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Should I apply pressure occasionally to a burger when I'm cooking it?

Discussion in 'Off-Topic Members Lounge' started by Braeden Hamson, Sep 23, 2017.

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  1. Braeden Hamson

    Braeden Hamson

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    Feb 18, 2016
    Seems a natural thing to push on the top of a burger when I'm cooking it. But then all the juices come out. Whats the IEEE standard method of burger frying?
     
  2. (*steve*)

    (*steve*) ¡sǝpodᴉʇuɐ ǝɥʇ ɹɐǝɥd Moderator

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    Jan 21, 2010
    Are you going for an ISO standard maillard reaction?

    You should know that "sealing" the meat is a fallacy. When you heat meat enough to get a maillard reaction, the proteins tighten up and effectively squeeze liquid out from the meat.

    Minced meat has exposed more surface area, and this will cause more fluid to be released. Squeezing or pressing the pattie causes this fluid to escape.

    No doubt you've heard of resting meat. This allows the proteins to relax and provides room for the internal fluids to redistribute.

    A better approach is to sous vide the meat, then finish it off with a very hot pan to get a maillard reaction ok the surface without significantly heating the rest of the meat.

    With a whole piece of meat it is safe to sous vide the meat at (say) 55.5C for 25 hours or so because bacteria Will be mostly on the outside of the meat which will get hot enough fast enough to stop cell division. This is not true of minced meat, so a higher temperature is required (or you need to take more care and accept a higher risk).

    I'm not a specialist in ISO, IEEE, or even MSA, but hopefully this will help.
     
  3. kellys_eye

    kellys_eye

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    Jun 25, 2010
    LOL. It's a burger - not fillet mignon......:rolleyes:

    Make the pattie wide enough to allow for shrinkage, get your mate to stand beside you and mumble "oh yeah..." and another mate (with obligatory beer in hand) to agree with you when you say 'do you think it's time to flip them?'.

    Job done.
     
  4. (*steve*)

    (*steve*) ¡sǝpodᴉʇuɐ ǝɥʇ ɹɐǝɥd Moderator

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    Do you mean that the presence of my tongue being firmly implanted in one cheek was not-obvious?
     
  5. kellys_eye

    kellys_eye

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    Tongue....??

    I thought we were talking burgers :D
     
  6. (*steve*)

    (*steve*) ¡sǝpodᴉʇuɐ ǝɥʇ ɹɐǝɥd Moderator

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    Jan 21, 2010
    Did I say implanted? I meant "pressed" :-D
     
  7. Braeden Hamson

    Braeden Hamson

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    Feb 18, 2016
    This proves this forum has infinite knowledge.
     
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