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Secrets to Making the Tastiest BurgersFunded by the Beef CheckoffPhoto Courtesy of the Beef CheckoffWith countless toppings and flavorful seasonings, create the burger of your dreams and make those taste buds sing. Release Your Burger Imagination.
There's no wrong way to cook a burger. OK, there is. Although delicious toppings like avocado, grilled onions, or mango salsa can all add variety and taste to a burger, trimmings are only half the story. With a few simple tips, you can master both the prep work and grilling as well.
THE PREP WORKWhile many sprinkle seasoning onto the formed burger patty, try mixing those spices and herbs right into the Ground Beef. When forming the patties, make sure to be gentle since over mixing the patties can actually result in dry burgers.
GRILLING TO PERFECTIONFire up the grill to medium heat. At this heat level, the patties will brown nicely adding deeper flavor to the patty. While grilling, only flip each burger once. Cooking times will differ, so grill according to chart in order to achieve medium (160°F) doneness. Ready, set, grill!
TOPPINGS & CREATIONSDon’t be afraid to experiment. At first, it may seem crazy to add a topping like hummus to a burger but it could be the condiment you’ve been searching for all these years. Or maybe goat cheese and corn salsa is more your thing. Every backyard barbeque across the country is serving burgers with pickles, ketchup and mustard. Stand out by offering jalapeños, grilled pineapple, or even kimchi as your burger toppings. Oh, the possibilities. Let us count the ways.You Might Also LikeCommentsAdd A CommentAdd a CommentSee our termsPost to FacebookCancelYou must be logged in to comment.LoginorSign upadvertisement $('#newsletter_form').submit(function(){ cm_tout = 'CM Tout'; news_array = new Array(); if ($("#dish_newsletter").is (':checked')){ cm_tout = 'CM Tout- '; news_array.push('Dish'); }; if ($("#wine_newsletter").is (':checked')){ cm_tout = 'CM Tout- '; news_array.push('Wine'); }; if ($("#daily_newsletter").is (':checked')){ cm_tout = 'CM Tout- '; news_array.push('Daily'); }; newsletters = cm_tout + news_array.join(", "); $('#newsletter_source').val(newsletters); });\ABS\Auto Blog Samurai\data\World Best Food\Gourmet food\thedish_110x120.jpg)
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Top Chef 11: New Orleans Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series. Fantasy Top Chef Full Top Chef 11 Coverage Vote Now: America's Favorite Food Cities Take the Survey Photo © Matthias Merges 
Running Starts & Last Bites in the Rockies Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22. Get your tickets now! 
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13.22-20140717193503 (function k(){window.$SendToKindle&&window.$SendToKindle.Widget?$SendToKindle.Widget.init({"content":"#content"}):setTimeout(k,500);})();Where do I begin writing about the secrets of baking gourmet granola?
This is a struggle for me. I want to share the wealth per se (of knowledge) about what makes a truly wholesome and healthy granola but at the same there's that lurking thought of not wanting to give away all the secrets gleaned from many in kitchen experiences and years of living. Oh what the heck, let's go for it.
So what does make a truly great granola? For sure, it's the flavour. And how does one get a full-bodied gourmet flavour from granola? Of primary importance in the process is how it is baked. You will want to bake your granola in a medium to slow oven. For purposes of clarification, a medium oven is 350 degrees F while a slow oven would be 250 to 300 degrees. Personally I bake at 350, however this takes constant vigilance so the granola does not burn. 30 minutes of total bake time with stirring at 10 minute intervals will ensure even browning. If using a slower oven, then the stirring intervals may be stretched out along with the total bake time as well.
The second secret in developing the flavour of your finished gourmet granola is the caramelization of the sugars present in the mix. That's why you must be careful to not let it overbrown or overbake. This will result in a burnt sugar taste to your end product, definitely not what you are seeking.
A third and equally important secret in making gourmet granola is premium quality ingredients. This will include recently milled grains, nuts and seeds of ultimate freshness, fresh crop honey (not overly processed) and good quality vegetable oil. Unless your living in the boonies, all of these ingredients should be readily available from a local farmer's market or bulk food or dry grocer's store.
To recap, that's baking time, taking care to ensure even browning and using the freshest ingredients. Put all three of these secrets together and you too will excel in your granola baking venture.
Rod Sider is an accomplished although retired chef. One of his food passions is gourmet granola, which he has been creating for nearly 40 years. Check out his blog at [http://www.gourmetgranola.org/] for the latest info on everything granola and for the latest insider secret.
It doesn't taste like simple food. In fact, the Paris cuisine that I've experienced since arriving in France, food that has tasted fresher and cleaner than I've experienced, is raising more questions in my mind.
In an effort to find the answers to these questions, I've returned to the Rue Cler market to visit with Pascal Mievre, owner of L' Epicerie Fine, a gourmet foods and exotic spice store on the Rive Gauche, the right bank of the Paris cuisine scene.
Pascale is a multi-generational grocer. Grandfather worked for a roasting company and sold spices "by the ton" and his grandmother worked in a small grocery. Pascale has spent most of his life in food, first as a manager for a supermarket in France, food management that lasted for 20 years. He then created his own shop.
With all this experience and France food in his blood, Pascal has a very definite opinion about food.
"Just a few drops" he says of his prized truffle oil, "it's incredible".
I feel as though I'm getting closer to the answers I've been seeking during my Paris cuisine and ingredient search. "Good food is simple food" is the answer that comes from Pascal.
In my trip to France, food has been a surprise and I'm not finding what I expected. You don't need to add heavy ingredients, you don't need complicated cooking. What makes cooking and Paris cuisine so incredible is that it's made of simple food. "Simple things, but good things" is the way Pascal put it.
Chef Todd Mohr is a classically trained chef, entrepreneur, cooking educator and founder of WebCookingClasses. You CAN learn to cook without written recipes by taking his FREE cooking class that will change the way you think about cooking forever!
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