freestanding gas grill Food Matters: Grilling the Perfect Burger W

Sedgwick, a 1991 graduate of the American Culinary Institute, has been a staff member in the food sector since 1994.When she does not supervise the recipe test for the food, she takes the time to order the meal.Here is the record of today's discussion.MD: My husband likes to put a little butter in the center of each burger.He claimed it was wet and juicy.I think it's just his imagination.Any thoughts?Stephanie Witt Sedgwick: think about it --What the hell is he doing?He is fat.It adds flavor, of course, but it is very troublesome.Starting with fat, you don't have to make a fuss about butter.Washington, DC: can you grind meat in a food processor, or do you really need another appliance?What are the advantages and disadvantages?Stephanie Witt Sedgwick: I tried the food processor, which is possible but not better.The shredded meat is not ground.The density of hamburgers is very high.Washington, DC: Do you suggest putting the lid on the grill to speed up the cooking process or notNO?Stephanie Witt Sedgwick: I don't recommend covering the grill when cooking anything in less than 25 minutes.There's no need for a burger.In addition, the coverage will make the burger taste smokedThere's no positive in the burger.Arlington: how about the whole debate about whether adding breadcrumbs, egg yolks or white is better or not at all?Stephanie Witt Sedgwick: It works great to add these things to the meatloafWhere you want a cakey texture.But do you really want your burger to taste like a meatloaf?Washington, DC: The pork tenderloin on the grill is great.I usually marinate them with garlic, rosemary and lemon.Are there any suggestions for other treatments?Stephanie Witt Sedgwick: Good question, in fact we are working on this now.Keep an eye on the food area-We plan to eat a piece in the middle waist.summer.Quick tips nowRub the tenderloin with a mixture of sugar, salt, pepper, cumin and spices.Cold storage overnight.Brush with oil before the barbecue.Washington, DC: What is the best way to make burgers indoors?Those of us who live in the apartmentResidents do not have the luxury of barbecue outdoors.Can you get good results with those indoor grill pans?George Foreman Grill, etc.-?Stephanie Witte Sedgwick: try the kebab.It may even be difficult for you to tell.I also fry hamburgers in a frying pan. the taste is good.Meat is important, not cooking.Washington: Have you used anything other than salt and pepper to season the burger?e.Soy sauce or something?Stephanie Witt Sedgwick: I don't like it, but I like the taste of a regular burger.I think the soybean is too strong, it will overwhelm the meat.I left the soy in the pork burger.VA Alexander: What is the best ingredient to marinate ground beef in advance?I prefer hamburgers to the standard burnt meat.Would it make any difference if you marinate the whole pile of beef and then make a meatloaf? And vice versa?Looking forward to your reply, I am licking my lips...Obviously a lot of people want zing!!Skip marinadeIt will spoil the taste of meat.Try adding a sunflower, chopped onion or roasted garlic.Well, the meat is important...What kind of meat are we talking about?Chuck, this is the most consistent choice.Moreover, it has a lot of delicious muscle fat.WDC: What about bread?Where do you buy bread for these delicious burgers?Stephanie Witt Sedgwick: I think Hamburg is the king of this relationship.My favorite bread is potato rolls, which are available in any supermarket.They absorbed the juice from the burger. the taste was good and the size was right.Washington, D. C. Wosh: where's the best burger in town?Stephanie Witt Sedgwick: well.I am open to suggestions.I still miss the burger of P.J.Clark is in New York.Close to home, I will go to Houston.How do you like the cheeseburger?Stephanie Witt Sedgwick: I won't refuse.My favorite cheeseBuy American cheese instead of cheeseCheck the label ).It melted beautifully and seemed to add the burger in a way that the stronger cheese wouldn't.Washington, D. C. Wosh: What year did the burger come into being?Stephanie Witt Sedgwick: Another theme of the debate.The burger may be a twist on German cuisine. the meat is shaped like a steak. it is the early Salisbury steak.In 1860s and 