Friday, September 25, 2015

Juicy and Tasty Sous-Vide Cheeseburgers- The Food Lab Recipes

 

sous-vide-cheeseburgers-the-food-lab-recipes

Serves 4


INGREDIENTS:

1- 1/2 pounds freshly ground beef

Kosher salt and freshly ground black pepper

2 tablespoons vegetable oil, if pan-searing, 2 quarts if deep-frying

4 slices cheese (American or cheddar is recommended)

4 soft hamburger buns, lightly toasted

Condiments as desired


COOKING PROCEDURE:

1) Divide the meat into four 6-ounce portions and gently shape each one into a patty 4 inches wide by approximately 3/4 inch thick. 

2) Season generously with salt and pepper. 

3) Place the patties in individual sandwich-sized zipper-lock freezer bags, seal and cook as directed below (COOKING IN YOUR COOLER) if you do not have Sansaire Sous Vide Immersion Circulator

Using 123°F water for rare, 133°F for medium-rare or 143°F for medium, for at least 30 minutes, and up to 3 hours. Get the Accurate Sous Vide Cooking Times- PDF Free Download for handy future reference.


Related Post: A Practical Temperature Guide to Sous Vide Cooking


IF PAN-SEARING

1. Remove the patties from the bags and carefully dry on paper towels. 

2. Season again with salt and pepper. 

3. Heat the vegetable oil in a 12-inch heavy-bottomed cast-iron or stainless steel skillet over high heat until it begins to smoke. 

4. Add the patties and cook until well browned on the first side, about 45 seconds.

5. Flip the patties, add the cheese, and cook until the second side is well browned, about 45 seconds longer.

6. Place the patties on the buns, top with condiments as desired, and serve.


IF DEEP FRYING

1. Heat the oil in a large wok or Dutch oven to 400°F. 

2. Season the patties again with salt and pepper. 

3. Carefully lower the patties into the hot oil using a metal spider. 

4. Fry until deep brown, about 2 minutes. 

5. Transfer to a paper-towel-lined plate and immediately top with cheese. 

6. Place the patties on the buns, top with condiments as desired, and serve.



COOKING IN YOUR COOLER

These recipes require an accurate thermometer as well as a beer cooler with at least a 2.5-gallon capacity and a tight-fitting lid. Some coolers retain heat better than others do. Heat retention can be further improved by draping several towels over the cooler during cooking. Leaving it in a warm spot also helps—I leave mine in direct sunlight on a warm day or in a warm corner of the kitchen indoors. 

Here are the basic steps for cooking in your cooler:

a) Season the food generously on all sides with salt and pepper. Place in a single layer in gallon-sized zipper-lock freezer bags along with any aromatics or rub. Squeeze out as much air from the bags as possible with your hands and close them, leaving 1 inch unsealed.

b) Heat at least 2 gallons of water to the designated temperature; using an instant-read thermometer to ensure accuracy (the hot water from your tap may be hot enough, without having to heat it on the stovetop). Pour the water into the cooler.

c) One at a time, slowly submerge each bag of food in the water until only the unsealed edge is exposed. Any remaining air should have been forced out of the bag as it was submerged. Seal the bag completely.

d) Close the cooler, drape it with a few towels, and set it in a warm spot for the specified cooking time, checking the temperature of the water every 30 minutes or so and topping it up with boiling water as necessary to maintain it at within 3 or 4 degrees of the desired final temperature (with a very good cooler, this may be unnecessary).

e) Remove the food from the bags and sear in hot fat, on a grill, or with a blowtorch to trigger the Maillard reaction and add textural contrast to the food.



REFERENCE:

Get my source for this healthful recipe, click the link below now and get a discount or free shipping. This cookbook is the number 1 bestseller on Amazon.com. It is highly recommended by top chefs and it is worth every penny.

J. Kenji López-Alt. September 21, 2015. The Food Lab: Better Home Cooking Through Science. W. W. Norton & Company. ISBN-13: 978-0393081084

This 938 pages information packed book will definitely improved your cooking through understanding the science behind it. It's a reference-type cookbook. It is a dense collection of science-based tips, explanations (beautiful photos included), techniques, and recipes for the home cook and cooking ninjas. This is necessary have reference and cookbook for home cooking enthusiasts and experts alike.


CALORIE COUNTER:

Cheeseburger, Regular, Single Patty
With Condiments and Vegetables
cheeseburger, dinner, fast food, cheeseburger, lunch 

B- Grade 
359 Calories 

Nutrition Facts 
Serving Size 1 sandwich (154 g) 
Per Serving
% Daily Value*

Calories 359

Calories from Fat 178

Total Fat 19.8g
30%
Saturated Fat 9.2g
46%
Polyunsaturated Fat 1.5g

Monounsaturated Fat 7.2g

Cholesterol 52mg
17%
Sodium 976mg
41%
Potassium 229.46mg
7%
Carbohydrates 28.1g
9%
Dietary Fiber 0g
0%
Sugars 0g

Protein 17.8g

Vitamin A
0%
Vitamin C
7%
Calcium
2%
Iron
83%
*Based on a 2000 calorie diet


BENEFITS OF EATING A CHEESEBURGER:

No sugar
Very high in iron
Very high in vitamin B6
Very high in vitamin B12


Do you want to try another sous vide recipe? Get this one, Skinless Chicken Breasts using Sous Vide Cooking Technique.


Be a Sous Vide Specialist! Master the art and science of sous vide cooking, you should learn about the 9 Best Cookbooks for Sous Vide Cooking Technique.

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