- how to cook it (and the right temperature to do it)
- preferred type of meat
- use of salt
- shape of meat
- testing for doneness
- perfect buns
- all the fixin's
Source: www.nytimes.com
Interviews with 30 chefs provided dozens of burger-making lessons for the home cook that aren’t terribly difficult and don’t cost much money. And it all yielded the ideal burger.
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1 comments:
Perfect link for the holiday weekend! Thank you!
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