I have a question i was hoping someone COULD help answer for me.
I have read multiple times from credible sources to NOT salt the meat mixture for a burger BEFORE forming the patties. Rather, just salt the exterior. This picture can attest to that.
So, would it follow that you should do the same with meatballs? Ive never seen a recipe mention it however. Maybe the egg or soaked breadcrumbs in the meatball mix could interfere with the salt so that something akin to that picture does not happen to the meatballs. But Id be curious to see if only salting the EXTERIOR of the meatballs could yield meatballs with superior texture.
I definitely salt the outside of meatballs, OP, but I think some of the recipes I've found on serious eats (which I take to be a pretty rigorous source of cooking knowledge) use salt in the mix, as well.
I'd look on SE if you want a definitive conclusion to your question
provided you can keep the meat moist enough throughout with other additions it isn't a big deal like you said. the patty on the right looks like it was formed really tightly and left to sit for a while before cooking too honestly
Luis Torres
i premake and freeze turkey meatballs for easy go to dinners, so maybe next time i prep em i could do a quick lil side-by-side science experiment. if i do, ill let you guys know. however if anyone else wants to chime in, thatd be great.
Kayden Collins
Both of those burgers look undercooked. They should be brown all throughout. You don't fuck around with ground beef.
Justin Robinson
...
Jayden Clark
or you grind it yourself and it presents the same risk as a steak .... or youre kidding ... >:DAODHFUAIDOPIgh
Jonathan Edwards
He's right you know.
Isaiah Stewart
the patty on the right looks decidedly better than the one on the left
Gabriel Mitchell
Fuck off to reddit, tripfag. Good quality ground beef can be eaten raw if proper care is taken handling it. Not only have I personally eaten burgers cooked medium for over 30 years, I've served literally thousands of them back in my days as a lunch shift line cook. Even health code only requires an internal temp of 155° Fahrenheit, which is more of a medium to medium well, to be considered safe.
Christian Bell
it's not the quality of the beef, it's the quality and sanitation of everywhere it has been after it has been ground
Adrian Cooper
So I don't know what Third World shit hole you post from but pretty much every grocer I shop at grinds in house on machines in open view to customers. And these are not boutique farmer's market places, I'm talking national chains. Further, my post explicitly stated that proper care should be taken in handling. Poor sanitation equals poor quality.
Ryan Rivera
pure idiocy. always salt and rest. natural binder.
Gabriel Cox
Right one is more packed together than left one. When making patties loose ground meat shape them loosely if you are cooking on a flat top or pan. Pack it a little tighter if on grill. I cook my patties straight from fridge as having them at room temperature makes them fall apart.
Adrian Bell
I've made burgers from supermarket ground beef a couple dozen times with no issues.
Asher Nguyen
I mix salt and pepper in and mix it and it does not come out looking like that shit on the right i also dont over mix it like that one
Adrian Williams
That picture is wrong or misleading. The one on the right has been compressed quite a bit, making the patty flat and uniform. I salt my burgers prior to forming the patties and they look like the left. I don't sit there and smoosh it down like it is on the right.
Dominic Perry
maybe you salt them then cook pretty soon afterwards, whereas the one in the picture had the salt in the mixture for hours. Honestly, I would like to trust the creator of that picture since he mostly subscribes to science, where the truth is more important than the result... who knows though unless you do it yourself
Lincoln Bailey
I think this would only apply for small meatballs. Larger ones definitely need the salt mixed in
Ian Morgan
Add the salt to the mix.
hamburgers are a meat patty. moisture rules apply
meatballs are a dough, with loose proteins bound together with starches and fiber
other than that it's too taste
Lincoln Gomez
when i make patties, i always mix in my seasoning into the meat mix and it always comes out looking like on the left side.
Mason Rodriguez
> canadian spotted
John Young
you know this image is from J Kenji-Alt Cuc and therefor absolute bullshit, right? here's the post, judge for yourself what a joke it is in terms of methodology. Dude would get fired from a high school frog experiment.
>you know this image is from J Kenji-Alt Cuc and therefor absolute bullshit, right?
dont know who that is. just randomly lurking Veeky Forums and came across this thread. i figured it was bullshit.
Brayden Rivera
it is. dude literally tried to compare making beef sausage patties to actual hamburgers and did most of it all wrong, and pass it off as some eternal lesson in salt use, it's ultimate tier wank stroke
