Slice into planks and then slice the planks into french fry-like shapes as thick or as thin as you’d like. I recommend bun, lettuce, patty, onion, tomato, then bun with special sauce. When internal temperature of burger reaches your desired level of doneness, remove from skillet.Īssemble burger to your liking. This allows the cheese to melt and the burger to cook more evenly. Add about 1 Tbsp water to the skillet and then cover. Once you flip, add your american cheese to the burger. Place your burger on the skillet and cook for 3-4 minutes and then flip. Heat up your skillet or pan to medium high heat and add some vegetable oil. Remove them from skillet when golden brown and set aside. Season with salt and pepper, and let rest in the fridge.īutter your buns and place them on a hot skillet to toast your buns. When you’ve fed all of your meat through, you should have some pebbly ground beef.įorm into 4-5 inch pucks (or whatever size you’d like). Assemble your meat grinder and start feeding your meat into the grinder. Remove meat and meat grinder parts from freezer. You can put any toppings you want, because it’s your burger!įor the special sauce, combine equal parts ketchup and mayonnaise with a good sprinkling of garlic powder, onion powder, and paprika, followed by a hearty helping of sweet relish. Slice your tomatoes and onions, and chop up your lettuce. While meat is freezing, prepare all of your toppings. Place all the meat on a parchment lined baking sheet and put in the freezer and freeze for 15-20 minutes. Slice meat into one inch strips and then cut crosswise into 1-2 inch chunks. Start by removing bones and silver skin from your brisket, sirloin, and short rib. You want them to freeze for about an hour. Place in a bowl and season with kosher salt while still warm.Place your meat grinder parts in the freezer to begin freezing up. Remove them from the freezer and fry again for 4-6 minutes. Lay them on a paper towel-lined baking sheet and place in freeer for 30 minutes. The oil should be peanut or vegetable at 375☏. Then, drain the fries.įry the fries in oil. Place them into a mason jar.Ĭover the mason jars with some airlock lids, or use a glass bowl and some plastic wrap. Peel the potatoes and cut them into fry-like sticks. Pour your potatoes onto a serving plate and top them with the aioli and some sliced scallions. Put the deep fried potatoes in a bowl and season them with kosher salt and smoked paprika, to taste. Maybe about ½ cup of combined oils for every egg yolk. Slowly add oil until a thick emulsion forms. Whisk the mixture while slowly adding olive oil, alternating between different oils depending on preference. Once your aioli has outgrown the mortar, transport the mixture into a larger bowl. While mixing rapidly, slowly drizzle in some neutral flavored oil until an emulsion forms. Add two egg yolks and mix them into the garlic paste until they are well-combined. Using a mortar and pestle, crush 2 cloves of garlic, making it into a paste. Deep fry the potatoes in oil for about 8 minutes. Add additional salt and pepper to taste.Īfter 3 days, drain the pickled potatoes. Let cool.Īs the potatoes cool, combine the following in a bowl: ½ of one red onion (chopped), 2-3 Tbsp of sour cream, 3 Tbsp of freshly chopped dill, 1-2 Tbsp of white wine vinegar, a few pinches of kosher salt, some freshly ground pepper, some thinly sliced scallions, some finely chopped chives, 1½ Tbsp olive oil, and 1 large Tbsp of whole grain mustard.Īdd the boiled and cooled potatoes to the mixture. Put fermentation weights on top of the cabbage to keep everything under the brine.Īfter the 3 days, drain and then boil your baby potatoes until they are toothsome (10-15 minutes). Cut the baby potatoes in half and place them into mason jars and top them with sliced cabbage. You can do so if you’d like, otherwise just skip to the boiling step. Note: I don’t actually recommend pickling the potatoes for this potato salad. Stir to combine.Ĭombine cooled potatoes with dressing and mix to combine. In a mixing bowl, combine ½ minced onion, 1 rib of minced celery, ½ cup mayonnaise, 2 tbsp of white wine vinegar, a pinch of sugar, 1 tsp of garlic powder, 1 chopped hard boiled egg, and a little bit of kosher salt and ground pepper. Let sit for three straight days.ĭrain the pickled potatoes and boil them for 15 minutes or until completely tender. Stir until everything is dissolved and then pour on top of potatoes.Ĭover the mason jars with some airlock lids, or use a glass bowl and some plastic wrap. To make the pickling brine, combine 2 ½ Tbsp of kosher salt and 4 cups of water. Put fermentation weights on top of the cabbage to keep everything under the brine. Peel and cube them and then place into mason jars and top them with sliced cabbage.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |