Monday, September 09, 2013
The Prefect Hamburger
Does it really take Five Guys to make a great hamburger? Named for five brothers, Five Guys began in Washington in 1986 and since expanded to more 1500 restaurants, all serving a darn good burger. Five Guys Burgers are pretty good but it really takes just you equipped with the knowledge of burgers to make a great one too.
Hamburgers are considered part of the sandwich family as they are placed within two slices of bread known as the bun. Hamburgers trace its history back centuries, the Egyptians made ground meat patties and soon spread throughout the known world. Made mostly of lamb and spices, the patties were very popular with the common poor people. Genhis Kahn and his grandson Khubilia had special patties of ground meats that could be ate with one hand as they rode throughout Asian conquering as they went.
In the 15th century Germans from Hamburg return from trips to Russia where they introduce a ground beef specialty known as tartar. Soon the butchers of Hambrug were experimenting with all kinds of ground meat, however the most popular became known as the Hamburg Steak. As they sailed the world and trade expanded in the 18th century with USA and Germany street vendors in the port of New York began to offer German sailors "steak cooked in Hamburg style". This was more of a shredded dried beef packed together rather than ground beef but the term stuck, thus America had the Hamburg steak. Soon the street meat was offered and in restaurants, in 1826 on New York's Delmonico's Restaurant menu a Hamburg Steak was offered at ten cents per serving.
In 1885 "Hamburger Charlie" is most likely the first to sell what we have come to know as the common hamburger. His real name was Charlie Nagreen from Seymour, Wisconsin where at age 15 he began to sell flattened meatballs placed between to slices of bread from an Ox cart at the Outagamie County Fair. On May 9, 2007, members of the Wisconsin legislature declared Seymour, Wisconsin, as the home of the hamburger:
"Whereas, Seymour, Wisconsin, is the right home of the hamburger; and, Whereas, other accounts of the origination of the hamburger trace back only so far as the 1880s, while Seymour’s claim can be traced to 1885; and, Whereas, Charles Nagreen, also known as Hamburger Charlie, of Seymour, Wisconsin, began calling ground beef patties in a bun “hamburgers” in 1885; and,Whereas, Hamburger Charlie first sold his world-famous hamburgers at age 15 at the first Seymour Fair in 1885, and later at the Brown and Outagamie county fairs; and, Whereas, Hamburger Charlie employed as many as eight people at his famous hamburger tent, selling 150 pounds of hamburgers on some days; and,Whereas, the hamburger has since become an American classic, enjoyed by families and backyard grills alike; now, therefore, be it Resolved by the assembly, the senate concurring, That the members of the Wisconsin legislature declare Seymour, Wisconsin, the Original Home of the Hamburger."
Soon however others would spring forth with the version we know today, a patty in a bun. Oscar Weber Bilby claims the first-known hamburger on a bun was served on Grandpa Oscar's farm just west of Tulsa, Oklahoma in 1891. Patties served on his wife's secret yeast raised roll's.
The hamburger needed a bigger stage to get the attention to make it it huge in America and that came at 1904 World's Fair in St. Louis, Missouri, also known as the Louisiana Purchase Exhibition, Fletcher Davis (1864-1941), also known as “Old Dave” of Athens, in Henderson County, Texas, is said to have offered the sandwich at the fair with a thick slice of onion placed between two slices of toasted bread.
Walter Anderson from Wichita, Kansas, a fry cook, developed buns to accommodate the hamburger patties. The dough he selected was formed it into small, square shapes that were just big enough for one of his hamburgers. He quit his job as a cook and used his life savings to purchase an old trolley car and developed it into a diner featuring his hamburgers. In 1921, Anderson co-founded the White Castle Hamburger with Edgar Waldo "Billy" Ingram, an insurance executive, in Wichita, Kansas. It is the oldest hamburger chain. The steam-fried hamburgers count 18 per pound (.8 of an ounce) of fresh ground beef, cooked on a bed of chopped onions, and sold for a nickel, much more today.
