Hello,
I use both a George Foreman grill and an electric frypan. They both work
well. When the hamburger is done, it will feel firm and rough to the
touch. You can time them if you want to. Of course, depending on the
thickness, the timing will be different.
Sharon
----- Original Message -----
From: "Alex Hall" <[email protected]>
To: "cookinginthedark" <[email protected]>
Sent: Friday, January 14, 2011 11:17 AM
Subject: [CnD] hamburgers...
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
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