Archive | March, 2014

Deep-Fried Burgers

It’s hard to believe, but my mom likes to sous-vide more than me. Mom’s new cookbook which is more of a science text-book than a cook’s book, thoroughly explains the methods behind sous-vide and really  highlights American favorites like french fries and burgers. So that’s exactly what we have been experimenting with.

IMG_6630

Mom has been grinding her own burger meat for a while now and there is no comparison, read my post on this deliciousness HERE. She’s really outdone herself this time with house-ground beef short rib and filet burgers cooked in the sous-vide machine and then DEEP FRIED.

IMG_6609

For ground burger recipe click HERE. 

IMG_6617

Deep fried burger anyone?

IMG_6620

Bowen dropped me off in Jackson Monday so he got to taste test the burgers at lunch before any of us. By supper I was right beside mom deep-frying and all.

IMG_6625

Lastly, the sous vide french fries..the best thing I have ever put in my mouth! You have to try this–all you need is a zip lock and water that is kept at a steady temp of 193 degrees for 25 minutes. Mom also found this AWESOME website (see below) where you can watch short cooking demos–these chefs have it down to a science, watch this one on french fries and you will be hooked!

IMG_6611

Sous Vide French Fries (recipe adapted from ChefSteps)

2 lbs, 10
oz
2 lbs, 3
oz
0.53
oz
Glucose syrup, DE 42 (corn syrup)
0.35
oz
0.09
oz
Directions: See Video 
IMG_6632
IMG_6633
Special Sauce for Burgers (from the Modernist Cuisine At Home)
Ingredients
IMG_6638
What you do:
IMG_6639
IMG_6635