What are the best tips for the production of hamburgers?
Burgers coins are patties composed of finely chopped meat, similar to the American hamburger. Although beef is a popular choice, ground burgers can also be made of lamb, chicken or various other ingredients. Creating ground hamburgers may initially seem to be an easy task and to some extent, but there are some problems that need to be avoided. Small, seemingly insignificant factors, such as size, shape and density of patties, can have a great effect on how cooked burgers appear. The components used, including spices, and even meat temperatures, can affect the end result. Coins of hamburgers, which were too compressed in creating, will be very dense. This means that the heat will take longer to penetrate and heat the center while cooking. Patty should be pushed with sufficient force to hold it together while leaving it so that the heat can easily move to the center of the meat.
people enjoy ground burgers cooked in different ways. Some enjoy a rare hamburger, while others don't want any pink, and chicken ground always requires thorough cooking to fully remove all pink traces. It might seem that the hamburger had a lot of time to cook, but remained pink inside, but there could be another culprit. When the chopped onion is added to the meat that was ground, especially beef, the meat on the inside is fully brown. So even though the hamburger could be well done, the meat on Wednesday can remain pink for a much longer period of time.
Many recipes for hamburger coins require the addition of spices while mixing meat. This method is widely used, but can have its disadvantages. If a certain spice is integrated into the meat, especially the inside. This result is a hamburger that can be chewing, hard and dry. It is better to place the spices on the outside of the ground hamburgers and are denied in the surface before cooking.
in the production of ground hamburgers depression to the center of depression. When he starts cooking, the hamburger will spread vertically. Traditional homemade hamburger Patty will swell on Wednesday because there is the most meat. By placing a small depression in this area to reduce the amount of meat, Patty will cook evenly and will be more flattering after completion.
If the recipe for ground hamburgers requires the addition of binders or other ingredients that will be integrated into the meat, it is important to ensure that they are cut very small and very consistently. When all pieces of vegetables, cheese or bread are cut into the same size, they will cook evenly. This can avoid the problem of having large pieces of uncooked vegetables inside burgers.