Hi all, I just had an attempt at cooking a hamburger. Simple, I know, but it was my first try. It was cooked, and not burned, but I only knew that because my (sighted) mother was there. Her teaching skills are, um, not so great, so I did not learn a lot. We use oil (not sure which type) in the bottom of the pan, then put the burger(s) in... then things get confusing. My mom cooks them one way, but my sister cooks them another way. I much prefer my sister's, so I was trying to follow the instructions she had told me a few days before. However, my mom is used to her way, so the poor burger started out on high, sat for about two minutes, and was then flipped, but when it was my mom turned the heat down... You get the idea. So, the questions: 1. How do you know when it is cooked all the way through? I am sure there is a feel to it, but would this not change depending on the thickness of the patty? 2. What do you recommend for cooking settings and timing for cooking a burger? I like it moist, but not so juicy that it drips and/or feels like it wants to fall apart. 3. My grandmother says that a George Foreman Grill or electric frying pan would work a lot better, but I am not sure it would taste the same or be as reliable. Thoughts?
Thanks for any information. I plan on trying this again tomorrow night or Sunday night, and hopefully I can have some pointers by then! -- Have a great day, Alex (msg sent from GMail website) [email protected]; http://www.facebook.com/mehgcap _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