In 1931 "I'd gladly pay you Tuesday for a hamburger today." Said Wimpy a cartoon character from the comic strip "Popeye" Always at a diner desiring the sandwich but never with the dime to pay for it. The popularity the character Wimpy saw a successful chain of hamburger restaurants called Wimpy's, that flourished for over a decade. This burger went for the upscale market at 10 cents a burger. In keeping with the founder's wishes, all 1,500 restaurants were closed down when he died in 1978.
By the late 1930's, Bob Wain of Bob's Big Boy, introduced the first double patty burger. Variety in Hamburgers were beginning and like White Castle the Big Boy found a lot of imitators. But it wasn't until 1948 when the first McDonald’s opened that the modern fast food Hamburger was set to revolutionize the way we eat. This first McDonald's didn't sell Hamburger's though; it was a Hot Dog stand. Ray Kroc, who would create the McDonald's empire. Ray believed that feeding the masses something they could afford, exactly the same way in every unit would be a global concept, it was and as of today McDonalds has served enough hamburgers so that every person in the world could have three.
To make your own great hamburger, frist know the meat, feel the meat, eat the meat. A great hamburger must have an ideal meat to fat ratio, most believe that ratio to be 80-20, providing a tasty meaty and juicy burger. The use of straight cuts of beef may also be a mistake, combining different cuts will result in a highly flavorful meaty tasting sandwich.
Ground chuck is the type of ground beef that comes from the shoulder of a cow. The amount of fat in ground chuck varies between roughly 15 and 20 percent, but the flavor is very rich. When cooked in dishes, it has a very tender and moist texture. Ground chuck is the best type of meat to use for hamburgers. Ground beef (and hamburgers) is allowed up to 30 percent fat by the USDA. Ground chuck has a high fat content (20 to 25 percent), so it makes the juiciest hamburgers.
Ground sirloin is the type of ground beef that comes from the middle of an animal, usually around the hips of the cow. The amount of fat in ground sirloin varies between roughly 7 and 10 percent, making it a less than ideal choice for hamburgers. The flavor in hamburgers is very good, but the texture ends up being a little dry. Ground sirloin is an excellent ground beef to use in meat sauces. Ground sirloin is lean but it’s more flavorful than ground brisket. An ideal percentage of fat is about 20 percent; under 15 percent will give you a dry and tasteless burger.
Ground brisket is the type of ground beef that comes from the rump and rear upper leg of the cow. Its fat content typically ranges from between 15-20 percent. Ground brisket isn’t nearly as flavorful as ground sirloin and ground chuck, and its texture is rough, almost grisly. While it can be used to advantage in hamburgers it should not be used as a stand alone ground beef.
Usually you cannot obtain a good mixture of the above from your supermarket so find a local butcher and have him or her mix you a combination of 40% chuck, 30% sirloin and 30% brisket. This is the wow factor in meaty flavorful ground beef and will create a fantastic hamburger, great meatloaf or meatball, in fact anywhere you need ground beef use this mixture I like to call Chef K's mixture.
Hamburgers are best as pure beef, adding of eggs, binders and fillers and even spices is to create a meatloaf rather than a hamburger. Salt and pepper during cooking should be all the seasoning you require as you what the taste of the meat and not that of the other ingredients. You get those other flavors from what you place on top of the patty between the buns crown and heel, be sure to toast the bun to prevent a juicy patty making the bun soggy.
Form your patties to the desired size, place a small indentation in the center of the patty which will assist in even cooking, the center cooks in equal time to the sides.It indentation prevents what is known as bloating of the patty.
Fry the burgers in a cast iron skillet to your desired temperature but a medium (145F) burger is best and safest to eat. Frying is preferred by me over grilling as the patties cook in their own fat which is lost on the grill they also form a desirable crust locking in he moisture (something easily lost on a grill). But for those who love the grill follow these simple rules:
1) Keep your patties cold until you're ready to cook them.
2) Be sure you begin with a clean grill. Have a dual fire on the grill, one side very hot to get the sear on the meat then a cooler side to finish the cooking and prevent flare up which often happens with an 80-20 burger mix.
