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Excerpt and a Recipe From Serious Eats

Excerpt and a Recipe From Serious Eats

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Published by The Recipe Club
Recipes and Tips included in this excerpt are:

-What Makes a Great Burger
-Hamburger Fatty Melt
-5 Cheffy Burgers

Ed Levine and the editors of food blog SeriousEats.com bring you the first Serious Eats book, a celebration of America’s favorite foods, from pizza to barbecue, tacos to sliders, doughnuts to egg sandwiches, and much more. Serious Eats crackles with the energy and conviction that has made the website the passionate, discerning authority on all things delicious since its inception in 2006.

Are you a Serious Eater?

1. Do you plan your day around what you might eat?
2. When you are heading somewhere, anywhere, will you go out of your way to eat something delicious?
3. When you daydream, do you often find yourself thinking about food?
4. Do you live to eat, rather than eat to live?
5. Have you strained relationships with friends or family by dictating the food itinerary—changing everyone’s plans to try a potentially special burger or piece of pie?

Ed Levine, whom Ruth Reichl calls the “missionary of the delicious,” and his SeriousEats.com editors present their unique take on iconic foods made and served around the country. From house-cured, hand-cut corned beef sandwiches at Jake’s in Milwaukee to fried-to-order doughnuts at Shipley’s Do-Nuts in Houston; from fresh clam pizza at Zuppardi’s Pizzeria in West Haven, Connecticut, to Green Eggs and Ham at Huckleberry Bakery and Café in Los Angeles, Serious Eats is a veritable map of some of the best food they have eaten nationwide.

Covering fast food, family-run restaurants, food trucks, and four-star dining establishments, all with zero snobbery, there is plenty here for every food lover, from coast to coast and everywhere in between. Featuring 400 of the Serious Eats team’s greatest food finds and 50 all-new recipes, this is your must-read manual for the pursuit of a tasty life.

You’ll learn not only where to go for the best grub, but also how to make the food you crave right in your own kitchen, with original recipes including Neapolitan Pizza (and dough), the Ultimate Sliders (which were invented in Kansas), Caramel Sticky Buns, Southern Fried Chicken, the classic Reuben, and Triple-Chocolate Adult Brownies. You’ll also hone your Serious Eater skills with tips that include signs of deliciousness, regional style guides (think pizza or barbecue), and Ed’s hypotheses—ranging from the Cuban sandwich theory to the Pizza Cognition Theory—on what makes a perfect bite.

To learn more about Serious Eats, visit www.crownpublishing.com.
Recipes and Tips included in this excerpt are:

-What Makes a Great Burger
-Hamburger Fatty Melt
-5 Cheffy Burgers

Ed Levine and the editors of food blog SeriousEats.com bring you the first Serious Eats book, a celebration of America’s favorite foods, from pizza to barbecue, tacos to sliders, doughnuts to egg sandwiches, and much more. Serious Eats crackles with the energy and conviction that has made the website the passionate, discerning authority on all things delicious since its inception in 2006.

Are you a Serious Eater?

1. Do you plan your day around what you might eat?
2. When you are heading somewhere, anywhere, will you go out of your way to eat something delicious?
3. When you daydream, do you often find yourself thinking about food?
4. Do you live to eat, rather than eat to live?
5. Have you strained relationships with friends or family by dictating the food itinerary—changing everyone’s plans to try a potentially special burger or piece of pie?

Ed Levine, whom Ruth Reichl calls the “missionary of the delicious,” and his SeriousEats.com editors present their unique take on iconic foods made and served around the country. From house-cured, hand-cut corned beef sandwiches at Jake’s in Milwaukee to fried-to-order doughnuts at Shipley’s Do-Nuts in Houston; from fresh clam pizza at Zuppardi’s Pizzeria in West Haven, Connecticut, to Green Eggs and Ham at Huckleberry Bakery and Café in Los Angeles, Serious Eats is a veritable map of some of the best food they have eaten nationwide.

Covering fast food, family-run restaurants, food trucks, and four-star dining establishments, all with zero snobbery, there is plenty here for every food lover, from coast to coast and everywhere in between. Featuring 400 of the Serious Eats team’s greatest food finds and 50 all-new recipes, this is your must-read manual for the pursuit of a tasty life.

You’ll learn not only where to go for the best grub, but also how to make the food you crave right in your own kitchen, with original recipes including Neapolitan Pizza (and dough), the Ultimate Sliders (which were invented in Kansas), Caramel Sticky Buns, Southern Fried Chicken, the classic Reuben, and Triple-Chocolate Adult Brownies. You’ll also hone your Serious Eater skills with tips that include signs of deliciousness, regional style guides (think pizza or barbecue), and Ed’s hypotheses—ranging from the Cuban sandwich theory to the Pizza Cognition Theory—on what makes a perfect bite.

To learn more about Serious Eats, visit www.crownpublishing.com.

