Sounds like a good way to have a cold burger.
this post was submitted on 16 Mar 2025
22 points (84.4% liked)
Cooking
7571 readers
60 users here now
Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!
Taken a nice photo of your creation? We highly encourage sharing with our friends over at [email protected].
Posts in this community must be food/cooking related and must have one of the "tags" below in the title.
We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn't listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren't tagged after a time.
TAGS:
- [QUESTION] - For questions about cooking.
- [RECIPE} - Share a recipe of your own, or link one.
- [MEME] - Food related meme or funny post.
- [DISCUSSION] - For general culinary discussion.
- [TIP] - Helpful cooking tips.
FORMAT:
[QUESTION] What are your favorite spices to use in soups?
Other Cooking Communities:
[email protected] - Lemmy.world's home for BBQ.
[email protected] - Showcasing your best culinary creations.
[email protected] - All things sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/
- Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.
- Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.
- Spam, self promotion, trolling, and bots are not allowed
- Shitposts and memes are allowed until they prove to be a problem.
Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
founded 2 years ago
MODERATORS
Wouldn't this be totally dependent on the temperature of the grill and starting temp of the meat? Just use a thermometer! Thermometer solves many problems. Thermometer loves me and I love thermometer.
"Without my thermometer I am nothing. Without me my thermometer is still pretty useful"
People just like to be lazy and not use a thermometer. Or if theyre like my dad, they dont need no goddamn toy to tell them how to do it right.
Where your index finger and thumb meet, in the web of your hand; you can pinch closest to the outside. There you will find about the same resistance as rare meat. Move a little further in, about half the distance to the connection joint and you will have about the same resistance as medium meat. And just below the joint you will find the resistance of about well done meat. This is right about where you find that pressure point, so if you pinch hard enough you'll know.
Isn’t this for whole muscle meat not mince?
Yes but i find it still works relatively well for ground. It's more a guideline more than actual rule, even for muscle. You can always stab-cut with your spatula in the middle to check color.
Back when I was cooking professionally, in some states (the one I was in) you could not serve medium burger unless you ground in-house. That way the restaurant could control the cleanliness and amount of possible contamination in the ground. Since then I have refused to serve anything but medium well from store bought ground.
You can always stab-cut with your spatula in the middle to check color.
My chef would have fired me on the spot for doing this.
Depends where you're working, a greasy spoon no one would care just serve stab down, 2-3* + no way. Home cooked, do what needs done. Obviously you said chef so I'm assuming and so would the customer a higher graded restaurant, quality and presentation is expected. You should probably know your meat and temps before you put an apron on.