Re: Deep Fried Hamburger Patty
Pete C.
Sqwertz wrote:
>
> I was deep frying french fries and taquitos and remembered I had a
> musgovian hamburger patty in the fridge.
>
> So I threw it in there after everything else was done.
>
> The inside stayed nice and juicy (too juicy - it exploded when I cut
> into it), but the outside was rubbery instead of the crisp I was
> expecting.
>
> So if you ever have the urge to deep fry a hamburger, I've already
> done it for you. Don't bother.
>
> -sw
I think that's why they normally batter burgers before deep frying them.
pltrgyst
>So if you ever have the urge to deep fry a hamburger, I've already
>done it for you. Don't bother.
Breaded deep-fried hamburgers used to be common in the late 1970s in eastern
Ohio. They were awful then too, as well as dangerous, with hot fat frequently
trappped inside the breading.
-- Larry
Mark Thorson
>
> So if you ever have the urge to deep fry a hamburger, I've already
> done it for you. Don't bother.
I wonder if it would have been better if it
were ground pork.
Roy
> I was deep frying french fries and taquitos and remembered I had a
> musgovian hamburger patty in the fridge.
>
> So I threw it in there after everything else was done.
>
> The inside stayed nice and juicy (too juicy - it exploded when I cut
> into it), but the outside was rubbery instead of the crisp I was
> expecting.
>
> done it for you. Don't bother.
>
==
If you ever have such "urges" again, make sure that the patties are
thin and preferably battered and remove them from the fat before they
become hard like flint. I have had some East-Indian food done in a
similar manner and it was okay.
==
jmcquown
news:4bd87899$0$28249$ec3e...@unlimited.usenetmonster.com...
Not true. There's a restaurant in Memphis, TN called 'Dyer's' that has been
developing a deep fried hamburges since they opened around 1912. (I think
they finally got it right in the 1930's.)
The trick is to use the leanest ground beef you can find (they use ground
round). Anything more fatty tends to break apart in the oil.
Dyer's rolls the ground round into meatballs daily and stores them in the
cooler. Right before frying they pound the "meatball" out very thin and
slip it into very hot grease, only long enough for the burger to rise to the
top. It's done! They're famous for these burgers. I can personally attest
they are delicious. Not rubbery, definitely not crisp. Definitely not dry.
But they won't be rare or medium-rare if that's what Steve meant by wanting
a "juicy" burger. And you can't achieve this result with a regular
hand-patted thick patty.
Jill
jmcquown
>
> I saw that on a food TV program!!!
>
> They've got 100 +/- year old grease, somehow. A private and ridiculous
> family secret, imho.
>
> A customer on camera said "I'll probably die 20 years earlier than I
> should." He definitely looked happy making that claim!
>
> Andy
>
They've changed locations several times and each time the grease is
accompanied by a police escort, which is (IMHO) ridiculous. But the legend
lives on, doesn't it? The secret isn't so much keeping the same old grease
as it is straining it daily and then adding to it, never actually *changing*
it. I seriously doubt any of the original grease is still there.
I worked for an ice cream parlor when I was 18 that was run by an old guy
who worked at the original Dyer's as a teen. He got permission from the
owner to make Dyer's hamburgers and it was granted so long as that's what he
called them. I think they even gave him a cup of the grease. LOL He
treated the grease the exact same way they did, prepped and cooked them the
same way they did. And never *ever* put lettuce or tomato on a Dyer's
burger.
Jill
Pete C.
The really good commercial deep fryers have pumps and continuous
filtration.
brooklyn1
>I was deep frying french fries and taquitos and remembered I had a
>musgovian hamburger patty in the fridge.
>
>So I threw it in there after everything else was done.
>
>The inside stayed nice and juicy (too juicy - it exploded when I cut
>into it), but the outside was rubbery instead of the crisp I was
>expecting.
>
>So if you ever have the urge to deep fry a hamburger, I've already
>done it for you. Don't bother.
I've deep fried meat balls, many thousands, no problems.
jmcquown
I wouldn't know a thing about pumps and continuous filtration. We're
talking 1978. The ice cream shop where I worked that also sold Dyer's
hamburgers drained the deep fryers every evening. They used large sheets of
folded cheesecloth as strainers and transferred the grease into buckets.
What happened after that, I have no idea. I wasn't involved with closing
the kitchen. But I do believe what I was told about how they stuck to that
"Dyer's" routine.
Jill
gtr
> Sqwertz wrote:
>>
>> So if you ever have the urge to deep fry a hamburger, I've already
>> done it for you. Don't bother.
Hmm. The bizarro-world translation seems to indicate, then, that it
likely can be done.
