Burger, anyone?

[AllenOK]

There was a discussion on DC a month or so ago, about how the images used in advertising fast food burgers never actually live up to what you actually get in those chain hells.

This is one of the burgers I turn out on a regular basis at work. I take pride in my food. I've worked in a burger joint for 6 years, so I understand burgers.

BTW, the fries are fresh-cut taters. We cut fries fresh daily (they die after a day in a water bath).

http://img144.imageshack.us/img144/2889/2009hamburgersg0.jpg

[RobsanX]

Awesome! I could eat one right now!

[chowhound]

I didn't need this, this early in the morning, lol.
Very nice Allen. You succeeded in making hungry :lol:

On a similar, but different note......
French fries. A couple weeks ago I made fries using something I had heard on one of those dives cooking shows. The owners said they soak their fries in white vinegar and water. I don't remember how long they said for, but I did mine for a few hours and they were the crispiest, "lightest" tasting home made fries I ever had. Plus there was a hint of something to the taste. Whiter looking, too.
Ever try this?

[PanchoHambre]

argh... skipped breakfast this morning late for work... now I want a burger

that one looks good Allen... lovely burger:)

[Calicolady]

Fred, I'm trying your fries tonight with catfish.
Yummy pic, Allen

[AllenOK]

On a similar, but different note......
French fries. A couple weeks ago I made fries using something I had heard on one of those dives cooking shows. The owners said they soak their fries in white vinegar and water. I don't remember how long they said for, but I did mine for a few hours and they were the crispiest, "lightest" tasting home made fries I ever had. Plus there was a hint of something to the taste. Whiter looking, too.
Ever try this?

No I haven't! I'll have to do a little side-by-side test today at work. Heck, chowhound, you may have just schooled an old pro!

[chowhound]

Let me know folks.
And who says you can't learn anything watching TV (lol)

[JoeV]

I have a friend who swears by the vinegar soak for his fries, but I haven't tried them yet. Same result as what Fred described.

[Lefty]

I have a friend who swears by the vinegar soak for his fries, but I haven't tried them yet. Same result as what Fred described.
Up here they have vineger on the counter to put on your fries along with the rest of the condiments. But I have never heard of a vinager soak.

[Maverick2272]

Nice burger! I'll take two but can you deliver to Chicago?? LOL

Oh, wait, DW and the kids might want one too.. better order more!

[lifesaver91958]

looks good

[Deelady]

Hey Allen did you do the side by side test?? What were the results??

[AllenOK]

I didn't do a side-by-side test, but I did soak a batch of fries in vinegar water. It seemed to be a little crispy, but not over-and-above what I can already produce. I will have to see if I can do a side-by-side test here soon. Hopefully work will be slowing down a bit from the warp-speed business level we've been experiencing.

[Keltin]

I didn't do a side-by-side test, but I did soak a batch of fries in vinegar water. It seemed to be a little crispy, but not over-and-above what I can already produce. I will have to see if I can do a side-by-side test here soon. Hopefully work will be slowing down a bit from the warp-speed business level we've been experiencing.

When you did the vinegar and water soak, did you double fry the fries, or single fry them?

What about your regular fries.....double fry or single?

[QSis]

Allen, in addition to admiring your burger and fries, I LOVE that you serve the burger with a "diaper"!

I'm a fan of juicy, messy burgers, but hate all that mess down my arm!

Nice going!

Lee

[FooD]

I love the simple burger.

[AllenOK]

Keltin, I can't remember if I did a single or double on the vinegar-soaked fries. "Normal" fries get a double cooking.

Lee, the wrapper is to keep the burger warm. I'm a firm believer that if it doesn't get all over the place, it doesn't belong in your face :)

FooD, the "simple burger" really lets the TLC of the cook that made it shine through.

