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Introduction of myself!

post #1 of 8
Thread Starter 
Hello everyone!

I run a small kitchen in Canada. I have been for a year and change and I have my red seal. My background is mainly breakfast and pub style food! The clientèle I cater to are pretty blue collar, so fancier foods don't sell at all, but I am starting to look around and appreciate finer food techniques (hence me joining haha)

I look forward to using chef talk a lot and on a semi daily basis.

Thanks a lot.
post #2 of 8
Awesome, glad to see you here. You can really make "blue-collar" food Michelin star quality; Gordon Ramsay serves burgers in his restaurants, and if he can do it without losing his upscale clientele, so can you.

Cooking a hamburger sous vide will ensure the burger is a) evenly-cooked, and b) remains juicy.

What you do is that take a vacuum sealer bag, form your ground chuck patties add it to the bag, and then add whatever seasonings and aromatics you like to the bag, and vacuum seal it. You could also use a regular plastic bag. You then heat a pot of water to the appropriate temperature for the client's preferred doneness, and drop the bag in the water, and cook for 30 minutes. Finally, you quickly sear the cooked patty in a lard-coated on both sides to develop a crust, and then assemble the burger.

Always make your patties to order, and bake fresh buns every day. Perhaps you could try using sourdough bread for the buns and Swiss cheese instead of cheddar or American cheese.

Nice to meet you and hope this helps!
post #3 of 8
Thread Starter 
Sous vide always kind of intrigued me, but it's something I have never dabbled in professionally. Is there a way to sous vide and keep the expected 12ish minute chit times my clientèle have come to expect?
post #4 of 8
Quote:
Originally Posted by GrubThuggery View Post

Sous vide always kind of intrigued me, but it's something I have never dabbled in professionally. Is there a way to sous vide and keep the expected 12ish minute chit times my clientèle have come to expect?

I believe so. Minimum time is 15 minutes. Also, stop offering medium-well and well-done burgers...it just ruins the meat.

And don't use butter or oil, use lard.
post #5 of 8
Thread Starter 
Canadians don't have the luxury to serve anything rarer than well done ground beef of any kind, or at least that's what our health inspectors have drilled into our heads. I have heard of a local restaurant offering medium burgers, but it was just a myth. From what I can gather, some dishes, like steak Tartar are even banned.
post #6 of 8
I assume that's only for hamburgers...ground chuck patties are not hamburger patties, it's ground-up steak, not...whatever hamburger is. It's basically a ground up steak.

Canada must suck for getting nice burgers then...

Remember to toast your buns.
post #7 of 8
As long as your kitchen is sterile and nobody gets sick or complains, you may not have any problems. Just make your own ground chuck from steaks.
post #8 of 8

This forum is only for intros not to discuss sous vide. 

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
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