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Categories:Types, Recipes/Menus
Publish date: Nov 1, 2011
Added to Scribd: Sep 12, 2011
Copyright:Traditional Copyright: All rights reserved

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11/04/2014

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WHATMAKESA GREATBURGER
 With so many kinds of burgers out there,“great” depends on context. Still, thereare some universal indicators.
 beef-to-bun ratio
 A burger needs enough beef so its taste comesthrough, and enough bun to support the meat and juices. And the burger should be the same diameteras the bun. Great burgers are like great sandwiches—all about balance.
 bun
It needs to be fresh, appropriately sized, and sturdyenough to support the meat and soak up its juices.But it also needs some give—some softness andsquishiness. It’s a tough act, balancing tendernessand absorbency so you don’t have to resort to a knife and fork to finish.
doneness
Everyone has a preference as to how a burger iscooked; the best burgers are cooked perfectly toone’s liking.
 burger grind
You want a nice loose-to-medium grind and a pattythat is not too densely packed. A fine grind andtight packing makes for a tough, dense burger thatstarts to resemble a sausage.
cheese
Regardless of what type of cheese you prefer, itshould be properly melted, not just perched on top.(Bonus points for two slices of cheese—one belowand one on top of the patty.)
fresh ingredients
It should go without saying. But how many burgershave you had with wilted, crunchless lettuce,anemic tomatoes, or stale buns? We’ve had toomany. Get fresh or go home!
BURGERSTYLES
 The burger is a seemingly simple dish—meat, cheese, bun—but there are moreincarnations than a casual eater wouldsuspect. Now that you know what basicsto look for in a great burger, here are afew styles to try.
 backyard grilled burgers
You know this one. There’s almost nothing like a thick juicy burger, charred with dark cross-hatch-ing, that you eat just minutes after pulling it off your grill on a beautiful summer weekend.
 
pub burgers
These burgers have sizable patties usually nosmaller than 8 ounces, often 10 ounces or more.They’re typically ovoid in shape, rather than flat,often broiled, and most often seen in pubs (hencethe name). It’s a style much celebrated in NewYork City.
fast-food burgers
Do we really need to define this for you? We didn’tthink so.
fast-food-
style 
 burgers
The term denotes burgers that seem to take theirinspiration from fast-food burgers but are some-how better—in terms of either ingredients or prep-aration or both. Fast-food-style burgers will bemade with fresh, not frozen, beef; use fresh pro-duce; and generally come from a single storefrontor, at most, a small, local chain rather than a nationwide chain. Burger Joint and Shake Shackin New York City and Gott’s Roadside Tray Gour-met (formerly Taylor’s Automatic Refresher) in SanFrancisco and St. Helena, California, are primeexamples.
sliders
Many people think a slider is just a name for a miniburger. Many people are wrong. A slider is some-thing specific: a thin, thin slip of beef, cooked on a griddle with onions and pickles piled atop the patty.The steam from the onions does as much cooking as the griddle. The buns are placed atop the onions,absorbing the pungent aroma and flavor. A slider isat once a hamburger and, yet, something more.
mini hamburgers
Mini burgers encompass every diminutive burgerthat does not meet the definition of a slider (seeabove), often because it has been grilled or broiledrather than steam-griddled and almost alwaysbecause it lacks the bed of pungent onions. Therewas an annoying trend, roughly from 2006 through2008, whereby every chef in the country wasputting mini burgers (often misidentifying themas sliders) on his or her bar menu.
steakhouse burgers
The steakhouse burger is defined more by whereit’s served than by any other unifying characteris-tic, though there are some general observationsone can make. Steakhouse burgers are usuallymade from the beef trimmings of the varioussteaks on hand and as such are ground from prime,aged beef. They’re almost always massive, heartyburgers on a par with pub-style burgers, and they’reoften broiled.
kobe/wagyu burgers
 A Kobe burger is almost always a bad idea. Mostchefs cook these rare to medium rare, so as to notovercook the premium meat, but with so little cook-ing, the texture inevitably renders as mushy. It’slike moist cat food on a bun, with the meat oozing out the sides and back as you try to eat the burger.Kobe burgers are most often seen as mini burgers,as the meat is more affordable in smaller, sharableportions, and the Kobe/Wagyu and the miniburger/slider trends seem to have peaked at thesame time.
fancy-pants burgers
Chefs and burgers are a tricky thing: in some cases,high-end chefs work wonders with the humble dish;in others, overthinking can get in the way. Priceis a pretty good indication you’re eating a fancy-pants burger. But since price varies from city tocity, it’s difficult to set a hard-and-fast dollarborder. Let’s just say that if a burger costs doublewhat a McDonald’s Quarter Pounder Value Mealdoes, you’re probably in fancy-pants land. If that’snot enough of an indication, you know you’re head-ing into rarefied air when one or more of thefollowing is involved:

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