Curious Kitchen Tools from History
Christopher Kimball’s Milk Street Radio
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Irradiated Burgers
Don't get lean burgher meat. Get one that's at least 20 to 30 % fat. The higher the fat, the more juice. Don't put salt in your blend when youare mixing it up, not in the blend on the burgher. You can have a really fatty burgher every now and then. And i'm sorry i forgot that on my list, but it's a good answer. I just made some neapolitan meat balls the week end, which used that technique. Noi i'm nodding because i learned about panad from you. Ithink it's marvellous. A little white bread, a little milk, now you're adding ater moisture
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