Armed Polite Society
Main Forums => The Roundtable => Topic started by: Perd Hapley on May 19, 2013, 03:11:46 PM
-
My wife has been steaming our hamburgers lately, and they are awesome! Very juicy. I don't know if that's the just pat of butter she puts in the middle of the patty, or if it's the steam. She puts them in a vegetable steamer, like so:
(https://armedpolitesociety.com/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FI3JyjaQ.jpg&hash=d61cf2bc03cf7d0bc2adf9969a7afbda5641d8d5)
She also steams the cheese in little metal ramkins, and it comes out very gooey.
One downside is that the "patty" comes out in a ball. Makes it hard to put a lot of toppings on it. But who needs toppings?
One upside is that you don't have to clean up a skillet, afterwards.
Has anyone else tried this?
-
steamed hams? http://www.youtube.com/watch?v=DOOLrAa6LUw (http://www.youtube.com/watch?v=DOOLrAa6LUw)
-
Steamed is the method used to make Sliders! which I love
-
We've have one of those George Foreman electric grills that somebody gave to us.
We didn't even use it for a long time, but then we finally got it out and used it and it is wonderful.
Cooks from both sides so you can go from freezer to bun in five minutes (plus warm-up time) and the excess grease drains off. =)
-
Steamed is the method used to make Sliders! which I love
I kinda doubt it's the same method.
steamed hams? http://www.youtube.com/watch?v=DOOLrAa6LUw (http://www.youtube.com/watch?v=DOOLrAa6LUw)
That was the first thing I thought of when she mentioned it.
-
I shall have to try this, but I doubt it will fully replace pan fried hamburgers for me.
I like crispy edges and some crunchy cheese too much.
-
We've have one of those George Foreman electric grills that somebody gave to us.
Well don't burn your foot on it when you get up in the morning.
-
Well don't burn your foot on it when you get up in the morning.
???
-
http://aht.seriouseats.com/archives/2008/07/teds-steamed-cheeseburgers-meriden-connecticut-ct-burgers.html
No flavor. No texture. Nothing left to put dressings and condiments on.
And if you oversteam the bun you have wall paste.
Here http://www.philippes.com/ they understand what the juice is for.
stay safe.
-
???
http://www.hulu.com/watch/73161
-
The process which eludes you is called a charcoal grill. If you find one, go ahead and throw your man card into it.
-
The process which eludes you is called a charcoal grill. If you find one, go ahead and throw your man card into it.
Don't worry, fistful. Paula Deene still loves you.
-
I sometimes like a boiled/steamed hamburger patties. Pete's in Prairie du Chen is a hamburger stand that does that. http://peteshamburgers.com/
-
I like steamed burgers, different taste and feel completely from the pan fried or grilled more typical prep. Nice change of pace though,
-
http://aht.seriouseats.com/archives/2008/07/teds-steamed-cheeseburgers-meriden-connecticut-ct-burgers.html
No flavor. No texture. Nothing left to put dressings and condiments on.
And if you oversteam the bun you have wall paste.
My wife must be doing it differently, 'cause they be some really juicy burgers. Besides, we're not steaming any hamburger buns. More like toasting a garlic knot or a ciabatta roll.
-
I kinda doubt it's the same method.
That was the first thing I thought of when she mentioned it.
White Castle sliders are steamed, but obviously not the way you are doing them.
-
Good grief, Charby, I'd almost forgotten about Pete's!
I went to Campion/MLPS school there, and spent much time at Villa Louis, McGregor, Effigy Mounds, etc.
I'm thinking road trip...
-
The process which eludes you is called a charcoal grill. If you find one, go ahead and throw your man card into it.
???
-
Good grief, Charby, I'd almost forgotten about Pete's!
I went to Campion/MLPS school there, and spent much time at Villa Louis, McGregor, Effigy Mounds, etc.
I'm thinking road trip...
Wanna camp for a few days? A friend of mine and his wife owns Spook Cave. Wife and I used to go there quite a bit, especially in the fall.
-
Charby would also like to know if you like hanging around Gymnasiums or if you like Gladiator movies or if you have you ever been in a Turkish Prison.
:rofl: :rofl: :rofl: :rofl:
-
Charby would also like to know if you like hanging around Gymnasiums or if you like Gladiator movies or if you have you ever been in a Turkish Prison.
:rofl: :rofl: :rofl: :rofl:
Roger, Ovuer, Roger, Ovuer, etc.
-
Back to the OP a moment...
My father used to make special burgers sometimes. He'd chop an onion up real fine, and then mix the ground beef with the onion and an egg. He'd put the burgers in a skillit and brown the outsides, then dump in some water and put a lid on the skillet. It steams the burger, but you still get some of the crust from the initial frying. Good stuff.
-
In Prairie right now. Pete's is only open Friday-Sunday open at 11am.
-
You don't have to expose the meat to the steam, wrap the patties in foil. Steam heated not grilled, juices contained but you can pour off the excess.
I'm pretty sure there's a name for that style of cooking.
-
Foreman grills are also excellent for making grilled cheese sammiches. I always go by the warming light for timing and they come out perfectly.
1. Plug the foreman in and observe warming light turn on.
2. Get out supplies and start buttering two pieces of bread and getting ready with two slices of cheese.
3. As soon as the warming light clicks off on the grill, assemble the sammich inside and close the lid.
4. The thermal mass and sizzling of the butter will cause the grill ready light to click on again.
5. Cleaning up all the stuff you got out in step 1.
6. Warming light will click off after a minute. Your sammich is now delicious.
7. Eat.
Entire process takes about 2/12 minutes.
-
Entire process takes about 2/12 minutes.
Ten seconds ???
-
Two words: sous vide
-
Foreman grills are also excellent for making grilled cheese sammiches.
Two words: sous vide
I don't think I'd care for sous-vide grilled cheese sammiches . . .
-
Foreman grills are also excellent for making grilled cheese sammiches. I always go by the warming light for timing and they come out perfectly.
1. Plug the foreman in and observe warming light turn on.
2. Get out supplies and start buttering two pieces of bread and getting ready with two slices of cheese.
3. As soon as the warming light clicks off on the grill, assemble the sammich inside and close the lid.
4. The thermal mass and sizzling of the butter will cause the grill ready light to click on again.
5. Cleaning up all the stuff you got out in step 1.
6. Warming light will click off after a minute. Your sammich is now delicious.
7. Eat.
Entire process takes about 2/12 minutes.
Yeah, my sister-in-law gave us a George Foreman for Xmas (I usually spell out Christmas, but I'm just kinda lazy today. ;)) and I thought "Great, another counter ornament". We're now on our second (wanted a larger one) George and it see's a lot of use.