Butikerna hade inte räknat med grillväder hela helgen. Hamburgarbröden är slut överallt. Willys hade dessa knastertorra Eldoradobröden kvar.
Allvarligt, är det någon som vet: ska de blötläggas innan man äter dem?
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Du ska inte nöja dig med annat än det bästa:
Kombinera 400 gram iskallt vatten med 400 gram vetemjöl och 1 (ett!) gram torrjäst och blanda i en rejäl mixer. Detta ska ligga och småjäsa i 24 timmar i kylskåp och, tydligen, utveckla en massa goda smaker.
Dagen efter körs 700 gram av degen tillsammans med 10 äggulor och 60 gram kallt vatten i cirka 4 minuter. Blanda i 400 gram vetemjöl, 100 gram socker, 70 gram torrmjölk, 15 gram salt och 14 gram torrjäst och kör i 4 minuter, lät vila i tio och kör i 4 minuter till. Sedan tillsatt 60 gram brynt smör, 35 gram flytande margarin och 30 gram druvkärneolja och kör i ett par minuter. Sedan vila i en halvtimme i kylen. Inte du, brödet.
Formade cirka 12 centimeter breda och 1 centimeter höga formar av aluminiumfolie.
Eftersom ett riktigt hamburgerbröd ska vara väldigt poröst och lätt så måste degen vara sjukt lös, nästan som en smet. Så häll snarare än klicka ner 85 gram deg i varje aluminiumform. Täck plastfolie och lät jäsa i två timmar. Sätt ugnen på 225 grader och baka sedan bröden i 7 minuter. Ta ut formen och pensla med ägg, häll på sesamfrö och ställ in i 7 minuter till.
Oj! Jag är imponerad. Detta måste jag testa... när jag blir pensionär eller är föräldrarledig eller har annan längre ledighet. Hur fan har du tid med att baka?! Eller behagar du vara ironisk utan att jag märker det?
Jag minns när du bakade bagels. Vilket projekt det var.
Jag säger inte att Eldorados bröd var goda men det tog inte så lång tid i alla fall.
/Mr H
Vi kan ta det där med hamburgare nästa vecka.
Det finns förresten en gammal tekikdirektör på microsoft som sa upp sig och sålde aktierna för att satsa på att skriva en riktig kokbok. Beskrivet ner på molekylärnivå hur man gör världens bästa mat. Hans burgare ska ta fyra dagar att göra, men då blir det världens godaste.
Nästa gång vi kommer för att käka burgare hos er buffy (eller hos er Higgins för den delen), så förväntar jag mig bröd enligt Higgins recept:) Men Eldoradoburgarna gick ju ner dem också.
/Q
Ok, vi tar det där med burgaren så att Ola kan börja fixa burgarna. Du har ju varit i australien så du behöver ingen översättning. Du måste dock ha recept på sodium citrate som i sveige anses blodförtunnande, men ska man ha en bra ost är det vitalt:
For the burgers
625g/1lb 6oz beef chuck
25g/1oz salt
1.2kg/2lb 10¼oz short-rib meat, minimum 30-day dry-aged
625g/1lb 6¼oz beef brisket
For the cheese slices
750ml/1 pint 7fl oz Manzanilla sherry
9 garlic cloves
8 black peppercorns
6 sprigs fresh thyme
16g/½oz sodium citrate (available from chemists)
850g/1lb 14oz Comté cheese
For the tomato concentrate
3kg/6lb 9¾oz tomatoes, very ripe
salt, as needed
For the finished burgers
250g/8¾oz butter
8 sliced buns
16 cheese slices
grapeseed oil, as needed
8 hamburger patties
table salt, as needed
tomato concentrate, as needed
mustard, as needed
mayonnaise, as needed
pickles, as needed
3 of the reserved tomatoes, each cut into 8 slices
½ onion, sliced thinly and the rings blanched for 20 seconds in boiling water
1 head crisp lettuce, such as iceberg
Method
You will need the following special equipment: food mixer with dough hook, very coarse sieve, meat grinder, large cast-iron pan, digital probe.
MAKING THE BURGERS
1. Cut the chuck into 3 x 3cm/1 x 1in cubes and toss with the salt in a bowl. Cover with cling film and store in the fridge for six hours. The salt will penetrate the meat during this time and begin to draw out some of the moisture.
2. In the meantime, cut the short-rib and brisket meat into 3 x 3cm/1 x 1in cubes and combine the two.
3. Using a meat grinder with a 3mm plate, grind the short-rib and brisket twice. Refrigerate this meat until very cold.
4. Combine the cold ground meat with the cold diced chuck and mix well.
5. Before you begin the final grinding, place two layers of cling film across a chopping board or baking sheet and position under the mouth of the grinder.
