You cook hamburgers on a skillet?

[biggestmexi]

?

[Servo]

Abso-fuckin-lutely. 5 oz ground beef, seasoned with a little kosher salt, in a cast-iron skillet, about 3 mins per side.

[Contra]

All the time, but if I had a grill I would use that

[jhoff]

gotta do the burger on a grill! skillet not so good

[disneyspy]

george foreman in the winter,grill the rest of the year

[sailor]

Abso-fuckin-lutely. 5 oz ground beef, seasoned with a little kosher salt, in a cast-iron skillet, about 3 mins per side.

left out the heat. i assume high.

[SinA]

you do what you gotta do. better to grill, but it's been too cold.
i'm gonna try it in the iron skillet, maybe tonight

[burrben]

only when i am unable to grill them

[opie's twisted balls]

absolutely NEVER.....burgers, steaks, chops ALL need to be cooked on a grill....preferably outside

cook any over the above in a skillet you might as well just take a dump in a pan

[Hottub]

Grill or Foreman.
Period.

[StanUpshaw]

You people are acting like a Foreman is somehow different than a skillet.

[biggestmexi]

absolutely NEVER.....burgers, steaks, chops ALL need to be cooked on a grill....preferably outside

cook any over the above in a skillet you might as well just take a dump in a pan

one sensible person here!

[disneyspy]

You people are acting like a Foreman is somehow different than a skillet.

no flipping,fat draining and doesnt go in the drawer under the oven = not a skillet

[Jughead]

I can make a steak great in a skillet also....Good cast Iron skillet rules..Period:banning:

[Death Metal Moe]

Are you outta your motherfucking mind? Fuck that shit. Burgers are on some kind of grill or not at all. Pan fry a fucking burger? Fuck that noise. I want it grill browned with the black lines, not simmered it it's own fat for 10 minutes.

And I grill way past the end of summer. Suck it up and grill it or just switch to soup for the cold months.

[SHANEFROMGA]

growing up most of the burgers we ate were from the skillet. grilling was done on mass scale. half a cow, hog or deer. but burgers are better from the grill.

[opie's twisted balls]

Should also add that bbq'ing is a year round activity. Don't care if its the middle of winter, -20 and snowing I'll still fire up the Weber and char my meat. It can put out enough heat to compensate for the colder ambient temperature, its in a spot thats out of the wind and its not like I'm going to be standing out there the whole time. Only thing I can't do is smoke when its below ~5. If I upgrade to a smoker thats insulated I might be able to but not with the unit I have now.

[furie]

i cook them on the george foreman grill

[FUNKMAN]

sometimes... like when it's pouring rain out or two feet of snow

you just have to put the skill in skillet... made perfect filet mignons on a skillet so burgers are no prob

broiler does a nice job too!

[aceofspades7]

certain burgers can be better in a cast iron skillet. we got the sampler pack of burger meat from bryan flannery (http://www.bryansfinefoods.com/product.php?prod_id=174) and I did some testing - grill vs iron skillet. The fattier meat (#4) was better in the skillet due to flare ups. I guess you could cook the burgers on a skillet on a grill if you wanted to get the smoke flavor...

[Servo]

A Foreman is terrible for a burger... it squeezes out all the juice that makes a burger great! Plus, try to get some cheese on it on a damn Foreman, I dare ya.

In a cast-iron skillet, you're not frying it. You're pan-searing it... it creates a nice crust with great flavor.

Not saying it's preferable to grilling, but where grilling isn't an option, it's a great alternative method.

[biggestmexi]

Are you outta your motherfucking mind? Fuck that shit. Burgers are on some kind of grill or not at all. Pan fry a fucking burger? Fuck that noise. I want it grill browned with the black lines, not simmered it it's own fat for 10 minutes.

And I grill way past the end of summer. Suck it up and grill it or just switch to soup for the cold months.

yeah i just dont eat burgers and such in the winter.

ive been grilling since jan. too.

[opie's twisted balls]

you just have to put the skill in skillet... made perfect filet mignons
The ONLY remotely tolerable piece of beef I've ever had from a skillet was cooked by an old (like 65ish) Quebecois woman. She buys very good meat, only seasons it with salt and pepper (Snoogans would be happy) but goes through a quarter pound of butter per steak. She puts butter in the skillet and repeated on the beef as it cooks.....don't know how she does it but the beef absorbs pretty much all the butter and its so tender it doesn't melt in your mouth so much as just ooze into you. Its so soft and supple terri schiavo could have eaten it without assistance.

