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Weight Loss Forum / Low Carb / February 2005Awesomeburger.
I had made my first Awesomeburger. I mean I had made it before, but never this good, and never on LC. After I had made Italian for the family, I had decided I was worthy for a good time, and made myself an Awesomeburger. Cut up about 1/2 pound of chuck roast. (1/2 pound uncooked.) Nicely marbled. Popped it into the food processor. 10 pulses of 2 seconds or so. Alton Brown from Food TV trick. Works great for ground beef. 10 pulses gives you a perfect burger consistency. Yet not mushy like some burgers that are ground to death. I mean - it IS dead. Stop trying to kill it again. Cast Iron skillet, as hot as it went. Formed a patty and put it down one side for 3 to 4 minutes, then flipped. 3 minutes, then into a 400F preheated oven. Cheddar on top. Another 5 minutes. Pull it, then cover with Aluminum foil to rest. This is MOST important. give it 8 or 10 minutes. No less. The juices will coagulate and hold the meat together. And it will keep cooking. Still, it stays pinkish. I had served it on a bead of chicory greens and topped it with home made mayonnaise. About 1 big Tbsp. (Used the Braun boat motor to mix 1 cup canola oil, 1/4 tsp salt, 1 tsp ground mustard, 1/2 tbsp rice vinegar, 1 egg, room temperature! Mix and love.) LC heaven. Bon Protein! Cooking times may vary but not a lot. I mean it depends on the thickness of the patty, the temperature and even the marbling of fat. And of course, how alive you eat your cow :) Just thought I share. Best Regards, Steve Tout est per·du fors l'hon·neur alton brown rocks  Signature_____________________________ This be Tia's SIG!!! YAY! > I had made my first Awesomeburger. I mean I had made it before, but never > this good, and never on LC. [quoted text clipped - 37 lines] > > Tout est per?du fors l'hon?neur > I had served it on a bead of chicory greens and topped it with home made > mayonnaise. About 1 big Tbsp. (Used the Braun boat motor to mix 1 cup > canola oil, 1/4 tsp salt, 1 tsp ground mustard, 1/2 tbsp rice vinegar, 1 > egg, room temperature! Mix and love.) As Alton Brown might say, 'I'll bet you've never had taste this good in your mouth.' ;) Your homemade mayonnaise from his recipe? He pulls out that model of suspended fats enough that I suppose I should try it. :) Mark 260/238/200 since: 18/01/2005 > > I had served it on a bead of chicory greens and topped it with home made > > mayonnaise. About 1 big Tbsp. (Used the Braun boat motor to mix 1 cup [quoted text clipped - 9 lines] > > 260/238/200 since: 18/01/2005 Actually, it is my own recipe. Slightly modified from home made recipes from around the net. I leave out the turmeric, and sugar that some add. Some also add cayenne, and garlic. This recipe is the best I had ever tasted. It's simplicity itself. Of course, you can adjust things to your taste but I like it's basic good taste. The Braun boat motor whips it up in 10 seconds. And it stays nice and firm in the fridge. Key is - make sure the egg is room temperature. It will perfectly emulsify. Best Regards, Steve Tout est per·du fors l'hon·neur Regarding homemade mayonnaise, aren't there concerns about the safety of using raw eggs to make it? I'd be interested in trying to make my own as well (the market I shop at is often out of the large Best Foods size I prefer and no other brand comes close to BF's mayo, to my taste) but I'm leery due to the idea of using raw eggs (salmonella, etc. concerns). Admittedly, I don't know how the comemrcial mayo manufacturers deal with this food safety issue regarding mayo. > Regarding homemade mayonnaise, aren't there concerns about the safety > of using raw eggs to make it? [quoted text clipped - 4 lines] > Admittedly, I don't know how the comemrcial mayo manufacturers deal > with this food safety issue regarding mayo. You can use pasteurized eggs. http://www.safeeggs.com/ (for instance) Personally, I'm not worried about it -- the amount of salmonella in fresh eggs (i.e., in terms of the number of eggs with salmonella) is darn small. SignatureBob in CT On Fri, 18 Feb 2005 11:29:43 -0800, incam@adelphia.net Cried out loud... > Regarding homemade mayonnaise, aren't there concerns about the safety > of using raw eggs to make it? [quoted text clipped - 4 lines] > Admittedly, I don't know how the comemrcial mayo manufacturers deal > with this food safety issue regarding mayo. I've stopped worrying a long time ago. As I understand it - salmonella is not on the inside of the eggs, but rather on the shell on the outside. Comes from the fecal matter. If not washed well, and it is infected, it can be transferred to you. (If I'm wrong I will be corrected. The way you find the right answer on the Internet is to post the wrong answer. They will be onto you like JC on Noobs.) The last case of salmonella by eggs was reported somewhere between the end of the Vietnam war and the day the Snap Crackel and Pop brothers lost their virginity. Today's eggs are going through several washes and rinses and tested very often. You have a much better chance of getting the flu, even if you eat raw eggs all the time. I'm not worried about these things so I can make room for those things I should worry about. Like - proper navel hygiene. And this mayonnaise is well worth making. Pure and simple. Best Regards, Steve Tout est per·du fors l'hon·neur |
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