Anonymous
7/6/2025, 2:19:25 PM
No.81732247
>>81732234
Toasted buns sounds fancy but it's just putting it in a buttered skillet long enough to brown the inside surfaces. Now for more secrets, dehydrated minced onions. Soak it in water and you've got the mcdonald's style onion mince. Big spoonful of onion is spread on burger. Ketchup is ass so don't use it. Mustard you put five dabs like the face of a dice cube on the top bun. Put assembled top bun on patty cheese stack and give it a quarter twist to distribute the mustard. Lift the top but and now add three pickle slices. Very hard to find good pickles for a burger, most are either made to go on dessert like ice cream instead of sandwiches. You want a very sour and salty pickle. Out of laziness I get the klausen sagital sliced pickles and cut in thirds. Wrap tight in wax paper and place in a hot oven, whatever temperature you usually use to heat your dishes before serving should be fine, 130-170f should be fine. Give it a good fifteen minutes to meld. Now you have <$2 better than mcdonald's cheeseburgers. Stores great too for lazy weeknight or drunk and it's 0200 meals. Patties freeze, cheese keeps in refrigerator, magic mix in salt cellar, dehydrated onions are stable dry or a week hydrated and refrigerated, mustard and butter stay on the counter and don't go bad, pickle slices can be cut into thirds and refrigerated. The 15 minutes melding time accounts for >50% of the time to make it. My deep fryer takes about ten minutes to reach temperature and fries must cook for 4.5-6 minutes, so the burger is ready by the time your fries are hot out the fryer. McDonald's fries are impossible to replicate, though I've read of success stories it's too much work. I buy frozen sloppa restaurant fries at Sam's.
Toasted buns sounds fancy but it's just putting it in a buttered skillet long enough to brown the inside surfaces. Now for more secrets, dehydrated minced onions. Soak it in water and you've got the mcdonald's style onion mince. Big spoonful of onion is spread on burger. Ketchup is ass so don't use it. Mustard you put five dabs like the face of a dice cube on the top bun. Put assembled top bun on patty cheese stack and give it a quarter twist to distribute the mustard. Lift the top but and now add three pickle slices. Very hard to find good pickles for a burger, most are either made to go on dessert like ice cream instead of sandwiches. You want a very sour and salty pickle. Out of laziness I get the klausen sagital sliced pickles and cut in thirds. Wrap tight in wax paper and place in a hot oven, whatever temperature you usually use to heat your dishes before serving should be fine, 130-170f should be fine. Give it a good fifteen minutes to meld. Now you have <$2 better than mcdonald's cheeseburgers. Stores great too for lazy weeknight or drunk and it's 0200 meals. Patties freeze, cheese keeps in refrigerator, magic mix in salt cellar, dehydrated onions are stable dry or a week hydrated and refrigerated, mustard and butter stay on the counter and don't go bad, pickle slices can be cut into thirds and refrigerated. The 15 minutes melding time accounts for >50% of the time to make it. My deep fryer takes about ten minutes to reach temperature and fries must cook for 4.5-6 minutes, so the burger is ready by the time your fries are hot out the fryer. McDonald's fries are impossible to replicate, though I've read of success stories it's too much work. I buy frozen sloppa restaurant fries at Sam's.