Roll and press the dough into a log, then pinch the seam closed, making sure the ends are tucked in. Press each portion of dough into a rectangle, about 8 inches long and 6 inches wide. Once proofed, turn the dough out onto a well-floured work surface. Cover the bowl with a greased sheet of plastic wrap and allow the dough to proof at room temperature for 1-1 ½ hours, or until doubled in size. Transfer the dough to a large greased bowl. If the dough is overly sticky, add another 15-20 grams of flour at a time just until the dough is stiff enough to clear the sides of the bowl. Wait until each piece of butter is incorporated before adding the next until all of the butter is added.Ĭontinue mixing the dough for 5-6 minutes or until the dough is supple, elastic, and passes the ‘window-pane’ test. Once the dough has come together, increase the speed to medium-high speed, begin adding the butter one tablespoon at a time. Begin mixing the dough, using a dough hook attachment, on medium-low speed. Whisk to combine.Īdd the water, milk, and eggs to the bowl. Serve immediately.Ĭombine flour, potato flour, yeast, salt, and sugar in the bowl of a stand mixer. Top the triple deluxe hog top with mustard, ketchup, and sauerkraut. Cut the split hot dog in half length-wise, then flank the sides of the wrapped hot dog with each half. Place the wrapped hot dog in the center of the bun. Grill the hot dogs and bun over medium-high heat for 4-6 minutes or until heated through and deepened in color. Separately, slice a third dog dog nearly in half, leaving only a thin layer of connected meat. Wrap the spiralized hot dog around another (whole) hot dog. With a knife placed at a 45 ° angle at the top of the hot dog, cut a spiral pattern into the dog. When ready to grill and serve the triple deluxe dog, drill or punch a ½ inch core out of one of the hot dogs. Let the hot dogs cool to room temperature, then refrigerate until ready to use. Smoke the hot dogs for 1-2 hours or until the internal temperature reaches 150 ☏. Preheat the smoker to 175 ☏ and fill with your desired wood chips/pellets. Transfer the hot dog links to a sheet tray and refrigerate uncovered for 2 hours. Then, poke small holes in the casing to prevent bursting during the smoking process. Twist the filled sausages into hot dog lengths, making sure to twist the hot dogs in opposite directions. Fill the casingings with the cured farce. Thread the sausage casing onto the meat extruder attachment or machine. Soak the sausage casing in warm water for 30 minutes. Repeat with the remaining ground meat and water.Ĭover the meat mixture with plastic wrap, then refrigerate for 24 hours. If the mixture is too sticky to work with, refrigerate for 15-20 minutes.Īdd about half of the meat mixture to the bowl of a food processor, along with about half of the ice water and pulse until the farce is sticky and homogeneous. Transfer the ground meat to a bowl and add the spice mixture to the ground meat and fold to incorporate. Make sure that for every 4 pieces of chuck, add 1-2 pieces of back fat. Grind the frozen meat through the largest setting/plate of the meat grinder. Meanwhile, combine the salt, curing salt, and remaining spices in a small bowl. Freeze the meat for 15-20 minutes or until firm. Place the pork and back fat on a sheet tray. Let patties rest for 2 minutes before assembling the burgers in the following order: onions, tomato, ketchup, mayo, cheese crisp, lettuce.Place the meat grinding equipment and food processor blade in the freezer for at least 1 hour before using. Toast the buns in the remaining burger fat. Slow-cook sliced onions with a bit of olive oil for 30 minutes or until thoroughly caramelized.Ĭook burgers as described above, and once removed from heat, place on a plate and sprinkle with a light dusting of the mushroom powder mix. Arrange parmesan in 4 flat piles on a nonstick surface (like a Silpat), and bake at 350☏ for about 15 minutes, or until lightly browned and crisp. In a spice grinder, grind mushrooms, bonito, kombu, and anchovy to a fine powder and set aside. Combine sun-dried tomato with equal parts ketchup, and 1 tablespoon miso with 1/4 cup mustard. Oven-dry tomatoes at 200☏ for about 90 minutes on a nonstick baking sheet. On the burger buns, assemble the burgers in this order: patty, lettuce, cheese, onion, tomato, ketchup, mustard, pickles, top bun. Add patties and reduce heat to medium - cook to desired doneness. Heat vegetable oil in a large cast iron skillet over medium-high heat until barely smoking. Trim and cut beef into 1-inch pieces, and spread evenly on a parchment-lined baking sheet. Place in the freezer for 15 minutes, along with the blade of a food processor, until beef is firm. Pulse in the food processor until beef is ground and pebbly. Shape into 4 patties, and season with salt, pepper, and MSG. Makes 4 third-pound burgers True Spongebob version
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