Tue April 23, 2013 1:50 pm
Tue April 23, 2013 2:32 pm
Tue April 23, 2013 2:34 pm
Chris_H_2 wrote:If you're ever making turkey burgers, I suggest giving some mushrooms about 10 pulses in the processor and adding them -- they help drier meats retain moisture better (that and gelatine).
Tue April 23, 2013 2:37 pm
darth_vedder wrote:Chris_H_2 wrote:If you're ever making turkey burgers, I suggest giving some mushrooms about 10 pulses in the processor and adding them -- they help drier meats retain moisture better (that and gelatine).
Interesting. I'll have to try that next time I make turkey burgers. To retain the moisture, I've been using eggs, but I don't know if that is the best way to do it or not.
Tue April 23, 2013 2:39 pm
darth_vedder wrote:Chris_H_2 wrote:If you're ever making turkey burgers, I suggest giving some mushrooms about 10 pulses in the processor and adding them -- they help drier meats retain moisture better (that and gelatine).
Interesting. I'll have to try that next time I make turkey burgers. To retain the moisture, I've been using eggs, but I don't know if that is the best way to do it or not.
Tue April 23, 2013 2:40 pm
Chris_H_2 wrote:darth_vedder wrote:Chris_H_2 wrote:If you're ever making turkey burgers, I suggest giving some mushrooms about 10 pulses in the processor and adding them -- they help drier meats retain moisture better (that and gelatine).
Interesting. I'll have to try that next time I make turkey burgers. To retain the moisture, I've been using eggs, but I don't know if that is the best way to do it or not.
I suspect that the eggs don't help retain moisture as well (they give off moisture just like the meat), but are used to bind the meat. The mushrooms act as a sponge. But you really don't need a binder for ground turkey because it sticks and forms a patty pretty well. Ground chicken on the other hand . . .
And I don't pretend to take credit for this -- America's Test Kitchen gave me this idea.
Tue April 23, 2013 5:16 pm
darth_vedder wrote:Chris_H_2 wrote:darth_vedder wrote:Chris_H_2 wrote:If you're ever making turkey burgers, I suggest giving some mushrooms about 10 pulses in the processor and adding them -- they help drier meats retain moisture better (that and gelatine).
Interesting. I'll have to try that next time I make turkey burgers. To retain the moisture, I've been using eggs, but I don't know if that is the best way to do it or not.
I suspect that the eggs don't help retain moisture as well (they give off moisture just like the meat), but are used to bind the meat. The mushrooms act as a sponge. But you really don't need a binder for ground turkey because it sticks and forms a patty pretty well. Ground chicken on the other hand . . .
And I don't pretend to take credit for this -- America's Test Kitchen gave me this idea.
Good idea nonetheless, thanks for sharing
I need to learn more about 'shrooms, both the kind you eat and the kind used for tripping. I like both uses.
Wed April 24, 2013 1:40 am
Wed April 24, 2013 2:35 pm
WtOB? wrote:Goddamn portobellos guys. Goddman portobellos.
Wed April 24, 2013 2:37 pm
vegman wrote:darth_vedder wrote:Chris_H_2 wrote:darth_vedder wrote:Chris_H_2 wrote:If you're ever making turkey burgers, I suggest giving some mushrooms about 10 pulses in the processor and adding them -- they help drier meats retain moisture better (that and gelatine).
Interesting. I'll have to try that next time I make turkey burgers. To retain the moisture, I've been using eggs, but I don't know if that is the best way to do it or not.
I suspect that the eggs don't help retain moisture as well (they give off moisture just like the meat), but are used to bind the meat. The mushrooms act as a sponge. But you really don't need a binder for ground turkey because it sticks and forms a patty pretty well. Ground chicken on the other hand . . .
And I don't pretend to take credit for this -- America's Test Kitchen gave me this idea.
Good idea nonetheless, thanks for sharing
I need to learn more about 'shrooms, both the kind you eat and the kind used for tripping. I like both uses.
I miss trippin' on 'shrooms. Such a pleasant, happy trip.
