Episode 10229:How To Grill The Perfect Burger
July 1, 2011 6:00 amHappy Independence Day!
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when i click on this it takes me to an unrelated vimeo page
I am glad you were just cooking for yourself considering how much you cross contaminated everything in sight with raw beef.. Not to mention using a grill hook as a cooking utensil.
michael ruhlman says one must always grind their own meat and never buy already ground up beef. i just buy like all the other Montrealerswl from the Mr. Steer restaurant who sells their in-house made hamburgers by the dozen and frozen for all our grills/bbq’s.
thanks for the kosher salt tip, now I have motivation to try something besides Goya Adobo. Love the book by the way!
I agree with the post from Willy, your ability to cross contaminate everything on that table is astonishing. You acted like you don’t even know what that means. The bun, the cheese and the salt container all were touched with your raw beef hands, and it wasn’t really necessary to pick them up. I stopped watching simply because there is nothing to learn from someone with such a disregard for cleanliness. It would add so much more credibility to your presentation if you provided some cooking professionalism. You dont have to teach food safety in your video as long as it shows in your preparation. Please take a food safety class before you get in front of the camera again because someone is going to watch this and think that your methods are okay.
“Burgers should be a disc” – Okay.
“Big salt crusts up, small salt melts” – Nope.
Plus, as repeatedly mentioned before, your sanitation is disgusting – check out a YouTube video about restaurant cleanliness before you try this again.
I agree with the comments regarding food safety, you violated every food safety requirement including medium rare meat. The USA has up to 5,000 deaths each year, and your flagrant disregard is an affront to those people who have died. please look at our websites, haccpcanada.net and consumersafety.webs.com
I have been in the restaurant industry for more than a quarter century and have never seen anything so wrong on so many levels. 1) salt is salt and if your table salt is melting you are cooking way too hot! 2) speaking of salt…liberal salt and adding velveeta is a sure fire recipe for hypertension. 3) this guy is trying to kill someone with e.coli cross contamination. If you are going to make an instructional video at least know what you are doing. 4) NEVER squish a hamburger patty! It dries out the meat and over-sears the exterior. 5) cheese should be added on after the cooking process or better yet on the toasted bun to melt. And on it goes…
i think Ozersky needs to respond to these comments, or at least Rachel Ray if she sponsors him
I can only second what was said about food safety practices. Please don’t recommend eating medium rare burgers. Burgers should be cooked to medium – 160F, as measured with a tip-sensitive food thermometer. Check out http://www.fsis.usda.gov/Be_FoodSafe. Besides, using a food thermometer applies to any raw meat, poultry or egg dish.
Oh, and in terms of squishing the patty to create “more fire”, look up polycyclic aromatic hydrocarbons. That’s another reason not to do that if you already avoid charred meat.
there is absolutely nothing wrong with eating a medium rare hamburger, if you are using good meat that was freshly ground for you by a butcher. if you’re eating grocery store ground beef then cook the crap out of it, but if you are using good meat, there is no reason that you can’t treat it like a steak. and if you eat your steaks cooked anything over medium rare, then you’re doing it wrong.
that being said, where did you learn to cook a burger? i mean, pressing down on it? what the hell man! you’re just pushing out any juice that thing was holding. also, your patty forming technique is mediocre at best.
most of you commenters sound like total nancies. everyone has become so very, very soft and it’s what’s making our countries so bloody homogenized and boring. live a little!
This is sort of the North Jersey Onion Burger outdoors … I make that burger every weekend – how badly do I wish I could grill outdoors!?
@jimjoe
Bacterial contamination is typically found on the surface of the steak. That’s why medium rare is fine for a steak – there is enough heat on the surface to kill any bacteria. Once you grind it up though, contamination is distributed throughout, which is the reason why it has to be cooked to medium.
How do you spot “good meat”? Unfortunately, that’s another myth you mention. Medium still applies, regardless where that ground beef was made.
I don’t hope to change your mind about this, but at least think twice before you feed a medium rare burger to a child, elderly person, a pregnant woman or anyone with a compromized immune system. History is littered with examples why that’s a bad idea.
To bad this video’s comments are littered with comments on cross contamination with raw beef.
http://it.wikipedia.org/wiki/Carpaccio_%28gastronomia%29
hmmmm. Carpaccio..
Don’t you check your beef for E-coli before it goes to the shop in the U.S?
People complaining about contamination:
Since this is a video that has obvious jump cuts (the bun just appears on the plate out of nowhere, for example), Josh probably wasn’t touching everything with his raw meat hands. Breaks to go wash your hands aren’t exactly compelling content for a three-minute video.
Please try to understand. E-coli comes from bacteria in the intestines and is never found on beef from a clean butcher. Therefore it is absolutely safe to cook your burger medium rare from meat that has been ground before your eyes. If you on the other hand buy pre-packed ground beef you need to worry a bit as you have no idea where and when it was ground, and you have no idea what it has come in contact with.