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I thought your point was about exact reproduction? I was being slightly snidely critical of fast food burgers in general, saying it's easy to make better. (If y
by OJFord 3y ago
I thought your point was about exact reproduction? I was being slightly snidely critical of fast food burgers in general, saying it's easy to make better. (If you really want exact, the only helpful things I can think of which I almost said are to add more/introduce sugar to the bun - yet somehow keep it more like a washing-up sponge than brioche - and cook the burger from frozen, it'll change the texture.)
No, I'm British, I don't know how British McDonalds burgers compare to German ones, but it's probably almost 20y since I've had one anyway. I did have one in the Netherlands ..10y ago (though gosh, that visit feels much more recent!) which was certainly different to here, but y'know, it's still fast food.
- janfoeh 3y agoAdding more sugar to the buns is an interesting idea, thanks. I will give that a shot for my next batch. The texture of the patty is one of the things I have nailed; that was just a matter of adding salt into the mince instead of seasoning from the outside - that makes them a little denser, more meatloaf-like, like freezing would. And yeah, the regional differences are interesting. I had my last one in the Netherlands.. 21 years ago, and they still served them in styrofoam containers, many years after they had been phased out in Germany. And in Denmark, you could draft your own condiments into little waffle cones. Cute.