I’d melt a bunch of interesting fats, like foie gras and cheeses and pork belly fat, and make a block using sodium citrate. Slice it like American cheese. Then I’d liquid nitro freeze meat and Paco-tize it to grind it. Pat loosely together, sous vide for 10 minutes, dip in liquid nitro, drop in the deep fryer, put on a bun, and top with the “cheese.” … Actually now that I think about it I wouldn’t use a bun, I’d take a bunch of eggs and butter and use maltodextrin to make a powder out of it and toss that with some breadcrumbs and bed that under the meat to create a quote, bun.
I’d melt a bunch of interesting fats, like foie gras and cheeses and pork belly fat, and make a block using sodium citrate. Slice it like American cheese. Then I’d liquid nitro freeze meat and Paco-tize it to grind it. Pat loosely together, sous vide for 10 minutes, dip in liquid nitro, drop in the deep fryer, put on a bun, and top with the “cheese.” … Actually now that I think about it I wouldn’t use a bun, I’d take a bunch of eggs and butter and use maltodextrin to make a powder out of it and toss that with some breadcrumbs and bed that under the meat to create a quote, bun.Shit my boyfriend says while watching the Top Chef Modernist Cuisine challenge. And in case you missed it, that’s a burger.
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The Great American Cooking Project
Notes from others: