Food
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- pango28
Felt cute. Made tonkatsu
Made from this recipe
- You made it look better than the video thumbnail.palimpsest
- Success!pango
- That looks proper crunchy!Continuity
- I love Japanese food.cherub
- Wow. I meet for dinner in a japanese restaurant tonight and if it doesn't look like yours I don't want it.Longcopylover
- Print the pic and bring it to the restaurant.
"I want this."palimpsest - that picture is insane. Are you a food photographer?milfhunter
- So basically schnitzel with ricedrgs
- Food always looks better on dark dishes and a dark table.stewart
- @drg. pretty much. don't know the common schnitzel recipe but i think the main difference is the crumb and the cut.pango
- @milfhunter. nahh just a photog with lights at home. I lit that photo with 2 light. 1 bare flash and 1 flash/umbrella. cuz i'm that extra XDpango
- “Thank You, Chef”Ramanisky2
- I want that end piece.Continuity
- more sauce!doesnotexist
- This gives me hunger pangos. Looks awesome!stoplying
- Nice shot man! Looks deliciousfuturefood
- yup!YakuZoku
- @pango lol was your food still warm by the time you where done making the picture?milfhunter
- Nice!PonyBoy
- @milfhunter. It's only 2 lights so it's fairly quick to set up before I started cooking. Rice did get cold but the meat stayed warm :)pango
- Yes please! I don't deep fry enough. And lovely lighting, I am inspired.MrT
- not enough is good. this thing isn't exactly healthy lol. and it uses so much oil. 1L+. that's pretty much my 1 month of cooking oil.pango
- git in my bellybezoar
- Yesgarbage
- Akagiyama12
Felt inspired (Thanks Pango!)
Made chicken tonkatsu. Looks nowhere near as photogenic, tasted delicious though!
- Hmm the more I look at this pic, the worse seems lol!Akagiyama
- Lol no worry I'm that guy with lights. As long as it taste goodpango
- Btw ton katsu means pork cutlet. You meant tori katsu for chicken.pango
- fucking yuminteliboy
- Would eat. You got some Kewpie on that mudderfugga?garbage
- https://i.pinimg.com…pango
- Looks de-lish!!! You gave Pango a run for his $ (I’d gladly eat either of your dishes) (Also...Go Knights, dude from Vegas!!)PonyBoy
- Looks like Asian street food. And Asian street food is good.jagara
- i think you went a bit nuts with the sauce. Other then that it looks good.milfhunter
- I see some katsu in my future.maikel
- @akagiyama. what sauce did you put on? i actually used okonomiyaki sauce i had made a while ago. its quite similar to the store bought tonkatsu sauce.pango
- I used Kewpie mayo and tonkatsu sauce, Kagome brand. Thanks for the compliments, will use a black plate next time! Go Knights! :)Akagiyama
- Throwing DOWN! looks awesomestoplying
- dang tasty! needs more bush! can't lose with cabbage n ponzu dressingSquiddy
- Danish2
- Nah.Continuity
- Chief has spoken.palimpsest
- Damn right, Slick!Continuity
- hydro743
when you watch Iron Chef once..
- Danish1
- This one's for Utopian :)Nairn
- Gordon's never tried my latest burgers.Continuity
- Continuity15
Here are three hamburgers that I cooked this evening.
Three ordinary hamburgers.
Each patty was made with 145 g of 80/20 beef mince from the same batch.
Each was formed in the same hamburger press to the same thickness.
Each of them was salted and peppered on both sides immediately prior to cooking.
All three were cooked simultaneously in the same large frying pan, on the same heat, for the same length of time.
Each of them is garnished with mayonnaise, mustard, and pickles.
Each of them is sat in a toasted basic, flavour- and nutrition-free supermarket hamburger bun.Three absolutely creditable, but ordinary, hamburgers. However ...
The patties of the two hamburgers on each end contain powdered gelatine. They are experimental samples.
The patty of the one in the middle does not. It is the control sample.The idea for the powdered gelatine came from a video Kenji recently uploaded to YT, where he made meatballs which included it in the mince. The reason, he says, is because the gelatine helps meats be softer and even juicier.
Nairn — having subsequently done the same for a batch of meatballs in carrot sauce after seeing said video — confirmed that this method did, indeed, do what it said on the tin.
So, I thought I would take it a step further, and try it out in a hamburger patty.
For what is a hamburger patty, if not a large squashed meatball?The results are immediately remarkable.
The control sample was everything I would ever want in a burger. Savoury, crusty, cooked to my liking, juicy. Exactly the same sort of burger I normally make, no difference in flavour at all. If this was the only burger available to me, I'd be perfectly happy with it.
The two with the gelatine in them ... Oh, wow. So difficult to describe. By far juicier, absolutely. The inside was softer. Silkier. Impossibly rich. Almost sticky, like a reduced meat stock. Such a pleasing mouthfeel. Moreish.
Yet the patties held their structural integrity as well as the control sample did, despite their texture. It also produce a far superior crust than the control sample — it was absolute beef candy.
This is going to be my burger-making method from now on. It's such a ridiculously easy way of levelling up the hamburger.
- Wow. Good write up. Now I'm hungry.skinny_puppy
- They do look tasty. Now you only need pango's blessing.palimpsest
- I'm never going to get it.
