SC - OP recipe request
Olwen the Odd
olwentheodd at hotmail.com
Thu Oct 12 13:17:04 PDT 2000
>
>My question though is, why do you run the hamburger patties under cold
>water? Does this give a different surface texture since the outside
>starts off colder? Does this just wash off excess juice or grease?
>
>--
>Lord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Actually, if you do this, it keeps them plump and moist. They also don't
splatter as much. Trying to cook a fat burger through can really dry out
and 'crust' the outside of a burger. This just prevents that.
Olwen
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