3) Give the patties a light brush of melted butter or olive oil, this helps prevent grill stick and will add a little flavor too.
4) Never ever press the burger as it cooks, not only do you press out fat but valuable moisture as well, result, dry burger.
5) The goal is to turn it over once, two minutes on the grill and give the burger a quarter turn, another two minutes and now it's time to turn it over. Repeat two minutes, quarter turn, two minutes and you're ready to remove it from the grill. Your burgers should read 145F for medium, 160F for well done, it is never recommended to serve rare or medium rare burgers even if you grind the beef yourself.
6) The 30% rule always applies, be sure there is at least 30% of the grill free of any burgers. This gives space to move the burgers around as it is needful.
7) Allow the burgers to rest for two minutes before serving, this allows the meat to retain its moisture resulting in the best bites ever.
8) Now your ready to be creative with your topping, just go anyway you like, or try one of the following.
Big Hawaii Burger: Pineapple slice sandwiched between two thin beef patties and topped with grilled ham and swiss cheese.
Maryland Crab Burger: Beef patty stuffed with jumbo lump crab meat, seasoned with Chef K Seafood Seasoning and topped with grilled onions and smothered with melted provolone cheese.
Honey Goat Special: Lamb burger with a generous layer of Goats cheese drizzled with honey, all sitting on lettuce.
Black & Bleu Burger: 8 oz. Black Angus Burger with cheddar cheese, smoked bacon, and a mixture of cream cheese, blue cheese & Parmesan cheese.
Gyro Burger: 8 oz. Black Angus with provolone cheese, sliced tomato, thin sliced yellow onion, and Gyro sauce. Served with grilled pita bread.
The tropical: grilled pineapple, papaya, melted pepper jack cheese, and a mango chili glaze.
Surf & Turf: Sauteed shrimp scampi and lump crab meat light bread crumb action with Mayonnaise and Chef K Seafood spice to hold it all together..
Aussie Burger: Pineapple, red beets, a fried egg then smothered in BBQ sauce.
The Indian Burger: Mix some curry (sauce, paste or powder) into your patties before grilling, serve with mango chutney, spicy peppers and baby greens.
The Bavarian Burger: Cheddar cheese, mustard, and sauerkraut served on potato bread.
The Hot Wing Burger: Melted bleu cheese crumbles, hot wing sauce, and veggies of your choice atop a patty.
The Burguesa: Two beef patties, two slices of cheese, ham, avocado, refried beans, crunchy tostada, lettuce, & burger sauce. Serve with a pickled jalapeño on the side.
Pesto Burger: Cooked spinach, Mozzarella cheese and pesto sauce.
Mediterranean Burger: Beef patty seasoned with Mediterranean spices (hot paprika, garlic, cumin, oregano leaves, mint leaves), grilled and served with Greek yogurt sauce in pita bread.
Bagel Burger: Lean ground beef patty served with tomato and onion on a fresh bagel with flavored cream cheese.
Jalapeño Burger Topper: Lots of pickled jalapeño peppers topped with melted cheddar and cream cheese.
Baby Burger: Grilled hamburger with ketchup only, no mustard, no pickles, no onions. Cut in half to serve.
Brie Burger: Herb crusted Brie, warmed and placed over granny smith apples atop a lean ground beef burger with a hint of mustard.
Egg Burger: One fried egg and black pepper.
Blue Cheese Salad Burger: Topped with crumbled Bleu cheese, lettuce and tomato.
Chilli Burger: Hearty beef burger hidden beneath your favorite homemade chilli and shredded cheese.
Mexi-Burger: Bean dip, guacamole and sour cream.
Anchovy Pizza Burger: Anchovies, Mozzarella cheese and pizza sauce stuffed into a grilled hamburger.
Wild Mushroom Burger: Grilled ground beef stuffed with a wild mushroom sauce featuring Shiitake, Chanterelle, oyster and hedgehog mushrooms.
