If you want to make the most delicious burger, then these tips will definitely come in handy!
Cheeseburger. Cheese addition is always appropriate. The classic recipes use hard varieties – cheddar and parmesan. It is necessary to spread it on the cutlet, when it is still on the grill, a minute before removing. This will melt the cheese well. Cheddar can also be used to make a sauce and soak a bun with it.
We also recommend using soft cheeses – Camembert, Brie, Dor Blue, Gorgonzola. This will make the taste more piquant. Place the pieces of cheese on the cutlet after removing them from the grill.
Wedgeburger. The recipe is as follows: grilled eggplants, zucchini, and bell peppers. Tomatoes and braised onions, tofu or mozzarella to taste, rye roll, and ketchup. All vegetables are pre-marinated in soy sauce.
Kids will love the fruit and berry fillings of sweet burgers (pineapple, mango, nectarine, kiwi, especially strawberries) in a soft bun coated with Nutella. You can also try turning a sweet airy donut into a burger by filling it with peanut butter and banana chunks.
Bread part. Choose from a soft, fresh, wheat or rye bun, with or without sesame seeds.
The halves are best dried first in a toaster or grill for flavor. And again mayonnaise, tomato, and meat juice will help to soften them. It is important not to overdo it, otherwise the irreparable will happen – the burger will fall apart.
Fresh vegetables, grilled vegetables. Basic set: green salad, tomatoes, fresh or pickled cucumbers, and onions.
You can add olives, olives, capers, pickled vegetables: sweet peppers in a pickle, in a tomato, pickled zucchini, eggplant, plums, etc.
You can mix the rest of the additives: eggplant, zucchini, bell peppers, avocado. Even a boiled or fried egg will add originality.
It is better to layout the vegetables before serving, otherwise, they will quickly lose their appearance from the high temperature.
Do you want to make pizza like in a pizzeria? We’ve collected tips to help you!
Use a wooden baking spade or a thin, rimless baking sheet. You can also prepare your pizza on a sheet of aluminum foil or parchment paper on the back of the baking sheet. Then simply discard the pizza foil from this baking tray onto the preheated baking tray.
Sprinkle a spade or baking sheet generously with cornmeal before placing the dough.
Bake the pizza base without topping for 5 minutes. Press down large bubbles on the dough with a wooden spoon, then lay out the filling. You can fry the wet filling ingredients, such as spinach or mushrooms, a little, so that some of the water evaporates. (If using spinach, wring it out in a paper towel.) It is good to sprinkle the base with a thin layer of cheese before adding the sauce or brush the dough with vegetable oil before placing the filling. Place the filling on the crust just before baking. If the filling lies on the raw dough for a long time, it soaks the dough and the crust turns out to be unbaked.
Wrap the base in foil or sprinkle generously with grated cheese. If the bottom of the crust burns, place the pizza on a higher rack in the oven. If the pizza burns on one side, turn it: the oven may not heat up evenly.
Bake the crust without filling for 10-15 minutes, until the dough rises slightly and is browned. Add the filling and continue baking.
It is better not to conjure too much with seasonings in order to preserve the juicy and aromatic taste of meat. The most basic – salt and pepper – is enough, but if you wish, you can add different spices and herbs.
Cutlets are quickly and conveniently molded using a special small press. You can find it in stores in the kitchen utensils departments. So the cutlets will be the same shape, clearly matching the size of the bun.
For frying, use a wire rack, barbecue pan, or a heavy-bottomed pan.
Delicious and tender burgers are made with chicken or turkey. In a burger with poultry, both minced meat and a juicy fried piece of fillet will be relevant.
Fishburger (from tuna, salmon or trout, with pike and pike perch) combined with a delicate sauce, lettuce and vegetables will appeal to lovers of healthy food.
It is not at all necessary to book a table in a steakhouse to taste a steak, because cooking it at home is not as difficult as many might think. You just need to remember a few rules for preparing this dish:
The first and, perhaps, the main point is choosing the right meat. You cannot cook a medium-rare steak from pork or chicken. It is only beef. When choosing meat, you should pay attention to the breed and age of the animal. In most cases, the market sells the meat of an elderly cow that gave milk during its lifetime. Such meat is suitable only for stewing, as it is quite tough and does not have “marble” veins.