> Not true. There's a restaurant in Memphis, TN called 'Dyer's' that has
> been developing a deep fried hamburges since they opened around 1912.
> (I think they finally got it right in the 1930's.)
Alright! I think I've got a system for understanding!
--
If you limit your actions in life to things that nobody can possibly
find fault with, you will not do much. -- Lewis Carroll
Omelet
Sqwertz <swe...@cluemail.compost> wrote:
> I was deep frying french fries and taquitos and remembered I had a
> musgovian hamburger patty in the fridge.
>
> So I threw it in there after everything else was done.
>
> The inside stayed nice and juicy (too juicy - it exploded when I cut
> into it), but the outside was rubbery instead of the crisp I was
> expecting.
>
> So if you ever have the urge to deep fry a hamburger, I've already
> done it for you. Don't bother.
>
> -sw
You know better Steve! If you wanted the outside to be crispy, you
would have to have coated it with some kind of starch. My personal
preferences (at the moment) are spiced rice flour or corn starch.
I now also have tapioca starch on hand so might try that too next time I
deep fry.
I bought the tapioca starch to mix with rice flour to try making a rice
bread. I've just not gotten around to it yet.
--
Peace! Om
Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine
jmcquown
news:ompomelet-248F6...@news-wc.giganews.com...
> In article <r8ylu7e5...@sqwertz.com>,
> Sqwertz <swe...@cluemail.compost> wrote:
>
>> I was deep frying french fries and taquitos and remembered I had a
>> musgovian hamburger patty in the fridge.
>>
>> So I threw it in there after everything else was done.
>>
>> The inside stayed nice and juicy (too juicy - it exploded when I cut
>> into it), but the outside was rubbery instead of the crisp I was
>> expecting.
>>
>> So if you ever have the urge to deep fry a hamburger, I've already
>> done it for you. Don't bother.
>>
>> -sw
>
> You know better Steve! If you wanted the outside to be crispy, you
> would have to have coated it with some kind of starch. My personal
> preferences (at the moment) are spiced rice flour or corn starch.
>
> I now also have tapioca starch on hand so might try that too next time I
> deep fry.
>
> I bought the tapioca starch to mix with rice flour to try making a rice
> bread. I've just not gotten around to it yet.
> --
> Peace! Om
>
I'm not sure what he was expecting. But IME you can't make deep fried
hamburgers from thick patties and expect them to come out well. (See my
reply about Dyer's Hamburgers.) Very lean ground beef is required, and
pounded very thin. No starch coating. Extremely hot oil. They're only
cooked for perhaps a minute just until they float to the top. They're done.
Anything fattier will not work well and you definitely can't make "thick"
burgers with this deep-fry method. For that, stick to a grill or a broiler.
Jill
Omelet
"jmcquown" <j_mc...@comcast.net> wrote:
> I'm not sure what he was expecting. But IME you can't make deep fried
> hamburgers from thick patties and expect them to come out well. (See my
> reply about Dyer's Hamburgers.) Very lean ground beef is required, and
> pounded very thin. No starch coating. Extremely hot oil. They're only
> cooked for perhaps a minute just until they float to the top. They're done.
> Anything fattier will not work well and you definitely can't make "thick"
> burgers with this deep-fry method. For that, stick to a grill or a broiler.
>
> Jill
Okay, I've never tried that. Thanks for the tip!
I do deep fry bacon with no coating and it comes out nice and crisp...
If I cook a bunch of it, I have to bail the deep fryer. <g>
jmcquown
> In article <83tka6...@mid.individual.net>,
> "jmcquown" <j_mc...@comcast.net> wrote:
>
>> I'm not sure what he was expecting. But IME you can't make deep fried
>> hamburgers from thick patties and expect them to come out well. (See my
>> reply about Dyer's Hamburgers.) Very lean ground beef is required, and
>> pounded very thin. No starch coating. Extremely hot oil. They're only
>> cooked for perhaps a minute just until they float to the top. They're
>> done.
>> Anything fattier will not work well and you definitely can't make "thick"
>> burgers with this deep-fry method. For that, stick to a grill or a
>> broiler.
>>
>> Jill
>
> Okay, I've never tried that. Thanks for the tip!
> I do deep fry bacon with no coating and it comes out nice and crisp...
> If I cook a bunch of it, I have to bail the deep fryer. <g>
> --
> Peace! Om
>
You aren't running a burger stand :) And I don't own a deep fryer :) I
haven't had these burgers since the late 1970's but I was shown exactly how
they were made. They were delicious, sure. Unique, sure. Would I try to
make them at home? NO!
Jill