Thu April 25, 2013 1:37 am
darth_vedder wrote:WtOB? wrote:Goddamn portobellos guys. Goddman portobellos.
^ That looks great! I may have to try grilling a portobello, I've never tried. I wonder if they go well with a smoke flavor such as apple or cherry wood?
Thu April 25, 2013 1:50 am
darth_vedder wrote:vegman wrote:darth_vedder wrote:Chris_H_2 wrote:darth_vedder wrote:Chris_H_2 wrote:If you're ever making turkey burgers, I suggest giving some mushrooms about 10 pulses in the processor and adding them -- they help drier meats retain moisture better (that and gelatine).
Interesting. I'll have to try that next time I make turkey burgers. To retain the moisture, I've been using eggs, but I don't know if that is the best way to do it or not.
I suspect that the eggs don't help retain moisture as well (they give off moisture just like the meat), but are used to bind the meat. The mushrooms act as a sponge. But you really don't need a binder for ground turkey because it sticks and forms a patty pretty well. Ground chicken on the other hand . . .
And I don't pretend to take credit for this -- America's Test Kitchen gave me this idea.
Good idea nonetheless, thanks for sharing
I need to learn more about 'shrooms, both the kind you eat and the kind used for tripping. I like both uses.
I miss trippin' on 'shrooms. Such a pleasant, happy trip.
Me too friend, me too. Now that I'm old, I have no idea where to even get those fuckers. Fortunately I can still find sweet mary jane, but I have no idea where to even go for shrooms (other than going to a college campus and being an old creepy guy asking if any of the college kids have some).
Thu April 25, 2013 12:01 pm
knee tunes wrote:darth_vedder wrote:vegman wrote:darth_vedder wrote:Chris_H_2 wrote:darth_vedder wrote:Chris_H_2 wrote:If you're ever making turkey burgers, I suggest giving some mushrooms about 10 pulses in the processor and adding them -- they help drier meats retain moisture better (that and gelatine).
Interesting. I'll have to try that next time I make turkey burgers. To retain the moisture, I've been using eggs, but I don't know if that is the best way to do it or not.
I suspect that the eggs don't help retain moisture as well (they give off moisture just like the meat), but are used to bind the meat. The mushrooms act as a sponge. But you really don't need a binder for ground turkey because it sticks and forms a patty pretty well. Ground chicken on the other hand . . .
And I don't pretend to take credit for this -- America's Test Kitchen gave me this idea.
Good idea nonetheless, thanks for sharing
I need to learn more about 'shrooms, both the kind you eat and the kind used for tripping. I like both uses.
I miss trippin' on 'shrooms. Such a pleasant, happy trip.
Me too friend, me too. Now that I'm old, I have no idea where to even get those fuckers. Fortunately I can still find sweet mary jane, but I have no idea where to even go for shrooms (other than going to a college campus and being an old creepy guy asking if any of the college kids have some).
you can actually buy them on the internet.
I've heard
Fri May 10, 2013 9:35 pm
Fri May 10, 2013 9:49 pm
Tue October 29, 2013 11:08 pm
Wed October 30, 2013 12:48 am
Wed October 30, 2013 12:54 am
malice wrote:so this isn't the kind of mushroom thread I thought it was going to be
Wed October 30, 2013 12:55 am
darth_vedder wrote:malice wrote:so this isn't the kind of mushroom thread I thought it was going to be
I had those kind of mushrooms in Baltimore. They totally mellowed me out and gave me a good feeling throughout the show. An added bonus was I didn't care about beer, so didn't spend money on it, or have to pee every 1/2 hour.
Wed October 30, 2013 12:59 am
malice wrote:darth_vedder wrote:malice wrote:so this isn't the kind of mushroom thread I thought it was going to be
I had those kind of mushrooms in Baltimore. They totally mellowed me out and gave me a good feeling throughout the show. An added bonus was I didn't care about beer, so didn't spend money on it, or have to pee every 1/2 hour.
i honestly miss that kind of mushroom. lots of fun they were.