For steaks, cuts of special breeds of gobies, for example, Black Angus, are suitable. These animals lead a sedentary lifestyle and are specially fed (grass or grain). The breed in combination with a special diet allows us to buy marbled beef – it is tender meat with thin layers of fat.
The beefsteak must not be frozen. Ideally, this will damage the fibers of the meat during the freezing and thawing process, and as a result, it becomes less juicy. But if the beef steak has been frozen correctly (blast chilled at a very low temperature) and thawed just as correctly (in the refrigerator), then you can still make a decent meal.
Don’t buy fresh meat. The cut must go through a wet or dry maturation stage, then the meat is fermented, softened and its taste will be much improved. For steaks, we recommend buying dry-aged beef.
Do not cook all cuts in the same way. For example, the classic rib-eye steak does not require any preliminary intervention, while the alternative Flank steak should be softened with a marinade.
Once you’ve selected and purchased the right meat, dry it off with paper towels. Before sending the cut to the pan, it must be dried so that the evaporating droplets of moisture do not transfer from the frying process to stewing.
An important rule of thumb: Only cook aged beef steaks that have reached room temperature. So there will be no sharp drop and the meat will retain more juices. Salt should be immediately before cooking, or at least 40 minutes before, by including salt in the marinade. Make sure to pepper the marbled beef steak. Do not feel sorry for dry spices, as they crumble during cooking. If you are cooking a medium-rare steak in a skillet or grill pan, do not pour oil on the surface. Just brush on the cut with a cooking brush; that should be enough.
The best way to cook a medium-rare steak for the first time is to get a cooking thermometer. The temperature inside the cut for medium-rare should be 55-60 ° C. The classic steak thickness is about 3 cm. It should be cooked in a hot skillet for 3 minutes on each side. If you don’t have a cooking thermometer, you can try to feel the roast by touch, just remember to wear rubber gloves to avoid getting burned. Connect the thumb and middle finger of your left hand, and with your right, feel the stiffness of the muscle on the thumb – this is how a medium-rare steak should feel to the touch.
Well, after cooking the steak, he must be given time to rest, during which the juices are evenly distributed throughout the cut. Divide the cooking minutes in half and place the medium-rare steak under the foil during this time. You can put a small cube of butter on top for a delicate, creamy flavor.
Making the perfect burger is not as easy as it seems at first glance. In today’s roundup, we’re sharing some cool tips to turn you into a true burger expert. Take on arms!
Of course, the temptation is great on the way home to buy ready-made minced meat in the supermarket so as not to waste time cooking it. But in this case, it is better to immediately give up the idea of making a burger – in 9 cases out of 10 it will turn out to be dry and tasteless. To make the burger cutlet perfect, do not be too lazy to cook the minced meat yourself from fresh meat. Bonus tip: To make the cutlet juicy, cut the meat across the fibers and scroll through the large attachment of the meat grinder.
More, more fat. The burger is by no means a dietary meal. Therefore, do not spare fat: ideally, the ratio of meat to fat in minced meat should be 80 to 20 (80% meat and 20% fat) or even 75 to 25 (75% meat and 25% fat). For example, minced meat made from 2/3 lean beef (shoulder) and 1/3 fatty beef is perfect for a burger.
Only salt and pepper. The perfect cutlet requires no additional ingredients other than salt and pepper. No onions, garlic, and even more so bread, potatoes, and eggs, which housewives like to add to ordinary cutlets.
The ideal cutlet must be perfect in shape. If you cook burgers often enough, buy a special press, but if you don’t, a regular cooking ring will do. Do not forget that during cooking your cutlet will fry, so make it a little larger than you want to end up.
Chill the minced meat before shaping the burger patties. Otherwise, the fat included in its composition will stick to the mold and work surface. But not only the minced meat itself should be cold, but also the hands and the tools that you use. Therefore, keep the culinary ring or press in the freezer, and wipe your hands periodically with an ice cube while forming cutlets.
Once the cutlet is formed, forget about it until the very moment of frying: the less you touch the cutlet, the more chances that it will not fall apart on the grill or pan.
Fry burgers in a well-heated skillet or grill with a couple of tablespoons of vegetable oil.
