I tried this sorte to change from the pulled porc I usually do.

The buns - now it’s a no sweat step

Prepped the meatballs and all based on custom 80/20 mix of porc and beef

And grilled over the flame

All in all very good with a custom pickles / câpres / mayo sauce.

  • titter@lemmy.world
    1·
    4 hours ago

    I am very used to text being under the image it goes with (textbook, wikipedia, news articles), so when i saw the image of pale balls and read that you were prepping meatballs i was like 😧

    Those do look great, though.

    • a4ng3l@lemmy.worldOP
      15·
      2 days ago

      My autocorrect is going to be my end eventually… Sherlock below is mostly correct I’m indeed native French speaking though not from France :)

      Bun making is surprisingly easy - much more so than achieving actually good bread.

      I’m starting to agree that the one big factor are the ingredients quality. And a kitchen robot since 8 minutes is rather long to work the prep.

      Long story short it’s simply mixing mixing the ingredients for 8 mins;

      • 500 g T45/T55 flour
      • 8 g salt
      • 25 g sugar
      • 11gr of baker’s yeast
      • 1 egg
      • 200 ml milk at about 40 degrees c
      • 60 ml water
      • 60 g softened butter - not melted butter though

      Then rest 1h30 under a clean cloth

      Then I portion in 100gr balls. I form them and then squiiiiish them for burgers so that they don’t get too spherical.

      I let them rest again 30 minutes so they rise back

      I glaze them with a 60/40 mix of egg yolk and water and sprinkle generously sesame seeds

      And then it’s 14 mins in the oven at 180*c

      It’s quite important then to let them rest on the oven rack for a while afterwards. At least 15 mins so you can cut them without tearing them.

      Surprisingly they keep very well for a few days and you can freeze them and unfreeze them without noticeable loss of quality.

      • mrmisses@lemmy.world
        5·
        2 days ago

        Thank you! I’m always dissatisfied with store bought buns and it never occurred to me to make my own.

    • HumanOnEarth@lemmy.ca
      5·
      2 days ago

      I would say they’re French as I think they spell it porc. But the ESL syntax doesn’t sound right for french. I’m going to say Italian?

      Edit: Checked post history…should’ve gone with my instinct. Il est Francais!

    • a4ng3l@lemmy.worldOP
      2·
      2 days ago

      Actually this time they are mayonnaise based…

      One is a hack ; mayo, pickle juice and precisely 3 drop of liquid smoke The other one is the same sauce as in the burgers themselves with mayo, pickles and some of their juices, capers, smoked paprika and chives.

      I got complaints about abusing of Greek yoghurt as of late ;-)

  • Lost_My_Mind@lemmy.world
    3·
    2 days ago

    Hank Hill would lecture you like you’re a drug dealer.

    Peggy and Bobby would come over for meals weekly, but in disguise. They don’t want Hank to see.