Hello list,
I know countless people have brought up this subject, but I guess I didn't pay
enough attention, because I'm needing to bring it up again and I'm hoping
someone can help me. Tonight I really wanted a cheeseburger for dinner, and I
didn't want to bake it in the oven and don't know how to use our grill. My
husband is away and he's usually the one who cooks hamburgers on the indoor
grill. So I chose to fry my hamburger in the skillet on the stovetop. I've done
this before but it's been years since I've done it, and when I did it last
time, it was in a teflon coated skillet. Tonight when I did it, it was in a
stainless steel skillet without a nonstick coating. I fried two hamburgers,
one for now and one for later. The second one was a bit smaller than the first
one. Well, dinner turned out edible, but not as good as I would have liked it.
The outside of my burger was crispy and tasted burnt, while the inside of my
burger tasted alright, it didn't taste raw anyway. The second
burger was almost completely unedible and burned most of the way through. I
cooked the burgers on medium heat for ten minutes on each side. Actually come
to think of it, the temperature was set on medium but on the low end of medium.
What in the world did I do wrong? At what temperature should I fry hamburgers
in a stainless steel skillet and for how long? Also, the burgers stuck to the
skillet really bad and tried to come apart when I tried to flip them, because
the bottoms would stick to the pan. Is there a way to fry burgers without them
sticking? Should I just break down and use my teflon-coated skillet again? Any
advice would be appreciated. Thanks guys.
Brittany
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