The Bacon Press
Posted 31 March 2012 - 09:39 AM
I used to avoid using the bacon press for hamburgers, because I worried that the weight of the press would squeeze out a lot of the juices in the meat, making my burger dry. On the other hand, without using the bacon press on the burger, it would seize up into a baseball.
Last night I made a delicious burger and used the bacon press to keep in a perfect round patty shape. Yes, some liquid seeped out, but I suspect it was the added water in supermarket ground beef. Cooked to a medium-rare the burger kept it's shape and fit within the round bun, all due to the weight of the bacon press.
Do you own and use a bacon press? Have you found ways to use it other than for bacon, burgers and sandwiches?
Posted 31 March 2012 - 10:27 PM
If your burgers are swelling up to the point they're no longer patty-shaped, instead turning into something more akin to a meatball, there's maybe an issue with your burger-making technique. What is your recipe for burger patties? Roughly how heavy/what size is each patty? I assure you there is a way around that problem without needing to resort to anything fancy. Even if getting 'fancy' means you get to use something called a bacon press, which is pretty awesome.
Harare, Victoria Falls and some places in between
Posted 01 April 2012 - 05:46 AM
eG Ethics Signatory
"My doctor told me to stop having intimate dinners for four.
Unless there are three other people." Orson Welles
My eG Foodblog
Posted 01 April 2012 - 06:19 AM
Posted 01 April 2012 - 06:57 AM