In fact, sandwiches restaurants are amazing. Sometimes, we do everything at home to make them look the same, but they don't even come close. Chefs say that the ingredients, equipment, seasonings and cooking method are key to making them great. See below for secrets to a perfect burger.
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Check out some of the secrets of the chefs regarding the preparation of sandwiches below:
Professionals advise a ground beef with 80% lean meat and 20% fat. Chefs say that a very interesting option is to work with a trusted butcher, as he will be able to create a perfect mixture of meats for your blend.
A patty press will help you a lot in preparing the meats. Usually, the ideal is for them to be thin and thin. Perhaps the ideal size is 20% larger than the bread. Remember to check that the thicknesses are the same.
The ideal is not to cook them at room temperature. Professionals advise that the burgers are cold for preparation. Therefore, after shaping all of them, put them in the fridge until grilling time.
The correct time to flip is when they are no longer sticking to the grill. The average time is eight to ten minutes. Also, don't keep pressing the burgers in preparation, as this will take the "juice" out of the meat.
Chefs say we should pay attention to Ingredients: are they all seasoned? It is not enough just to season the meat, as the bread and salad are also important here. It is always necessary to make a flavor construction, even if it is a simple dish.
While seasoning is key, be sure not to salt the meat prematurely. Only add the seasonings after the patties are formed, as the salt will dissolve the muscle proteins that bind together and transform your meat into something moist and tender.
