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ページの作成:「250px|ハンバーガー。 ハンバーガー (hamburger) とは、牛肉のパティをバンズと呼ばれるパンに…」
 
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==メモとヒント==
==Notes, tips and variations==
*グリルまたはフライパンに入れる前に、肉が室温になるようにしましょう。これをすると、ハンバーガーが均等にそして完全に調理できる。
*Make sure to let the meat get to room temperature before putting on the grill or in the pan. This will help the burgers cook evenly and fully.
*塩は、肉を調理する直前まで加えないようにしましょう。
*You can use almost any type of minced (ground) [[Cookbook:Meat and poultry|meat]] to make hamburgers, including [[Cookbook:Pork|pork]], [[Cookbook:Chicken|chicken]], [[Cookbook:Turkey|turkey]], [[Cookbook:Lamb|lamb]], [[Cookbook:Bison|bison]], [[Cookbook:Venison|venison]], [[Cookbook:Ostrich|ostrich]], or even a meat substitute such as [[Cookbook:Quorn|Quorn]]. Some variations of hamburgers call for mixing different types of meat (e.g. ground beef and ground pork).
* 肉を混ぜすぎないようにしましょう。混ぜ過ぎてしまうと、肉が固くなり乾いてしまう。ハーブやスパイスを混ぜる必要がある場合は、手で混ぜ、混ぜ過ぎるのを控えましょう。必要に応じて、肉の外側の味付けをすることができる。
*Do not add salt until right before you put the patty to cook.
*ハンバーガーがバラバラになった場合は、卵黄を追加してみましょう。赤身のひき肉を購入することも効果的であるが、肉が赤くなりすぎるとハンバーガーが過度に乾燥する可能性がある。そもそもひき肉を混ぜないことで、パティの完全性も保証される。
*Mixing ingredients in with the meat is purely optional. You can make a delicious burger by simply shaping patties and seasoning with kosher salt, ground pepper, and if you wish, some garlic powder and/or cayenne.
*優れたハンバーガーを作るには、各ハンバーガーの中央にバターを少し加えてみましょう。
* Do not overmix the meat! You will wind up with a tough, dense, and dry burger. If you must mix herbs or spices in, do so by hand and be sparing in your mixing. Remember that you can season the outside of the patties if you wish.
*調理する前に、ハンバーガーの中心にチーズを入れてみましょう。
*If your burgers fall apart, adding an [[Cookbook:Egg|egg]] yolk will help keep it together. Buying lean ground beef will also help, although if the meat is too lean the burger may be excessively dry. Not mixing the ground meat in the first place will also ensure the patty's integrity.
*Try adding a pat of butter in the center of each burger for an excellent hamburger.
*You may wish to experiment with including cheese in the centre of your burger before cooking.
*Spices which can work well in hamburgers include [[Cookbook:Black Pepper|black pepper]], [[Cookbook:Chili|chili]] (either fresh or powder), [[Cookbook:Worcestershire Sauce|Worcestershire Sauce]] and [[Cookbook:Soy Sauce|soy sauce]]. Experiment to find good combinations.
*Almost any herb can work, including [[Cookbook:Basil|basil]], [[Cookbook:Oregano|oregano]] and [[Cookbook:Parsley|parsley]].
*Some other things which are also sometimes added to hamburgers include: diced onions, bread crumbs, crushed saltine crackers.
*Burgers can also be [[Cookbook:Smoking|smoked]] on a grill. Smoked burgers will appear red and glazed on the outside, but browned on the inside. Smoking a burger before grilling it is an excellent way to seal in the flavorful juices.
*Some [[Cookbook:Vegan_cuisine#Vegan_Patties|vegan patties]] make excellent meat substitutes, especially for Hamburgers, where strong spices make the difference close to indistinguishable.
*Hand-made burger patties always change shape during cooking, and always in the same way: the edges move in toward the middle. This means each burger will turn out less flat and more ball-shaped than the way you originally formed it. So for the best results, press the raw patties down much thinner than you want the finished burger to be.
 
==Links==
50 ⟶ 42行目:
[[it:Libro di cucina/Ricette/Hamburger]]
[[ko:햄버거]]
[[en:Cookbook:Hamburger]]
[[ja:料理本/肉料理/ハンバーガー]]