/ck/ - Food & Cooking

[Anonymous No.6657114]

how does this make you feel?

[Anonymous No.6657118]

hungry... i should go make myself a burger

[Anonymous No.6657122]

>>6657114
Upset, but not too much because that guy ruining his burgs will never affect me.

[Anonymous No.6657123]

>>6657114
>nylon/rubber spatula
Enjoy your cancer
Metal is perfectly fine as long as you don't scrape and bang at the pan like a retard.

[Anonymous No.6657125]

Angry because I have that same stupid spatula and it's the worst. That burger is just going to flop right off when they go to flip it.

[Anonymous No.6657127]

>>6657114
If he like dry, overcooked shit, more power to him.

[Anonymous No.6657162]

>>6657114
>be at friend's/family house
>someone else is working the grill
>you look over
>see OPs pic
>wat do?

[Anonymous No.6657387]

>>6657114
Mad because my fucktarded old roommate broke two perfectly good spatulas doing that shit.
Fucker would just never fucking listen when I told him that's bad for the burger and worse for MY fucking spatulas.

[Anonymous No.6657403]

My father cooked this way for my whole childhood.
Flipping constantly, pressing for no reason, always cooking everything to medium well at least.
I had no idea know juicy meat could be until I started cooking for myself.

[Anonymous No.6657414]

>>6657114

>constant gentle pressure helping meat cook faster and more evenly to desired doneness
>faster cooking = juicier meet

Try it loser

[Anonymous No.6657421]

BUT IT LOOKS COOL BRAH LISTEN TO IT SIZZLING YOU KNOW IT'S GONNA BE GOOD

[Anonymous No.6657431]

>>6657162
>wat do?

Drink your beer and continue your conversation like a normal, non-autistic person enjoying a social gathering,

[Anonymous No.6657434]

Smash burger, where they "lock in the flavor" by squeezing it all out.

[Anonymous No.6657435]

>>6657403
I know that feel bro
Why are so many dad's shit at cooking?
Well-Done steaks for days
JUST A LITTLE LONGER
JUST A LITTLE LONGER
JUST A LITTLE LONGER

[Anonymous No.6657440]

>>6657403
>>6657435
Love my dad to death but I cringed whenever we would get steaks or meat for him to grill, he would burn them to a fucking crisp on his stone-age grill after marinating them in worcestershire sauce, to ensure that they would be as dry and grey as possible.

[Anonymous No.6657447]

Pressing burgers on the pan for the first 15 seconds of cooking has virtually no effect on moisture loss. It maximizes contact with the pan and creates a very brown and crispy crust on the burger. This technique is widely used in fast casual chains like Smashburger, In-N-Out Burger, Five Guys, and Shake Shack. Obviously, you need a metal spatula that is wide, stiff, and sharp enough to evenly press the burger, and then scrape it off without losing the crust.

[Anonymous No.6657459]

>>6657114
Reminds me of that wendy's training video

[Anonymous No.6657461]

>itt ignorant home cooks don't know about this one simple trick to a perfect crust and internal temp that restaurants love

[Anonymous No.6657491]

>>6657461
there's a difference between a constant light press and random HARD squeezing you fucking dishwasher

[Anonymous No.6657537]

>>6657114
Triggered.

[Anonymous No.6657553]

>>6657491

>got fucking told
>get frightened and scared
>barely manage to stammer out an unrelated statement and anemic retort
>ears burning, run to hide head under pillows until embarrassment fades

get yourself together bro it wasn't a personal insult, it's not really your fault you're retarded

[Anonymous No.6657571]

>>6657114
>implying that isn't best method to make burgers

smashed full of flavor, none of that bitchass run of the mill burger shit

[Anonymous No.6657605]

>>6657440
whats wrong with marinating them in worcestershire sauce

[Anonymous No.6658088]

>>6657123
They're made for scraping under the food.

[Anonymous No.6658102]

>>6657571
There is a difference between a "smash burger" and what OP is implying.

Smash burger means you take a ball of ground beef, and "smash" it against a hot skillet at the begging, and only the beginning to get as much carmelization on the meat as possible. After the sear on the bottom is made you do not "smash" it again, ever.

[Anonymous No.6658225]

>>6657447
Why don't you just flatten the patty before you put it on the grill?

[Anonymous No.6658233]

>>6658102
Yeah I start with a ball, cook for a few seconds, flatten it once but not hard enough to push all the juice out of it, then flip it once. No other moving/flipping or squashing apart from that one time.

I always cook them to medium rare

[Anonymous No.6658243]

>>6657605
It's salty so it'll "cook" the meat prematurely (Like how lemon juice "cooks" ceviche).

You'll end up with this shit on the right

[Anonymous No.6658314]

>>6657461
That tool is an abomination

[Anonymous No.6658317]

>>6657114
how else are you gonna seal in the flavour OP?

[Anonymous No.6659259]

>>6658243

But the one on the right looks better and more even?

[Anonymous No.6659273]

>>6659259
>The one that's clearly less even looks more even.

[Anonymous No.6659283]

>>6658243
that's a funny looking steak.

[Anonymous No.6659374]

>>6659273

It's a smooth gradient instead of chunky lumps

[Anonymous No.6659379]

>>6657447

/thread

[Anonymous No.6659388]

>>6659374
Why the fuck are you eating a burger, then? Eat a steak if you want a smooth gradient.

[Anonymous No.6659400]

>>6659374
>"even" applies to the texture and not the color

in b4 you were only pretending to be retarded

[Anonymous No.6659409]

Why do normies even do this and touch the food in general and why won't they listen when you explain that it's retarded?

[Anonymous No.6659411]

>>6659388

Steak > burger

So, anything a burger can do to aspire to steak level is an improvement

Besides don't you generally eat burgers well done anyway? The general idea being factory ground beef is "dirty" and if you felt like grinding up your own steaks then whatever?

>>6659400

Of course I'm taking about the color. The conversation had always been about color. The color of Worcestershire marinade. The color of the meat. The picture of the meat, taking about it's color. Why wouldn't I be taking about the color?

>in b4 "i was just pretending to be retarded"

[Anonymous No.6659416]

>>6659411
>Besides don't you generally eat burgers well done anyway?

At a dubious restaurant, sure. But if I'm making a burger at home when I grind my own meat, or when going to a nicer restaurant, I prefer medium or medium-rare. Dat texture change between the seared exterior and the tender interior is awesome.

[Anonymous No.6659424]

>>6659411
Burgers are different when it comes to texture. It's a good way to utilize meat that otherwise wouldn't be tender in a way that isn't stewing, braising, or something else.

>>6659416
Also, yeah, Medium Rare is based.

[Anonymous No.6659456]

this is a legitimate french cooking technique called poele

[Anonymous No.6659505]

>>6657435
>>6657440
the only thing my dad knows how to cook well are steaks and pasta.

when he was a bachelor he lived off of chunky soup.

[Anonymous No.6659539]

>>6657114

[Anonymous No.6659550]

>>6659539
Culver's butter burgers are GOAT

[Anonymous No.6659556]

>>6659539
I worked as a fry and grill cook at Culvers in high school. That method works well and produces a thinner burger that caramelizes well. More surface area = more crusty goodness. Plus, they cook quickly so we cooked every one to order so they are fresh and don't dry out. Plus, you know, butter. Also, we used 78/22 so they stayed really juicy.

[Anonymous No.6659592]

>>6658243
Pretty sure that picture is illustrating what happens when you add salt during the meat grinding process.