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Whenever we go to Adam's house, we always seem to have 'Man Burgers.' Putting on whatever we have on the burgers. For his birthday we had mushrooms, onions, chilis, bacon, pinapple, guac, and about 4 or 5 other things that I can't think of right now.
I would have thought that schutd could have come up with something better, but alas.
HEY! I live in NYC. All I can conjure when I hear man burgers is a big hairy gay bear love triangle. It felt like you were baiting me.
I dont call them man burgers, I can them SFF (isht from the fridge) Burgers.
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at 140, you should be able to drop your fingers in, and keep them there for a couple/1.5 secs. 180 is when you see your first bubbles making their way to the top of the water, and of course 212 is boiling. 140 is a real key, though. at 140, you kill pathogens, yet the temp is low enough to keep the chicken from drying out in ay way. Ive had people complain that the chicken is anywhere from "a little underdone" to "its ****ing raw, dude!" Sorry, but cooking for 40 mins at 140 negates their theory, Its a perception thing. No one is used to eating chicken breasts this tender. So it has an effect of feeling underdone.
best chicken breast ever. You can go above 140, with diminishing results as the temp gets hotter, because the protein strands in the meat sieze up faster, making the breast release its juices, and of course you can cook at 138 or so, for a longer period of time, but 138 doesnt kill potential bacteria. If you buy high quality chicken, dont sweat it.
Maybe Im just nerdy enough to get of on stuff like this, but messing around in a kitchen is as fun as superbowl sunday for me... Just slightly below an amazing bourbon, which is just below sex.
I saw the jerkyface guy from the French Laundry make this "boil in a bag" chicken. I bet the guy sells it for $50 a plate.
at 140, you should be able to drop your fingers in, and keep them there for a couple/1.5 secs. 180 is when you see your first bubbles making their way to the top of the water, and of course 212 is boiling. 140 is a real key, though. at 140, you kill pathogens, yet the temp is low enough to keep the chicken from drying out in ay way. Ive had people complain that the chicken is anywhere from "a little underdone" to "its ****ing raw, dude!" Sorry, but cooking for 40 mins at 140 negates their theory, Its a perception thing. No one is used to eating chicken breasts this tender. So it has an effect of feeling underdone.
best chicken breast ever. You can go above 140, with diminishing results as the temp gets hotter, because the protein strands in the meat sieze up faster, making the breast release its juices, and of course you can cook at 138 or so, for a longer period of time, but 138 doesnt kill potential bacteria. If you buy high quality chicken, dont sweat it.
Maybe Im just nerdy enough to get of on stuff like this, but messing around in a kitchen is as fun as superbowl sunday for me... Just slightly below an amazing bourbon, which is just below sex.
Thanks for the help...I appreciate the nerdy stuff, I love watching Alton Brown and understanding why certain things work the way they do. From a texture standpoint, if I did it somewhere in between 140 and 180, around 160, would it still turn out good, but with a bit firmer texture? I think that would be ideal for my tastes.
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Thanks for the help...I appreciate the nerdy stuff, I love watching Alton Brown and understanding why certain things work the way they do. From a texture standpoint, if I did it somewhere in between 140 and 180, around 160, would it still turn out good, but with a bit firmer texture? I think that would be ideal for my tastes.
Oui Chef. But you may have to experiment a bit with time. Try to cut one open after say 25 mins and if its underdone, either trash it, or finish it back in the bag, but youve essentially killed to beauty of the process once youve sliced it open. Maybe buy some cheap breasts, with no inent on eating them, and mess around a bit.
Mulli, Keller prolly has a 20G cryovac machine, and hires food scientists to determine time and temp so its perfect every friggin time. Thats why it costs 50 bucks... For you and I? SUcking the air outta a ziploc bag works just fine. Keep in mind, as well, that youre putting your lips on a bag tat has raw chicken in it, and possibly on the sealtop as well. So take a care...
Nothings ever missing from SFF burgers, as long as you use everything in the fridge! But I agree with Mulli. Though I love pineapple, on that monstrocity, no way, no how. No McCain
Oui Chef. But you may have to experiment a bit with time. Try to cut one open after say 25 mins and if its underdone, either trash it, or finish it back in the bag, but youve essentially killed to beauty of the process once youve sliced it open. Maybe buy some cheap breasts, with no inent on eating them, and mess around a bit.
Mulli, Keller prolly has a 20G cryovac machine, and hires food scientists to determine time and temp so its perfect every friggin time. Thats why it costs 50 bucks... For you and I? SUcking the air outta a ziploc bag works just fine. Keep in mind, as well, that youre putting your lips on a bag tat has raw chicken in it, and possibly on the sealtop as well. So take a care...
50 dollars for chicken? Yeah, sure. I made that number up anyways. It is prolly more.
Nothings ever missing from SFF burgers, as long as you use everything in the fridge! But I agree with Mulli. Though I love pineapple, on that monstrocity, no way, no how. No McCain
You sound like a politician....speaking in generalities and not giving me any specific examples.
You sound like a politician....speaking in generalities and not giving me any specific examples.
I didn't need your help anyway...
Damn. Rough crowd. I told yoiu you werent missing anything, and I ever offered my opinion that I would have avoided the pineapple and yet Im still of no help? Youre like Joe The Friggin Plumber! Ask a question, get an answer you dont like, and then accuse me of avoiding the question.
Damn. Rough crowd. I told yoiu you werent missing anything, and I ever offered my opinion that I would have avoided the pineapple and yet Im still of no help? Youre like Joe The Friggin Plumber! Ask a question, get an answer you dont like, and then accuse me of avoiding the question.
I think what DCR wants is to know what is in YOUR fridge that us mere mortals would not have in our fridges that would go well...
Damn. Rough crowd. I told yoiu you werent missing anything, and I ever offered my opinion that I would have avoided the pineapple and yet Im still of no help? Youre like Joe The Friggin Plumber! Ask a question, get an answer you dont like, and then accuse me of avoiding the question.
You offered nothing that Mulli didn't offer.
I was expecting something off the wall from you. Rosemary or Chinese Water Spinach...... something way out there.
Seriously, my fridge at home has like 16 gallons of milk, a couple loaves of bread, eggs, 12 half eaten cans of organic ravioli-o's of some sort, something rotting in the back right bottom shelf, a year old jug of tahini, and some safflower mayo. and 2700 yo baby yogurts.
My house fridge is a wreck. 2 year olds will do that. Plus, I'm here about 65-70 hours a week, so I just bring delicious tacos home. A LOT.
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