Go to the Article: Let’s Discuss This Burger
Does the percentage of fat have a significant effect on how to apply melting salts to create the 'melty cheese slices'?
Really, no ketchup?
SHMP seems to be rather hard to get here in germany, if i wanted to try the cheese slices without it, do i just omit it or substitute with sodium citrate?
Hey Nice pics above: Grant: you have 3 pairs of hungry eyes watching your burger !! Hope you have some for them otherwise you'd want to run ! ;-)
Is the amylase necessary for the buns?
Never mind, I just noticed this is answered in the FAQ
Jens: Look out for our ketchup recipe—along with a bunch of other new articles and recipes—in next week's Burger class. It's going to be epic. But we don't put ketchup on our Au Jus Burger.
a ketchup recipe would be nice!
Ask and you shall receive: https://www.chefsteps.com/activities/chefsteps-ketchup
Sorry for the late reply. You could probably just up the amount of sodium citrate you are using. This may affect the flavor a bit more, giving it a more processed cheese flavor. Cheers
why is the sous vide after sear the burger??
Pre-searing allows more time for meaty, Maillard flavors to continue to develop during the sous vide cooking step.
Recently read an article by Dave Arnold, where the technique is used frying frozen steaks, whether it applied to the burgers?
How come you've opted to go with egg yolk in the ground beef as a binder as opposed to the salting/aligned strand method?
what can i substitute the wine with ???
Rye bun + Swiss cheese + sautéd mushrooms + the caraway version of the mayo = epic burger from my childhood. Or, bbq sauce + onion rings + cheddar.
Thank you very much guys! So interesting! One question please, why did you changed red onions to sweet onions topping ? Thank you again!