Beyond that, if you put good meat into a skillet you should be forced to become a vegetarian.

[CaptainBlowhole]

http://i3.photobucket.com/albums/y60/territerri2/fat_kid_schiavo.gif

[SatCam]

I cook my frozen bubba burgers on my skillet using a hot plate

[opie's twisted balls]

savage

[TjM]

Sure all the time. I don't own a grill (APT won't allow em)

[Death Metal Moe]

And could we start saying IN a skillet, not ON a skillet.

[JPMNICK]

minetta grill in NYC, home of the 28 dollar burger, does not cook over an open flame so all the fat and juice get drawn back into the burger.

[A.J.]

I let the bar cook them for me -- over flame.

[CaptainBlowhole]

I had it like that twice and both times were actually quite good. My sister sprinkled the patty with Adobo and covered it in the frying pan with the lid of a small pot, creating steam. The burger seared and she flipped it and put some more adobo on it and man, it came out really juicy and soft. It was nicely browned. I worry about the fat, but have to admit it was delicious.

[sailor]

grilling is so over-rated.

[Snoogans]

only when im having it with sauteed onions

[ScottFromGA]

grilled is better....but sometimes those iron skillet burgers just hit the spot.

[weekapaugjz]

none of the places i've lived for the last few years have allowed having a grill, so i use this. it's freaking fantastic for burgers.

http://arockridgelife.files.wordpress.com/2009/04/le-creuset1.jpg

[underdog]

none of the places i've lived for the last few years have allowed having a grill, so i use this. it's freaking fantastic for burgers.

http://arockridgelife.files.wordpress.com/2009/04/le-creuset1.jpg

Absolutely!

You can get them for as cheap as $20 at Target and it's probably the most used pan in my kitchen. I just hate cleaning it.

[ScottFromGA]

hmm...must find one of these grill skillet hybrids...

[underdog]

hmm...must find one of these grill skillet hybrids...

Cast Iron Grill Pan (http://www.target.com/Lodge-10-5-Square-Grill-Pan/dp/B0000CF66W/ref=sr_1_3?ie=UTF8&searchView=grid5&qid=1269308509&frombrowse=0&node=1038576&keywords=cast%20iron%20grill%20pan&field_browse=1038576&searchSize=30&id=Lodge%2010%205%20Square%20Grill%20Pan&field_availability=-2&refinementHistory=subjectbin,target_com_age,target _com_gender-bin,target_com_character-bin,price,target_com_primary_color-bin,target_com_size-bin,target_com_brand-bin&searchNodeID=1038576&field_launch-date=-1y&sr=1-3&searchRank=target104545&searchPage=1&field_keywords=cast%20iron%20grill%20pan)

[biggestmexi]

Absolutely!

You can get them for as cheap as $20 at Target and it's probably the most used pan in my kitchen. I just hate cleaning it.

most used pan in my house

http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=330409186582&rvr_id=&crlp=1_263602_263622&UA=WVF%3F&GUID=c704f0811260a0437350e4f0ffda29aa&itemid=330409186582&ff4=263602_263622

[biggestmexi]

minetta grill in NYC, home of the 28 dollar burger, does not cook over an open flame so all the fat and juice get drawn back into the burger.

you mean the juices that the heat force out in the first place?

Id like to see scientific proof that that happens.

[opie's twisted balls]

most used pan in my house
I would have expected this was the most used (http://sfappeal.com/news/images/bedpan.jpg)

[biggestmexi]

I would have expected this was the most used (http://sfappeal.com/news/images/bedpan.jpg)

maybe in your house old man!

i use them like

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[aceofspades7]

i don't see the point of the grill pan - what makes it better than a flat pan besides it may give some marks? I'm guessing it's more of a bitch to clean as well. We have a flat 12 inch lodge cast iron and it is great .

[underdog]

i don't see the point of the grill pan - what makes it better than a flat pan besides it may give some marks? I'm guessing it's more of a bitch to clean as well. We have a flat 12 inch lodge cast iron and it is great .

Grill marks and it lets a lot of the fat run off.

