Quote:
Originally Posted by Rusty Heap
Steamed burgers (sorta texture wise on the TV show looked like Meat-loaf texture) still cook the meat through, but all the fat escapes into the pan, then after cooking for the 5-7 minutes in the steam oven, they pour the fat off, leaving moist cooked meat, but lower fat content.
I'm a "get some cast iron damn hot" on a bbq side burner and blacken/sear the meat on the outside sear it, then finish low and slow on the bbq kind of guy.......but the steaming seems interesting enought to try it.......
Anyone else comments?
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No fat = little taste.
Your side burner cast iron thing + low and slow sounds much better...