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Cooking burgers sous vide, have some questions

Modernist

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92 replies to this topic

#91 rotuts

rotuts
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Posted 31 July 2014 - 03:33 PM

interesting Technique

 

why not  do as you do

 

(  as PB  'Mr Beef' )

 

suggest some aged beef    or  not  

 

but  rather than sear at the end

 

dont do the first fry

 

save that for the end.

 

a bit like MC

 

compare these

 

then choose.


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#92 btbyrd

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Posted 31 July 2014 - 07:00 PM

I'm following the Dave Arnold protocol of fry-SV-grill (but with gas instead of charcoal). The reason I grill at the end instead of just deep frying is that I really like the flavor that comes off the grill. If you bag the burger with butter and drip the bag juices over the grill once it's scorching hot, you get that grilled meat flavor in a short amount of time. Straight up fried burger meat browns but doesn't have those vaporized fat/juice flavors. Here's tonight's progression with the brisket-shortrib-NYstrip blend.

 

burger_patties.jpg

 

burger_fry.jpg

 

Post fry, pre-grill,

burger_fry_seared.jpg

 

Post grill, pre-bun.

burger_patty_final.jpg

 

Bun.

burger_final.jpg

 

Yep, that's a Kraft single on top. I have some Kerrygold cheese waiting for some sodium citrate and carrageenan to make some melty slices for the weekend. I figured a fried SV grill burger was enough work for the middle of the week.


Edited by btbyrd, 31 July 2014 - 07:04 PM.

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#93 Paul Bacino

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Posted 31 July 2014 - 07:56 PM

Funny btbyrd..I'm working with a similar blend..but substitute strip. And applewood bacon...this weekend...I like the fry idea.. That thing. Also has some stack too
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