July 1, 2009
\nThe Perfect Burger and All Its Parts
\nBy JANE SIGAL<\/p>\n
THE simple hamburger isn\u2019t so simple any more.<\/p>\n
Over the last decade or so, there has hardly been a serious chef in America who hasn\u2019t taken a shot at reinventing or improving it. They have trained their skills on every element, from the precise grind of beef to the ketchup and pickles. Some have turned their bakers loose on reformulating the bun.<\/p>\n
By most accounts, the burger\u2019s upward journey began eight years ago, when Daniel Boulud stuffed ground sirloin with truffles, braised short ribs and foie gras at his DB Bistro Moderne in Manhattan. A few weeks ago, Mr. Boulud brought things full circle, opening a burger bar on the Bowery called DBGB Kitchen and Bar.<\/p>\n
While some chefs have groused quietly about the insatiable demand for burgers, most are philosophical. \u201cAll chefs can be frustrated by the buying public sometimes,\u201d said Clark Frasier, a chef with restaurants in Massachusetts and Maine. \u201cIn this economy I\u2019m happy to sell anything they want to eat.\u201d<\/p>\n
All this high-powered attention has produced some new ways of thinking about and cooking burgers. Interviews with 30 chefs provided dozens of lessons for the home cook that aren\u2019t terribly difficult and don\u2019t cost much money. And it all yielded the ideal burger.<\/p>\n
A PERFECT BURGER RECIPE There\u2019s a lot you can learn from a man who\u2019s griddled thousands of burgers. Michael David, executive chef at Comme \u00c7a brasserie in Los Angeles, had already earned his burger stripes on the team that developed Mr. Boulud\u2019s French-American DB Burger.<\/p>\n
Read this rest of this fascinating article<\/a>!<\/p>\n","protected":false},"excerpt":{"rendered":" July 1, 2009 The Perfect Burger and All Its Parts By JANE SIGAL THE simple hamburger isn\u2019t so simple any more. Over the last decade or so, there has hardly been a serious chef in America who hasn\u2019t taken a shot at reinventing or improving it. They have trained their skills on every element, from… Continue reading NY Times Talks to 30 Chefs for Perfect Burger Recipe<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[34],"tags":[1677,2616],"_links":{"self":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/289"}],"collection":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=289"}],"version-history":[{"count":0,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/289\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=289"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=289"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=289"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}