6. Using a coarser, 8mm plate, pass the meat mixture through the grinder. This will retain some larger pieces of the chuck.
7. As the meat comes out of the grinder, have a second person use their hands to lay out the strands of meat on the cling film. Try to keep the grain of the individual strands running lengthwise in the same direction without getting tangled together. To do this, start laying the meat down at the edge of the sheet furthest from the grinder and work across to the closest edge.
8. Wrap the meat up tightly in the clingfilm, twisting the ends in opposite directions to form a log shape. Prick a few holes in it with a pin to release any air pockets trapped inside, then continue to twist the ends to tighten until the log is about 12cm/5in in diameter.
9. Wrap the log in another layer of cling film to keep it from coming apart, and refrigerate until needed.
10. When the meat has chilled thoroughly, place the still-wrapped log on a cutting board and use a very sharp knife to cut slices about 150g/5¼oz in weight. (The cling film helps to keep the meat from falling apart.) Place the finished patties on a baking sheet and refrigerate for later. If you have more patties than you need, they can be individually wrapped at this point and frozen until needed.
11. To finish the patties, take each one between the palms of your hands and gently press into a burger shape the same diameter as the bun and 2cm/¾in thick. Take care to keep the grain of the meat running in the same direction.
12. Cover the burgers with cling film and refrigerate until you are ready to cook them.
MAKING THE CHEESE SLICES
1. Combine the sherry, garlic, peppercorns and thyme in a saucepan and bring to a simmer.
2. Remove from heat and allow the ingredients to infuse for ten minutes.
3. Strain the infused sherry, then allow it to cool.
4. Pour 500ml/18fl oz of the cooled and infused sherry into a pan and whisk in the sodium citrate.
5. Shred the cheese and add to the liquid in small amounts, whisking each addition until it melts and you have a very smooth, fondue-like texture.
6. Pour the liquid cheese on to a large sheet of baking parchment and quickly use a spatula to spread it into a layer about 3mm/1/8in thick. Cool completely.
7. Using a circular cutter or a knife, cut pieces about 10cm/4in in diameter and refrigerate until needed.
MAKING THE TOMATO CONCENTRATE
1. Cut the tomatoes in half and scoop the pulp and seeds into a bowl. Avoid damaging the central veins, so that the sliced tomatoes retain their form. Reserve some of the tomato halves for garnish.
2. Press the pulp through a very coarse sieve to remove any seeds and large pieces of flesh and core.
3. Pour the liquid into a pan and reduce at a simmer until the liquid takes on a thick, ketchup-like consistency. Stir often as the concentrate thickens, and lower the heat to avoid burning it.
4. Season with a little salt. The taste will be very intense, but when spread on the buns, it will really enhance the meaty flavours of the burger.
ASSEMBLING THE BURGERS
1. Brown the butter until it develops a very nutty aroma, then strain it and discard the butter solids.
2. Slice the buns in half and brush the cut sides with the browned butter. Place under a hot grill to lightly toast them.
3. When the buns have a nice golden colour, remove them and place a cheese slice on each cut side. Set these aside, but keep the grill on.
4. In the meantime, place a large cast-iron pan over a high heat until very hot - about 5-10 minutes.
5. Drizzle a layer of the oil into the pan, then add the patties, being careful not to overcrowd them.
6. Flip the patties every 30 seconds. This helps create a wonderful crust and even heat gradient, mimicking the action of a rotisserie, which helps to get edge-to-edge, medium-rare meat while still forming a nice seared crust.
7. When a crust has formed on both sides, usually after about two minutes (the patties will be rare; if you prefer them more cooked, increase the cooking time), remove the burgers from the pan one at a time and use a digital probe to check the temperature. If the meat is above 52C, transfer the burgers to a warm place to rest. Keep the pan hot.
8. Finish the buns by placing them back under the grill until the cheese slices have melted.
9. Remove the buns from the oven and spread with some of the tomato concentrate, mustard, mayonnaise, pickles, sliced tomatoes, blanched onions and lettuce.
10. To finish, brush the burgers with the browned butter and quickly sear both sides of them in the hot pan for about 15 seconds. Remove from the pan and blot any excess juice with kitchen paper. Place the burgers on the prepared buns, sandwich together and serve right away.
Man bugar och bockar, Higgins. Det kan inte finnas en frisk fläck på din kropp. Ingen frisk människa bemödar sig med att göra allt det jobbet.
Det måste finnas ett annat sätt.
/Mr H
Man kan ju slafsa omkring med pöbeln, eller så kan man börja äta femstjärnigt. Det är ett val man gör.
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