Recipe:Mildenburger: Difference between revisions
Jump to navigation
Jump to search
BaltimoreJoe (talk | contribs) (Created page with "===Mildenburger BBQ with saurkraut=== == Introduction == This hamburger was made at the 2015 CCCamp. As hamburgers are basically sandwitches the first consideration should b...") |
BaltimoreJoe (talk | contribs) No edit summary |
||
| Line 3: | Line 3: | ||
== Introduction == | == Introduction == | ||
This hamburger was made at the 2015 CCCamp. As hamburgers are basically sandwitches the first consideration should be the bread. Bread is a natural prodduct of fermentations. Ideally, your burgers buns should be too! If you do not find it practical to make your own here are the bun guidelines: It should have some % whole weat, it shoud be soft, absorptive, and not crubly. If the bun is too hard it can weged your tomato out of the bun ( which is especally problematic with thourally mustareded buns ). So, the bun when toasted must conform to the shape of buger + toppings and not displace them. | This hamburger was made at the 2015 CCCamp. As hamburgers are basically sandwitches the first consideration should be the bread. Bread is a natural prodduct of fermentations. Ideally, your burgers buns should be too! If you do not find it practical to make your own here are the bun guidelines: It should have some % whole weat, it shoud be soft, absorptive, and not crubly. If the bun is too hard it can weged your tomato out of the bun ( which is especally problematic with thourally mustareded buns ). So, the bun when toasted must conform to the shape of buger + toppings and not displace them. Please select carefully to avaoid crumbly buns that will fall apart. | ||
You can you 50% schwein or 100% beef it's up to you | You can you 50% schwein or 100% beef it's up to you | ||
Revision as of 22:30, 21 August 2015
Mildenburger BBQ with saurkraut
Introduction
This hamburger was made at the 2015 CCCamp. As hamburgers are basically sandwitches the first consideration should be the bread. Bread is a natural prodduct of fermentations. Ideally, your burgers buns should be too! If you do not find it practical to make your own here are the bun guidelines: It should have some % whole weat, it shoud be soft, absorptive, and not crubly. If the bun is too hard it can weged your tomato out of the bun ( which is especally problematic with thourally mustareded buns ). So, the bun when toasted must conform to the shape of buger + toppings and not displace them. Please select carefully to avaoid crumbly buns that will fall apart.
You can you 50% schwein or 100% beef it's up to you