1880s, there was a great wave of German immigrants.Alexander Virginia: I appreciate your article today about barbecue burgers.My question is: will you personally bake your burger to 160 degrees?For me, there's nothing more delicious than no pink in the burger --Or red-.I know there are some risks with the undercooked ground beef, and I would at least be willing to cook it to the pink stage.Do you think it is safer to do so? Do you grind your own meat?Thank you for taking the time to reply.I always like your article and learn from it.Jeannie ChitwoodStephanie witkeira Sedgwick: Thank you, Janet.Yes, I have given in, always grill to 160.You see, I had several conversations with the brain at the USDA and they convinced me.In fact, we are used to the price of 160, no longer mind.SS, MD: not so much a question as a comment: I have an issue with the lid --on-lid-off question.I have a well.Known kettle BBQ, I got clear time map, more consistent heat and better color results through the BBQ lid --rare-med-well-.Also, use good coal-Hickory or meskeyA great grill.Smokey, IMHO, this is the whole point of the grilled burger.In the end, I like to cut onions into meat cakes.Provide moisture because I'm fatLimited diet and tasteStephanie Witt Sedgwick: I'm a fan of cigarettesDon't eat hamburgers.Give me some chicken or pork cigarettes and I'm in heaven!Washington: Any ideas on what kind of grill I should buy this weekend-Would you prefer a gas grill or a charcoal grill?Stephanie Witt Sedgwick: hot topic!Gas Grill for convenience.Charcoal for the taste.Ideally, everyone has two grills to use the one that best suits them that night.If I can only have one, I can bake in it for convenience.Washington, DC: Are there any special suggestions for making hamburgers with other meats?If the fat content of the beef burger is so important, how do you make a good turkey burger?Stephanie Witt Sedgwick: I 've been making chicken burgers for years, but to make up for the low fat content, I 've added cream to the chicken.I 've never seen a turkey burger I like, but they can do well by adding cooked vegetables and a little fat.Salmon or tuna burgers are a better choice for beef.Hamburger Girl: How about accompaniment?What is your favorite hamburger side dish?Stephanie Witt Sedgwick: I love potato salad of any kind.Warm German-In the style of vinegar sauce, wood vinegar sauce, new potatoes and old potatoesCreamy.Of course, Cole Slough is a perfect match.Then there is a grilled vegetable salad (a little better than throwing vegetables on a plate ).I won't refuse potato chips, it seems to be the same as anything.Washington, DC: If you decide to grind the meat yourself and buy a chuck meat, should you reduce the excess fat and rely solely on muscle fat?Stephanie Witt Sedgwick: No, don't trim.Our meat has been trimmed well and there is no need to trim it again.VA, Arlington: Have you ever made a veal burger?Stephanie Witt Sedgwick: No, I don't think I will.It seems like a waste of expensive meat.The taste of veal is also very delicate.Grind and grill will lose it.VA Arlington: I 've always heard that sauteing makes better burgers because you're going to have a lot less fat when cooking in a frying pan.Why do you like the grill?Is it a smoky smell from the grill?If so, this raises the question of how important the choice of charcoal is to the outcome.Do use wood-Chip or something?Stephanie Witt Sedgwick: Well, when you fry your burger in fat.It's natural and tastes good.But I also like the slight Coke of the grill.Frankly, this is a toss for me.I have to go anyway.I used old charcoal for hamburgers.Leave the slices of wood for chicken.VA, Arlington: I bought beef from different placesSafeway-Giant-Fresh Fields, butchers, etc.-All different typesSurround the ground-I haven't had a burger yet, and I haven't had a wolf tooth at least once.What is D?C.ground beef?In the burger of the restaurant, I often meet gri.The best burger nearby?Five people, let go.Stephanie Witt Sedgwick: a sure way to avoid embarrassment (I don't know how you spell it) is to grind the meat yourself.Grab the gri in the grinding mechanism and you can throw it away.The household grinder does not have a grinding disc that omph can grind.Washington: OKThat's what you know!What about vegetarian burgers?Most of the grill outside is not very good.Any suggestions? Or is this your experience?Stephanie Witt Sedgwick: We wrote an article about grilled veggie burgers last year.Basically, vegetable burgers are best cooked in a frying pan.They encountered difficulties in the face of the severe test of the grill.But we made some suggestions.I 'd love to e-Send you the recipe.My address is sedgwicks @ bugpost.So, do you have any suggestions for the grinder or accessories?