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Old 10-22-2005, 09:44 AM   #11
Assistant Cook
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Join Date: Oct 2005
Location: Louisville, Ky.
Posts: 49
How done is done???

Ok, a rookie plowing in here now....

I have a friend that worked at a burger house in the past. He told me that one way to tell if a grilled burger was done is to bounce it.

Lift the burger with a spatula about 6 inches off the grill. Drop it and if it bounces it is done, if not keep on cookin....

Actually this technique will give you "well done". No shades of wellness [doneness?].

Another factor that will help is to press the center of a thick burger down to about half thickness. Make a well in the middle. Helps the center cook about the same speed as the outer edges which get more heat. Also makes it level out so the tomatoe does not slide off :]


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Old 10-22-2005, 09:49 AM   #12
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Join Date: Jul 2004
Location: USA,Massachusetts
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I have never heard of the bounce method, but that would make sense. As the burger cooks it "tightens" up. The more cooked it is, the tighter it gets. A tight burger will bounce more than a looser one. The same idea can be applied to testing doneness but touching the burger. If it is sort of mushy then it is less cooked than if it is springy. I am sure someone can explain that a bit better than I just did .

Yeah the indent in the middle of the burger is a great idea as well!

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Old 10-22-2005, 10:53 PM   #13
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Join Date: Oct 2005
Posts: 8
Originally Posted by Michael in FtW
I get so tickled watching people on a food service line wearing gloves ... the gloves are really no more "sanitary" than their hands would be if they just washed them properly after they touch this and that around their station! But they are wearing gloves so they think it's okay to adjust their paper hats, scratch their bottoms, wtc. because they are wearing gloves!
thats true but they wear gloves cuz our skin has bacteria and oil and theyd have to wash their hands constantly to keep them off.

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