The Secret To Mastering Burgers, Sausage, and Meatballs | Techniquely with Lan Lam
We discovered why store-bought ground meat just can’t compare to home-ground: Myosin. Cook’s Illustrated’s Lan Lam shows you how to achieve the best texture in all your ground meat recipes.
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Is there a way to make a "similar" burger using store bought ground beef, but adding something or a technique to minimize the buckling of the myosin?
what a dumb video – you have to grind your own meat to make a burger ?? WTH
Yeah. But do you know how to cook biscuits and gravy?
Thanks much for this video. I learned a lot and can hopefully make better ground meat-based meals.
LOL I never knew myosin even existed until I watched this video.
How are able to stay fit will all that good food 😅😅
Go Lan
🍔
Could've shortened your burger prep in this video to 30 seconds — seasoning, a tablespoon of breadcrumbs and ½cup of water. You're welcome.
I trust the cookers who use their their bare hands…
Yeah, that's junk science. Nor myocine not ground meat work that way.
Hmm…so myosin = meat gluten?
Add some Beef marrow to your burgers and it will baste them from inside and make them soft and tender with an additional richness thats unbeatable
The next time I have 3-4 hours free to chop/freeze/grind/blend/cook/clean equipment and want a simple burger I'll be sure to use this method – cmon, if you are not a youtube cook for a living who has time for this?
No body is going to do this.
Thx
I love the science these folks put into food. Thank you.
Like stated below many of us cannot afford the time and/or cost of this this video's content but I love knowing this!
I love how you say "cause why not?" when I realize how knowledgeable and super educated you are, Lan. Very cute and playful.
very educational, it's interesting to learn what's going on behind the scenes / at the protein level
Merci !!!
Lan Lam does a superb presentation..So clear..direct & brief..How could it be better? Sorry..NO!
Why use the cold sear method used for cooking steak showed in another video. 🤔
Thanks so much! 🙂 I love food science. Watched the one on caramelizing onions in less than the traditional time and I am trying it out just now.
That was really interesting, I love learning the science of why recipes work! Cool video thanks!
Fascinating information thank you!
why is this video so robotic ; jeez ! the word pragmatic comes to mind ! . Please lady stop making videos .
I find Lan Lam's expertise and presentation to be top-notch. It's great to have her and her colleagues giving us a resource that is both rewarding and inspiring. And having several encyclopedic books from ATK & CC certainly is a valuable asset.
Such a good lesson!
Putting a slightly flattened meatball on a bun doesn't make a good hamburger. Thin patties are the way to go, if you want a higher meat to bun ratio, stack two or three patties!
loveeeeee her!
what a waste of resources for a burger… did our ansestors did all this mumble jumbo for a burger… we live in a silly era
i could find every gal on atk about 10,000 husbands each guys, marry a good cook
ATK is Denny go to- the way you explain and teach allows my memory to work better for important details -🙏 you are making me a better cook. Covid isolation started the improvement and I feel your help is continuing the process
Can we do the same process with all-beef meatballs?
Cleaned up pork butt made the Cub Scout in me giggle. 😊