>you walk away from the grill/range for a moment and ask someone to watch the burgers
>you come back and see them doing this
wat do?
Turn around and only come back after everyone saw who put it in the window.
>>7244144
>putting hamburgers in the window
>>7244130
Wonder why I'm at my Mom's house watching my retarded Step Dad attempt to cook.
Kick myself for trusting a woman to do a man's job.
>>7244130
What's wrong with pressing juices out to accelerate how quickly it will cook?
What's wrong with increasing the surface area for a crispier surface?
Politely tell them why doing that is wrong and move on.
>>7244130
Slap them until they stop screaming
>>7244175
You naughty boy
>>7244130
Shrug indifferently. Those are for the kids, who don't know the difference. Adults get steak.
>>7244130
I could give you a burger I pressed to shit, and one I just let cook without pressing, only flipping carefully, and you wouldn't be able to tell the difference.
not sperge out on them like an autist would, its just a burger
Turn 180 degrees and moonwalk away
>>7244225
Good one
Pressing down on the burgers releases those desirable, flavorful juices that are a good thing and not to be wasted in the flames.
Pressing the meat down onto the grill is more likely to cause the paddies to stick, making flipping much more challenging.
When the fatty juices hit the coals or reflectors on a gas grill, a flare up is going to occur. It may entertain the kids, but it makes it very difficult to control the flames while cooking.
Some people may say it speeds up the cooking process, but I don’t think it does. If you are in a hurry, try putting the grill cover on. This holds in the heat and turns the grill into an oven. This way, you are getting direct heat from the grill as well as ambient heat reflecting off the cover.
>>7244218
Not a chance. That's a bet I'd definitely win.
>>7244219
>>7244218
>>7244182
>>7244180
>>7244175
>>7244186
Jesus Christ I knew /ck/ had gotten bad but I didn't realize how bad
>>7244236
I would assert that a person who concerns themselves with the amount of time it takes to cook something should not be the one left in charge of cooking
>you walk away from the grill/range
Do you often neglect your other responsibilities, OP?
It's your fault.
>>7244130
Tell him he's wasting his time. I've already pressed them dry as fuck
Make them eat these dry ass burgers. And I'll serve it to them on straight from the package Wonder Bread buns. They're responsible for this mess, so they'll take responsibility for it. If they want to act like a fuck, they'll eat like one.
>>7244130
It's a burger, the cheapest beef there is, that you're going to slather in condiments. Who cares?
>>7244130
Oh, my grill turned into a griddle? Because smashing them on a griddle is legitimate.
Ask them if they are Canadian and if they're making a home made hockey puck. Then promptly tell them to go drown in maple syrup.
>>7244130
Put the buns in the pan so they soak up the juice. Wa la.
>>7244239
Every board is now an offshoot of either /b/ or /pol/. Enjoy your stay.
>>7244756
>the cheapest beef
poorfag
>>7244784
Yes, but the truth isn't interesting.
Of course you want to smash it on a griddle or a pan to get an awesome crust.
>>7244130
Actually if you work in a real kitchen people, even higher then you don't touch your station.
If we're having a slow night and the burger cook(for example in this case) is out having a smoke, burger doesn't start until he gets back.
You dont fuck with a mans knives or his station, unless he gives you permission.
>>7244130
FREAK OUT
>>7244922
wow so impressive I bet you went to le cordon bleu wow so prestigious I bet you know the safe temperatures for various meats by heart wow
>>7244922
Burger cook, huh? I bet you work at a high end bistro.
>mfw there is an entire chain dedicated to pressing the burger
>>7244922
you need to be cross trained if the whole line has to stop production when 1 person leaves for 2 minutes.
>>7244784
Also, I went to smashburger whose selling point is the crust on their burger.
Check out this fucking idiocy:
>385 = hot
>>7244942
I'm assuming you are talking about pic related
>caramelization
>locks in the juices
>>7244936
Cuck mentality
>>7244941
Read what I wrote faggot, I don't cook burgers but I outlined to the OP that if there was a burger station, you wouldn't fuck with the burger cooks shit, also cuck mentality.
>>7244945
In a real kitchen when its busy, people don't leave the line.
Jesus you're all a bunch of low test fags working at pubs, get on my level m8s.
:)
>>7244952
>meme meme le meme meme
>beef can caramelize
I know you guys don't understand getting a crust on a burger by pressing it into the pan/grill. That's fine.
These guys get the process, but their graphics design/website developers need to get in touch with the exec chef.
>>7244130
You don't touch someones station without explicit permission; if you work in a well oiled machine, there is nothing to predicate such things. You also don't leave your station if you need someone to watch your product extensively. Leaving your station for a period long enough to warrant anything more than having someone flip something means that the given product is not being properly attended to.
>>7244922
You sound like a faggot.
>>7244936
>>7244941
Le edge :^)
I hate this thread.
>>7244954
>I have nothing better to do on a thursday night then talk shit to someone who may or may not know what theyre talking about on a lao asian train schedule board with funny pictures of frogs
>>7244956
>Searing seals in the juices
When will this shit die out
>>7244962
>I have nothing better to do on a thursday night than attempt to justify my associate's degree from a mediocre institution
>>7244958
Who said this was about professional kitchens you idiot?
>>7244964
I thought it dies out for sure 10 years ago. But there are still people preaching it. Give it 20 more years.
>>7244962
>I'm insecure about how I spend my free time
>>7244974
Stop baiting the fry cook who can't be trusted to cook a burger!
