Recipe of how to make an cheap home made cheeseburger when you are low in cash. - General

I was hungry/bored so i made small tutorial. It's more like super cheapo but still nicely tasting cheeseburger. [media]http://www.youtube.com/watch?v=HGeTAkMxMME[/media] Right from kitchen.1 more left.Anyone?

How is this cheaper than a regular cheeseburger?

Like a student. Also, Tesco Value mince beef is 25% pure fat, gross.

[QUOTE=Roll_Program;39477141]Like a student. Also, Tesco Value mince beef is 25% pure fat, gross.[/QUOTE] And 50% horsemeat

Well mince is cheap and you know what is inside. In MC or any other takeaway somebody can spit in it and you will never know it.

2 dollars for the meat 69 cents for the bread like the good puffy kind ,less than a dollar for the tamato and onion,maybe at the deli u can get 1 or 2 slices of cheese for free or a couple cents it will all cost less than 5 dollars and be a better amount and fresher lol i just realized you were the person who posted that violin video asdf why couldnt you make a video to piss these people off and give me a laugh grrrr

I've never seen chop meat as absolutely disgusting and vomit inducing as that. I mean, it looks like there's more pink slime and fat in it than pure meat.

[QUOTE=tittles650;39477277]2 dollars for the meat 69 cents for the bread like the good puffy kind ,less than a dollar for the tamato and onion,maybe at the deli u can get 1 or 2 slices of cheese for free or a couple cents it will all cost less than 5 dollars and be a better amount and fresher lol i just realized you were the person who posted that violin video asdf why couldnt you make a video to piss these people off and give me a laugh grrrr[/QUOTE] tsssssss let it be our little secret =)

[QUOTE=robix90;39477229]Well mince is cheap and you know what is inside. [/QUOTE] You don't really though. It's a little bit of what you'd consider 'eating meat' and then just fat and gristle and bits of cow that they can't sell as steak [editline]5th February 2013[/editline] STILL DELICIOUS THOUGH

[QUOTE=robix90;39477339]tsssssss let it be our little secret =)[/QUOTE] haha ionno i like the humor and its effect,if you keep doing what you do ide appreciate it...ionno if this tutorial was supposed to make em go crazy but either way your food came our really clean. make another video please! ;) =D (>*o*)> []===()===========>

you should probably show the names of the stuff you put on like the seasonings.

Ok then i have another question guys: What do you think about quality of video?Like saturation,sharpness,contrast ,white balance,etc?

DO NOT CUT VEGETABLES ON THE SAME CUTTING BOARD THAT YOU PUT YOUR MEAT ON.

[QUOTE=Mr._N;39477755]DO NOT CUT VEGETABLES ON THE SAME CUTTING BOARD THAT YOU PUT YOUR MEAT ON.[/QUOTE] Why?

I know you didn't wash the cutting board either because of two stains that I recognize. [editline]4th February 2013[/editline] [QUOTE=robix90;39477759]Why?[/QUOTE] Food poisoning. Duh.

[QUOTE=Mr._N;39477755]DO NOT CUT VEGETABLES ON THE SAME CUTTING BOARD THAT YOU PUT YOUR MEAT ON.[/QUOTE] If you are cooking the veges afterwards then it's fine Any residual blood or juice is going to get the same treatment as the meet, killing any bacteria. If you're making salad then yeah, don't be using the same board

I'm not too sure he cooked the veggies, though.

[QUOTE=robix90;39477759]Why?[/QUOTE] Juices mix, bacterial hazard and just general bad cooking practice.

[QUOTE=Mr._N;39477792]I'm not too sure he cooked the veggies, though.[/QUOTE] Ah I didn't watch the video; I was just talking in generalities for cooked meals. Just flip the chopping board over for veges

Yeah thats true. Making that type of video is way more complicated than i thought.Table,dishes,spoon...they all hape to be clean.Keeping camera infront of you and checking focus while slicing is a bit hard sometimes.But i like it.I like to make nice and clean,well color graded videos with nice music on top of it. Veggies wasn't cooked.Damm internet just gave me a good tip.Thanks ;)

No mayo?