[AllenOK]

Well, some more burger/fry news:

I did a side-by-side test the other day of the fries I normally turned out, as well as some vinegar-soaked fries. My Chef, the Clubhouse manager, F & B manager, as well as the GM, not to mention several waitstaff, all tried both types of fries. The vinegar-soaked was a hit. I have started soaking my fries in vinegar water now.

The F & B manager told me tonight that of all the burgers, he has always thought that my burgers looked the best, because they were so tall and good-looking. I guess I gushed a bit, and told him that I always take pride in my burgers. Plus, I cheat a bit. I don't set the top bun level on top of the burger. I tilt the bun to one side slightly, and when I wrap it, I make sure that the "short" side is the one that gets wrapped, while the "tall" side is the one that's visible. Heck, if you look at the pic I posted several months ago, you'll notice I did this. I didn't even realize I was doing that until a few weeks ago.

[abi_csi]

This burger looks delish, it's really nice to see a pic of an appetizing burger knowing that's what you'll get fed.

[mrpasta]

burgers are really good i like mine medium well topped with [2]slices of cheese lettuce [3]tomatoes onions hot peppers mustard ketchup and pickles on the side with a basket of golden deep fried onion rings and a pint of molson canadian beer:tiphat:

[AllenOK]

Sadly, this is now a thing of the past.

The club changed their menu last Fall. "My" burgers are no longer available. We have two different kinds.

One is called "the Angus" burger. It is made from 100% ground Angus beef, and I'm not sure what the fat/lean ratio is. It gets a really thick, dense, chewy bun that I'm not overly fond of. It gets lettuce, tomato, and onions. It is NOT wrapped :(

The second is their "Signature" burger. Again, it's an Angus burger. It's served on a toasted pretzel bun. The burger is dressed with a mixture of sauteed bacon and red onions, the burger, an over-medium fried egg, a slice of Gruyere, and Arugula.

The Signature is actually a pretty good burger. Unfortunately, the one that I ate had a bun that was moldy in a tiny spot, which I found the hard way :( Ever since then, I just cannot eat one of those buns without tasting that musty/moldy taste, even after I've thoroughly searched it for any trace of mold.

Honestly, the bun I really want is a toasted Onion bun. Think Arby's Beef and Cheddar. Yup, that bun. I've found a brand at Wally World. I will even buy them on occasion and use them at home. Otherwise, just give me a plain, nutritionally worthless white bun.

This whole thing is but one of the many things that is driving me away from that club. The GM has decided to upgrade ALL aspects of service, in an effort to attract the younger, affluent crowd (like himself). To do this, he has to get rid of most of the things that made the club what it was. I am now no longer able to cook a burger that I would gladly eat myself (which I did many times). I am now forced to cook two burgers that personally, I don't want to eat. How can I put my heart and soul into a dish I don't want to eat?

[abi_csi]

This whole thing is but one of the many things that is driving me away from that club. The GM has decided to upgrade ALL aspects of service, in an effort to attract the younger, affluent crowd (like himself). To do this, he has to get rid of most of the things that made the club what it was. I am now no longer able to cook a burger that I would gladly eat myself (which I did many times). I am now forced to cook two burgers that personally, I don't want to eat. How can I put my heart and soul into a dish I don't want to eat?

These so-called 'upgrades' are rarely improvements - if it ain't broke why fix it.
I totally understand you not being able to put your heart and soul into something you're not feeling.
And to do away with that delicious burger previously posted is a real shame!

[mrpasta]

Sadly, this is now a thing of the past.

The club changed their menu last Fall. "My" burgers are no longer available. We have two different kinds.

One is called "the Angus" burger. It is made from 100% ground Angus beef, and I'm not sure what the fat/lean ratio is. It gets a really thick, dense, chewy bun that I'm not overly fond of. It gets lettuce, tomato, and onions. It is NOT wrapped :(

The second is their "Signature" burger. Again, it's an Angus burger. It's served on a toasted pretzel bun. The burger is dressed with a mixture of sauteed bacon and red onions, the burger, an over-medium fried egg, a slice of Gruyere, and Arugula.

