Didsbury Dave said:
paphos-mcfc said:
At least 20% fat in any burgers. Kobe burgers??? Absolute bollocks. Yanks have it on their menus and it isn't even proper Kobe. Nearly 200 quid a kilo for fillet (top graded) and just as much for sirloin, rump etc. They sell it as Wagyu Kobe ( 2 different breeds) and it's no where near the real McCoy. Meat of this quality shouldn't be used in burgers IMO.
My sister had a BBQ the other week and had some ridiculously expensive burgers. Her husband reckoned the butcher made them by mincing fillet etc. I watched her husband Cook them and it was heartbreaking as a foodie. He turned the BBQ (well outdoor gas cooker) down and didn't salt or brush oil on them. They came out grey, dry and tasteless.
He should have banged the heat on full, oiled and salted them up to fuck and served them pink in the middle. As it was they'd wasted £50 on about 12 dry burgers.
As an aside he then did the sausages on full heat so they were charcoal black all over. A further tragedy, although not as bad as the time he cooked
scallops for about 20 minutes.[/quote]
Oh dear, If I sear scallops more than 40 seconds each side, they go in the bin. People still have a natural fear of under cooked food. I serve pork loin and fillet slightly pink and it's amazing.