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Pete C. Pete C. is offline
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Default Deep Fried Hamburger Patty


jmcquown wrote:
>
> "Andy" > wrote in message ...
> > "jmcquown" > wrote:
> >
> >> "Pete C." > wrote in message
> >> ster.com...
> >>>
> >>> Sqwertz wrote:
> >>>>
> >>>> I was deep frying french fries and taquitos and remembered I had a
> >>>> musgovian hamburger patty in the fridge.
> >>>>
> >>>> So I threw it in there after everything else was done.
> >>>>
> >>>> The inside stayed nice and juicy (too juicy - it exploded when I cut
> >>>> into it), but the outside was rubbery instead of the crisp I was
> >>>> expecting.
> >>>>
> >>>> So if you ever have the urge to deep fry a hamburger, I've already
> >>>> done it for you. Don't bother.
> >>>>
> >>>> -sw
> >>>
> >>> I think that's why they normally batter burgers before deep frying
> >>> them.
> >>
> >>
> >>
> >> Not true. There's a restaurant in Memphis, TN called 'Dyer's' that
> >> has been developing a deep fried hamburges since they opened around
> >> 1912. (I think they finally got it right in the 1930's.)
> >>
> >> http://dyersonbeale.com/
> >>
> >> The trick is to use the leanest ground beef you can find (they use
> >> ground round). Anything more fatty tends to break apart in the oil.
> >>
> >> Dyer's rolls the ground round into meatballs daily and stores them in
> >> the cooler. Right before frying they pound the "meatball" out very
> >> thin and slip it into very hot grease, only long enough for the burger
> >> to rise to the top. It's done! They're famous for these burgers. I
> >> can personally attest they are delicious. Not rubbery, definitely not
> >> crisp. Definitely not dry. But they won't be rare or medium-rare if
> >> that's what Steve meant by wanting a "juicy" burger. And you can't
> >> achieve this result with a regular hand-patted thick patty.
> >>
> >> Jill

> >
> >
> > Dyer's!
> >
> > I saw that on a food TV program!!!
> >
> > They've got 100 +/- year old grease, somehow. A private and ridiculous
> > family secret, imho.
> >
> > A customer on camera said "I'll probably die 20 years earlier than I
> > should." He definitely looked happy making that claim!
> >
> > Andy
> >

>
> They've changed locations several times and each time the grease is
> accompanied by a police escort, which is (IMHO) ridiculous. But the legend
> lives on, doesn't it? The secret isn't so much keeping the same old grease
> as it is straining it daily and then adding to it, never actually *changing*
> it. I seriously doubt any of the original grease is still there.


The really good commercial deep fryers have pumps and continuous
filtration.