The Signature is actually a pretty good burger. Unfortunately, the one that I ate had a bun that was moldy in a tiny spot, which I found the hard way :( Ever since then, I just cannot eat one of those buns without tasting that musty/moldy taste, even after I've thoroughly searched it for any trace of mold.

Honestly, the bun I really want is a toasted Onion bun. Think Arby's Beef and Cheddar. Yup, that bun. I've found a brand at Wally World. I will even buy them on occasion and use them at home. Otherwise, just give me a plain, nutritionally worthless white bun.

This whole thing is but one of the many things that is driving me away from that club. The GM has decided to upgrade ALL aspects of service, in an effort to attract the younger, affluent crowd (like himself). To do this, he has to get rid of most of the things that made the club what it was. I am now no longer able to cook a burger that I would gladly eat myself (which I did many times). I am now forced to cook two burgers that personally, I don't want to eat. How can I put my heart and soul into a dish I don't want to eat?there are lots of places to get a burger if the club changed their menu maybe they want to shuffle things around but i usually go to a greasy spoon for my burgers and they are delicious:tiphat:

[jim_slagle]

there are lots of places to get a burger if the club changed their menu maybe they want to shuffle things around but i usually go to a greasy spoon for my burgers and they are delicious:tiphat:

Lot of good burgers at "greasy spoons" BUT there's no reason a place more upscale shouldn't be able to serve a good burger.

Lots of restaurants forget that good food should be #1 on the list instead of a trendy atmosphere or fancy food.

Jim

[AllenOK]

A lot of what is happening is to attract new members, from the younger crowd, say, 30-somethings. IMHO, most of these folks, filthy rich, have been watching to many trendy shows on various cooking cable channels. They expect such cooking everywhere. To attract, and keep, these yuppies (sorry if I offend anyone), we have to comply with what they want.

FWIW, one of the best burger joints in the city is just a couple miles away, and is quite literally a pull-in, walk-up-and-order-from-the-window "greasy spoon".

[Luckytrim]

I love a burger, any meal, any day........ I'll even order a Pattie with my diner breakfasts instead of the usual suspects.............The worst burger I've ever had was still good to me !

My favorite way to consume a burger................

http://i19.photobucket.com/albums/b174/luckytrim/CheeseburgerHoagie003-1.jpg

[QSis]

All this burger talk and pictures ..... now I want one!

Looking good, Lucky!

Lee

[Rob Babcock]

Great topic! I love a good burger! A while ago I bought a Sous Vide Supreme water oven and have been sous vide'ing everything I can get my hands on. One of the tastiest things I've made is the simple hamburger. Well, after three tries I finally managed to hold off the snarfing long enough to get out the camera! :yum: Here's a couple pics of tonite's burger. It was prepared sous vide at 133 F for three hours. I then dried it with a paper towel and gave it a quick sear with my Iwatani torch. It then went under the oven broiler for about 45 seconds per side.


Here's a picture of it before cutting. I mixed some stone ground mustard, mayo, and horseradish with minced scallions and shallots. I topped with aged white cheddar and melted the cheese a bit with my Iwatani.

http://img850.imageshack.us/img850/3528/svburger3.jpg (http://img850.imageshack.us/i/svburger3.jpg/)


Here it is cut in half so you can see the center. As rare as it looks in the picture, it hardly bled at all. Again, sv seems to combine cooking and resting. Plus the heat is low enough that the proteins don't keratinize to the point where all the juice is squeezed out.

http://img847.imageshack.us/img847/5913/svburgercut2.jpg (http://img847.imageshack.us/i/svburgercut2.jpg/)

[Sass Muffin]

Dammit Rob, it's 3:30am and I am hungry.
Thanks a lot!:hammer:










































Holy crap, that looks sooooooooooooooooooooooo good!!:thankyou:;)

[Rob Babcock]

