This episode: burgerNext episode: StroganoffI did some research into straganoff and all the traditional recipes say to use tenderloin or filet mignon so I am going to wait until the butcher will do a custom order for me.In the meantime it’s time to use up other ingredients.
>>21976256how does your butcher not have filet mignon or tenderloin
>>21976260Oh he does but I have an eye for quality and he does as well, sometimes that means you wait a day or two for a super-premium cut.Beef is expensive I’m fine waiting to be picky.Let’s build the sauce.1/3rd lemon juice in a bowl, remove pulp/seeds.
Add spice (your choice, your taste) and whisk it with a fork or… whisk.Give it 5m to rehydrate in the lemon juice.
https://www.youtube.com/watch?v=3PPrz8-bAHwThis goes hard no lie.Spice blend for the burgers. This is a mix of homemade blends, my cajun blend and garlic salt blend, mixed.Everyone has a slightly different taste for spices. I recommend this recipe guide:https://itsonly.recipes/view/traditional-bayou-blendAnd this:https://www.scratchpantry.com/recipes/homemade-garlic-salt
Add a spoonful of mustard. This is probably 1.5tbsp
It should emulsify almost instantly
It tastes pretty good but it’s going to be too intense for the burger (and we want to put it on both buns) so we reduce the r piquant-ness by adding about 1tbsp of mayonnaise.
>>21976289It takes about 2m to emulsify using a fork as a whisk, about 20s with a full whisk. I like the fork method because I can add more controlled aeration but it is your spice, it’s your taste.
Nice browning
>>21976301Not enough crust due to lack of Cast Iron Skillet
https://www.youtube.com/watch?v=O1WFyes03O4This one is good tooOnly season 1 side. Otherwise it’s usually too much.
Perfect browning.
https://youtube.com/watch?v=8Gy_zq_YuQQ
>>21976256>tenderloin or filet mignonWhat a wasteWhy not just make Steak au Poivre n FritesAnd time them so they're both HOT without having to keep em warm in the oven You know, a REAL meal?>>21976313Your patties are too thin and compressedThey should be loosely formed
Iron pans are typically for homecooks/amateurs.A professional maillard like this requires steel.
https://www.youtube.com/watch?v=ovdZLIXJFmYAmateur cooks typically wipeout at this point.
>>21976317Grim>>21976323Kek you can just say you don't have a Cast Iron Skillet
https://www.youtube.com/watch?v=vKGUth_Jo28Do it right and it should look like this and now every dog in my neighborhood won’t shut up. (Good sign)
>>21976323>smashburgers on stainless steelmight as well just eat your shoe
>>21976256You needed to do research? You can use any beef for stroganoff. Tenderloin IS filet mignon. How do you know how to cook and yet you don't know that?
>>21976304You have a skillet and yet your own 'crusts' are weak. You always criticize people and you don't do any better.
>>21976328Fuck off, gaylord. He probably does have cast iron. I do. I have every kind of pan there is and yet I still choose to cook on 'plastic'.
Buns toasted in the broiler.I’m going to add a thin layer of cheese so the sauce doesn’t soak directly into the buns.
>>21976342Lol what the fuck are you talking about
>>21976260Your kitchen is so feminine
Parmesan
>>21976256>I did some research into straganoff and all the traditional recipes say to use tenderloin or filet mignonYou are the dumbest gorilla nigger on /ck/.Use the cheapest shit you can get. Fucking flank steak cut across the grain. Dumbass yee-yee ass motherfucker.
It should smell like a fancy bakery when you are done.
>>21976359You know it was originally made in the palaces of Russia? I want the real deal.4pickles4chan
They can’t copy or even come close
>>21976367Yeah, so was the hamburg steak, just in the royal house of another country. Look how that worked out.Retard.
The ultimate flavor.The ultimate taste.
>>21976345>I’m going to add a thin layer of cheese so the sauce doesn’t soak directly into the buns.Pro move, I would like to eat some of your hamburgers
>>21976256Where's the stroganoff
>>21976486>all that work just to drown everything in a half cup of ketchup and mustard
>>21976509Lots of ketchup and mustard is the only non-gay way to enjoy burgers. Also, if you don't use American cheese, it's not even a burger anymore. It's a hot sandwich.
>>21976486>2026>still sideways postingUseless fucking newfag.
>>21976516>i have to eat in a certain way otherwise ppl might think i was gayMy my
>>21976516So you'd rather be called childish than gay huh
>>21976516the gays would never
This board should just be renamed /beef/ you faggots need more variety.
>>21976615>This board should just be renamed /beef/ you faggots need more variety.a shrewd bovid composed this text
>>21976256This is a good cooking thread.But wtf is up with the posts criticizing it?Is it just one faggot being a troll making all these disparaging comments? And why?
>>21976621>He doesn't know what chicken or fish are.>Claimes he can cook.Ngmi
>>21976621>Hey babe, I can cook.>Oh yeah, like what?>Beef on a skillet.>That's so hot, what else?>Ground beef on a skillet.>Fuck my pussy is THROBBING!
i'm stroganoff right now if you know wwhat i maen jgjeje
>>21976527>>21976535>>21976549>>21976579I didn't know there were so many gays on /ck/. Actually, on second thought, I totally did know.
