Serious Eats contributor, J. Kenji Lopez-Alt, was skeptical of recent claims that McDonald's Happy Meal hamburgers are impervious to growing mold, and that they would not rot. He wasn't so much disturbed by the claim, as the lack of science supporting the various conclusions as to why these little burgers would show little change in appearance for years and years. Taking on the project in his burger lab, he created his own burgers and placed them side-by-side with McDonald's samples.
Showing posts with label Serious Eats. Show all posts
Showing posts with label Serious Eats. Show all posts
10.31.2010
Beef - It's What's For Dinner...
Saturday was burger night in my house. I decided to try something a little different than just the standard griddled fare that I usually cook up. So, I took some tips from a recipe for an Animal Style, In-n-Out burger off their secret menu.
Using a post from A Hamburger Today, as inspiration I set about my task. I didn't stay true to the recipe (I am not at the "grind your own" stage just yet), but I did hit on some of the keys to this style.
I started the griddle heating, while I sliced a yellow onion and set about turning it into the onion jam using the technique in the recipe. Using about 2 1/2 ounces of 80/20 chuck for each burger, I hand pattied the beef into thin disks. After applying salt and pepper, I placed the patties on the lightly oiled griddle and applied yellow mustard to the raw side.
Using a post from A Hamburger Today, as inspiration I set about my task. I didn't stay true to the recipe (I am not at the "grind your own" stage just yet), but I did hit on some of the keys to this style.
I started the griddle heating, while I sliced a yellow onion and set about turning it into the onion jam using the technique in the recipe. Using about 2 1/2 ounces of 80/20 chuck for each burger, I hand pattied the beef into thin disks. After applying salt and pepper, I placed the patties on the lightly oiled griddle and applied yellow mustard to the raw side.
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