Or got to the ol' McDicks and grab one for a dollar.

[QUOTE=Maloof?;39477821]Ah I didn't watch the video; I was just talking in generalities for cooked meals. Just flip the chopping board over for veges[/QUOTE] Wash it or use a different one. Its still a hazard. And a few tips, use a spatula on the pattys when you place them in the pan, they wont get that curve if you apply pressure and let the proteins coagulate. Also don't pinch things you're cutting, you'll lop a finger off. You want knuckles to the top of the blade. Holding your index finger on the knife hand to the blade will give you more control. You also don't need the egg, the panade is probably enough. [editline]4th February 2013[/editline] [QUOTE=Roll_Program;39477141]Like a student. Also, Tesco Value mince beef is 25% pure fat, gross.[/QUOTE] While the quality of the product of tesco meat is dubious, fat is incredibly important in ground meats.

[QUOTE=Wingedwizard;39478121]Wash it or use a different one. Its still a hazard. And a few tips, use a spatula on the pattys when you place them in the pan, they wont get that curve if you apply pressure and let the proteins coagulate. Also don't pinch things you're cutting, you'll lop a finger off. You want knuckles to the top of the blade. Holding your index finger on the knife hand to the blade will give you more control. You also don't need the egg, the panade is probably enough. [editline]4th February 2013[/editline] While the quality of the product of tesco meat is dubious, fat is incredibly important in ground meats.[/QUOTE] You mean it's still a hazard if you flip it? Or it's still a hazard if you're cooking the veges afterwards? It's not a hazard if you're cooking the veges; it's a potentially minor hazard if you flip it, but not really worth being concerned about

[QUOTE=Maloof?;39478300]You mean it's still a hazard if you flip it? Or it's still a hazard if you're cooking the veges afterwards? It's not a hazard if you're cooking the veges; it's a potentially minor hazard if you flip it, but not really worth being concerned about[/QUOTE] Flipping, its still very much a potential hazard. I have sanitation ingrained in my head, so its what I do. Also I know this is in a home setting but a health inspector would dock major points for flipping to cut a produce after cutting protein. As far as cooking veg goes if they got raw meat on them, in this case ground pre-packaged meat, they need to hit a temp of 165f.

[QUOTE=Wingedwizard;39478121] And a few tips, use a spatula on the pattys when you place them in the pan, they wont get that curve if you apply pressure and let the proteins coagulate.[/QUOTE] Alternatively, you can put an indentation in the middle of the raw patty, which will also prevent curving and shrinkage. You don't really want to press the patties too much with the spatula because that will squeeze out all the moisture, making them less juicy.

The hell is THIS lazy? I just toss a slab of ground beef in an oily pan then put some processed cheese slices on 2 pieces of white bread. It takes like 2 minutes in total if you got your shit on inferno hell difficulty. That's lazy. [editline]5th February 2013[/editline] Wait, wtf -- ain't this the same person who made that awful violin video a few days back? ye, [url]http://facepunch.com/showthread.php?t=1243502&highlight=[/url]

[QUOTE=Mr._N;39478521]Alternatively, you can put an indentation in the middle of the raw patty, which will also prevent curving and shrinkage. You don't really want to press the patties too much with the spatula because that will squeeze out all the moisture, making them less juicy.[/QUOTE] All it takes is a little pressure, just until the meat on the bottom coagulates and holds shape. You will also get a nice, even sear. Heavy early pressure wont "squeeze any juices out", if you were to apply pressure after they were cooked, of course you going to push any water still trapped (not really ) in the proteins after cooking (and some fat rendered off, mostly fat). Proper fat content will keep them moist better than not applying pressure would. In short, nothing is wrong with applying some pressure, you wont lose anything.

terrible

[QUOTE=Mr._N;39477755]DO NOT CUT VEGETABLES ON THE SAME CUTTING BOARD THAT YOU PUT YOUR MEAT ON.[/QUOTE] If you're the only one eating the meal it doesn't matter.