>you walk away from the grill/range for a moment and ask someone to watch the burgers
>you come back and see them doing this
What's wrong with pressing juices out to accelerate how quickly it will cook?
Pressing down on the burgers releases those desirable, flavorful juices that are a good thing and not to be wasted in the flames.
Pressing the meat down onto the grill is more likely to cause the paddies to stick, making flipping much more challenging.
When the fatty juices hit the coals or reflectors on a gas grill, a flare up is going to occur. It may entertain the kids, but it makes it very difficult to control the flames while cooking.
Some people may say it speeds up the cooking process, but I don’t think it does. If you are in a hurry, try putting the grill cover on. This holds in the heat and turns the grill into an oven. This way, you are getting direct heat from the grill as well as ambient heat reflecting off the cover.
Tell him he's wasting his time. I've already pressed them dry as fuck
Make them eat these dry ass burgers. And I'll serve it to them on straight from the package Wonder Bread buns. They're responsible for this mess, so they'll take responsibility for it. If they want to act like a fuck, they'll eat like one.
Ask them if they are Canadian and if they're making a home made hockey puck. Then promptly tell them to go drown in maple syrup.
Actually if you work in a real kitchen people, even higher then you don't touch your station.
If we're having a slow night and the burger cook(for example in this case) is out having a smoke, burger doesn't start until he gets back.
You dont fuck with a mans knives or his station, unless he gives you permission.
>mfw there is an entire chain dedicated to pressing the burger
I'm assuming you are talking about pic related
Read what I wrote faggot, I don't cook burgers but I outlined to the OP that if there was a burger station, you wouldn't fuck with the burger cooks shit, also cuck mentality.
In a real kitchen when its busy, people don't leave the line.
Jesus you're all a bunch of low test fags working at pubs, get on my level m8s.
>beef can caramelize
I know you guys don't understand getting a crust on a burger by pressing it into the pan/grill. That's fine.
These guys get the process, but their graphics design/website developers need to get in touch with the exec chef.
You don't touch someones station without explicit permission; if you work in a well oiled machine, there is nothing to predicate such things. You also don't leave your station if you need someone to watch your product extensively. Leaving your station for a period long enough to warrant anything more than having someone flip something means that the given product is not being properly attended to.
You sound like a faggot.
Le edge :^)
I hate this thread.
>I have nothing better to do on a thursday night then talk shit to someone who may or may not know what theyre talking about on a lao asian train schedule board with funny pictures of frogs
>Searing seals in the juices
When will this shit die out
Burgers smashed within the first 30 seconds of cooking do not lose a significant amount of liquid (~2%). Smashing is the technique of choice for Shake Shack, In-and-Out, Five Guys, Smashburger, Burge-fi, and more.
Would you like to know more?
this article was posted years ago and people still think beer can chicken is a thing too. culinary myths are the worst because people that love cooking generally don't like reading
I don't understand why Smashburger feels the need to mix good information with bad. Their technique of using a loose meat ball, pressing it on the griddle, and then scraping it off produces the ideal burger. That is, a burger that is juicy, tender, and flavorful. The smashing is what builds the crust, and the short cook time keeps moisture loss low. Why do they feel the need to add pseudoscience? Their product is good enough without it.
>. culinary myths are the worst because people that love cooking generally don't like reading
yep. I"m with you.
But I've always got things to unlearn.
>thin patties with a crusted surface are actually good
I agree. If you want more meat then just use two patties. Then add lettuce, cheese, pickles, onions, and serve it on a sesame street bum!
i didnt think you'd need a graph to understand that smashing a burger that is all raw meat is not gonna somehow get the juice out of the raw meat. the issue is when people press on it when its already halfway there
>be at the grill
>remove your steak rare and leave to rest
>tell someone to take over while I go take a piss
>steak gone from plate
>where the fuck
>see my previously perfect steak back in the grill
>"anon your steak was raw"
And then I told him "no tip for you, get a real job loser!" and walked out.
But I guess medium well is not too bad if the meat is good.
Holy shit, this.
I can't believe there are so many people here trying even to argue about this.
Smashing the meat when it's raw and cold is fine, it's when it's hot, and the fat has melted, that it's bad. Fucking common sense......
i already hate this
i've never heard
>take steak out of the fridge 20 minutes before you want to cook it
it's that you're supposed to cook from room temperature
many things are supposed to be cooked from room temperature (21 c) tell a pastry chef "not to bother" having his ingredients at the right temperature
>fuck my ass steak
I had one once, it was loose as hell and quite tender, but lacked flavor. Do you think the chef added fat to help bind it or something?
You stupid fucking idiot. Whipe the semen out of your eyes and look at OPs picture again. Does that look like a fucking flat top to you? Its a fucking frying pan. Spell it out with me asshole: F-R-Y-I-N-G P-A-N. Good job now put the cum back in your eyes and have a merry fucking day you asshat!!