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Old 05-27-2011, 10:32 AM   #51
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I have to throw my hat in with GB. I have both salted before forming burgers, and when cooking. The textural difference were negligible. However, I prefer the flavor of the burger salted during the cooking process, and that is simply personal preference. My solisbury steaks are well seasoned before forming and cooking. They also come out with a very loose, and juicy texture.

I would need to see clinical proof that salt breaks down proteins. I believe that if that were true, then our bodies would be a pile of mush, as we are filled with salty solutions of one type or another. And I've never had a piece of meat made more tender by salting it.

Alkalies break down proteins, as do various enzymes. I don't think salt does.

As GB suggested, do the tests yourself and compare. That's how I have disproved so many "wive's tales" found in cookbooks, and on TV cooking shows. Just because someone says it's so, doesn't mean that it really is, including my advice. I go to extremes to give accurate information, but am perfectly capable of making mistakes. Again, do the comparisons yourself and make up your own mind what does and doesn't work.

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Old 05-27-2011, 10:57 AM   #52
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I agree. I've never noticed a texture difference regardless of when I salt a burger or if I don't salt it.

Looking at the pictures in the link, it looks the pre-salted (bad) burger was much more compressed during the patty forming process than the surface-salted (good) burger.
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Old 05-27-2011, 11:16 AM   #53
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I've never even seen a patty that ill cooked. I can't imagine that salt could do that. I also can't see what the tester would have to gain by messing with the results. That's weird.
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Old 05-27-2011, 11:31 AM   #54
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Another weird thing from the article was this part.

Quote:
Patty 2: Seasoned by tossing the ground meat and sauce in a metal bowl before forming the patties.
What sauce is he talking about? Burgers are not made with a sauce.
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Old 05-27-2011, 11:32 AM   #55
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Good point GB. I noted that statement but flew right past it.
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Old 05-27-2011, 11:52 AM   #56
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Quote:
Originally Posted by GB View Post
Another weird thing from the article was this part.



What sauce is he talking about? Burgers are not made with a sauce.
I counted it as a typo of sorts. There was another similar mistake in the article, too.

You have to admit though, whatever he did to that one burger sure produced one ugly looking hamburger It almost appears that he through it on frozen and didn't give it enough time.
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Old 05-27-2011, 11:53 AM   #57
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It is unlike any burger I have ever seen in my entire life.
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Old 05-27-2011, 01:17 PM   #58
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oops... speaking of typos, I typed through instead of threw, lol.
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Old 05-31-2011, 04:58 PM   #59
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I know this sounds crazy but try adding some bread crumbs to the meat. I use regular white bread with the crusts cut off and chopped in a food processor. One slice for two regular burgers or one big burger. Try it and you will be surprized how tender the burger will be. Does not taste like meatloaf.
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Old 05-31-2011, 08:39 PM   #60
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I haven't read all the comments, so I don't know if someone already mentioned this, but I was always a person who tried to turn or flip, if grilling, anything I cooked. I guess I was afraid I would burn something. Giving food enough time to carmelize and brown is important. I've since learned to be patient! Most food tends to stay intact once given the appropriate time to carmelize.
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