Sorry 'bout that!:whistling::D It's amazing how good burgers are cooked sous vide! At low temps very little moisture is lost, resulting in incredible juiciness. Cooking for several hours pasteurizes the beef eliminating the normal risks of illness you'd have consuming it medium rare. And if the phone rings or you get tied up the beef can remain in the bath for an extra hour or maybe even an hour with no loss of quality. You eat it whenever you're ready. Lastly, there's no luck involved with getting the temp absolutely perfect; you just choose the temp you prefer and the SVS does all the work. No guesswork, just perfect doneness.:WitchBrewsSmiley:

[Luckytrim]

101 BURGER VARIATIONS

1. "Lucky" burger: Vidalia onion slice, lettuce, tomato and
mayonnaise on grilled tomato bread.

2. Verde Burger: grilled ground beef mixed with seasoned garlic, topped with
piquant Italian Verde sauce made with parsley, onions and capers.

3. Classic Burger: hamburger with ketchup, mustard and pickles.

4. Greek Burger: topped with herbed Feta cheese, black olives and onions.

5. Hickory Burger: beef patty covered with cheddar cheese, bacon and hickory
barbecue sauce.

6. Meat-o-Rama Pizza Burger: ground beef patty stuffed with Mozzarella
cheese, diced tomatoes and pizza sauce, and topped with pepperoni and bacon.

7. Caesar Burger: ground beef seasoned with garlic and black pepper, on a
crusty roll, accented with Caesar dressing, romaine lettuce and avocado
slices.

8. Brocco Burger: ground beef patty dressed with a blend of melted Cheddar
cheese and cooked broccoli.

9. Gyro Burger: hamburger topped with white onions, tomatoes and yogurt
cucumber dressing.

10. Barbecue Burger: ground beef grilled with a tangy barbecue sauce and hot
peppers.

11. Onion Burger: grilled ground beef seasoned with dried onion soup mix,
and blanketed with grilled and raw onions.

12. Bistro Burger: ground beef covered with caramelized onions, Brie cheese
and crisp bacon, served on a walnut bun.

13. Blue Moon Burger: grilled burger topped with Bleu cheese, sauteed
mushrooms, lettuce and tomato served on an onion bun.

14. Bao-Wow Burger: chili seasoned ground beef served on a Chinese Bao bun
with soy-ginger mayonnaise and Asian slaw on the side.

15. Cowboy Burger: grilled mushrooms, grilled onion, bacon and Monterey Jack
cheese on a flavorful beef patty.

16. Chicago Burger: grilled beef burger with sweet relish, chopped onion,
ketchup, mustard and hot peppers.

17. French Bistro Burger: hamburger adorned with walnuts, Gruyere cheese and
garlic mustard mayonnaise, on a French roll.

18. Sticky Burger: grilled burger spread with peanut butter, bacon and Jack
cheese.

19. Five-Spice Burger: ground beef seasoned with Chinese five-spice,
grilled, and served with a soy-ginger sauce.

20. Olive Festival Pizza Burger: beef burger stuffed with mozzarella cheese
and pizza sauce covered with sliced black and green olives.

21. Shrimpy Burgers: mini grilled burgers decorated with cream cheese,
cocktail sauce and chopped shrimp.

22. Rowdy Reuben Burger: grilled beef patty smothered with melted Swiss
cheese, thousand island dressing and zesty coleslaw, served on marble rye.

23. Earth & Turf Burger: grilled ground beef, beneath a golden porcini
mushroom sauce with grilled zucchini squash and sweet red bell peppers.

24. Egg Burger: a lean ground beef patty paired with a fried or scrambled
egg.

25. Thai-Cobb Burger: grilled ground beef served with avocado, tomatoes and
bean sprouts, accented with a light peanut dressing.

26. Horseradish-Garlic Burger: topped with onions, garlic and horseradish.

27. Stroganoff Burger: ground beef patty dressed with sour cream, grilled
onions, Swiss cheese, lettuce and tomato, served on a fresh wheat bun.