[biggestmexi]

Grill marks and it lets a lot of the fat run off.

buy a foreman faggy pants




:wub:

[underdog]

buy a foreman faggy pants




:wub:

Foreman grills suck balls. I had one and all the non-stick shit came off on my food. I'll stick with my grille pan.

[TjM]

The outdoor Foreman isn't that bad. If you live in a place where you can't grill

[EddieMoscone]

you mean the juices that the heat force out in the first place?

Id like to see scientific proof that that happens.


I used to be a grill man only...until I made a few steaks in a cast iron skillet. The crust it creates is amazing and the meat seems juicier.

If the burger is cooked on the flattop, it is being cooked in it's own juices. When cooked on a grill, all the delicious juices are at the bottom of the grill, not in the meat. That is the one advantage of cooking meats on a flat top.

[Aggie]

I used to be a grill man only...until I made a few steaks in a cast iron skillet. The crust it creates is amazing and the meat seems juicier.

If the burger is cooked on the flattop, it is being cooked in it's own juices. When cooked on a grill, all the delicious juices are at the bottom of the grill, not in the meat. That is the one advantage of cooking meats on a flat top.

i agree about the steak....pan seared is what i love now. never tried the burger but i'm sure it can be just as good. the key is cooking it correctly. AND NEVER PRESS DOWN ON IT WITH THE SPATULA! i want to kill people who do that.

[CountryBob]

It all depends on what flavor I am after. Both a grill and a skillet offer different flavors. I love em both.

I would never eat mayo on a grilled burger but for some reason I love it on a skillet fried one.

[biggestmexi]

I used to be a grill man only...until I made a few steaks in a cast iron skillet. The crust it creates is amazing and the meat seems juicier.

If the burger is cooked on the flattop, it is being cooked in it's own juices. When cooked on a grill, all the delicious juices are at the bottom of the grill, not in the meat. That is the one advantage of cooking meats on a flat top.

depends on how you cook.

if you flip a steak on the grill every minute you keep the juices inside.

and yes that is an actual way of cooking

[SinA]

depends on how you cook.

if you flip a steak on the grill every minute you keep the juices inside.

and yes that is an actual way of cooking



WTF??

[weekapaugjz]

depends on how you cook.

if you flip a steak on the grill every minute you keep the juices inside.

and yes that is an actual way of cooking

and i could say braising the steak in my own urine is an actual way to cook a steak, it doesn't mean it's going to be good. anything i have ever heard about cooking a steak or burgers is to flip it once.

[Crossweird]

and i could say braising the steak in my own urine is an actual way to cook a steak, it doesn't mean it's going to be good. anything i have ever heard about cooking a steak or burgers is to flip it once.

Do we have any pee steak back there?

[biggestmexi]

well you could ignore me all you want.

but i know what i know.

[weekapaugjz]

well you could ignore me all you want.

but i know what i know.

who's ignoring you?

and "i know what i know" could be one of the worst arguments i've ever heard. you have any references for this continuous flipping of the steak? i've just never heard about about.

[biggestmexi]

WTF??

never heard of rotisserie?

[weekapaugjz]

never heard of rotisserie?

you rotisserie steaks?

[biggestmexi]

who's ignoring you?

and "i know what i know" could be one of the worst arguments i've ever heard. you have any references for this continuous flipping of the steak? i've just never heard about about.

see above.

[biggestmexi]

you rotisserie steaks?

constantly turning.

every minute or so.

depends on what you are cooking it for and what you plan to do.

if you plan to make apn sause youll want suk's. so you will not flip it often.

but if you want to have a real juicy steak youll flip it often cooked in a pan. its science.

just like rotisserie.





http://rouxbe.com/

check that site often.

if the steak one comes up it will bo on there.

that is where i saw it once before actually on video.

[weekapaugjz]

see above.

see above.

[biggestmexi]

http://rouxbe.com/cooking-school/lessons/128-cooking-steak-flip-once-vs-flip-often

[weekapaugjz]

http://rouxbe.com/cooking-school/lessons/128-cooking-steak-flip-once-vs-flip-often

you sure showed us.

[biggestmexi]

see above.

piss. post timer

[weekapaugjz]

just a sampling i found from the first page of a google search.

