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hot dog question

post #1 of 39
Thread Starter 
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 :(
post #2 of 39
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.
post #3 of 39
Thread Starter 
how long should i boil a hot dog? or wat signs should i look for in the hot dog?
post #4 of 39
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. :D
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post #5 of 39
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.
post #6 of 39
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.
post #7 of 39
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,
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #8 of 39
Thread Starter 
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!!! ;)
post #9 of 39
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.
post #10 of 39
Thread Starter 
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!!!
post #11 of 39
It'll be fine.
post #12 of 39
Thread Starter 
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
post #13 of 39
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.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #14 of 39

Hmmm

What time do we come for dinner?

I always wrap my dogs in a damp paper towel and microwave them for about 45 seconds....:D
"We may live without poetry, music and art;We may live without conscience and live without heart;We may live without friends, we may live without books;But civilized man cannot live without cooks.
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"We may live without poetry, music and art;We may live without conscience and live without heart;We may live without friends, we may live without books;But civilized man cannot live without cooks.
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post #15 of 39
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:o

Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
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Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
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post #16 of 39
Thread Starter 
whoa dont get too excited there panini, im only 18, i cant buy alcohol, and to be honest whether anyone believes me or not, i havent drank it or tried it at all, a few years ago my friends did smuggle a can of beef from their dad, we all tried it but me, only cuz i smelt it and it smelled disugsting, maybe if it was heinekin i wouldve but it wasnt :( u cant come over for dinner cuz i eat anywhere from 7pm-12am, thats right, im very inconsistent w/ the eating times due to work and stayin up late or sleepin early...word
post #17 of 39

Word?

What does "word?" I see it used a loit by young people and those who want to be young. Perhaps you can ecplain it the this old fart.

Shel
post #18 of 39
Thread Starter 
word is something most black pple use, whenever someones talkin to me instead of sayin words like "oh yea" "is that so" i say "word" , you can also end a sentence in "word to god" when youre talkin bout somethin thats hard to believe, like this "yo, i dunno how to make hot dogs, word to god, son"
post #19 of 39
forkeeps,
The emphasis of my post was about the simmer and soak part. The liquid can be any beverage of choice. There is no alcohol involved. I've simmered them in Dr. Pepper, onion water, salsa, etc.
panword

Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
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Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
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post #20 of 39
Thread Starter 
o, well then, that story i told you was fake, just wanted attention, that is all i wanted-joke
post #21 of 39
My wife and I both love hotdogs. We usually buy the Nathan's or Hebrew National brand.
I simmer them in beer, and slap them on a bun with 'kraut, mustard, onions. My wife likes them Chicago style, with hot peppers, celery seed, tomatoes, pickles and mustard.
post #22 of 39

Walters

You've got me thinking about this little hot dog stand in Mamaroneck, NY called Walters. Best dogs on the planet. He gets the dogs custom made with a combination of veal, pork, and a little chicken from what I can discern. They split them down the middle where they lay flat, grill them on a flat top with a pan laid on top to press them down, and because of the type of meat mixture they get this lovely crispiness on the outside.

God I can't wait till I'm back in NY now.
post #23 of 39
and....do you drink what's left in the pan? lol
post #24 of 39

who knew?

My friend Dr. Sue made me sweet and sour hot dog soup with saurkraut. It was quite tasty! A recipe from Czeslovakia (sp?) her moms recipe.
Beef Stock, rue, kraut, dogs, sugar, onions. mmmmm.:beer:
bake first, ask questions later.
Oooh food, my favorite!


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bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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post #25 of 39
If you start with good hot dogs, you'll end up with good hot dogs. I happen to love them well-done and crispy on the outside, so I cook mine on a griddle or in a dry frying pan. And I start with pretty good ones -- Hebrew National usually, which are all-beef. Even the lower fat version is very tasty and stays juicy. Nathan's is good, too. Frankly (sorry), I can't see spending the extra money for Niman Ranch or other premium brands. I mean, it's just a hot dog. But I have long since given up on brands like Oscar Mayer and Ballpark: they just don't have any flavor. And I never, ever boil them (even though that's how my mother always did) -- I find that leeches out what flavor is there. Although Panini and others have me considering simmering them in a well-flavored liquid. :look:

Going back to the chili question -- not draining the meat just means more fat, unless you can let the chili rest before you use it, so that the fat rises to the top and you scoop it off. I wouldn't worry. I confess that I use canned chili for hot dogs, but I doctor it up with extra spices to try to make it taste like the stuff they use in Detroit to make Coney Islands. Now that's some good junk food.! :D
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post #26 of 39
I've given up on Hebrew National products since they're now part on the ConAgra company (and, IMO, they dogs aren't that tasty, either), and Nathan's used to be quite good but I can no longer get the franks in skins here, so I tend to pass on them. Neiman Ranch are not, IMO, very flavorful, but I'll sometimes get 'em if I want to add franks to a franks and beans dish, simmering the franks in some "kicked up" beans.

Now I mostly get my franks from a small, local hot dog outlet (Top Dog) that sells 'em cooked on the grill using franks in casings and made by local sausage manufacturers. What's great is that they'll sell 'em uncooked at a very good price, along with the buns, and, if you want, the condiments used in their store. You can have the "eating out" experience at home, with quality ingredients, for quite a bit less than if you bought 'em cooked and ready to eat at one of their local shops. However, the shops are great - nice funky atmosphere. :cool:

Shel
post #27 of 39
ABSOLUTELY!!!!!!! Talk about "taking the words..."! Nicely done Panini!!!:bounce:
post #28 of 39
Thread Starter 
i dunno why but for some reason every canned chili i eat tastes bad, maybe the first time is ok, but after that i cant eat it :( anyway, ima eat some microwaved hot dogs, hope they taste like ones in the ball park
post #29 of 39
Since we're talking hot dogs and chili, let me ask what kind of chili do you like for your dogs? Personally, I grew up with a chili sauce that we called "coney" sauce. It was more of a sweet-sour chili, almost like a sloppy joe mix. It's still my favorite "chili" for topping dogs, along with raw onions and a squirt of mustard (yellow, not dijon). What's your favorite?
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http://www.onceachef.com/ is my personal blog where I share many recipes, my passion for cooking, and all things food.
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post #30 of 39
Mustard (yellow or gold/brown), sweet relish and when my gut can take it, warm sauerkraut. I love the classic Chicago dog but the sport peppers do me in every time! :eek:
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