Go to the Article: Tips & Tricks: Toasting Buns on the Grill
Sometimes it's the most simple and basic things that make the biggest difference in the final product.
Well done, guys!
I, too, like simple, supple buns.
So where's the technique for toasting the buns? After the "What You'll Need" section, there's no further how-to info...
play the video
Mr. Crilly's lack of pretence coupled with the high quality of the information and presentation is truly brilliant. Thank you to everyone at Chef Steps.
You have to watch the video
Ah! The play button blended in - I didn't see it!
Well that's a nice comment!
Why a wet rag, rather than - say - a beaker full of water?
I agree! The information is top notch and I love it when the guys (someday, there will be a woman too?) have fun.
You folks rock. What would I do without ChefSteps?
If I had a nickel for every time I've said 'Hm. Why didn't I think of that...' on this site... well, it wouldn't be that much because nickels are worthless. Still, learned something new today. Thanks!
I can't see any links for a video, the only link available is "a whole freakin' class about them" otherwise nothing....
If I wanted to butter the buns, when would I do that? Before grilling or after? I'm guessing before.
Thanks for sharing tips and tricks.
Awesome tip ! But the million dollar question remains;
How do I melt the cheese on those sous-vide patties while I grill them without letting the meat hang on the fire for too long (undoing all the sous-vide benefits) ?!
I currently sear one side, flip the patty, throw the cheese on the now-facing up side, cross fingers, wish that the cheese will melt in time the bottom side has been successfully seared :\
Results are mixed and rarely optimal. I contemplated melting the cheese aside, then throwing it on the patty right before serving, but the mess created is totally not worth it. Another approach I've tried is covering the patty with a bowl like the video above, but the trapped moisture doesn't really help with crisping of the surfaces...
What would Chefsteps do !?
(maybe make a video about it ? Yes ? Please ? Pretty please ?)
A wet rag would evaporate water quicker than a beaker full of water as there is less density. The more dense the water the more energy required to liberate the water molecules as steam, which means your buns will be toasted before the steam sets in.
Plus beakers are cool and all but I tend to have more rags lying around than beakers.
Carefully use a torch to melt the cheese!
You could get the cheese get closer to room temp before putting it on the flipped patty. It would melt quicker if it wasn't directly from the fridge.
A beaker to you yanks is a cup or mug.
I can't believe I just stumbled on to this a year later. So simple, yet so genius...
Okay, I was suckered in with the How To Grill Buns and then there is no "How To" Thanks!
For melting hard-to-melt cheeses before your burger overcooks, get a torch. Here's my torch setup:
Searzall (which I remove for doing things like creme brûlée or steaks)
Bernzomatic TS8000 Premium Torch Head
Bernzomatic WHO159 Universal Torch Extension Hose
Bernzomatic 1 lb. Single Propane Cylinder
https://www.bookeranddax.com/searzall/https://www.homedepot.com/p/Bernzomatic-Premium-Torch-Head-328626/203718633
https://www.homedepot.com/p/Bernzomatic-WH0159-Universal-Torch-Extension-Hose-361542/202539579
https://www.homedepot.com/p/Bernzomatic-1-lb-Single-Propane-Cylinder-327774/202044698
The extension hose lets me set the propane tank on the floor and makes it easier to maneuver the torch without your arm getting tired. There is some debate about whether the TS8000 is sufficient and faster to sear steaks if you hold it the right way to avoid "torch taste", or whether torch taste actually comes from over-heating the meat and not the propane. I think the Searzall is great for melting slow to melt cheese on burgers. I don't use a torch on my steak to sear them.
And actually, it's also great for quickly toasting a buttered bun, one at a time, right before you put your burger on it too!
The energy required is the same. It's the surface area that is higher.
