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Norns posted:You're cool.
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Apr 14, 2016 20:59
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| # ? May 26, 2024 00:37 |
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I've seen conflicting reports about this on the internet so I wanted to ask since I thought people here might know: Supposedly, Five Guys does not salt or pepper their burgers. Is this true? If I wanted to make a copycat style 5 Guys burger should I try that? Also, since many stores here don't carry anything fattier than 80/20, if I grab a random piece of chuck will that probably have a little higher fat content? I don't really eat burgers that often and I'd like to get like a 75/25 kinda thing going on (I'm also not sure I believe fat is inherently bad for you), if I grab a random piece of chuck will that do it? Like, do they actually take fat out from pieces of chuck to get to 80/20?
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Apr 14, 2016 22:35
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Stefan Prodan posted:I've seen conflicting reports about this on the internet so I wanted to ask since I thought people here might know: There's no way I'd think that 5 Guys doesn't salt their patties before slapping them on the grill. That's like the bedrock of all meat cooking ever. I'll have to go to lunch there tomorrow and watch em, for science. For different blends of meat you could totally just get a whole chuck roast fresh ground- Any of the supermarket meat departments I've shopped at (mostly Publix and Whole Foods) have been happy to grind whatever cut I might want for burg or meatball making when I'm too lazy to do it myself. I'd suggest something like shortrib + oxtail + sirloin, or maybe brisket.
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Apr 14, 2016 22:54
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Yeah I mean the other thing I probably should have said is like I'm just cooking for me or sometimes me and my wife so I hardly ever even use a full pound, I generally use like half or maybe a little more to make two burgers, maybe sometimes I'll have one the next day but I don't want to buy a ton at once since I won't eat a lot of it before it goes bad Also here's a citation for the non-salting thing: https://www.reddit.com/r/IAmA/comments/2rtfbf/iama_manager_at_five_guys_burgers_and_fries_ask/cnjf5cj Stefan Prodan fucked around with this message at 22:59 on Apr 14, 2016 |
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Apr 14, 2016 22:57
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Gwaihir posted:There's no way I'd think that 5 Guys doesn't salt their patties before slapping them on the grill. That's like the bedrock of all meat cooking ever. I'll have to go to lunch there tomorrow and watch em, for science. It would be like a giant pasta chain not salting their pasta cooking water, that would just be stupid... oh wait! I would not be that surprised if this turned out to be true, and for the same reason, even if 5 guys is better than an unsalted burger should be.
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Apr 14, 2016 22:59
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Fenris13 posted:It would be like a giant pasta chain not salting their pasta cooking water, that would just be stupid... oh wait! Haha does Olive Garden do that or something? I wasn't aware, that's pretty funny
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Apr 14, 2016 23:00
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Yes, they do. Apparently Salt voids the warranty on their pots and pans.
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Apr 14, 2016 23:02
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Fenris13 posted:Yes, they do. Apparently Salt voids the warranty on their pots and pans. What the gently caress  A burg with no salt can be passable thanks to condiments but unsalted pasta is just loving terrible no matter what you do to it.
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Apr 14, 2016 23:02
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Fenris13 posted:Yes, they do. Apparently Salt voids the warranty on their pots and pans. confirmed, I worked BoH there for a lot longer than I should've and never once did we salt the pasta water
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Apr 14, 2016 23:10
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Speak of the Steamed Cheeseburger Devil. This popped up from a years old ebay alert I set. http://www.ebay.com/itm/DALECO-BURG...fgAAOSw-RRXDSCh It's missing 3 trays but is the second one I've ever seen on ebay. The first was this one that has been listed over and over for years. http://www.ebay.com/itm/DALECO-BURG...WkAAOSwo0JWMTLI It's missing all the trays and has some damage to the cabinet that will leak steam. If anyone is interested keep in mind the first one is the smaller 12 tray home unit. That normally sells for $329. The 24 tray commercial model I picked up sells for $599. http://www.burgrtendr.com/buy.html
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Apr 15, 2016 00:27
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sup dudes i totally forgot about this thread but dont worry i didnt forget about burgin heres my actual burger from tuesday. yep yep yep. 
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Apr 16, 2016 00:56
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The real reason you salt pasta isn't really about flavor or texture.  You're supposed to throw a dash in right when you put the pasta in the pot because the salt crystals act as points for nucleation and keep the water at a boil.Source: my culinary teacher.
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Apr 16, 2016 01:12
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I'm calling bullshit, salt water has a higher boiling point (if only slightly) and i imagine the starch particles would do that job just fine. plus, the reason it stops boiling is cause the cold mass of the pasta sucks up some of the heat from the water. even if salt did make it keep bubbling, it wouldn't affect the fact that the water temp drops and you have to reheat it for a short time before it gets to boiling temp again. in that respect it's better to add the salt first, as it will start from a higher temp, so once you dump the pasta in it'll come to rest just a bit closer to 100C.
