Friday, February 28, 2014
How to Cook Hamburgers So That Someone Like Me Would Like Them
I normally dont care too much about how absolutely accurate the color profiles of my photos are. Im the video guy, so if the pictures are a little off, or my grammars aint perfect, I get a pass.
But here I was concerned that my average-at-best photography skills would give readers a false impression of exactly how cooked this hamburger was. Youll have to take my word for it, but this was a pretty perfect medium. It may have been the bright light, but the photo makes this look a little rarer than it was.
Im not a big fan of rare burgers, as Ive always believed the beef fat therein should be hot and flowing, not cool and flabby. If I want raw meat Ill make a tartar. At the same time, I do want to keep the burger somewhat pink, if possible, so it stays moist and tender.
The technique youre about to watch is fairly straightforward, but like any cooking methods, it takes a little practice. The good news is, once you get a feel for this "cook it just over halfway up" system, you should be a perfectly pink hamburger making machine.
By the way, I wont engage in any inane debates on the wisdom of eating less-than-well-done burgers. The topics been covered online, ad nauseam (pun intended). Is it potentially dangerous to eat a pink burger? Of course, but so is crossing the street. Enjoy!
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