Cajun Burger: Seasoned ground beef grilled with Cajun spices and spiced up with Jalapeño cheese, chili mayonnaise and pico de gallo sauce.
Double Decker Pizza Burger: Cheddar cheese and pizza sauce between two thin beef patties.
Pineapple-Gruyère Burger: Topped with grilled fresh pineapple and smoked Gruyère cheese.
Tex-Mex Burger: Grilled ground beef piled with guacamole, onions and bacon.
Horseradish-Garlic Burger: Topped with onions, garlic and horseradish.
Burger Italia: Grilled beef burger layered with roasted red bell peppers, red pesto, and Mozzarella cheese, served on focaccia bread.
Spicy Burger: Jack cheese melted on a lean ground beef burger with jalapeño peppers and onions.
Euro Burger: Ground beef patty beneath a layer of sliced ham, Swiss cheese and Dijon mustard.
Burger Al Forno: Ground beef seasoned with robust Italian seasoning’s, fresh garlic served with a golden Parmesan crust.
Garlic Burger: Garlic powder mixed into ground beef, grilled, topped with garlic cheese and a dollop of garlic mayonnaise.
Corny Burger: Tangy corn relish (red pepper, corn, white vinegar, ground red pepper, salt and green onions atop a beef patty.
Taco Burger: Topped with shredded lettuce, tomato, sour cream, and sliced jalapeños.
Breakfast Omelette Burger: Grilled ground beef patty piled high with diced ham, Cheddar cheese, mushrooms and green peppers, served on a toasted English muffin.
German Classic: Grilled burger with aged Cheddar cheese and mustard.
Cheesy Pizza Burger: Lean burger covered with pizza sauce, Provolone, sharp Cheddar and Mozzarella cheeses.
Gorgonzola Burger: Hamburger stuffed with Gorgonzola cheese, grilled and spread with sweet mustard.
Smokey Burger: Beef burger topped with roasted balsamic onions, smoked bacon and smoked cheese.
Worcestershire Burger: Hamburger covered with mushrooms sautéed in Worcestershire sauce.
Parisian Burger: Topped with crumbled Bleu cheese, marinated red onions and tomatoes served on a croissant.
Tough Texan Burger: Ground beef seasoned with hot sauce and dried red peppers, smothered with cheese and barbecue sauce.
Hawaiian Supreme: Ground beef patty stuffed with crushed pineapple, topped with a candied apple slice and sweet & sour sauce.
Tortilla Burger: Load a soft tortilla with sour cream, salsa, jalapeños and melted cheese.
The Islander Burger: Beef patty smothered with Thousand Island dressing, with lettuce, tomato and pickle.
Potato Chip Burger: Potato chips, ketchup and mustard.
Alpine Burger: Lean ground beef smothered in sautéed mushrooms and Swiss cheese.
Caribbean Burger: Season with jerk seasoning, pickled hot peppers and mango chutney.
Fajita Beef Burger: Patty mixed with fajita seasoning, and wrapped with guacamole, sour cream, shredded lettuce, diced tomatoes and salsa, served in a flour tortilla.
Bruschetta Burger: Italian seasoned ground beef with fresh tomato and basil, served on toasted garlic French bread.
Bistro Burger: Ground beef covered with caramelized onions, Brie cheese and crisp bacon, served on a walnut bun.
Cheese Crunch Burger: Crumbled crisps covered in melted cheese.
Cowboy Burger: Grilled mushrooms, grilled onion, bacon and Monterey Jack cheese on a flavorful beef patty.
Chicago Burger: Grilled beef burger with sweet relish, chopped onion, ketchup, mustard and hot peppers.
French Bistro Burger: Hamburger adorned with Gruyère cheese and garlic mustard mayonnaise, on a French roll.
Sticky Burger: Grilled burger spread with peanut butter, bacon and cheese.
Five-Spice Burger: Ground beef seasoned with Chinese five-spice, grilled, and served with a soy-ginger sauce.
Olive Pizza Burger: Beef burger stuffed with mozzarella cheese and pizza sauce covered with sliced black and green olives.