He's a tough crowd.Continuity - I must try this!! Those look delicious!Akagiyama
- https://www.youtube.…jonny_quest_lives
- gelatine is usually melted pork so would def add that extra zingprophetone
- @Akagiyama I think a little goes a long way. 2 g (a bit less than 1/4 tsp) for 145 g of beef. I don't think one could get a way with more.Continuity
- Basically like breadcrumbs and milk (parade) in the meatballs, right?dmay
- My mistake, 2 g would be about 2/3 of a tsp, but I would err on the side of caution and go with half, in that case. Or, just weight it out.Continuity
- @dmay It's ... wow, it's so much more than that. With the panade, you know it's there. You can almost taste it. With this, it's just ... wow.
Nothing like it.Continuity - #GelatineKru Reprazent!
Shit works so well in meatballs and meatball sauce (well, non-tomato, at least).
Need to try in burger now. +1 Science!Nairn - @prophetone - I think at the point it's just 'gelatine' it doesn't much matter what the source animal was, but the stuff I've had is all beef-basedNairn
- @dmay - in meatballs, I've used gelatine in addition to milked bread. It doesn't make the meatballs 'softer' per se, but it does 'improve' the texture.Nairn
- Like, it makes that softness make more sense - it sort of fatty-meatifies its relevance.Nairn
- @continuity - did you vary the amount of gelatine in the two patties that contained them? I'm kind of curious to put in a bit too much and see what it does :)Nairn
- Interesting. Do we have a burger thread?garbage
- Yes, interesting. I'm typically poised against these type of interventions but I will definitely be trying this.MrT
- go all out and run a piece of sheet gelatin through the centre of the pattie.thumb_screws
- @Narin Ah yeah! And I forgot to mention it. The one on the left has 2 g, the one on the right has 4 g, and that's too much of a good thing.Continuity
- flol "Narin", ugh. Too early. Anyway, My next experiment will be a 120 g pattie with 1/8 teaspoon of gelatine, and we'll see what that does.Continuity
- I suspect that will be the sweet spot. Naturally, I'll report my findings in this here Food thread.Continuity
- Oe sounds goood!! do you use dijon mustard or regular?milfhunter
- Needs more beetroot, pineapple and fried egg and bacon!sab
- And marshmallows while we're at it.palimpsest
- @milfhunter This time, the standars yellow mustard. Though, I'm also partial to a healthy dollop of sinus-clearing Dijon mustard on a burger.Continuity
- like MrT, I typically don't mix anything into burger meat, but this sounds very interesting indeedmonospaced
- Will try this for suredmay
- That gelatine sounds swellatinestoplying
- So fucking hungry nowRamanisky2
- @MrT and mono, normally I'm totally onboard with you both. The purity of the beef mince is sacrosanct. But this was too promising an experiment to pass up.Continuity
- Getting gelatin from the store today to try this on my days off.Akagiyama
- Careful not to overwork your meat.
^ Can't wait for an out of context usage of this one.misterhow - sounds good!ephix
- would it work in a smashed patty?ephix
- I'm going to go ahead and guess 'no'. The reason being that there simple won't be enough thicken in the patty for the gelatine to do its work with ...Continuity
- ... the meat juices. In all likelihood, you would expel it all in the smashing.
But, you know. I could be wrong. It's worth experimenting with. For science.Continuity - *simply won't be enugh thickness
I need more coffee.Continuity - fair enough and makes senseephix
- ephix5
- slow-cooked scrambled egg with butter & chives on rye toast.ephix
- how much butter did you use in your SEGGS?Ianbolton
- 2 eggs and just under a tablespoon of butter.ephix
- NICEMrT
- not a big fan of mushy eggs. its almost like you eating barf.milfhunter
- Fancy barfFax_Benson
- fancy? it's just scrambled eggs on toast lolephix
- ephix0
My bro has a whole heap of habanero trees flowering, so soon I'll have a bunch of them. Aside from making hot sauce and pickled eggs, what would you make with them?
- Really nice jewelrynb
- dry and crush them for seasoningdoesnotexist
- eye dropsimbecile
- doesnotexist, yep someone suggested that and I'll be doing that for sure!ephix
- canoe0
- Mom's Spaghetti Sauce ala Eminemcanoe
- lolpango
- https://momsspaghett…
Mom's Spaghetti Pasta Sauce (2 Pack)
$25.00
Sold Outimbecile - The moment he realized he is all washed uputopian
- he's music was good because he was angry. miserable. not he's not angry anymore. gotta find other ways to make that money.pango
- He has an estimated net worth of a quarter billion dollars. I doubt this is for the money.imbecile
- don't poeple with lot of money always want even more money?pango
- pop up experiment snowballed https://www.freep.co…imbecile
- I blame Union Joints restaurant group for reaching out to Em's manager, Paul Rosenbergimbecile
- Danish-1
- No.skinny_puppy
- Who would win in a fight: jerky or biltong?
:DContinuity - Biltong, all day long.skinny_puppy
- milfhunter0
On my way back home we stopped at a Burger King which was the only food option after 4 hours driving in Germany. Personally not a big fan of BK but this was the fucking worst. The place looked depressed as hell, they got my order wrong. Ended up with a weird soggy bacon burger without lettuce. i will never step foot in a BK again. Disgusting floppy soggy ass shit burgers.
- wtf else were you expecting from shitty burger king ffs?hans_glib
- Fuck around and find out.palimpsest
- @hans horrible food but not this kind of horrible.milfhunter
- It is awful in Oz as well, and like all the ff chains has suffered a terrible case of shrinkflation over the last couple of years too.BuddhaHat
- I've eaten worse, trust meOBBTKN
