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| Juicier Hamburgers | |
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| Tweet Topic Started: Oct 4 2005, 02:56 PM (229 Views) | |
| Ruthie | Oct 4 2005, 02:56 PM Post #1 |
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Administrator
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For juicier hamburgers, add 1/2 cup cold water per pound to burger meat when mixing up for patties. |
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| Froggie | Oct 17 2005, 02:59 PM Post #2 |
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Administrator
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Good idea!! I'm going to have to write that down in my recipe book. I was watching a cooking show on Food Network, ( I think it was "The Secret Life of...) and the chef said to not squeeze the patties when they're frying. Because all of the natural juices are squeezed out. Ya know, getting the spatula and smashing them into oblivion. Like I've done so many times. :unsure: |
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| Mike | Oct 17 2005, 04:03 PM Post #3 |
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Fly Catcher
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My grandma used to call it spanking them. And they were the driest things. thanks for the tip Ruthi!! |
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