28. Trattoria Burger: grilled beef burger layered with roasted red bell
peppers, pesto mayonnaise, and Mozzarella cheese, served on focaccia bread.

29. Peking Burger: mix ground beef with a dash of Peking marinade, and
grill. Serve topped with julienned mixed greens and an Asian flavored plum
vinaigrette. (Marinade: hoisin sauce, minced garlic, grated ginger, Chinese
five-spice, salt and black pepper.)

30. Spicy Burger: jack cheese melted on a lean ground beef burger with
jalapeno peppers and onions.

31. Cordon Bleu Burger: ground beef patty beneath a layer of sliced ham,
Swiss cheese and Dijon mustard.

32. Burger Al Forno: ground beef seasoned with robust Italian seasonings,
fresh garlic, and rosemary, served with a golden Parmesan crust.

33. Garlic Burger: garlic powder mixed into ground beef, grilled, topped
with garlic cheese and a dollop of garlic mayonnaise.

34. Corny Burger: tangy corn relish atop a beef patty. (Red pepper, corn,
white vinegar, ground red pepper, salt and green onions.)

35. The Beefster: grilled hamburger patty topped with roast beef,
horseradish and Muenster cheese, served on an onion roll.

36. Milanese Burger: ground beef patty lightly coated with bread crumbs,
Parmesan cheese and oregano, pan fried till done. Accented with watercress
sprigs and vinaigrette.

37. Simple Cheeseburger: ground round burger layered with your choice of
Wisconsin cheese.

38 Big Island Burger: hamburger stuffed with Mozzarella cheese, covered with
Canadian bacon and pineapple.

39. Taco Burger: topped with shredded lettuce, tomato, sour cream, and black
olives.

40. Breakfast Omelet Burger: grilled ground beef patty piled high with
diced ham, Cheddar cheese, mushrooms and green peppers, served on a toasted
English muffin.

41. Walla Walla Burger: hamburger pan fried in sweet & sour chutney made
with sauteed white onions, raisins, mustard seed and Marsala wine. Served on
thick sliced Texas toast.

42. German Classic: grilled burger with aged Cheddar cheese and Düsseldorf
mustard.

43. Blue Bayou Burger: topped with crumbled Bleu cheese, lettuce, tomato,
hot pepper mayonnaise, served on a sesame seed bun.

44. Chili Burger: Hearty beef burger hidden beneath your favorite homemade
chili and shredded cheese.

45. Kalamata Burger: chopped green & Greek Kalamata olives mixed with cream
cheese spread on a grilled hamburger.

46. Apple Burger: grilled beef burger on sesame rye bread, layered with
hot-sweet mustard, prepared horseradish, sharp Cheddar, green apple slices,
red apple slices and sliced almonds.

47. Pinwheel Burger: different colored, quartered cheese slices arranged in
a pinwheel design melted atop a grilled burger.

48. Santa Fe Burger Asada: grilled ground beef brushed with chili puree,
placed on a torta bun with bean dip, guacamole and sour cream.

49. Anchovy Pizza Burger: anchovies, Mozzarella cheese and pizza sauce
stuffed into a grilled hamburger.

50. North Woods Burger: grilled ground beef stuffed with a wild mushroom
sauce featuring shiitake, chanterelle, oyster and hedgehog mushrooms.
Enhance with yellow and red bell peppers.

51. Cajun Burger: seasoned ground beef grilled with Cajun spices and spiced
up with Jalapeno cheese, chili mayonnaise and pico de gallo sauce.

52. Black Jack Burger: melted jack cheese over a Cajun blackened beef
burger, served on a sesame bun with Creole mayonnaise, onions and tomatoes.