Pepperoni Pizza Burger: Pepperoni, Mozzarella cheese and pizza sauce.
Classic Burger: Hamburger with ketchup, mustard and pickles.
Greek Burger: Topped with herbs, Feta cheese, black olives and onions.
Meat-o-Rama Pizza Burger: Ground beef patty stuffed with Mozzarella cheese, diced tomatoes and pizza sauce, and topped with pepperoni and bacon.
Caesar Burger: Caesar dressing, romaine lettuce and avocado slices.
Barbecue Burger: Ground beef grilled with a tangy barbecue sauce and hot peppers.
Onion Burger: Grilled ground beef seasoned with dried onion soup mix, and blanketed with fried and raw onions.
Breakfast Burger: Fried egg, a hash brown, fried tomato and fried mushrooms.
Beef LT: Burger prepared BLT style — bacon, lettuce, tomato and mayonnaise on grilled bread.
Black Bean Burgers
2 cans of black beans (rinsed, drained and divided)
1/2 medium yellow onion, roughly chopped
2 tablespoons of cilantro leaves, freshly chopped
1 tablespoon of garlic, chopped
2 teaspoons of parsley leaves, freshly chopped
1/2 teaspoon of red pepper flakes
3/4 cup of bread crumbs
Salt and black ground pepper
Mix onion and garlic together using a food processor and add a can of black beans. Also add the cilantro, parsley, eggs and red pepper flakes and mix them thoroughly.
Pour the mixture into a mixing bowl. Add another can of black beans, bread crumbs, salt and pepper and mix everything thoroughly to evenly combine the flavors.
Once combined, divide and shape mixture into patties. Make sure not to make the patty too thick so the inside can be cooked easily. Heat a grill pan or skillet over medium-low heat.
Once combined, divide and shape mixture into patties. Make sure not to make the patty too thick so the inside can be cooked easily. Heat a grill pan or skillet over medium-low heat.
Once hot, cook the patties for around six minutes per side, or until you know the inside has been heated through.
Make sure to use a spatula to flip the patties over to avoid the patties from breaking apart. They will bind more strongly once they are cooked. Flatten the patties on the pan with the spatula every once in a while.
Toast the burger buns on the grill, too. When they’re hot enough, place the patty on the bun and dress with ketchup, tomato and lettuce. Place another bun on top and serve.
Double Cheese Turkey Burgers
1 pound ground turkey
8 ounces fresh mushrooms, finely chopped
1 onion, finely chopped
2 tablespoons soy sauce
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup crumbled bleu cheese
4 slices American Cheese
Preheat grill for high heat.
In a medium bowl, mix together the ground turkey, mushrooms, onion, and soy sauce. Season with kosher salt and pepper.
Form into 4 burger patties.
Lightly oil the grill grate. Place patties on the prepared grill, and cook for 10 minutes per side, or until well done.
Top with bleu & American cheese during the last few minutes.
Moist and delicious, yet not full of the fat.
6 slices bacon, minced
2 tablespoons olive oil
1 teaspoon minced garlic
2 shallots, minced
1 1/2 pounds ground venison
8 oz ground pork
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh parsley
salt and pepper to taste
1 egg, beaten to mix
6 hamburger buns
Cook bacon in a skillet over medium heat until browned and crispy.
Pour bacon and grease into a heatproof bowl and allow to cool.
Heat olive oil in skillet then add garlic and shallots. Cook and stir until softened, then add to bacon.
When cool, mix in venison, pork, Worcestershire sauce, parsley, salt, pepper, and egg until evenly combined.
Refrigerate for 20 minutes. Shape into 6 patties and grill to desired wellness. but at least 145F internal temperature.
The venison burgers go great on wheat or deli buns with a touch of Mayonnaise, some lettuce, tomato, onion and mustard.
