>small drops begin to hit the coals
>realize you've made an incendiary grenade once it hits medium

>> No.13105397

>>13104050
>burger terrorism

>> No.13105540

80/20 any other answer is wrong

>> No.13105559

>>13104050
>fat drips all over the grill
>Stokes the flames higher
>outside gets nice and crispy, inside is a perfect medium
I'm not seeing any downsides here

>> No.13105582

>>13097557
Fattier is cheaper tho, it balances out

>> No.13105811

>>13097391
muahaaaa there is a french beef by paul mayshon

>> No.13106758

>>13097391
>I am a huge Orson Welles

>> No.13106778

>>13097384
75/25

>> No.13106780

>>13097384
85/15

>> No.13107110

85-15, but then I also put a fatty sauce (mayo + ketchup + mustard + smoked paprika + worcester) and a slice of cheese

>> No.13107127

>>13097384
80/20 is better desu

>> No.13107160

>>13097384
I get Nolan Ryan ground beef and it comes only in 85/15 or 90/10. I get the former for burgers and the latter for tacos.

>> No.13107297

>>13098928
Yep 8020 is reference for a reason.

>> No.13107386

>>13097384
for me, i go 50/50. higher fat yields amazing taste, but they will shrink bigly