"Pete C." > wrote in message
ster.com...
>
> 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.


I wouldn't know a thing about pumps and continuous filtration. We're
talking 1978. The ice cream shop where I worked that also sold Dyer's
hamburgers drained the deep fryers every evening. They used large sheets of
folded cheesecloth as strainers and transferred the grease into buckets.
What happened after that, I have no idea. I wasn't involved with closing
the kitchen. But I do believe what I was told about how they stuck to that
"Dyer's" routine.

Jill