"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 08-09-2018, 09:43 PM   #31
Executive Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 3,658
Quote:
Originally Posted by caseydog View Post
I haven't heard of The Car Hop. I'll have to check it out.

CD
Oh, I know what you are referring to, now. Keller Springs is a major road in the North suburbs, which threw me off.

Keller's is a Dallas landmark, with car hops.

It is a drive-in burger joint that serves beer. It is a big time hot-rod hang out. Not my kind of car thing, so I've never eaten their. I've driven by many times.

CD
__________________

__________________
"The good thing about science is that it's true whether or not you believe in it." -- Neil deGrasse Tyson
caseydog is online now   Reply With Quote
Old 08-10-2018, 05:05 AM   #32
Sous Chef
 
Join Date: Dec 2007
Location: Austin, TX.
Posts: 640
Glad you got it, I should have made it more clear..


I'm form DFW and there are still a few Old School places like Keller's in town.


The burgers (thin) are good and they serve a Poppy Seed bun which is odd. Also, Tater Tots only as I recall.


No seating, maybe a picknic table. You roll down your window half way and the pretty girl on roller skates hooks the tray on the door.



I wonder if you can still do that with electric windows?


Eric, Austin Tx.
__________________

giggler is offline   Reply With Quote
Old 08-10-2018, 06:36 AM   #33
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,346
I don't eat bread, so for me it's all about the meat. I like fat burgers, and I like them pink in the middle.

I also don't buy pre-ground burger. I'd rather grind it myself. It doesn't take that much time, and I know exactly what's in it. I have one of those old fashioned meat grinders if I want to be real putzy, but I've also pulsed it in the food processor. The trick is to cut the meat into 2" chunks and put it in the freezer for 15-30 minutes before grinding so it's very cold and chops cleanly. Then just pulse it until it's chopped finely, but not so much that it's turned to goo.
Steve Kroll is offline   Reply With Quote
Old 08-12-2018, 02:30 PM   #34
Sous Chef
 
Join Date: Mar 2010
Location: Calosso, Piemonte
Posts: 728
I'm with Steve. For me, burger meat has to have the right amonunt of lean beef, fat beef from a different part from the carcase, and fat to bind it well. If you don't have a good burger the rest of the procedure is not up to scratch. My American Classics advises that with the right meat, you can get very good results. They advise '100% percent ground-chuck meat for hamburgers, and they also say if you have the right kind of meat, the perfect hamburgers can be ready in 15 minutes, assuming you season, form, and cook it properly. 'The biggest diffiiculty for many cooks, though, may finding the right beef.

To test which cuts of beef, though may be finding the right beef.'
Therefore, the quality of beef required has to be carefully chosen. The last sentence is crucial, as it would seem that you have to be careful about the quality of beef you need to source.

Now, I'm a novice, although I've been studying American for quite a while now. As with many, I find that reseach helps a lot, but it does'nt necessarly solves the queries!

di reston


Enough is never as good as a feast Oscar Wilde
di reston is offline   Reply With Quote
Old 08-12-2018, 06:56 PM   #35
Executive Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 3,658
Quote:
Originally Posted by di reston View Post
I'm with Steve. For me, burger meat has to have the right amonunt of lean beef, fat beef from a different part from the carcase, and fat to bind it well. If you don't have a good burger the rest of the procedure is not up to scratch. My American Classics advises that with the right meat, you can get very good results. They advise '100% percent ground-chuck meat for hamburgers, and they also say if you have the right kind of meat, the perfect hamburgers can be ready in 15 minutes, assuming you season, form, and cook it properly. 'The biggest diffiiculty for many cooks, though, may finding the right beef.

To test which cuts of beef, though may be finding the right beef.'
Therefore, the quality of beef required has to be carefully chosen. The last sentence is crucial, as it would seem that you have to be careful about the quality of beef you need to source.

Now, I'm a novice, although I've been studying American for quite a while now. As with many, I find that reseach helps a lot, but it does'nt necessarly solves the queries!
Ground chuck is the American burger standard meat. You want 80/20 meat to fat ratio. No leaner than that.

Some people use ground sirloin, which tastes good, but isn't as moist. Other people mix ground chuck and other ground beef cuts, like brisket.

Personally, I use 80/20 ground chuck. It tastes good, and it makes a really juicy burger.

CD
__________________
"The good thing about science is that it's true whether or not you believe in it." -- Neil deGrasse Tyson
caseydog is online now   Reply With Quote
Old 08-12-2018, 07:02 PM   #36
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 5,942
I/we make about 150-200 burger patties a week at work. I have lots of trim from our rib eyes and strip loins we cut for the meat counter..I combine that 80/20 with AAA Beef inside round..An important tip is to not over pack the patties so they will have a nice texture when they are cooked..I also use a large holed plate when grinding as I find the meat and fat are not as fine so once a lot of the fat melts off you are left with a looser packed patty that traps more juice.This would not be favorable for retail as you can see the ground pieces of fat in the burger patty..I believe the supermarkets use small plate to incorporate the fat so you get a uniform color texture..
Rocklobster is online now   Reply With Quote
Old 08-12-2018, 07:11 PM   #37
Executive Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 3,658
Quote:
Originally Posted by Rocklobster View Post
I make about 150 burger patties a week at work. I have lots of trim from our rib eyes and strip loins we cut for the meat counter..I combine that 80/20 with AAA Beef inside round..An important tip is to not over pack the patties so they will have a nice texture when they are cooked..I also use a large holed plate when grinding as I find the meat and fat are not as fine so once a lot of the fat melts off you are left with a looser packed patty that traps more juice.
Yeah, but you are Canadian... you eat poutine, and your bacon ain't right.

You definitely don't want to overwork your ground beef, unless you want a dense meat puck on a bun. Keep it loose, for sure.

CD
__________________
"The good thing about science is that it's true whether or not you believe in it." -- Neil deGrasse Tyson
caseydog is online now   Reply With Quote
Old 08-12-2018, 07:17 PM   #38
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 5,942
Quote:
Originally Posted by caseydog View Post
Yeah, but you are Canadian... you eat poutine, and your bacon ain't right.


CD
You guys are the ones who messed up the whole bacon thing by calling pork loin Canadian bacon..we eat regular bacon just like you do. Do they order French fries in France? Or do the Greeks as for Greek salad in Athens??
Why, I oughta!.....
Rocklobster is online now   Reply With Quote
Old 08-12-2018, 09:19 PM   #39
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 20,801
AND he calls it pork roll, not Taylor Ham!

<<wagging finger>> For shame!
__________________
I went down to the demonstration, to get my fair share of abuse.
Singing, "We're gonna vent our frustration. If we don't we're gonna blow a fifty-ampre fuse." Sing it to me
buckytom is online now   Reply With Quote
Old 08-12-2018, 10:08 PM   #40
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 10,248
Quote:
Originally Posted by buckytom View Post
and he calls it pork roll, not taylor ham!

<<wagging finger>> for shame!
rotflmbo!
__________________

__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:52 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.