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What did you learn today?

#961
PWRL said:
Well, I mean better for me. I just cook them quickly on either side at higher heat, then turn the heat down and put a pan lid over them, check them after a few minutes, flip them and then put the lid back on. My previous technique was to cook the hell out of them in an open pan and fill the house up with smoke. I'm not exactly Guy Fieri.
Click to expand...
I'm going to try that. I was ready to throw them on the grill last week but it started raining so I used the stove. Like you said... SMOKE. Not only that, my temperature, starting out was low, so they turned out burnt on the outside and a little too rare. Next time I'll try the high heat-either side-pan lid trick.

Edit - Hey, I just learned something today!
 
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#962
gjohnson441496 said:
I'm going to try that. I was ready to throw them on the grill last week but it started raining so I used the stove. Like you said... SMOKE. Not only that, my temperature, starting out was low, so they turned out burnt on the outside and a little too rare. Next time I'll try the high heat-either side-pan lid trick.

Edit - Hey, I just learned something today!
Click to expand...
Yeah, the idea was to sear them on either side more or less, then turn the heat down and cook them slower at lower heat under the cover of the pan, just making sure that I flipped them at some point. Otherwise, the result was exactly as you said, burned on the outside, too rare inside, and tons of smoke. The pan helps build up steam and trap heat, as well as keeping the smoke down. High heat at that point is unnecessary and counterproductive. At least, this is what worked for me.
 
#964
gjohnson441496 said:
I'm going to try that. I was ready to throw them on the grill last week but it started raining so I used the stove. Like you said... SMOKE. Not only that, my temperature, starting out was low, so they turned out burnt on the outside and a little too rare. Next time I'll try the high heat-either side-pan lid trick.

Edit - Hey, I just learned something today!
Click to expand...

The best way to cook burgers on the stove differs from the way on a grill.

First off, you might want to make the patties thinner and wider. You might also try making two half size patties and going for double burgers because the extra caramelized and browned surfaces are so packed with flavour.

Whatever you decide, the secret to good griddled burgers is to use a heavy cast iron or a steel iron pan, and to press the burger down after the first flip, and then again lightly after flipping again. Turn a few times, the old advice to only turn meat once has been definitively proven wrong.

Use medium to medium/high heat stead of high to get a final result where the inside is cooked to your preference without overcooking the outside - this seems to be your problem, simply too high heat.

Covering the pan is good for melting the cheese on a cheeseburger, though, if doing so make sure to put the cheese on about 2 minutes before the burger is fully cooked or you'll end up with the insides overdone by the time the cheese is melted.

On a barbecue you avoid pressing the meat, of course, and the cheese will melt fine uncovered. I tend to cover a Weber style grill for the last minute to melt the cheese, just before toasting the buns on the grill.

This is a great site for everything involving barbecuing and even grilling and roasting meats, it's right up on the current science, and he tests everything out in practice.

amazingribs.com
 
#965
Get one of [Invalid or Expired Link Removed]
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and an exhaust fan - or take the cooker outside :)

We recently bagged this very pan for the princely sum of ten smackers, like NEW :woot:, and does it do a job on a sirloin fillet :woot: O baby!

Another thing to do is let the meat get closer to room temperature first - fifteen or so minutes resting outside the fridge. The pink bits - sometimes lethal pink bits, most pointedly those in burger mince - are more easily done away with this way.

You can also finish the cooking off, five minutes in a preheated oven - where you get a drier heat - rather than in the pan.

-------------------------

For the record, it's
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.
 
#966
I'm 63. I've forgotten more than you know, sonny. :D

Actually, I learned yesterday that you can't buy everything off the internet better than you can in brick and mortar (yet). After two tries with an online tractor supply place to get me the right yoke and cross bearing for my main u-joint from my secondary drive unit, I was able to go to a local tractor supply place and "fit" the parts and easily get exactly what I needed.

Of course, this only applies to situations that are both rare and parts have to be a precise fit. My tractor was made in 1960.
 
#967
One Drop said:
The best way to cook burgers on the stove differs from the way on a grill.

First off, you might want to make the patties thinner and wider. You might also try making two half size patties and going for double burgers because the extra caramelized and browned surfaces are so packed with flavour.

Whatever you decide, the secret to good griddled burgers is to use a heavy cast iron or a steel iron pan, and to press the burger down after the first flip, and then again lightly after flipping again. Turn a few times, the old advice to only turn meat once has been definitively proven wrong.

Use medium to medium/high heat stead of high to get a final result where the inside is cooked to your preference without overcooking the outside - this seems to be your problem, simply too high heat.

Covering the pan is good for melting the cheese on a cheeseburger, though, if doing so make sure to put the cheese on about 2 minutes before the burger is fully cooked or you'll end up with the insides overdone by the time the cheese is melted.

On a barbecue you avoid pressing the meat, of course, and the cheese will melt fine uncovered. I tend to cover a Weber style grill for the last minute to melt the cheese, just before toasting the buns on the grill.

This is a great site for everything involving barbecuing and even grilling and roasting meats, it's right up on the current science, and he tests everything out in practice.

amazingribs.com
Click to expand...
Thanks!
btw - I use a Weber Charbroil. That thing is absolutely amazing.
 
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#976
GIBrat51 said:
What did I learn today? That I need to write my work computer passwords down (and keep them in my wallet) before I go on a 2 week vacation. 'Cause I had a Devil of a time logging onto this thing today....:rolleyes:
Click to expand...

Hope you had a good vacay! I learned that being the 'path of least resistance', regarding one's place in the grand scheme of work, may net you better assignments , but will also remind you of how lonely it is at the 'top'...

... no, the answer is not always yes...
 
#978
I learned that an ice sheet breaking off and drifting out to sea raises sea levels. I thought that since it is already floating it would have no impact on sea level. That isn't the case. Since an iceberg is fresh water floating in sea water there is a specific gravity difference that causes a sea level rise of about 3% by volume once the ice melts. Not much, but a difference none the less.

EDIT: This is poorly worded, actually a 3% increase in volume of the liquid as a result of the melting is realized.
Water expands about 9% when it freezes.
Take an ice berg that's made of 1000 gallons of fresh water. It'll be about 1090 gallons of ice. It will weigh 8,350 pounds.

Float it in the ocean. It will displace 8350 pounds of salt water, which is 970 gallons.

When it melts, 970 gallons will no longer be displaced, but 1000 gallons of fresh water was added. Net change of nearly zero, but it's not a zero sum gain- it's 30 gallons.
 
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