Comments on: The Next Great New York Burger? https://youngandfoodish.com/the-next-great-new-york-burger/ Wed, 23 Feb 2011 09:26:49 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Daniel Young https://youngandfoodish.com/the-next-great-new-york-burger/#comment-1434 Wed, 23 Feb 2011 09:26:49 +0000 http://youngandfoodish.com/?p=7324#comment-1434 In reply to James.

Now now, James, it’s only a burger.

]]> By: James https://youngandfoodish.com/the-next-great-new-york-burger/#comment-1433 Wed, 23 Feb 2011 08:04:04 +0000 http://youngandfoodish.com/?p=7324#comment-1433 Yeah OK. That looks amazing. I stared at that photo of the patty for a good 10 seconds.

]]> By: Daniel Young https://youngandfoodish.com/the-next-great-new-york-burger/#comment-1432 Tue, 22 Feb 2011 15:17:51 +0000 http://youngandfoodish.com/?p=7324#comment-1432 In reply to Joshua.

Joshua – Ya think?

]]> By: Joshua https://youngandfoodish.com/the-next-great-new-york-burger/#comment-1431 Tue, 22 Feb 2011 15:02:20 +0000 http://youngandfoodish.com/?p=7324#comment-1431 That first one is a tasty looking burger.

]]> By: Paul Lomax https://youngandfoodish.com/the-next-great-new-york-burger/#comment-1430 Mon, 21 Feb 2011 13:37:54 +0000 http://youngandfoodish.com/?p=7324#comment-1430 (But then I only serve my burgers rare or medium rare…)

]]> By: Paul Lomax https://youngandfoodish.com/the-next-great-new-york-burger/#comment-1429 Mon, 21 Feb 2011 13:29:54 +0000 http://youngandfoodish.com/?p=7324#comment-1429 I know what Dino’s saying about the texture of onglet and cheek, but it adds so much flavour it’s worth balancing. Double grind it…

]]> By: Daniel Young https://youngandfoodish.com/the-next-great-new-york-burger/#comment-1428 Mon, 21 Feb 2011 08:21:10 +0000 http://youngandfoodish.com/?p=7324#comment-1428 In reply to Gastro1.

Gastro1 – Would you agree a burger meat summit between David Schweid of Burger Maker in New Jersey and Darragh O’Shea of O’Shea’s of Knightsbridge in London is long overdue?

Schweid and Pat LaFrieda as well as Dan Vance and Jim Cascone of LA’s Huntington Meats, chef/baker Nancy Silverton‘s butcher, prescribe a coarser grind than O’Shea.

BTW Silverton’s recipe for the perfect burger, as published in the Los Angeles Times, includes 13% sirloin fat.

]]> By: Gastro1 https://youngandfoodish.com/the-next-great-new-york-burger/#comment-1427 Mon, 21 Feb 2011 00:33:54 +0000 http://youngandfoodish.com/?p=7324#comment-1427 Very interesting – I think I have tried practically every possible combination of beef blends for hamburgers at http://www.osheasbutchers.com research kitchen, and my conclusion is that the addition of say sirloin , onglet , cheek , rump , brisket etc to a core premium quality chuck patty has minimal impact , unless the additional meat is aged longer . Onglet and Cheek is not ideal for grinding (mincing) anyway probably because of the fibres and in the the case of Onglet if the particles are anything other than rare it may add flavour but also toughness and chewiness.

The non pure chuck blend I liked the most 10 % brisket and 10% Onglet , aged 5% rib cap , aged 5%rib fat and 70% chuck. This created a slightly firmer patty , with an aged beef flavour. There was no impact on the Maillard reaction.

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