53. Double Decker Pizza Burger: Cheddar cheese and pizza sauce between two
thin beef patties.

54. The Gouda Burger: sliced Gouda cheese and grilled zucchini atop a
grilled hamburger.

55. Simple Twist Burger: lean ground beef patty served with a slice of
tomato and grated Asiago cheese on a hard roll.

56. Pineapple-Gruyere Burger: topped with grilled fresh pineapple and smoked
Gruyere cheese.

57. Tex-Mex Burger: grilled ground beef piled with guacamole, onions and
bacon.

58. Cheesy Pizza Burger: lean burger covered with pizza sauce, Provolone,
sharp Cheddar and Mozzarella cheeses.

59. Provolone Ranger Burger: seasoned ground beef coated with Provolone
cheese, warm black olives and tomatoes, served on Focaccia bread.

60. Gorgonzola Burger: hamburger stuffed with Gorgonzola cheese, grilled and
spread with sweet mustard.

61. Ginger-Island Burger: mix uncooked ground beef with soy sauce, ginger,
cilantro and sesame oil, then grill.

62. Texas Red Burger: grilled beef patty served open-faced and smothered
with chili, cheddar and Monterey jack cheeses and grilled onion.

63. Beany Burger: dried Cajun seasoning mixed with ground beef blanketed
with pork-n-beans.

64. Smoky Burger: beef burger topped with roasted balsamic onions, grilled
bacon and smoked cheese.

65. Dieters Burger: grilled lean ground beef patty with low-fat cottage
cheese and no bun.

66. Outback Burger: grilled burger topped with tender cactus, green salsa
and spicy pepper cheese.

67. Worcestershire Burger: hamburger covered with mushrooms sauteed in
Worcestershire sauce.

68. Dilly Cheeseburger: grilled burger seasoned with fresh dill and adorned
with Provolone cheese, sauteed mushrooms and grilled onions.

69. Cheeseburger In Paradise: beef patty lightly dressed with melted Brick
cheese, pineapple slice and shredded coconut.

70. Ranch-Hand Burger: hamburger piled with pinto beans, bacon, chilies and
cheddar cheese on a potato roll.

71. Alpine Burger: lean ground beef smothered in sauteed
mushrooms and Swiss cheese.

72. Garden-Fresh Burger: ground beef mixed with onions, beets and potatoes,
accented with dilled sour cream.

73. West Indies Burger: ground beef mixed with cilantro, garlic, lime juice,
curry powder, cumin, allspice and hot sauce. Grill and accent with mango
chutney.

74. Fajita Beef Burger: patty mixed with fajita seasoning, and wrapped with
guacamole, sour cream, shredded lettuce, diced tomatoes and salsa, served in
a flour tortilla.
75. Bruschetta Burger: Italian seasoned ground beef with fresh tomato and
basil, served on toasted garlic French bread.

76. Sunshine Burger: aged Cheddar cheese, sprouts, scallions and avocado,
embellishing a lean beef burger, served on a whole wheat bread.

77. Pepperoni Pizza Burger: grilled burger covered with pepperoni, Mozzarella
cheese and pizza sauce.

78. Pesto Burger: cooked spinach, Mozzarella cheese and pesto sauce served
atop a grilled beef patty.

79. Flank Steak Chili Burger: ground flank steak seasoned with cumin and
cayenne pepper, heightened with black bean chili.

80. Mediterranean Burger: beef patty seasoned with Mediterranean spices (hot
paprika, garlic, cumin, oregano leaves, mint leaves), grilled and served
with gyro sauce in pita bread.

81. Pita Pizza Burger: ground beef patty grilled, covered with an herb
seasoned tomato sauce and melted Italian cheeses, served on a pita loaf.

82. Parisian Burger: topped with crumbled Bleu cheese, marinated red onions
and tomatoes served on a croissant.

83. Tough Texan Burger: ground beef seasoned with hot sauce and dried red
peppers, smothered with pepper cheese and barbecue sauce, served on thick
Texas Toast.

