hot dog question

[forkeeps]

for some reason whenever i make a hot dog it doesnt taste as good as it would if u got it from school or a store, i dunno why i suck at this, i dont have a grill so i usually fry(not deep cuz i dont have a deep fry) or boil, but it ALWAYS doesnt taste that good, can anyone tell me wat the problem is, i do have a geroge foreman grill, but even on that it didnt taste good, is their a specific type of brand i should get? i need some help

[nowIamone]

For a steamed dog taste, you can put it in the bun, wrap in a paper napkin and microwave for 45 secs. let set in the micro another 45sec to a minute then open the door. These will taste more like what you get at the ball games.

You can just put it in the oven for 8 to 10 minutes 325 degrees, for a more roasted dog taste, like on a roller at a convenience store. Just look at the hot dog, and see if it is done to your liking.

If you are going to boil the dogs, don't use a lot of water, use medium low heat and cover the pan tightly. Don't over cook, you only need to heat them up.

Don't buy the cheapest hotdogs, look for a nice plump dog to start with.

[forkeeps]

how long should i boil a hot dog? or wat signs should i look for in the hot dog?

[Mezzaluna]

Don't boil it, simmer it or you'll have a split-open monstronsity. The less water and time, the better.

Personally I prefer the natural-skin franks because I like the snap of biting into them. Skinless grocery store franks are too mushy and have a spongy consistency. Stick with good ones like Neuske's, Klements, Usinger's, many kosher brands and others with natural skin. They have no fillers so you're getting mostly meat, fat (necessary for sausages) and spices. These are franks you'll chew rather than gum.

[nowIamone]

Using medium heat on the low side, the heat dog won't boil, it will simmer in the pan, meaning the water will be bubbling slowly around the dogs.

Try putting your dogs in the pan, with the water just about a 1/2 inch deep.

Put the lid on and let the pan heat up. You will be able to tell when the pan is hot, as the lid should be letting steam come out the side, it won't be long because you have heated the dogs up slow enough that the inside is heating up at the same time as the water and the outside of the hotdog is.

So I think about 2 minutes will probably be enough, after you see the steam coming from the lid. The hot dog will look a little plumper and swollen. After a couple of times you will be able to tell what is right fro the dogs you have picked out and the pan you are using. It shouldn't be a real big pan, just big enough for the size of the dogs.

[nowIamone]

Forkeeps, When you are frying your hotdogs don't fry them on high, use medium heat. That's so the inside warms up, before the outside blackens.

[siduri]

Mezzaluna,
for lovers of real skin franks, try this: split the hot dog lengthwise in quarters about one third into the hotdog, from both ends, that is, slice into it lengthwise, to one third the length, then make another slice at right angles to that, so if you hold it vertically pointing up at your face, you see an X. Do the same to the other end.
then grill.
both ends will split open and curl backwards in four directions as they cook, and get all nicely crispy.
had this in austria once,

[forkeeps]

i just bought oscar mayer beef franks, dunno if they got skin, i think ima simmer them, BUT, i use a pan notta pot right? like a fryin pan, half inch deep of water? i dont need to turn the hot dog around? just leave it in the pan w/ the lid closed for 2 min? im makin chili dogs, gonna make the chili right now, i dont like canned chili, harmel chili brand is nasty

and a quick question about the chili im cookin, i forgot to drain after i browned the meat, is that gonna make it taste entirely different or just a lil bit?

THE HELP ALL OF YOU PROVIDED IS LOVED BY YOURS TRULY!!!

[nowIamone]

It doesn't matter if it is a pot, a skillet or a pan; it doesn't need to be real wide and big. It just needs to be big enough for the hot dogs and must have a lid that fits.

The smaller the pan, the less water you will need, so as the dogs cook the flavor that goes into the water stays closer to the hotdog, a lot of water and the flavor will get thinner, the dogs will taste weaker.

You don't need to turn them as the steam will heat them on top, but you can shake the pan gently so the roll if you would like.

See how the flavor is with your brand, next time you might try the Ballpark brand, it maybe the flavor you are looking for.

[forkeeps]

a quick question about the chili im cookin, i forgot to drain after i browned the meat, is that gonna make it taste entirely different or just a lil bit?

THE HELP ALL OF YOU PROVIDED IS LOVED BY YOURS TRULY!!!

[nowIamone]

It'll be fine.

[forkeeps]

thank you...well, i hope those chili dogs will be the best ones ive ever made, actually made the chili this time, however, this wont be the last question i wll ask on these boards, gonna be 100s comin to a computer near you thx for help nowiamone and mezzaluna, siduri, i might try that cuz i like crispy food, i put a lotta chiips on my hotdogs

[KYHeirloomer]

One more thing to keep in mind. Hotdogs are a precooked sausage, so your goal, no matter which method you use, is to just reheat them through.

Personally, I prefer all-beef dogs, with natural casings. And given my druthers, they'd be grilled gently, over charcoal or wood coals. And I prefer a toasted bun to a steamed one, which always tastes soggy to me.

I used to work the stands at Yankee Stadium, a million years ago. As a result, there's no way I can eat a stadium frank.

[mizshelli]

What time do we come for dinner?

I always wrap my dogs in a damp paper towel and microwave them for about 45 seconds....

[panini]

I was just going to add what KYheirloomer already did. The franks are fully cooked, so the goal is to heat them to your desired temp.
I find the best method for my customers and myself is to simmer a natural cased weenie dog in my favorite beer. There is a point where they swell and they are oh so very close to becoming,as Mez says, a "split-open montrosity", that they need to be fished out. That snap has to have a nice juicy following.
OMGosh, I must stop