Spicy Vietnamese Burger
1 ½ lb Chef K Burger Mix
¼ cup finely chopped fresh coriander
2 cloves garlic, minced
2 green onions, finely chopped
1 tbsp EACH salt, finely grated lemon rind and minced ginger root
¼ tbsp hot chili pepper flakes
1 narrow baguette, cut into quarters and split in half lengthwise
Mayonnaise, shredded nappa cabbage or lettuce, thinly sliced English cucumber
Spicy Carrot Slaw (recipe follows)
Combine ground sirloin, coriander, garlic, green onions, salt, lemon rind, ginger and chili pepper flakes, using light hand for the most tender burgers. Form into four 3/4-inch (2 cm) thick even-sized patties.
Grill patties using medium-high heat for 5 to 7 minutes per side, until digital rapid-read thermometer inserted sideways into centre of each patty reads 160°F (71°C). Meanwhile, grill cut sides of baguette until lightly golden.
Spread each baguette piece with mayonnaise. Top each bottom piece with cabbage and patty. Top patties with cucumber, Spicy Carrot Slaw and baguette top.
Spicy Carrot Slaw: Heat 1/4 cup (50 mL) rice vinegar to boiling; pour over 1/2 cup (125 mL) shredded carrot. Stir in 1/2 tsp (2 mL) granulated sugar and 1/4 tsp (1 mL) hot chili pepper flakes; let stand for 5 minutes. Drain, reserving carrot; use immediately or cover and refrigerate for up to 3 days. Stir in some chopped fresh coriander just before serving if desired.
Jerk Burgers with Mango Salsa
1 tablespoon cooking oil
1 cup finely chopped green sweet pepper
1/4 cup finely chopped red sweet pepper
1/4 cup finely chopped onion
1 teaspoon grated fresh ginger
1 medium mango, seeded, peeled, and chopped
1/4 cup apple jelly
1 tablespoon lime juice
1 egg, lightly beaten
1/3 cup bottled jerk sauce
1/4 cup fine dry bread crumbs
1 pound Chef K Burger Mix
4 ciabatta rolls or hamburger buns, split
1 cup shredded Monterey Jack cheese (4 ounces)
In a medium saucepan, heat oil over medium heat. Add sweet peppers, onion, and ginger; cook and stir for 3 minutes. Add mango, jelly, lime juice, and salt; cook and stir until jelly is melted. Set aside.
In a large bowl, combine egg, 1/4 cup of the jerk sauce, and the bread crumbs. Add ground beef; mix well. Shape mixture into four 1/2-inch-thick patties.
For a charcoal grill, place patties on the rack of an uncovered grill directly over medium coals. Grill for 10 to 13 minutes or until done (160 degrees F), turning and brushing once with the remaining jerk sauce halfway through grilling. If desired, toast ciabatta rolls on the grill. (For a gas grill, preheat grill. Reduce heat to medium. Place patties, then ciabatta rolls [if desired] on grill rack over heat. Cover and grill as above.)
Divide cheese among the bottoms of rolls. Serve burgers in rolls with some of the salsa. Pass the remaining salsa
Chimichurri Burgers with Grilled Plantains
2 teaspoons whole cumin seed, freshly ground, or 1 tablespoon ground cumin
1 cup lightly packed fresh cilantro leaves
1 cup lightly packed fresh Italian parsley leaves
2 tablespoons champagne vinegar or white wine vinegar
1 teaspoon crushed red pepper
1/2 teaspoon sea salt or coarse salt
1/4 cup canola oil
2 pounds Chef K Burger Mix
1/4 teaspoon salt
1/4 teaspoon ground red pepper
6 Mexican bolitos or burger rolls, split and toasted
Sliced tomatoes and onions
Grilled Plantains (optional)
Cover the bottom of a small skillet with the cumin; cook and stir over low heat for 2 minutes or until lightly toasted. Remove from heat. For chimichurri, combine the cumin, cilantro, parsley, vinegar, red pepper, and sea salt or coarse salt in a blender container. Cover and blend on lowest speed, slowly adding the oil.