84. Aphrodisiac Burger: grilled beef patty lovingly stuffed with oysters and
dressed with steak sauce.

85. Bleu Cheese Burger: crumbled Bleu cheese and bacon
covering a grilled hamburger.

86. Veg-Head Burger: lean ground beef piled with cucumber slices, tomatoes,
sprouts, creamy dill dressing, served on sun-dried tomato bread.

87. Dragon Burger: grilled ground beef patty, Limburger cheese and raw onion
on an onion roll.

88. Crabby Burger: shredded crab salad with Swiss cheese atop a beef patty
served on a croissant.

89. Hawaiian Supreme: ground beef patty stuffed with crushed pineapple,
topped with a candied apple slice and sweet & sour sauce.

90. Tortilla Burger: beef mixed with onion, dried oregano and basil. Grilled
and wrapped with tomato, mozzarella and Parmesan cheeses, all in a soft
tortilla shell.

91. The Islander Burger: beef patty smothered with thousand island dressing,
with lettuce, tomato and pickle.

92. California Burger Chiffonade: chopped walnuts, garlic and black pepper
mixed into ground beef and grilled. Burger topped with guacamole, lettuce,
Brick cheese and red onion.

93. The "Warden's" Burger: hamburger accented with your favorite potato chips,
ketchup and mustard. (my wife's favorite)

94. Bagel Burger: lean ground beef patty served with tomato and onion on a
fresh bagel with flavored cream cheese.

95. Jalapeno Burger Topper: ground beef seasoned with diced jalapeno
peppers, a splash of hot pepper sauce, and grilled. Top with melted cheddar
and cream cheese.

96. Basic Burger: grilled ground round burger seasoned with salt and pepper.

97. Burger Au Poivre: grilled ground beef served with crumbled Bleu cheese,
coarse ground pepper, chopped parsley and mozzarella cheese on Vienna bread.

98. Scandinavian Burger: dill-seasoned ground beef patty covered in Gruyere
and Cheddar cheeses, lettuce, cucumber slices, red onion, and served on a
rye bun.

99. Billy Burger: grilled hamburger with ketchup only, no mustard, no
pickles, nor onions. Don't forget to cut it in half!

100. Brie Burger: herbed Brie, warmed and placed over granny smith apples
atop a lean ground beef burger with a hint of spicy mustard.

101. Chili Con Queso Burger: Beef burger smothered in melted jalapeno cheese sauce.
:bbq3:

[SilverSage]

Great topic! I love a good burger! A while ago I bought a Sous Vide Supreme water oven and have been sous vide'ing everything I can get my hands on. One of the tastiest things I've made is the simple hamburger. Well, after three tries I finally managed to hold off the snarfing long enough to get out the camera! :yum:





OMG! Rob! You got a Sous Vide ? And you're not posting about it??? :whistling:

Please! Please! Please! Start a new topic and tell us all about it!!!!!!!!!!!!!!!!!!!!!!!!!

:wow::readytoeat:

[QSis]

Yes, Rob!

That burger looks incredible.

I don't know what a "sous vide" is, so please share!

Lee

[Rob Babcock]

Sous Vide is French for "under void" or vaccum. Typically food is vacuum sealed in bags and cooked in a specially regulated water bath. Early sous vide was done with laboratory immersion circulators, but as the technique has become more popular units designed from the ground up for culinary use began to appear.

I have a Sous Vide Supreme unit:
http://www.sousvidesupreme.com/i/203P_2.jpg


It's about a 2 gallon machine that uses a PID controller to regulate temp to within one degree. It lets me choose the precise temperature for the item I'm cooking. For instance, if cooked at 158 degrees F, an egg will have a jellied white and a yolk with the texture of creamy custard. But another couple degrees and the yolk will be hard boiled. Without precise control of temp some of these things wouldn't be possible.

I thought I made a few posts here about my experiments, but maybe it was at another forum. When I get a chance I'll start up a new thread.

[Luckytrim]

Burger Omelet Anyone ?

http://i19.photobucket.com/albums/b174/luckytrim/BurgerOmelet2.jpg