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While I've not yet organised liquid nitrogen for my home kitchen, I have made half-assed attempts at cryofrying steaks by just putting them in my freezer for a couple of hours before searing and sous viding them, and it's kinda worked. Would that also work for these patties, or would the freezing process mess up the egg binding?
Just putting this out there - I would love to see some meat grinding content. What to look for in equipment, meat selection, fat ratios, best practices, all that.
Richard Fine, yes, putting them into the freezer would be fine. I would recommend about 20 minutes.
René, there is some discussion of this on the Burger Discussion page (see the link to the left).
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I use the Aligned-grain method at home with supermarket-ground beef and it works great. It takes a bit of work to do the alining, but not much more than forming patties by hand. The difference when eating them is amazing!
I have played around with. The meat content, would agree with chuck, but the addition of bone marrow worked wonderfully...
The video labelled as containing Heston and a young Chris Young is not that video, but something different.
