Yeah I think the point of seasoning on top is so the meat isn't overworked and becomes chewy but the simple solution to that is bind your burger ingredients until theyre just about to come together, then season
This didn't really show the spirit of the argument. If you season throughout and cook right away it won't make a difference, but if you season throughout your ground beef and let it sit for awhile you'll get a chewier texture like sausage. J. Kenzi Lopez describes the science behind why on his channel.
Right ! I can answer this, as a chef, when we make patty’s for the day, they can sit covered in the meat fridge for some time before service. If you add salt to the mix before cooking, the meat cures, so this means that the salt reuses water content in the meat, so that when the patty is cooked it looks red raw after cooking.
I 100% agree with this. The reason why people say to only salt your patty when you start cooking it is to keep the proteins from binding and keeping it more tender.
I would always rather my burger be fully seasoned throughout and be slightly less, but still very tender, over it being more tender but bland.
I have a fun experiment. I've heard that putting white vinegar (a teaspoon for every liter) when you boil pasta will make the starches not leach into the water making a better tasting pasta.
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Yeah I think the point of seasoning on top is so the meat isn't overworked and becomes chewy but the simple solution to that is bind your burger ingredients until theyre just about to come together, then season
This didn't really show the spirit of the argument. If you season throughout and cook right away it won't make a difference, but if you season throughout your ground beef and let it sit for awhile you'll get a chewier texture like sausage. J. Kenzi Lopez describes the science behind why on his channel.
I think it depends on the type of burger.
Smash burger salt as you’re cooking. Thicker patties better to have it in the mix otherwise the middle is unsalted and thus bland
If you're comparing the burger patties why are you adding cheese which is already salty? It's not a true test
let the salt sit 10 minutes in or on the burger and on BOTH sides before the heat
I feel like this would matter much more for a steak while for a burger it really doesn't matter at all.
Right ! I can answer this, as a chef, when we make patty’s for the day, they can sit covered in the meat fridge for some time before service. If you add salt to the mix before cooking, the meat cures, so this means that the salt reuses water content in the meat, so that when the patty is cooked it looks red raw after cooking.
I 100% agree with this. The reason why people say to only salt your patty when you start cooking it is to keep the proteins from binding and keeping it more tender.
I would always rather my burger be fully seasoned throughout and be slightly less, but still very tender, over it being more tender but bland.
I have a fun experiment. I've heard that putting white vinegar (a teaspoon for every liter) when you boil pasta will make the starches not leach into the water making a better tasting pasta.
Love this video! Burger and james are an amazing combo! 🍔🍔🍔🍔