The worst mistake that most grillers make is to continually flip the meat time and time again. Continually flipping the meat does nothing but cause the meat to dry out. Flipping the steak over and over does not make you a grill master, doing it right, does.

Try not to flip the steaks more than once (flank is the exception) because that would disrupt the caramelization and the formation of a crust.

To ensure a juicy steak, flip the steaks only once turning cooking. Flipping the steaks more than once can dry out a good steak.

[StanUpshaw]

Conventional wisdom is never wrong. Ever.

[biggestmexi]

just a sampling i found from the first page of a google search.

i see nothing there other than "cause i say so"

the rouxbe video actually tells you why it works. not just because.

those statement are a grain of salt.

ill listen to a Culinary institute over a blogger any day.

those statements contradict rotisserie as well.

they have nothing to go off of other than they are too lazy to turn the steak.

and you dont NEED a crust on your steak either. But if you want then yes, dont flip your steak often.

There is no Scientific proof that flipping a steak more will dry it out. Its just ludacris.

[weekapaugjz]

i see nothing there other than "cause i say so"

so just like most of your posts about preparing food?

[biggestmexi]

so just like most of your posts about preparing food?

such as?

And all my food knowledge is from doing.

[weekapaugjz]

such as?

post #51 for one. and i'm sure if i dug around some of the threads i could find more, but i don't really care that much.

And all my food knowledge is from doing.

good for you.

[biggestmexi]

post #51 for one. and i'm sure if i dug around some of the threads i could find more, but i don't really care that much.



good for you.

post 51 isnt just cause i said so, i showed proof to back it up which further had proof of why.


And that what i thought exactly.

And you do care enough.

[StanUpshaw]

15 Seconds Of Flame - A Steak's Own Story

Every cook knows that when you cook a good steak, you have to make painful compromises. You learn to blast it at high temperatures (a) because you need more than 300 degrees Fahrenheit to produce a crust with those rich, caramelized flavors that form like magic from the meat’s natural sugars and amino acids. (Scientists call this process the Maillard reaction, named for the French physician who almost a century ago was the first to investigate similar reactions between proteins and sugars in the human body.) But you don’t want the steak’s interior to go much above 135 degrees, because that’s the temperature at which it stays juicy and rare. Above that, the strands of proteins in the muscle fibers contract so much that they start to squeeze out their juices (b)—and beef has tons of juices before you cook it; it’s more than 60 percent water. Renowned food science author Harold McGee shocked the cooking world in 1984 when he used these principles to demonstrate that searing meat at high heat does precisely the opposite of "sealing in" those juices—it starts to dry them out.

So what usually happens when you throw your steak on the fire? You end up with a great Maillard crust, a juicy rare or rosy center—and then there’s a dry, chewy "gray zone" in between.

McGee had a hunch that computers could figure out a satisfactory solution. He knew that Silicon Valley scientists had used mathematical simulation software to help them study how electrons move through silicon chips, so he figured they could modify the software to study how heat moves through meat. They could. McGee ran hundreds of simulations, in effect asking the computer: What’s the best way to get heat to diffuse through the meat so it cooks as fast and evenly as possible?

The computer told them that chefs are cooking their steaks, well, wrong. McGee aims a laser pointer at his computer’s simulation of beef, up there on the screen: The screen shows a simulation of the inside of the cooking steaks as sedimentary layers of purple and green and yellow, each color representing a different amount of accumulated heat. (c) And they show that when you throw a steak on the fire and just let it sit there, sizzling away, and then you flip the meat only once before you serve it, you’re messing with the heat diffusion. There’s such a huge difference between the temperatures on the side that’s facing the fire and the side that’s turned away that the heat inside your steak fluxes all over the place. (This applies only to beef.)

"But," McGee says, "the computer model shows that if you keep flipping the meat as you cook it, the heat diffuses through the meat much more evenly, so it cooks more evenly. Our study suggests that the optimum flipping time is every fifteen seconds."

Every 15 seconds? Can McGee be serious? "Maybe that’s a little extreme; it might be a inconvenient," McGee says, laughing. "The computer model shows that flipping the meat every thirty seconds will work almost as well." And it’s nice to know that another recent study, at Lawrence Livermore National Laboratory, shows that frequent flipping makes steaks more healthful, too: It reduces the amount of carcinogenic compounds that can be generated when you cook over high heat by as much as 75 percent.

