Nooooooooooooooooooooooo don't let The TB take over!!!!!!!!!!!!!!
food Burgers? Hell Yeah!!
- Thread starter texas blues
- Start date
See….. I'm a tad confusiltated. One of my first thoughts of CH's patty was that it was PRESSED IN A FORM. That'd be a no-no in THE TB's book, I believe. But then I considered that although THE TB seems to be anti-form, he still SMASHES the patty with a SPATULA. Form? Spatula? Pressed is pressed! And I be liking CH's burger, either way!
CH that is a got dang goodern' hell lookin' burger.
The maillard crust on that burger is simply incredible.
Did you do that on a plancha?
Myself I don't use anything to form the patty.
What I do is use an ice cream scoop to grab a loose ball of meat and then top it with the onions as you did and then smash it.
Even with your formed burger I can see though that the meat is still pretty loose which is what you want to achieve.
CHINGON!
G, pre-pressed patty's, unlike CH's formed patty, compact the meat too much and give it more of a meat loaf quality.
The proper technique is as I wrote above and you smash it with a spatula only one time after only several seconds.
Any pressing, smashing, forking, scratching, mauling, and other general spatula abuse is a sin.
The reason is this.
The first smash, the burger is still essentially raw meat and the pressing is to spread it out on the hot pan to develop
a crust. Once flipped after say 45 seconds or more for a thicker burger such as CH's you don't want to smash it again
as you have a somewhat cooked burger that you are only smashing and squeezing out all the meat juices.
Which is fat & flavor!
To really understand the process you have to do it for yourself and then you'll get it.
I've posted this many times but for you dear lady I will again.
https://www.youtube.com/watch?v=RykDiZnCKrA
The maillard crust on that burger is simply incredible.
Did you do that on a plancha?
Myself I don't use anything to form the patty.
What I do is use an ice cream scoop to grab a loose ball of meat and then top it with the onions as you did and then smash it.
Even with your formed burger I can see though that the meat is still pretty loose which is what you want to achieve.
CHINGON!
G, pre-pressed patty's, unlike CH's formed patty, compact the meat too much and give it more of a meat loaf quality.
The proper technique is as I wrote above and you smash it with a spatula only one time after only several seconds.
Any pressing, smashing, forking, scratching, mauling, and other general spatula abuse is a sin.
The reason is this.
The first smash, the burger is still essentially raw meat and the pressing is to spread it out on the hot pan to develop
a crust. Once flipped after say 45 seconds or more for a thicker burger such as CH's you don't want to smash it again
as you have a somewhat cooked burger that you are only smashing and squeezing out all the meat juices.
Which is fat & flavor!
To really understand the process you have to do it for yourself and then you'll get it.
I've posted this many times but for you dear lady I will again.
https://www.youtube.com/watch?v=RykDiZnCKrA
I also crushing a bun to meat simply by hand. This mold use it for at least 10 years and is just to shape, just by pressing the cover (same pressure that would make palm) and turning both ways, get the loose flesh, but the fibers crossing between, for not disarm while cooking.
It was cooked in a plow disc recicled (DIY). It is a flat steel plate which is about one centimeter thick. Sometimes my wife angry when I do smoke meat indoors and dirty kitchen with splattered grease. The disc is an alternative.
The Maillard crust is product of disc plow. It is the best place to make meat. Take a taste and texture that fails to any other surface. Here is a custom for the field kitchen. I use it for cooking steaks, burgers etc, when my wife yells
Want to see a picture disc plow?
You are who made the video?
It was cooked in a plow disc recicled (DIY). It is a flat steel plate which is about one centimeter thick. Sometimes my wife angry when I do smoke meat indoors and dirty kitchen with splattered grease. The disc is an alternative.
The Maillard crust is product of disc plow. It is the best place to make meat. Take a taste and texture that fails to any other surface. Here is a custom for the field kitchen. I use it for cooking steaks, burgers etc, when my wife yells
Want to see a picture disc plow?
You are who made the video?
Awesome!
I grew up on a farm in Texas and yes know what a disc is but si senor, feel free to post a pic so that others that don't know may see por favor.
They convert those same disc's in Mexico and have used them just like that forever.
They've only caught on here in the states in the last 10 years or so.
Most commercial disc plancha's here are cheap thin steeled and propane powered.
The good one's are made from the real thing and they seal the hole in the center.
In Baja, Mexico they also use the curved ones and fry fish in them.
Kickass!
I grew up on a farm in Texas and yes know what a disc is but si senor, feel free to post a pic so that others that don't know may see por favor.
They convert those same disc's in Mexico and have used them just like that forever.
They've only caught on here in the states in the last 10 years or so.
Most commercial disc plancha's here are cheap thin steeled and propane powered.
The good one's are made from the real thing and they seal the hole in the center.
In Baja, Mexico they also use the curved ones and fry fish in them.
Kickass!
I have 2 disc plow. The guy I bought more done. Biggest I constructed, I just have to make a lid.
Holy shit!
You even have an actual disc lid!
That rig is straight up badass!
You even have an actual disc lid!
That rig is straight up badass!
mrs. blues threatened me with violence if I didn't go with her to In-N-Out today for an early lunch.
Single Cheese Animal Style, no lettuce, and well done Animal Style Fries.
Single Cheese Animal Style, no lettuce, and well done Animal Style Fries.
I would eat those fries with no hands just smash my face down in that paper bowl and scarf!!! I wish we had ino here in corpus.
thirdcoasttx said:
I loved Whataburger growing up but then I left Texas for 30 years.
Came back and still wanted to love it but it just wasn't the same.
WB turned into WTFburger somehow.
A damn shame.
Not everybody loves INO like I do.
But dang if there ain't an awful lot of native Texans like myself do.
As per the Animal fries.
By themselves the fries are just okay.
And so is the 1000 island "animal sauce" and melted american cheese.
But the tiny diced caramelized onions combined with the above is simply an incredible flavor combination.
And the secret to INO is really no secret.
They do burgers, fries, and shakes and that's it!
And they kick ass!
SavinaRed said:
I would eat the double double animal style but its just too much.
I'm a little guy.
And would leave no room for the fries.
I can barely finish a single and fries and I'm done and sometimes I can't even finish that.
I can only fit so much awesomenessess in my belly at one time.
texas blues said:mrs. blues threatened me with violence if I didn't go with her to In-N-Out today for an early lunch.
Single Cheese Animal Style, no lettuce, and well done Animal Style Fries.
PORN!!!!
I know it tastes AWESOME just by looking at it. I can taste with my eyes you see.
Was out and about and stopped by this spot to grab a crappy burger... 
Joyners cuts his burgers in half... 
What kind of looks did you get?
What kind of looks did you get?
I make sure those mutha f'rs cook my burger right or I throw it at them. All the looks were pure jealousy from what I could tell.The Hot Pepper said:Joyners cuts his burgers in half...
What kind of looks did you get?
Look at that cheddar gooooooooooChingon Chris!
Is that a Jake's WB?
That bun looks funky good.
What is it?
Is that a Jake's WB?
That bun looks funky good.
What is it?