Combine ground beef, the 1/4 teaspoon salt, and the ground red pepper in a large mixing bowl. Shape into 12 patties 3-1/2 inches in diameter. Spoon about 1 tablespoon of the chimichurri mixture in the center of each of 6 of the patties. Place remaining patties on top and seal edges.
Place burger patties on the lightly oiled rack of the grill directly over medium heat. Grill for 18 to 22 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning once halfway through grilling. Brush rolls with some of the chimichurri sauce. Top with burgers, remaining sauce, and tomatoes and onions. Serve with Grilled Plantains, if desired. Makes 6 burgers.
To make the Grilled Plantains, bias-slice peeled plantains into 1/2-inch-thick slices. Brush with peanut oil. Grill directly over medium heat for 8 minutes or until centers are just soft, turning once. Drain on clean paper towels. Serve warm.
Shumai Burger Recipe Chef K's Favorite
2 ½ lbs ground pork
1 cup shrimp, minced
2 cups water chestnuts, minced
5 tbsp sesame oil
1 tbsp ground black pepper
1 cup onion, minced
1 cup carrots, minced
1 ½ cups white mushroom, minced
¼ cup scallions, minced
2 tbsp salt
Teriyaki sauce as follows
Oriental coleslaw follows
Combine all the ingredients, except the Teryaki, coleslaw and the buns. Heat a large skillet over medium heat for 2 or 3 minutes, then add the patties; cook undisturbed, for about 4 minutes, then turn and cook for a total of 8 to 10 minutes, or until nicely browned and cooked through. Place on buns, add Teriyaki sauce.
Top with oriental coleslaw.
1/4 c + 2 tbsp peanut butter
3 tbsp fresh lime juice
3 tbsp Asian Fish Sauce
3 tbsp water
3 tbsp sugar
3 garlic cloves minced
1 tbsp Chili Sauce
1 bag of coleslaw shredded veggies
Put bag of cole slaw shredded veggies in a big bowl. Blend the rest of the ingredients in a blender and then toss with cole slaw shredded veggies.
1/4 cup soy sauce
1 cup water
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
5 tablespoons packed brown sugar
1 -2 tablespoon honey
2 tablespoons cornstarch
1/4 cup cold water
Mix all but cornstarch and 1/4c water in a saucepan and begin heating.
Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.
Heat until sauce thickens to desired thickness.
Add water to thin if you over-thick it :).
2 tbsp (30 ml) granulated sugar
1 cup (250 ml) warm water
1 pkg active dry yeast, (or 2-1/4 tsp/11 ml)
1 cup (250 ml) milk
2 tbsp (30 ml) butter
1-1/2 tsp salt
5 cups (1.25 L) all-purpose flour, approx
Bread dough enhancer, see the recipe
1 egg yolk
Sesame seeds, (optional)
In large bowl, dissolve 1 tsp (5 ml) of the sugar in warm water. Sprinkle yeast over top; let stand until frothy, about 10 minutes.
Meanwhile, in saucepan, heat milk, remaining sugar, butter and salt over low heat just until butter is melted; let cool to lukewarm. Add to yeast mixture.
Mix the flour with the dough enhancer.
Using electric mixer, beat in 3 cups (750 ml) of the flour, 1 cup (250 ml) at a time, until smooth. Using wooden spoon, stir in enough of the remaining flour to make stiff dough.
Turn out onto lightly floured surface. Knead, adding more flour if necessary to prevent sticking, until smooth and elastic, about 10 minutes. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, 1 to 1-1/2 hours.
Punch down dough; turn out onto lightly floured surface. Roll into a log and divide into 16 pieces; shape each into a ball, stretching and pinching dough underneath to smooth tops. Place, 2 inches (5 cm) apart, on greased baking sheet; flatten slightly. Cover and let rise in warm draft-free place until doubled in bulk, 30 to 60 minutes.Whisk egg yolk with 1 tbsp (15 ml) water; brush gently over tops; sprinkle with sesame seeds (if using). Bake in center of 400°F (200°C) oven until golden and buns sound hollow when tapped on the bottoms, 20 to 25 minutes. Transfer to rack; let cool