-Where to buy something like this?I tried three different grinding machines.The old-Old hand shake, separate electric grinder for Krups and grinder accessories for KitchenAid mixer.KitchenAid is the best, but Krups are behind it.The hands are very tight and difficult to clean up.Also: salmon or tuna burger?Yum!!How to make?How to serve?Stephanie Witt Sedgwick: hungry.Chop up the fish (I mean thick --Like), add chopped scallions, ginger, egg whites or whole eggs, a little soy balm and a small amount of og crumbs and you have an Asian-style burger.Or use Indian spices and onions.Experiment.Just make sure to refuel outside so the burger doesn't stick to the grill and add some padding like eggs and crumbs to keep the whole process consistent.The grill basket is especially useful.Washington: Thank you for your article today.Where can I find-Buy instant meat thermometer guarantee 160 degrees?Thanks, tedStephanie Sedgwick: there are thermometers for sale in every supermarket.Sometimes, especially this time of year, they are cheated by the meat counter.Ask the butcher-She will know what to point to you.In addition, the accuracy is checked once a month by immersing the thermometer in boiling water.It should register 212.Washington, DC: Remember those hot dogs with cheese in them?Do you think this concept is useful for hamburgers?Surprise inside?Stephanie Witt Sedgwick: a very popular change is to put some blue cheese in the center of the burger.The cheese melted and made a wonderful contrast.Olney, MD: when shaping meat, do you think it would be better to have a more flat meatloaf or a more spherical meatloaf?Stephanie Witt Sedgwick: I'm against packing so go and buy a sphere.Trying to make a flat top will make burgerPortland more intensive, or: How about offering a barbecue advice to vegetarians.I like frozen veggie burgers, I usually heat them in a microwave, do you have any barbecue suggestions for veggie burgers?How about other BBQ options-Marinade of vegetable Grill and so on?Stephanie Witt Sedgwick: the grilled vegetables are so delicious that I will stick to it and not eat the veggie burger.Apply sauce or Italian dressing to the vegetable table.Then there is plenty of whole wheat salad or bean salad next to it to finish the meal.Dr. Kensington Medical: my mother insisted on adding Lipton onion soup to her burger.She did it since I remembered it.What can I do to change the way she's evil?If there is no MSG, is there any suggestion to get all the flavors?Stephanie Witt Sedgwick: good luck.But if she likes thatWhy force her to change?Same tasteOnions and lots of salt.Gaithersburg, Maryland: I like your article in the gourmet area, especially the article "SouFun.Indian spices are a trend today, have you tried to season hambuger meat with chopped onions, garlic, ginger, pepper and chopped coriander.The taste is really good.What comment do you have on this fusion?Stephanie Witt Sedgwick: I love the idea, just don't like beef.I think lamb will be great!Washington, DC: I bought some disposable "stick" thermometers specially made for hamburgers --When the burgers reach 160 degrees, they turn black.How accurate are they?Stephanie Witt Sedgwick: the accuracy of the thermometer is always a problem.Industry YY is working to make the thermometer accurate and easy to use.The little stick you mentioned is the latest innovation.Washington, D. C.: I watched some cooking shows and the guy made a hole in the middle of the burger with his awlOr similar instrumentsBefore the barbecue.His theory is that they cook better or more evenly in this way.Although it looks really silly, is there any truth about this myth?Stephanie Witt Sedgwick: more than one of him uses this method.The White Castle made a few holes in the burger.The goal is to combat density.Why not pack your