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Showing 3,971 - 3978 of 3,978 results for korean ground beef bowls
Triple D Nation: Feel-Good Flavor
Episode
| From:
Diners, Drive-Ins and Dives: Triple D Nation
This trip, Guy Fieri's circling back to some of the hottest home-cookin' hangouts! In Austin, Texas, a mom-and-pop spot is expanding, still doin' it all from scratch with the-bomb bacon marmalade-blue cheese pizza and a spicy salsa-chicken pie. Louisiana comfort food is goin' strong on the North Shore of New Orleans, firin' up country-fried chicken and smothering seafood-stuffed pasta with creamy crawfish. And in Chicago, a brother-sister team is drawing even more crowds with their creative Korean, servin' Seoul-style street dumplings and out-of-bounds beef soup.
Meat-Stuffed Grape Leaves with Yogurt Sauce (Adapted from Nancy Harmon Jenkins the Mediterranean Diet Cookbook)
Recipe
| Courtesy of David Rosengarten
- Total Time:
- 9 hours 30 minutes
The Perfect Hamburger
Episode
| From:
How to Boil Water
Jack asks Frederic to teach her the do’s and don’ts to making the perfect hamburger and oven fries.
Episode Guide
Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues.
Equipment List:
Large cast iron skillet or grill
Wax paper
2 baking sheets
Measuring spoons
Flat wide spatula
Cutting board
Chef’s knife
Tongs
Pepper mill
Tips:
Forming patties:
Don't overwork the meat. Mix and pat; don't squeeze.
Overworking ground beef turns it into flavorless mush, as the heat from your hands and the friction of mixing breaks down the little bits of fat that provide the juice and flavor.
Season meat before forming patties to more evenly distribute it throughout the burgers.
Choosing ground meat:
Ground chuck is perfect for a flavorful burger.
For a juicy burger, you want meat with at least 20 percent fat.
Potatoes:
Use a high-starch baking potato such as Idaho or Russet for making oven-fried potatoes.
Make sure potatoes are thoroughly dry before baking; excess moisture keeps the skins from crisping up.
Bake potato wedges in a single layer, evenly spaced and not touching each other.
Recipe Rescues:
If your burgers are not seasoned enough - Test a small amount in the pan for seasoning before cooking entire batch.If your burgers are dried out - only Don’t press down on the burgers while cooking; that causes all the juices to leak out. Also, don't overmix the meat when forming patties.If your potatoes are soggy - Return them to the oven and raise the oven temperature.If the potatoes stick to the bottom of the pan - Run a flat metal spatula underneath them to loosen. Next time, toss with a little more oil.
