Hamburger (2006-10-24)
There are a few crucial factors that constitute a tasty hamburger:
1. Good beef.
2. Buns that have a good texture which is neither too soft (as to get all mooshy by the meat juice and sauce) nor too hard.
3. The patty must be grilled--over charcoal and none of that gas grill or hot plate nonsense--to attain that smoky flavor. It should be appropriately singed on the surface to achieve the crunchy bits but still moist in the center (and cooked to the preferred doneness of the eater).
In Tokyo, I have yet to find out where one can get hamburger buns,
those little bready discs aren't sold in supermarkets or
bakeries. Where DO
restaurants get their buns from? Now
let's talk about the grilling part. We do have a small round
grill, but it's not worth going through the enormous hassle of setting
it up to cook a couple of patties. As a result, when I make
hamburgers at home, I have to buy a loaf of
bread and cut thick slices to make pseudo buns, which is JUST NOT THE
SAME THING. And I pan-fry
the
patties.
With two of the three crucial elements needed to achieve a good
hamburger struck out, the hamburgers I make are never good. But
they satisfy the craving. Oh well.
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