Burgers smashed within the first 30 seconds of cooking do not lose a significant amount of liquid (~2%). Smashing is the technique of choice for Shake Shack, In-and-Out, Five Guys, Smashburger, Burge-fi, and more.
Would you like to know more?
http://aht.seriouseats.com/archives/2012/09/the-burger-lab-smashed-burgers-vs-smashing-burgers.html
>>7244942
that's such an apt reaction image. how lucky did you get?
>>7245011
i hate that website
nothing but autists sniffing each other's buttholes
>>7244756
cubed beef much cheaper. I love the shit outta both though
>>7244973
http://amazingribs.com/tips_and_technique/debunking_beer_can_chicken.html
this article was posted years ago and people still think beer can chicken is a thing too. culinary myths are the worst because people that love cooking generally don't like reading
>>7244950
I don't understand why Smashburger feels the need to mix good information with bad. Their technique of using a loose meat ball, pressing it on the griddle, and then scraping it off produces the ideal burger. That is, a burger that is juicy, tender, and flavorful. The smashing is what builds the crust, and the short cook time keeps moisture loss low. Why do they feel the need to add pseudoscience? Their product is good enough without it.
>>7245036
Don't worry, friend. I'm on it.
>>7245019
Keeps the plebs out. Lemme guess, you get your recipes from allrecipes.
>>7245026
>. culinary myths are the worst because people that love cooking generally don't like reading
yep. I"m with you.
http://www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.html
But I've always got things to unlearn.
>>7245047
Thanks bro.
>>7245049
i don't use recipes, faggot
>>7245047
I zoz'd
I'm glad people are finally realizing that thin patties with a crusted surface are actually good.
First realized this from a Sonic burger.
>>7245084
>thin patties with a crusted surface are actually good
I agree. If you want more meat then just use two patties. Then add lettuce, cheese, pickles, onions, and serve it on a sesame street bum!
>>7244971
Who said I was speaking from anything more than a former cook at a 15 buck a plate restaurant? That's hardly professional, dipshit.
>>7244950
>locks in the juices
Dooohhhhooooo......what a fucking fallacy.
>>7245084
Sure they are, the best, but you don't have to SMASH DOWN your fucking patty to get it, either. Come on people, use your fucking heads.
>>7245084
But not better than your honey mustard tendies, am I rite?
>>7245100
but you do need to do that
not the entire time it is cooking
but when it enters the pan, and then after the first flip
>>7245096
>and serve it on a sesame street bum!
>>7245134
two all beef patties, specials sauce, lettuce, cheese, pickles, onions, on a says me, bum?
>>7245011
i didnt think you'd need a graph to understand that smashing a burger that is all raw meat is not gonna somehow get the juice out of the raw meat. the issue is when people press on it when its already halfway there
>>7244922
Get off the internet Bob. You have a grill to tend, and Jimmy Pesto isn't going to put himself out of business.
>>7244130
>be at the grill
>remove your steak rare and leave to rest
>tell someone to take over while I go take a piss
>be back
>steak gone from plate
>no
>where the fuck
>oh no
>see my previously perfect steak back in the grill
>"anon your steak was raw"
And then I told him "no tip for you, get a real job loser!" and walked out.
But I guess medium well is not too bad if the meat is good.
>>7245285
wtf did I just read?
Turn 360° and walk away
>>7245214
Holy shit, this.
I can't believe there are so many people here trying even to argue about this.
Smashing the meat when it's raw and cold is fine, it's when it's hot, and the fat has melted, that it's bad. Fucking common sense......
>>7245857
A riveting tale
>>7245055
i already hate this
i've never heard
>take steak out of the fridge 20 minutes before you want to cook it
it's that you're supposed to cook from room temperature
many things are supposed to be cooked from room temperature (21 c) tell a pastry chef "not to bother" having his ingredients at the right temperature
>>7244947
>Not mallard reaction
>>7244254
That's like 80% of a line cook's job
>>7244236
>paddies
Why are you grilling Irish people?
Shove their face into the grill and ask them how they like it
>>7244756
>the cheapest beef
Only if you're a top tier pleb who doesn't mince steak.
>>7245980
>tell a pastry chef "not to bother" having his ingredients at the right temperature
>pastry chef
>his
>>7246058
>muhh pronouns
faggot
I use to do that cause I use to break out and wanted to squeeze as much grease out of the burgers as I could would also do so afterward with paper towels too.
>>7244180
it contradicts /ck/'s dumb old dad myths on how to cook meat
ain't nothing wrong with a smashed burger
>>7246022
>hurr I mince steak for burgers
>why are they dry?
>>7244130
https://www.youtube.com/watch?v=8cO_WMVJ3FM
>>7247436
>chucksteak
>fuck my ass steak
anon please
also,
>filet burgers
I had one once, it was loose as hell and quite tender, but lacked flavor. Do you think the chef added fat to help bind it or something?
>>7244236
>wasted in the flames.
OP's pic is not a grill, it's a flat-top
>>7245980
lol that is a shit analogy.
>>7244956
this only works when you smash when its not starting to cook yet. its also not called caramelizeation you idiot.
>>7248040
That's clearly a pan you stupid fucking pleb
>>7248040
You stupid fucking idiot. Whipe the semen out of your eyes and look at OPs picture again. Does that look like a fucking flat top to you? Its a fucking frying pan. Spell it out with me asshole: F-R-Y-I-N-G P-A-N. Good job now put the cum back in your eyes and have a merry fucking day you asshat!!
>>7244130
>I flip burgers for a living
>>7244881
this is 100% true. hopefully ill be strong enough to leave soon.
>>7244130
Glass the fucker
