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Smashburgers
She was the first GM of the first Shake Shack. That’s serious credentials.
Highlights
ground chuck: 20% fat
1lb, divided into 4 pieces.
shaggier/craggier/cracked is better (gives crunch and releases juices)
potato bun (recommended Martin’s potato bun). Hawaiian roll ok. toast the bun.
season meat after forming balls, before smashing.
special sauce: ketchup, mayonaise, mustard, grated onion or pickle jiuce.
smash on the griddle, just one side.
don’t mess with the burger, just watch the edge. look for juices to start to appear on top (fat rendering pushing it up). turn the spatula over.
Ground chuck is a great all-purpose, buy-it-anywhere choice for burgers. But if you want to get ambitious and blend, say, chuck with ground short rib or brisket, we say go for it. Get the recipe: https://www.bonappetit.com/recipe/the-ba-smash-burger Still haven't subscribed to Bon Appetit on YouTube?
Blue Ribbon Fried Chicken
From blue ribbon restaurants, Northern Fried Chicken
Highlights
don’t season chicken, drench in egg whites (10-15 seconds). These bond with the skin of the chicken.
Flour mixture: matzo meal (bread with no leavening, used for crackers/matzo balls) mixed with flour. evenly coat.
soy oil - 375 degrees.
breast 12 minutes, leg 8 minutes. read with thermometer at least 165 degrees. When they float, they are close to being done. drain.
season: paprika, cayenne pepper, onions, parsley, basil, thyme, garlic. serve with honey.