Ruth Reichl on “How to Make a Better Burger”
“4. Salt your meat and let it rest before grinding. This will concentrate the flavor. And salt it again just before cooking it.
5. Chill your grinder before starting to work. This will keep the meat from becoming soft and mushy.”
Reichl gives some really great tips for getting that beautiful cow sandwich to taste just right. I love this list because it’s not the typical run-down of things you already knew but don’t do because whatever reason you have.
Reichl came to LIVE in October 2010 with David Chang and Rene Redzepi to discuss what cultural identity means to chefs and how a chef might develop a menu with that in mind. Watch/listen to the event here…