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Apr 16, 2016 01:31
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also calling bullshit, all I've ever always been told about salting your pasta water is that it's for seasoning the pasta
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Apr 16, 2016 01:38
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Chinatown posted:sup dudes i totally forgot about this thread but dont worry i didnt forget about burgin I always go for animal fries, but gently caress yeah. Miss it...
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Apr 16, 2016 01:57
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Saline solution has a higher boiling point than pure water but the introduction of a heterogeneous crystalline phase like salt creates boundary conditions within the water where a fluid-vapor boundary forms. This process of nucleation lowers the activation energy required for the water to boil and you see a phase partition form as a result. 
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Apr 16, 2016 02:23
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ok but there's still the same amount of heat energy present heat is the only thing that affects how quickly the pasta cooks, it doesn't care if the water's physically bubbling or not i mean with a vacuum pump you can boil water at room temperature that doesn't mean it's gonna cook pasta any better
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Apr 16, 2016 02:36
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Alcohol was involved. Poor burger decisions were made. I regret very little. 
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Apr 16, 2016 02:37
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hey man if you have filet mignon every night it gets boring, sometimes you gotta go to mcdonalds in the metaphor filet mignon is fancy burgers and mcdonalds is.. mcdonalds
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Apr 16, 2016 02:38
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But Not Tonight posted:also calling bullshit, all I've ever always been told about salting your pasta water is that it's for seasoning the pasta you don't actually have to have boiling water to cook pasta either for that matter so!
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Apr 16, 2016 02:42
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ok whatever let's not forget why we're all here:  
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Apr 16, 2016 03:02
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But Not Tonight posted:ok whatever looks bad
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Apr 16, 2016 03:07
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But Not Tonight posted:ok whatever I dun get it wheres the burg in there
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Apr 16, 2016 03:10
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hiding under the blanket of cheese it was an admittedly small patty (on a large-ish bun), trying to use up some of these frozen Omaha brand burgers before I go back to make my usual smashburgs whatever, y'all hate all y'all want, I enjoyed the poo poo out of it and wanted to make another one almost immediately
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Apr 16, 2016 03:19
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Made a lunch burg
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Apr 16, 2016 03:42
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Norns posted:Made a lunch burg note the highly visible burger patty underneath the bomb-rear end cheese layer (muenster?) 5/5, would
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Apr 16, 2016 04:43
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Norns posted:Made a lunch burg Now that's more like it
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Apr 16, 2016 04:43
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Chinatown posted:sup dudes i totally forgot about this thread but dont worry i didnt forget about burgin Something about In'n'Out fries always weirds me out, they're too white or something. I know they taste fine, just looks artificial as hell.
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Apr 16, 2016 04:44
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Jehde posted:Something about In'n'Out fries always weirds me out, they're too white or something. I know they taste fine, just looks artificial as hell. their fries look artificial because you have been eating frozen blanched chemical fries (which are perfectly good) your entire life also the sweat/sheen on the buns is the best part of that burg. their buns are like cotton candy and its insane.
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Apr 16, 2016 05:30
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Ask for them well done if you don't like the lighter fries, it's an option.
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Apr 16, 2016 05:33
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Norns posted:Ask for them well done if you don't like the lighter fries, it's an option. also medium rare patties 
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Apr 16, 2016 05:45
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Chinatown posted:their fries look artificial because you have been eating frozen blanched chemical fries (which are perfectly good) your entire life But everything is a chemical????
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Apr 16, 2016 14:59
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Jehde posted:Something about In'n'Out fries always weirds me out, they're too white or something. I know they taste fine, just looks artificial as hell. I worked at INO for a couple years in high school. Fry color would change, for sure. It depended on a ton of factors. Potatoes were always Kennebec's, either from Idaho or SoCal. But depending on the fryers, whether we did a water soak or not (some potatoes would have tons of starch, some wouldn't), the oil temp, etc. they would come out sometimes perfectly golden, sometimes ghostly white, sometimes really brown but still not crunchy. Usually we got the normal golden brown, but maybe once a week or so the factors would change by a little and we'd get still perfectly good fries that were ghostly looking. But really, get them well done and get a couple extra sides of spread. The only way to do it. There were people who ordered light fries. There was one person who like 60 second fries, which were barely more than a potato stick covered in hot oil, but he loved them...
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Apr 16, 2016 17:43
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ogopogo posted:
 Some people... (The One True Fry Method of All Time is still par cook + double fry, forever and allways)
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Apr 16, 2016 20:55
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Yeah however they do their fries at Five Guys (when they are not soggy) is the best
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Apr 16, 2016 20:58
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Stefan Prodan posted:Yeah however they do their fries at Five Guys (when they are not soggy) is the best  I love five guys fries, I think it might be the peanut oil. I'm not sure. It's just an excellent flavour.
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Apr 17, 2016 02:44
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Extra crispy Cajun fries are the best thing five guys serves.
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Apr 17, 2016 02:52
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Watching the wife play soccer, couldn't not get a burg. 
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Apr 17, 2016 03:44
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When you're lazy and just want a burg. Any ol' burg.
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Apr 17, 2016 20:49
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Jesus you mauled that bag
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Apr 17, 2016 20:54
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