It is another lovely Sunday here in South Mississippi and I will be grilling my ass off…..burgers, sausage, and kebobs……then I thought what better subject on this day than some food thoughts…..

Some food FYI, if you will….

Since I will be cooking burgers that is where I will start….

Ever wanted to make your burgers more juicy?

There’s nothing like a good burger. Satisfying, savory, and with a variety of potential toppings, the American culinary staple and classic diner favorite is delicious at every degree of doneness. But whether your preference is a juicy, medium-rare patty or you emphatically swear by the robust flavor of a well-done patty, chances are you’ve excitedly bitten into a burger once or twice only to find it unpleasantly tough and way too chewy.

But what if there was an infallible method by which to ensure your ground beef recipe ends up juicy and tender? There is, and you likely have its main ingredient your kitchen cabinet right now: baking soda. That’s right, among the many unexpected ways to cook with baking soda, it turns out that using the familiar kitchen staple as a quick and effective meat tenderizer can preserve the juiciness of your ground beef, as well as chicken, steak, and other meats. Because baking soda neutralizes the acid in the meat and prevents it from becoming tough when cooked, using it as your go-to meat tenderizer just might be the game-changing hack to the best burger you’ve never cooked.

Read More: https://www.thedailymeal.com/1548606/browning-baking-soda-burger-meat/

I add about a 1/4 teaspoon of Bourbon to my meat as I am mixing it.

As long as I am talking about cooking meat….Have you heard about searing your steak to lock in flavor?

You might not be doing the right thing.

It’s important to sear your steak on high heat because that’s how you lock in the juices, right? Wrong: The idea that a sizzling-hot sear creates some kind of seal that holds in a meat’s moisture is considered a myth by those in the know. (This doesn’t mean searing is bad, but its advantages lie elsewhere — and we’ll touch on that later.)

The myth can partly be debunked just by looking and listening to a steak as it sears: Squeeze it downwards, and juices still seep out. The steak also sizzles the whole time it’s in the pan, and that hissing is the sound of water (i.e., juices) evaporating. That’s not definitive proof, since maybe the idea of a “seal” isn’t meant literally — but when Serious Eats put this myth to the test by searing and then roasting a cut of meat — and then trying the same in reverse — it found that the meat seared first ended up with 1.68% less juice than the one that was roasted first.

So, searing first may even make for a drier steak — and sure, that kind of tiny difference isn’t statistically significant, but if searing did what the myth claims, the end product should be noticeably juicier. It doesn’t mean you shouldn’t sear steak — many recipes still hold it up as an ideal cooking method for your meat, but you might still get a juicy result with other techniques.

Read More: https://www.chowhound.com/1560060/myth-searing-steak-juices/

Do you like fried eggs?

Eggs and toast or a fried egg sandwich, which is a true art form to get it right….

It’s hard to beat the satisfaction of a perfectly fried egg with its delightfully crispy edges and bright, creamy yolk. And while it’s definitely a dish worth mastering at home, the right technique can be frustratingly elusive. There’s a long list of ways you can go wrong, and chances are you’re making at least one mistake without even knowing it.

But have no fear, because we’re here to guide you to make fried eggs more easily than you ever thought possible. We’ll walk you through the most common mistakes people make when frying eggs and arm you with the tools you need to avoid them. Stick with us, and you’ll be serving up truly egg-cellent eggs in no time for Sunday brunch, weekday breakfasts, and every occasion in between. And now that we’ve gotten that egg pun out of our system, we promise you won’t have to endure any others to come

Read More: https://www.mashed.com/768020/big-mistakes-everyone-makes-when-frying-eggs/

Now that I have helped with your food cooking needs I will bow out for this Sunday….trying to recover from the chair incident.

I hope everyone enjoys their day and as always….Be Well and Be Safe….

I Read, I Write, You Know

“lego ergo scribo”