The approximate frying time is 5-8 minutes on each side. Remember that the longer you fry the cutlet, the less juicy and flavorful it will be.
Choose the right bun. It’s simple: now in every supermarket, you can buy a special burger bun sprinkled with sesame seeds. But if you haven’t found any, then any will do, the main thing is that there are no additives in its composition that distract from the taste of the meat.
Don’t forget vegetables, cheese, and gravy. Any cheese you like will work for a burger. The main thing is its location: so that the cheese does not get too wet from the meat juice, put it on the bottom bun. Ideal burger vegetables: onions, pickles, lettuce (iceberg, lettuce, or romano), tomatoes. Traditionally, ketchup and mustard are used for the hamburger. But barbecue sauces, chili, and others are also great.
Burgers are a fairly simple dish, but there are cooking tricks that can help you get a great taste. To prepare this treat according to the rules, follow the simple tips from the chefs.
The ideal burger meat is the ground beef neck. It contains about 20% fat and 80% meat, so the burgers are the most juicy with it.
Use minced meat as close to room temperature as possible to form cutlets. However, before grilling cutlets, it is still better to keep them in the refrigerator so as not to lose their shape.
Salt and pepper minced meat or cutlets just before cooking.
If you form cutlets with your hands, then make sure that the thickness is at least 1.5-2 cm. Cutlets of a smaller thickness will turn out to be dry.
After the cutlets are formed, be sure to make a depression in the center of each of them with your thumb or a tablespoon – this is necessary so that they remain flat after grilling. The safest option for forming patties is to use a burger press.
When placing the patties on the grill, do not press down on them with a spatula to keep them juicy.
Grill burgers for about 6-8 minutes indirect medium heat turn once.
Delicious and juicy beef steak, it’s easy to cook if you know some tricks. Each chef has his own steak recipe, and you can endlessly try to cook according to these recipes, but we decided to introduce you to tips from four chefs in America, a country that knows a lot about meat.
Always take only high-quality meat. It is best to buy meat from the same supplier in which you are confident. It is better to take farm meat, on farms, cows grow on free pasture, which makes the meat more tender and tasty.
Before cooking steaks, the meat must be removed from the cold for at least an hour, or better for two, and allowed to reach room temperature, then during frying or baking, the steak must be cooked evenly.
While the steak is at the right temperature, season with salt. The salt will draw out some of the moisture, which will create a golden-brown crust during cooking.
Always use a heavy-walled cast iron skillet for grilling steaks. During frying, the meat reduces the temperature of the pan at the time of laying on it, this applies to any metal, except cast iron. Cast iron keeps the temperature without dropping.
Don’t shy away from spices. But you need to know when to add them. When the meat in the pan is already more than half ready (in time), you can add butter with various seasonings of your choice to the pan, thyme and rosemary are ideally combined with meat (the main thing is not to overdo it). Drizzle the aromatic oil over the steak as it cooks.
After you fry the steak, let it “rest”, that is, just lie down for 5 to 10 minutes (it is best to cover the steak with foil). The juices in the meat during “rest” will dissipate through all the fibers, and make the meat juicy and tender. Good appetite!
Summer is getting closer, and with it the burger season. Appetizing, juicy, fragrant – no one would refuse a good burger? Perhaps this is the only dish that can be found both in countless fast food eateries and in expensive restaurants with a complex concept. And all why? Because burgers are divine. And since they are divine, then you need to treat them appropriately, and only the best should be cooked. How? Very simple.
Pay attention to temperature. And I’m not talking about the temperature at which we will cook our burgers – I think it’s already clear how important it is. No, I’m talking about the temperature of raw meat, from which we will sculpt cutlets. So, I have two comments on this. First, even if you’re hungry and your ground beef is frozen, don’t give up and don’t cook frozen. Just place the frozen block between a piece of paper and a saucepan filled with warm water. The meat will quickly reach room temperature. And second, when the package of minced meat is thawed, put it in the refrigerator before cooking. Here’s the thing: When you cook a steak, you heat it to room temperature, but the burgers must be at the same temperature as the refrigerator. Only in this way will the fat contained in the mince be in the consistency we need. Otherwise, it will evaporate all during cooking, it will grumble appetizingly in the pan, but the burgers themselves will come out overdried.
