THE NIBBLE BLOG: Products, Recipes & Trends In Specialty FoodsAlso visit our main website, TheNibble.com.
July 24, 2009 at 6:59 am
· Filed under Meat & Poultry, Tip Of The Day
|
Most cookbooks advise using ground chuck for burgers, but many top chefs use brisket. It has a better proportion of fat and a better flavor. But brisket is a tough cut, so you need to have it ground twice. With any ground meat, when shaping patties, do it lightly—squeezing them into a solid mound makes them tougher and less juicy. And don’t press down on the burger with a spatula—it presses the juice out!
|
Permalink
Comments are closed.
© Copyright 2005-2020 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.