Alex,
A grill would work great.
If doing on the stove though, I usually cook on low to medium heat, and I
don't put any oil in the pan because the burgers themselves let off oil whie
cooking. I usually cook them for about 10 minutes, on each side, and they
come out cooked but not burned.
Claudia
----- Original Message -----
From: "Jan " <[email protected]>
To: <[email protected]>
Sent: Friday, January 14, 2011 9:51 PM
Subject: Re: [CnD] hamburgers...
If you cook it in a frying pan, try putting a lid on the pan. That will
cook it through better.
-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Alex Hall
Sent: Friday, January 14, 2011 4:02 PM
To: [email protected]
Subject: Re: [CnD] hamburgers...
Really? I just may have to give this a try. I know I have one of these
grills kicking around somewhere... No grease definitely sounds good;
makes cleanup a lot easier!
On 1/14/11, May McDonald <[email protected]> wrote:
I actually love cooking my burgers on the forman a lot better. No
flipping and no greese to deal with.
When I first tried it on the forman I was afraid it would turn out
horribly and not cooked all the way, but I surprised myself and it was
great. Now I do them that way all the time.
I can't say how long I let it cook since I keep forgetting to time it,
lol.
On 2011-01-14, at 11:17 AM, Alex Hall wrote:
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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--
Have a great day,
Alex (msg sent from GMail website)
[email protected]; http://www.facebook.com/mehgcap
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