It might seem like any ground beef will work for burgers, but to make the best burgers, you only need to hunt a few specific types of ground beef. First, in terms of the meat / fat ratio, it should be in the range from 70/30 to 80/20. Ground beef Primebeef is a good option. Low fat burgers (5-10%) seem to be healthier, but by choosing them, you are depriving yourself of the recognizable flavor and tenderness of a burger. If you care about your figure, simply make a smaller cutlet instead of sacrificing flavor. Second, choose grain-fed marbled beef whenever possible. This type of meat is best suited to our mission of making the world’s most delicious burger.
Most people either add salt and pepper to minced meat, or use them only to grate ready-made cutlets, but few do both. For the perfect burger, season the minced meat, stir it, mold the patties, and season them again on both sides. What for? It’s simple: as long as you don’t sculpt the burgers as thick as a sheet of paper, they won’t be thin enough to be soaked in salt and pepper. In addition, rubbing the seasoning on the surface of the patties, you provide them with better browning, and at the same time an amazingly tasty crust. In general, you can do with black pepper and coarse salt alone. However, you can experiment by adding mustard, ketchup, Worcestershire sauce, onions, and even mayonnaise to the minced meat.
Each of us has thought at least once: how do chefs in a restaurant get burgers of such an ideal shape? No more guesswork: just use the lid from a large can (like a can of peanut butter). In shape and size, this lid is ideal for sculpting a burger. And remember: don’t be too zealous when squeezing meat into a mold. Using too much force can damage the meat fibers, and the burger can be too dense and dry.
And here’s a very simple and useful trick. When sculpting the patties, make a groove with your thumb on one side. In this recess, all the meat juice will accumulate and then be absorbed back, which will try to escape from the minced meat during frying. Otherwise, he would simply hiss uselessly in the pan while our cutlets lose their taste. Flip once – and only once. What’s the hardest part about making burgers? Show patience. We’ll have to watch the juicy cutlet brown appetizingly right before our eyes. You just want to touch it, check its elasticity or turn it over, right? Do not! When you flip the burger, you stop the meat fiber sealing process. To make our burger perfect, you need to caramelize it properly – and this process occurs only with direct contact with a hot surface. If you turn the cutlet over without letting it brown properly, all you will achieve is that all the meat juices will come out of it, and with them – the juiciness. A small note for all cheeseburger lovers. Cover the patties with cheese in the middle, or for of cooking, but not when the burger is already fried, otherwise the melted cheese will dry out your meat.
Give your burger a break. Remember what I said about patience? It looks like making burgers is the best way to train him. We swallowed drool for ten minutes while we cooked it, and now it is ready – but we need to wait a little longer. Just like the steak, the burger should rest after the grill so that the juices disturbed by the heat will spread over it and make it as divine as we needed it. All of these tips are designed to take your burgers to a whole new level. But maybe you have some other tricks that you use?
Pizza is a very popular, convenient, quick, and delicious dish. The pizza tastes good both cold and hot, and it’s easy to reheat from a cold state: you just put a piece in the microwave – and voila! You are already sinking your teeth into a hot and delicious bite. To make your pizzas even tastier – try the tips from this post!
Place a glass of water in the microwave along with the pizza to avoid the appearance of a dry crust on the pizza.
Make a pizza dough with Greek yogurt and yeast flour. 1 cup Greek yogurt and 1 cup yeast flour and your simplest pizza dough are done!
Keep your pizza hot in the car too: turn on the heated seat wherever it lies!
Tear the pizza box into “plates”
Make pizza cupcakes at home. Step 1: Cut circles out of the dough. Step 2: Place them in cupcake tins. Step 3: Fill the dough with the filling. Step 4: bake!
Make croissant dough pizza rolls. Prepare croissant, pepperoni, and cheese dough with chopsticks. Place pepperoni and a piece of cheese on top of each dough triangle. Tighten it well. Bake until the dough is brown and the cheese is melted. Wait a few minutes for the rolls to cool down and enjoy!
When you are driving and your pizza is sitting on the seat, place a bottle of water under the box so that the filling does not slide off the cake.
Heat the pizza with a hairdryer on the surface of the iron.
