Recent content by scottv

Here is what I did over the weekend: 1 pound of 80/20 chuck 1 pound of pork egg I mixed all the meat together and added an egg. I found that adding the egg actually made it harder for the meat to stick together. I am probably going to omit that next time. I formed half inch patties like...

I live in NYC and sadly cannot have a grill. I have tried to make hamburgers a few times and the outsides usually get burned and insides are very red. I am planning on making them tonight. Do you think I have the gas turned up to high on the stove? I should only flip the burgers once...

Yeah, I had to leave it in there for about 10-12 minutes per side turning twice.

Thanks a lot for the quick replies! I will try that next time. They were boneless, skinless breasts as well - would that matter?

Glad I found this website! Here is my dilema - I made fried chicken last night according to this recipe - Southern Fried Chicken Recipe: Recipes: Food Network I initially had the chicken sit in a brine solution while I was at work. The chicken was frying fine and the breading was sticking...