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03-16-2008, 08:06 PM
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#1
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Senior Cook
Join Date: Feb 2006
Posts: 112
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Balsamic vinegar in burgers = Super Delicious
Super Delicious!!!!!!!!!! It actually intensifies the natural beef flavor. Maybe this is an old trick....I have never heard of it or tried it until recently.
Does anyone else do this?
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Food!!!!!!
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03-16-2008, 08:09 PM
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#2
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Cooking Links Contest Winner>
Join Date: Oct 2005
Location: Wamego, KS
Posts: 1,196
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Willhave to try this! I dash in some worcestershire, but this sounds like a nice variation!! Thanks for the idea!!!
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~ Shannon
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03-16-2008, 08:16 PM
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#3
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Senior Cook
Join Date: Dec 2004
Location: USA,Indiana
Posts: 267
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I've been using blasamic vinegar to finish my steaks off recently. I don't know why I started doing it. Maybe I was out of A-1 or something (I'm putting on my flame resistant suit right now.) but it really changed the flavor of the beef. Intensified it a lot! I'll definitely have to try it in my next batch of burgers!!!
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Cheers, Christopher A. Kinkade, Griffith, IN USA
"The difference between a cook and a chef is understanding what's going on." - Alton Brown
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03-16-2008, 08:22 PM
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#4
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Chef Extraordinaire
Join Date: Nov 2004
Location: Mazatlan
Posts: 20,334
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I did it just last night. Burgers were delish!
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Love the life you live!
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03-16-2008, 08:24 PM
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#5
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Executive Chef
Join Date: Jun 2007
Location: San Antonio, Texas
Posts: 3,619
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Quote:
Originally Posted by Home chef
I've been using blasamic vinegar to finish my steaks off recently. I don't know why I started doing it. Maybe I was out of A-1 or something (I'm putting on my flame resistant suit right now.) but it really changed the flavor of the beef. Intensified it a lot! I'll definitely have to try it in my next batch of burgers!!!
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Sorry for my ignorance but can you clarify how you use the balsamic to "finish off" your steaks? It sounds so delicious and I'm anxious to try this but have only recently learned to make steaks at all. TIA
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03-16-2008, 10:27 PM
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#6
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Chef Extraordinaire
Join Date: Aug 2004
Location: My mountain
Posts: 21,936
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wow, home chef, before i read your name, i saw your avatar and wondered when the heck i posted today.
don't do that to me. i'm not really all that sure of reality as it is...
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03-16-2008, 10:32 PM
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#7
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 26,703
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Quote:
Originally Posted by buckytom
wow, home chef, before i read your name, i saw your avatar and wondered when the heck i posted today.
don't do that to me. i'm not really all that sure of reality as it is...
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Doo dee doo doo, doo dee doo doo ...
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Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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03-16-2008, 10:42 PM
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#8
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Chef Extraordinaire
Join Date: Aug 2004
Location: My mountain
Posts: 21,936
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gg, it's: de do do do, de da da da
The Police – De Do Do Do, De Da Da Da – Music at Last.fm
don't think me unkind
words are hard to find
they're only checks i've left unsigned
from the banks of chaos in my mind
and when their eloquence escapes me
their logic ties me up and r^pes me
thanks gg. i've been stuck for a new sig lately.
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03-16-2008, 10:50 PM
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#9
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 26,703
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Quote:
Originally Posted by buckytom
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Actually, I was thinking of the Twilight Zone
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Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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03-17-2008, 05:36 AM
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#10
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Chef Extraordinaire
Join Date: Nov 2007
Location: MN
Posts: 11,488
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Great, I had that Police song stuck in my head for 3 days last week, it finally just left on Saturday.
Now it's back!!!!!! Is all I have to say to you......
I've been playing with putting differnt stuff in my burgers, I'll have to try that. I used A1, worcestershire and soy last week.
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Not that there's anything wrong with that.....
