What is the secret of making a really juicy burger?
Well I want to be more independent and cook for my self. How can I say, cook a burger on a frying pan? I know you have to do it right to be safe to eat. I only actually know how to fry bacon, and make scrambled eggs...
Fry or grill / broil the burger on both sides. Note how long you cook it for. When you think it might be done, slice it open down the middle (into two thin patties) and see if the middle is still pink; if it is, it's not done yet! In time you will learn how long a particular variety of burger takes.
One of the signature items of the California-based burger chain In-n-Out Burger is the "Animal Style" burger from their secret menu, which features a mustard-fried burger patty. It has a slightly tangy flavor to it, with a crispy, almost caramelized surface but a juicy center, and is often quoted as the best fast-food burger available. I know the basic idea behind the process: squirt some... on the grill? What type of mustard to use, and how much? At what point in the cooking process: just once before adding the burger, or a second time before flipping? I know this falls under
Possible Duplicate: How does commercial whole grain bread stay fresh for so long? Does anyone know what store bread's secret is to making certain loaves of bread super soft for more than a day? Is it generally some preservative that you normally would not add yourself? Whenever I try to make a loaf of bread, it is best right out of the oven. The next day, it does not taste as great unless I toast it. I am trying to find the world's most softest resilient bread to keep. Thanks. :-)
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takes eight to 15 hours, depending on the type of milk used." Now I'm wondering how can I know when my yogurt will be ready. The manual says: Preparation of the yogurts ... [ yogurt making instructions ] ... When the yogurt maker cools off (eight to ten hours after having turned on), make sure that the yogurts have been set. If they haven't, the starter culture did not have enough time to work: start over. Instructions are really confusing on this point, and it's been something like 15 years since I used a yogurt maker, so I'm not such an expert in yogurt making
Possible Duplicate: How to rest meat but not let it get too cold? I have been over the last year perfecting the home cooked steak to my liking and have read with interest the questions and answers on cooking steak How do you properly cook a steak? and How do you cook a steak like those found in fine steakhouses? But I find that when I rest it properly it gets too cold and the marbles fats cool too much becoming undesirable (in scotch fillet) . If I wrap it in foil and a cloth it seems to loose the nice crisp surface. SO what is the best way to rest it?
I just finished a burger that I got at a local butcher/deli. The burger was half ground chuck and half apple wood smoked bacon. It was delicious. The only problem I have with it is that it was very salty. I do not know if the butcher added any additional salt, but assuming he did not, how would go about making my own version of a half ground chuck/half ground bacon burger less salty? This is assuming all of the salt is coming from the bacon. There was also a slice of American cheese, lettuce, tomato and mayo on it.
Possible Duplicate: How can I keep pasta from sticking to itself? We have a spaghetti dinner at our church and the problem is is that we don't mix it in with sauce because some don't want sauce others don't want a lot of sauce some do. So my question is after I cook the pasta I put it in a colander to drain and it sets till ready to put in hotel pan on the steam table, however by then it's stuck together, how can I keep this from happening or how do I keep it from happening?
Possible Duplicate: How to make ice cream made without a machine? I need an method for making ice cream at home, without access to an ice cream machine.
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