Food
Out of context: Reply #1248
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- Continuity15
Here are three hamburgers that I cooked this evening.
Three ordinary hamburgers.
Each patty was made with 145 g of 80/20 beef mince from the same batch.
Each was formed in the same hamburger press to the same thickness.
Each of them was salted and peppered on both sides immediately prior to cooking.
All three were cooked simultaneously in the same large frying pan, on the same heat, for the same length of time.
Each of them is garnished with mayonnaise, mustard, and pickles.
Each of them is sat in a toasted basic, flavour- and nutrition-free supermarket hamburger bun.Three absolutely creditable, but ordinary, hamburgers. However ...
The patties of the two hamburgers on each end contain powdered gelatine. They are experimental samples.
The patty of the one in the middle does not. It is the control sample.The idea for the powdered gelatine came from a video Kenji recently uploaded to YT, where he made meatballs which included it in the mince. The reason, he says, is because the gelatine helps meats be softer and even juicier.
Nairn — having subsequently done the same for a batch of meatballs in carrot sauce after seeing said video — confirmed that this method did, indeed, do what it said on the tin.
So, I thought I would take it a step further, and try it out in a hamburger patty.
For what is a hamburger patty, if not a large squashed meatball?The results are immediately remarkable.
The control sample was everything I would ever want in a burger. Savoury, crusty, cooked to my liking, juicy. Exactly the same sort of burger I normally make, no difference in flavour at all. If this was the only burger available to me, I'd be perfectly happy with it.
The two with the gelatine in them ... Oh, wow. So difficult to describe. By far juicier, absolutely. The inside was softer. Silkier. Impossibly rich. Almost sticky, like a reduced meat stock. Such a pleasing mouthfeel. Moreish.
Yet the patties held their structural integrity as well as the control sample did, despite their texture. It also produce a far superior crust than the control sample — it was absolute beef candy.
This is going to be my burger-making method from now on. It's such a ridiculously easy way of levelling up the hamburger.
- Wow. Good write up. Now I'm hungry.skinny_puppy
- They do look tasty. Now you only need pango's blessing.palimpsest
- I'm never going to get it.
He's a tough crowd.Continuity - I must try this!! Those look delicious!Akagiyama
- https://www.youtube.…jonny_quest_lives
- gelatine is usually melted pork so would def add that extra zingprophetone
- @Akagiyama I think a little goes a long way. 2 g (a bit less than 1/4 tsp) for 145 g of beef. I don't think one could get a way with more.Continuity
- Basically like breadcrumbs and milk (parade) in the meatballs, right?dmay
- My mistake, 2 g would be about 2/3 of a tsp, but I would err on the side of caution and go with half, in that case. Or, just weight it out.Continuity
- @dmay It's ... wow, it's so much more than that. With the panade, you know it's there. You can almost taste it. With this, it's just ... wow.
Nothing like it.Continuity - #GelatineKru Reprazent!
Shit works so well in meatballs and meatball sauce (well, non-tomato, at least).
Need to try in burger now. +1 Science!Nairn - @prophetone - I think at the point it's just 'gelatine' it doesn't much matter what the source animal was, but the stuff I've had is all beef-basedNairn
- @dmay - in meatballs, I've used gelatine in addition to milked bread. It doesn't make the meatballs 'softer' per se, but it does 'improve' the texture.Nairn
- Like, it makes that softness make more sense - it sort of fatty-meatifies its relevance.Nairn
- @continuity - did you vary the amount of gelatine in the two patties that contained them? I'm kind of curious to put in a bit too much and see what it does :)Nairn
- Interesting. Do we have a burger thread?garbage
- Yes, interesting. I'm typically poised against these type of interventions but I will definitely be trying this.MrT
- go all out and run a piece of sheet gelatin through the centre of the pattie.thumb_screws
- @Narin Ah yeah! And I forgot to mention it. The one on the left has 2 g, the one on the right has 4 g, and that's too much of a good thing.Continuity
- flol "Narin", ugh. Too early. Anyway, My next experiment will be a 120 g pattie with 1/8 teaspoon of gelatine, and we'll see what that does.Continuity
- I suspect that will be the sweet spot. Naturally, I'll report my findings in this here Food thread.Continuity
- Oe sounds goood!! do you use dijon mustard or regular?milfhunter
- Needs more beetroot, pineapple and fried egg and bacon!sab
- And marshmallows while we're at it.palimpsest
- @milfhunter This time, the standars yellow mustard. Though, I'm also partial to a healthy dollop of sinus-clearing Dijon mustard on a burger.Continuity
- like MrT, I typically don't mix anything into burger meat, but this sounds very interesting indeedmonospaced
- Will try this for suredmay
- That gelatine sounds swellatinestoplying
- So fucking hungry nowRamanisky2
- @MrT and mono, normally I'm totally onboard with you both. The purity of the beef mince is sacrosanct. But this was too promising an experiment to pass up.Continuity
- Getting gelatin from the store today to try this on my days off.Akagiyama
- Careful not to overwork your meat.
^ Can't wait for an out of context usage of this one.misterhow - sounds good!ephix
- would it work in a smashed patty?ephix
- I'm going to go ahead and guess 'no'. The reason being that there simple won't be enough thicken in the patty for the gelatine to do its work with ...Continuity
- ... the meat juices. In all likelihood, you would expel it all in the smashing.
But, you know. I could be wrong. It's worth experimenting with. For science.Continuity - *simply won't be enugh thickness
I need more coffee.Continuity - fair enough and makes senseephix