10 Steps to Becoming a Burger Expert

canada goose outlet online store Burgers are easy: Just buy a patty at the store, grill it, and serve. But great burgers those juicy, you still remember them from the summer of ’09 burgers require some more expertise. Enter Jamie Schweid uk canada goose of Schweid and Sons, a New York based ground beef Canada Goose Jackets purveyor that’s been around for hundreds of years (since the Meatpacking District had meat packers). canada goose outlet online store

official canada goose outlet When I met Jamie over a burger (what else?) at Genuine in Gotham canada goose clearance sale West Market, he Canada Goose Outlet spoke about burgers the same way many do wine with a fascination and passion that left me considering the nuances of, well, ground meat. Here are canadian goose jacket 10 steps to understanding those nuances and becoming a burger expert from the store to the grill: official canada goose outlet

canada goose outlet new york In short, fat is what makes burgers so darn flavorful, so an 85/15 blend (85% meat to 15% fat) will create a «very dry and unflavorful eating experience,» Canada Goose Parka according to Jamie. Just going Canada Goose Coats On Sale up a few percentage points of fat can make all the difference: Jamie recommends something closer to 80/20 or even 75/25. buy canada goose jacket cheap (For reference, turkey burgers are about 95/5.) Jamie adds that fat is one Canada Goose Online of the primary ways that the quality of the meat is determined: The USDA determines whether something is «prime beef» by grading the marbling, or the amount of fat, in the meat. The more fat and the younger the meat, the higher the grade. (Jamie’s personal favorite is USDA prime chuck.) canada goose outlet new york

canada goose outlet in canada 3. Know canada goose coats your chuck from your brisket (and your short rib from your sirloin, for that matter). canada goose outlet in canada

canada goose outlet real If you’ve ever ordered meat off of a menu, you know that there are several cuts Canada Goose sale of beef (flank, porterhouse, and ribs, to name a few). In the burger world, Jamie explains, there are only about four cuts worth knowing, each of which can be combined into different blends: canada goose outlet real

canada goose factory outlet toronto location Short Rib: Meat from the rib area of the cow has an overwhelming and powerful flavor (think of the richness of a veal shank in osso buco). For this reason, it’s often used in a smaller ratio to round out the flavor profiles of other cuts. canada goose factory outlet toronto location

canada goose outlet online store review Brisket: This cut has a very meaty flavor that comes from its naturally occuring oleic acid. canada goose outlet online store review

canada goose outlet hong kong Sirloin: «Having a burger with a high sirloin ratio canada goose uk shop is like having a steak,» says Jamie. It has a very hearty flavor that’s similar to that of short ribs. He explains that it works well in burgers because of its texture as opposed to a strip steak, which doesn’t hold well in canada canadagooseonline.info goose black friday sale a cheap Canada Goose burger. canada goose outlet hong kong

canada goose outlet official Chuck: This cut is beefy, but canada goose store it has a clean taste and isn’t overwhelming. (It also happens to be Jamie’s favorite.) canada goose outlet official

canada goose outlet toronto factory 4. Understand the terms on burger packaging. canada goose outlet toronto factory

canada goose outlet authentic We’ve already covered «prime»meat (which is essentially young, high fat meat), but there Canada Goose online are also terms like «choice beef,» «Certified Angus» and «grass fed.» canada goose outlet authentic

canada goose outlet in chicago Choice beef is a step below prime meat (as detemined by the fat marbling), canada goose uk outlet and select is the lowest level of beef sold in retail. It’s also the leanest (less of that good fat), but it doesn’t have a lot of flavor. Luckily, you can always tell the difference all packaged beef is canada goose clearance marked with its USDA grade. canada goose outlet in chicago

canada goose outlet online reviews Certified Angus beef isn’t actually a grading, but a branding used by the company of buy canada goose jacket the same name. It uses only angus cattle, but doesn’t necessarily indicate the quality of the meat. canada goose outlet online reviews

canada goose outlet black friday sale Grass fed beef indicates, as the name suggests, cattle that were raised eating only grass rather than grain. It doesn’t have any fat marbling and has a different flavor profile than grain fed animals it’s often gamier, leaner, and canada goose parka slightly canada goose coats on sale healthier. But Jamie (who prefers grain fed beef) says the health benefits are minimal: «We’re talking 10 calories per serving on a 4 ounce patty, but it’s typically hormone free.» canada goose outlet black friday sale

canada goose outlet online 5. Check the canada goose freshness of the meat. canada goose outlet online

canada goose outlet in usa In addition to the quality of the beef, you should always check the expiration date on the meat, and if listed, the day it was ground. Jamie says, «It should have been ground that day.» And when the packaging says an expiration date, follow it. canada goose outlet in usa

canada goose outlet shop 6. Keep your patties cold and handle them with care. canada goose outlet shop

canada goose outlet store near me In preparing your meat for the grill, you should always keep canada goose uk black friday it as cold as possible until you’re just ready to cook the patties once they get warm, they’re much more likely to fall apart on the grill. As for herbs and marinades? «This is where I have to take a stand. If you have the right meat, there’s no reason to over season or marinate. The meat should stand for itself.» He recommends sprinkling kosher salt on each side of the burger, which also helps create a charring effect when pan frying. canada goose outlet store near me

canada goose clothing uk 7. Don’t over think the cooking process. canada goose clothing uk

canada goose outlet new york city Avoid futzing with the burger once it’s on the grill the more you touch the meat, the more likely it is to break apart. And never push down on it while it’s cooking, as this just pushes the delicious fats out of the burger. canada goose factory sale Jamie says, «Flip once and you’re done.» canada goose outlet new york city

canada goose factory outlet 8. Don’t over cook it and let it sit. canada goose factory outlet

canada goose outlet in toronto While Jamie says he isn’t one to tell people how long they should cheap canada goose uk cook uk canada goose outlet their burgers, he warns that the longer you cook it, the drier and less flavorful it will be. (He goes for medium rare.) He also says to err on the side of caution: «When you take the burger off of the grill, a lot of people don’t realize that it still cooks once it’s removed.» He recommends removing it from the grill when it’s 160 F, and letting it sit for a few minutes before serving canada goose outlet in toronto.

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