burger loose and skip the hole?Washington, DC: Have you tried grinding burgers with hot dogs?They will be very good if you use better quality hot dog products.Stephanie Witt Sedgwick: No, I don't think I will.I like hot dogs.Why ruin a good thing?Washington, DC: where can I get the inner or middle bread used in the Big Mac?Stephanie Witt Sedgwick: I doubt you can buy all the products that McDonald's has made for them.Rockville, Maryland: What is the secret of barbecue vegetables?I never did them right!Stephanie Witt Sedgwick: patience.Don't cut the vegetables too thin, the vegetables between 1/4 and 1/2 are good.Brush with oil.Cook with salt and pepper.It takes them a long time to turn brown normally.New York: There are two questions for you.First of all, how big is your burger pie?I have a Tupperware product for pressing the burger, but I would like to know how thick the burger you made is.Second, do you have any other parts of the roast turkey?e.Meat chops, chicken legs, sausages, etc.I know that the products are produced at the Shady Brook Farm and I would like to know how to grill them.Stephanie Witt Sedgwick: I love 3/4One inch thick burgerThick enough, heavy enough, thin enough to cook in a reasonable amount of time.Washington, DC: I added honey when I prepared the marinade for the chicken, which tastes sweeter, but I found it a bit too yellow.Should I add the marinade before the barbecue, or should I add the marinade before the chicken is ready?Happy Holiday!Stephanie Witt Sedgwick: First of all, I'm sorry for the previous question.The roast turkey is delicious.Your problem is sugar.When exposed to any kind of sugar, they quickly turn Brown (and burn ).Leave the honey to the last Cup.Arlington, Virginia: bacon!i love bacon.Is it possible to cook in a burger--There are surprises inside?Stephanie Witt Sedgwick: You have to cook the bacon first and mix it up with hurger.Why not stick it to it, melt some cheese on it, and pray that your heart surgeon is not around.WDC: for people who want "bread in the middle ---Can't you cut a piece of bread into circles?Or eat more of the lower half of the bread...Thanks!!Stephanie Witt Sedgwick: Or, take a very thick loaf of bread and cut it into thirty...Gaithersburg, Maryland: for people in Portland, OregonYou can do a lot of wonderful things by baking vegetables.For example, you can make 25 points with onions, tomatoes, green peppers and Paneer --optional--Homemade CheesePlace them on the skewers and marinate them with salt, pepper, lime juice, ginger, garlic, Truba leaves, oil, sour cream, and mint and put them on the grill.Very good advice.Of course, change is endless.Master the basic methods and then experiment!Rockville, MD: I agree that the burgers and potatoes chuck makes are the best.However, I am confused as to whether the top of the gas grill is up or down.I found that even on a Ground Chuck cooked in mid-fire, my gas grill flashes with the opening on the top.Your thoughts?Stephanie Witt Sedgwick: it's too hot.Some emergencies are inevitable and good, too much will lead to char.If you have the latter problem, move the burger to the edge of the grill.Va Richmond: how about trying to bake crab cakes?Is this really stupid?Stephanie Witt Sedgwick: I think you're asking for trouble.Crab cakes are not strong enough for the grill.And, it seems like a serious waste of expensive ingredients.It's not a real burger problem, it's a barbecue problem.What's the best way to roast fish-esp.Tuna and salmon?Stephanie Witt Sedgwick: Fish is the easiest thing to barbecue (except hot dogs ).Buy a thick steak, about 1 to 1/2.Season, light oil and grill, open on top.Then you can create ideas with marinade and spices.Waldorf, MD: I can't seem to find peperridge Farmlength, bun-The Deep Hot dog rolled.Have they stopped producing?Stephanie Witt Sedgwick: I don't know, but merge is a word in supermarket products.Fierce competition in shelf space.I wonder if such a professional project will survive.Old town of Alexandria, Virginia.: Thoughts on adding some good taste to the burger: I agree you don't want to distract from the meat itself.But I found some sprinkled in some mixture of Italian dressing, garlic, onion soup, plus a little red wine, the burger had an extra flavor and wouldn't go too far.Also: I strongly recommend not to have a barbecue in the open air.I cook them with tin foil and there is a piece of tin foil cover on the top to keep moisture.I closed the grill too.