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03-17-2008, 05:44 AM
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#11
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Senior Cook
Join Date: Dec 2004
Location: USA,Indiana
Posts: 267
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Yea, I changed my avatar last night. I didn't realize yours was the same one LOL.
As far as using balsamic to finish off the steak, after I let it rest for about 5 minutes I hit it with a dash of the balsamic. Truthfully, a good and well prepared steak doesn't really need any help but I just like the taste.
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Cheers, Christopher A. Kinkade, Griffith, IN USA
"The difference between a cook and a chef is understanding what's going on." - Alton Brown
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03-18-2008, 07:42 AM
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#12
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Chef Extraordinaire
Join Date: Aug 2004
Location: My mountain
Posts: 21,936
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lol, no prob, zach.
how's leela?
you should meet our crewsk...
getting back: i guess it depends on how often you eat beef, but if it's often enough you'll need the extras. i was just talking with an engineer that was raised in oklahoma (about food, of course. what else do you think we talk about? it ain't diagnostic ports and data packets, i can assure you  ), and he is thrilled to be on the east coast so he could get really fresh seafood, all of the time. apparently he was raised on beef, 4 to 5 times a week.
balsamic vinegar helps a lot of stuff. i put it in my veggie stuffed trout, on salads, of course, and on various cuts of pork.
thanks for the reminder syd.
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"Love makes you feel strong, love makes you feel tender. Love makes you feel secure. Love makes you feel appreciated. Love makes you feel important..
We all need to feel that way, ya know?"
G.L. Chuvalo
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03-18-2008, 08:18 AM
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#13
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Master Chef
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
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Just curious, how much do you add to a pound of burger ? Would love to try this. Thanks for sharing !
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Grandma's Boys - Isaiah (11) Cameron (3 )
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03-18-2008, 10:12 AM
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#14
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Executive Chef
Join Date: Jun 2007
Location: San Antonio, Texas
Posts: 3,619
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Home Chef, I tried putting the some balsamic vinegar on our steaks last night and it was delicious! Normally, I only season with salt and pepper so this was a very nice change. Thanks!
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03-18-2008, 04:54 PM
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#15
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Senior Cook
Join Date: Dec 2004
Location: USA,Indiana
Posts: 267
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Oh, I know Crewsk pretty well  We share a lot of the same interests outside of cooking. We tried to meet up once in ATL but it never happened. No biggie though. She hasn't been around here much lately though.
Fisher's Mom, glad you liked the suggestion!
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Cheers, Christopher A. Kinkade, Griffith, IN USA
"The difference between a cook and a chef is understanding what's going on." - Alton Brown
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03-20-2008, 06:27 AM
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#16
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Senior Cook
Join Date: Feb 2006
Posts: 112
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Quote:
Originally Posted by Barb L.
Just curious, how much do you add to a pound of burger ? Would love to try this. Thanks for sharing !
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I would say no more than 2 TBS per pound. I just added a dash to each patty as I formed it and they were probably 1/3 pound patties.
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Food!!!!!!
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03-20-2008, 06:48 AM
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#17
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Master Chef
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
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Quote:
Originally Posted by sydfan
I would say no more than 2 TBS per pound. I just added a dash to each patty as I formed it and they were probably 1/3 pound patties.
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Thanks so much, will give this a try -(the way you do it).
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Grandma's Boys - Isaiah (11) Cameron (3 )
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03-20-2008, 06:29 PM
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#18
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Master Chef
Join Date: Jun 2006
Location: upper midwest
Posts: 5,380
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Are there different strenghts of Balsamic vinegar? I test tasted some in a specialty store and it about took my breath away. It had such a strong flavor and it was a very dark color.
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A balanced diet is a cookie in each hand. Unknown
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03-24-2008, 08:30 AM
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#19
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Senior Cook
Join Date: Oct 2007
Location: Sugar Land, Texas
Posts: 316
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Yes there are different strengths. It mostly depends on the age of it.The older the more expensive and stronger.
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