Which means that short-order cooks have been doing things right all along.

--D. Z.

(Article found in Gourmet Magazine, October 2001.)

http://books.google.com/books?id=hAmTk4pNuVcC&pg=PA138

[weekapaugjz]

thanks stan. i learned something new.

and mexi, i still love you.

[StanUpshaw]

More tests:

http://aht.seriouseats.com/archives/2010/02/the-burger-lab-how-many-times-should-you-flip-a-burger-while-cooking.html

[biggestmexi]

thanks stan. i learned something new.

and mexi, i still love you.

:lol:

[aceofspades7]

my mind has been blown - like I've been living a matrix life in a tube as an energy source for the machines. i'm going to try said flipping technique

[Crossweird]

my mind has been blown - like I've been living a matrix life in a tube as an energy source for the machines. i'm going to try said flipping technique

There is no spatula.

[sailor]

There is no spatula.

actually true. Spatulae are used for stirring.

[Crossweird]

actually true. Spatulae are used for stirring.

With what do you flip it, dear sailor, dear sailor?

[StanUpshaw]

With what do you flip it, dear sailor, dear sailor?

A "turner" is the name they now use to differentiate that variety of spatula.


But it's still a fucking spatula.

[Crossweird]

A "turner" is the name they now use to differentiate that variety of spatula.


But it's still a fucking spatula.

Yeah; I'll stick with my spatula. Turners tend to bruise...


http://www.twofreefour.com/uploaded_images/ike_tina-771538.jpg

[SatCam]

Yeah; I'll stick with my spatula. Turners tend to bruise...


http://www.twofreefour.com/uploaded_images/ike_tina-771538.jpg

Torker is that you?

[weekapaugjz]

A "turner" is the name they now use to differentiate that variety of spatula.


But it's still a fucking spatula.

COME ON DOWN!!!

http://www.goldenspatula.net/1989.jpg

[high fly]

Here is how I make terrific hamburgers on the grill.
First off, no charcoal for me or lighter fluid.
I make a fire using hardwood, generally oak (I have some large oak trees around my house).
When it has burned down to coals, the way I judge it as being ready is holding my hand, palm down, about 2 feet over the coals.

For the ground beef, I don't get it too lean. I want some fat in there for flavor.
Now, when making patties, the worst thing to do is squoosh them down too much. I form them with my hands from about a half pound of uncooked meat, about an inch and a quarter thick with a minimum of squooshing. The thing to do is to make them a little thicker around the edges, sort of give them a rim.

When the patties go on the grill, I also throw in a handfull of damp leaves from an oak tree. These will smolder and give a very nice smokey taste. I turn them after about 5 minutes, depending on how they are cooking. When I turn them, another handfull of damp leaves goes on there.
Sometimes I'll have a rotted limb fall off one of the oak trees around my house and I'll soak that the day before and set it on the porch to dry some; and put it on the fire where it will smolder real good.

While they are cooking, there are a number of things I may add, depending on my mood. Sometimes a little A-1, sometimes a little Worcestershire, sometimes I'll sprinkle them liberally with herbes de Provence.

People loves my hamburgers on the grill.
On mine I put lettuce and/or fresh spinach, a great big tomato slice, mayo and brown mustard.
In my opinion, anyone who puts ketchup on a hamburger should have their face used to put out the fire after the cooking is done...

[ChimneyFish]

I cook mine atop the slaughtered bodies of the innocent.

[high fly]

NOTE: To go with my post, above, one should not press down on the hamburger patties with the flipper while they are cooking. This is a mark of a rank amateur.
They come out a lot better when the juices are allowed to just flow through them and the consistency of the meat is as fluffy as possible....

[StanUpshaw]

...the consistency of the meat is as fluffy as possible....

You think your meat is fluffy?

I whip my ground beef in the mixer until it forms stiff peaks. I make beef chiffon, motherfucker.

[biggestmexi]

You think your meat is fluffy?

I whip my ground beef in the mixer until it forms stiff peaks. I make beef chiffon, motherfucker.


shhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh


Beef souffle
with a side of beef mousse

[high fly]

You think your meat is fluffy?

I whip my ground beef in the mixer until it forms stiff peaks. I make beef chiffon, motherfucker.


I am sure you can't get enough beefcake, either......