-But I still like Stephanie Witt Sedgwick: you're making meatloaf for me --Burgers, but not necessarily bad.I'm sure they taste good.Wash, Washington, DC: this is a very stupid question.You 've been mentioning grinding your own meat, but what meat would you buy in the store for grinding?Stephanie Witt Sedgwick: no stupid question.Buy a boneless chuck steakI prefer to choose the grade, which is more in-muscle fat than to choose.Potomac, Md: why don't you talk more about your personal experience with food-Family members, for example-Like your brother.in-law-Someone who likes something, or your niece and nephew.Stephanie Witt Sedgwick: I try to include them from time to time, but I don't want to focus too much on my family.What I can tell you is that my number one tester is a relative.They had an endless string of fried chicken burgers...Whatever I'm doingWashington: The thing about cleaning the grinder has brought me another problem ---What safety precautions do you need to take when grinding meat at home?Stephanie Witt Sedgwick: just like you do with meat and fish at home.Use clean utensils.Clean before and after use, do not cross-contamination.When you grind the chicken, clean it thoroughly before grinding the beef.Richmond, Virginia: how about veggie burgers?-Is it pointless for them to barbecue?Stephanie Witt Sedgwick: No, of course not.This is not the best way.I might make a veggie burger before I do it, and then re-heat it on the grill.VA Alexander: You mentioned in the article that "some extra flip" is OK if you feel the need to do something, not just watch it cook.How long should you wait until the first flip?If you turn too early, does this increase the likelihood that your burger will crash?Stephanie Witt Sedgwick: I flip when I start to see the juice come to the surface.VA Arlington: what's going on with some of the metal thingamajgs sold in the cooking catalogue, you should put them on the burger?I think they should speed up the cooking and help with the grill marking.Sounds fishy.Stephanie Witt Sedgwick: impossible!Don't crush the burger, it will only squeeze out the juice.The metal material you say is perfect for making tortillas on a grill.Save them for this.Washington, D.C.: You recommend buying ground beef for a high fat burger, and then you say that the fat will burn out during the barbecue.Is this true?Stephanie Witt Sedgwick: most of the fat is cooked off, but not all.It's an imperfect world, but the fat adds flavor....Wosh, Washington, DC: I'm new here, but I recently found a great place to eat hamburgers.This is a quiet place, there are actually a few.I can't think of the name, but it's kind of like mcdowels or macronard....McDonald's.Burgers, chips and even soda are great!Don't miss it.Stephanie Witt Sedgwick: there is always someone nearby who can satisfy a sudden desire!Seattle WA.Did you mix the pork with the beef before the roast beef?Stephanie Witt Sedgwick: I don't.But I always mix minced pork with beef when I make meqatloaf.It makes a lighter and more delicious bread.Bethesda, Maryland: I read your article in the newspaper this morning with great interest --Most of what I do to youno's.I promise not to buy more lean meat and not squeeze burgers anymore, but I have a problem.I usually add chopped onions, Worcester sauce and some spices to my ground beefAre you against this?I think it really adds to the taste.Thank you for your help.Stephanie Witt Sedgwick: No, add something you like.Every good cook will cook a dish by himself.Washington, DC: Good morning.Can you tell us the best way to "shoot?-So, is the word "Patty" correct?-The burger in Morton is loosely packed and I want to do thisAs close as possible.Perfect burger!!!Stephanie Witt Sedgwick: take care of it.Scoop picked up and gently patted it into a circle.Tehn stop.It should look just together.Well time's up.The weather looks good for barbecues.Have a good weekend.washingtonpost.Don't go anywhere!Join us for another hour of live discussion with Washington Post wine columnist Michael Franz, the host of the vines.He lived until 1 in the evening.m.