Sarah .A
I've been interested in the 1950s lately and wanted to see if anyone knew of a good books based in the 1950s?
They can be any genre.
Answer
The Prize Winner of Defiance, Ohio. It is a memoir about the author's childhood and mother.
http://www.amazon.com/Prize-Winner-Defiance-Ohio-Mother/dp/B000Q6GY2Q/ref=sr_1_1?ie=UTF8&s=books&qid=1245904620&sr=1-1
The Prize Winner of Defiance, Ohio. It is a memoir about the author's childhood and mother.
http://www.amazon.com/Prize-Winner-Defiance-Ohio-Mother/dp/B000Q6GY2Q/ref=sr_1_1?ie=UTF8&s=books&qid=1245904620&sr=1-1
Hamburger recipe made with milk and bread and eggs?
pretty_in_
I recently read an old Trixie Belden book from the 1950s and in it she talks about having hamburgers for supper. She then goes on the say that the burgers are always juicy because her "moms" makes them with milk and bread and maybe eggs? Has anyone ever heard of making burgers this way? If so, what is the amount of ground beef, milk, bread, eggs?? Thanks!
Answer
Stovetop Well-Done Hamburgers
Contributed By: tiffluu
America's Test Kitchen/ATK
Serves 4 Adding a panade (a paste of bread and milk) to the ground beef creates burgers that are juicy and tender even when well-done. For a burger that cooks up flat, press the center of each patty down with your fingertips before cooking. Serve the burgers on your favorite buns or rolls.
Ingredients
1 Large slice high-quality white sandwich bread , crust removed and discarded, bread chopped into 1/4-inch pieces (about 1/2 cup)
2 tablespoons Whole milk
3/4 teaspoon Table salt
3/4 teaspoon Ground black pepper
1 Medium clove garlic , minced or pressed through a garlic press (about 1 teaspoon)
2 teaspoons Steak sauce , such as A-1
1 1/2 pounds 80 percent lean ground chuck
2 teaspoons Vegetable oil
6 ounces Cheese , sliced, (optional)
4 Hamburger buns or rolls
Preparation
1. Mash bread and milk in large bowl with fork until homogeneous (you should have about 1/4 cup). Stir in salt, pepper, garlic, and steak sauce.
2. Break up beef into small pieces over bread mixture. Using fork or hands, lightly mix together until mixture forms cohesive mass. Divide meat into 4 equal portions. Gently toss 1 portion of meat back and forth between hands to form loose ball. Gently flatten into 3/4-inch-thick patty that measures about 4 1/2 inches in diameter. Press center of patty down with fingertips until it is about 1/2 inch thick, creating slight depression in patty. Repeat with remaining portions of meat.
3. Heat oil in 12-inch nonstick skillet over medium heat until just beginning to smoke. Add meat patties, indentation side up, and cook until well-browned, about 5 minutes. Using wide spatula, flip burgers and continue cooking, about 4 minutes for medium-well or 5 minutes for well-done. Distribute equal portion of cheese (if using) on burgers about 2 minutes before they reach desired doneness, covering skillet with lid to melt cheese. While burgers cook, toast buns. Serve on buns with desired toppings.
STEP BY STEP: A Half-Ounce of Prevention
Our quest for a juicy well-done burger ended when we hit upon a surprisingly effective addition--a bread-and-milk paste (or panade).
A panade prevented the burger on the left from becoming dense and dried out...
...like the one on the right.
Stovetop Well-Done Hamburgers
Contributed By: tiffluu
America's Test Kitchen/ATK
Serves 4 Adding a panade (a paste of bread and milk) to the ground beef creates burgers that are juicy and tender even when well-done. For a burger that cooks up flat, press the center of each patty down with your fingertips before cooking. Serve the burgers on your favorite buns or rolls.
Ingredients
1 Large slice high-quality white sandwich bread , crust removed and discarded, bread chopped into 1/4-inch pieces (about 1/2 cup)
2 tablespoons Whole milk
3/4 teaspoon Table salt
3/4 teaspoon Ground black pepper
1 Medium clove garlic , minced or pressed through a garlic press (about 1 teaspoon)
2 teaspoons Steak sauce , such as A-1
1 1/2 pounds 80 percent lean ground chuck
2 teaspoons Vegetable oil
6 ounces Cheese , sliced, (optional)
4 Hamburger buns or rolls
Preparation
1. Mash bread and milk in large bowl with fork until homogeneous (you should have about 1/4 cup). Stir in salt, pepper, garlic, and steak sauce.
2. Break up beef into small pieces over bread mixture. Using fork or hands, lightly mix together until mixture forms cohesive mass. Divide meat into 4 equal portions. Gently toss 1 portion of meat back and forth between hands to form loose ball. Gently flatten into 3/4-inch-thick patty that measures about 4 1/2 inches in diameter. Press center of patty down with fingertips until it is about 1/2 inch thick, creating slight depression in patty. Repeat with remaining portions of meat.
3. Heat oil in 12-inch nonstick skillet over medium heat until just beginning to smoke. Add meat patties, indentation side up, and cook until well-browned, about 5 minutes. Using wide spatula, flip burgers and continue cooking, about 4 minutes for medium-well or 5 minutes for well-done. Distribute equal portion of cheese (if using) on burgers about 2 minutes before they reach desired doneness, covering skillet with lid to melt cheese. While burgers cook, toast buns. Serve on buns with desired toppings.
STEP BY STEP: A Half-Ounce of Prevention
Our quest for a juicy well-done burger ended when we hit upon a surprisingly effective addition--a bread-and-milk paste (or panade).
A panade prevented the burger on the left from becoming dense and dried out...
...like the one on the right.
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