Andy goes over the effects of temperature on smash burgers. I don't normally worry about temperature that much, but maybe I should. Charles has taken me to California Kitchen twice or three times, and the guy doing the smash burgers there has it down to a science: crusty, Maillard exterior and juicy interior. It's a neat trick given how easy it is to cook the patty to well done.
Saturday, December 14, 2024
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