I was looking for this! I dont understand the hate comments, you just make 5 different burgers just for us and i think you deserve more love, u are a rly sweet guy too
Yeah I don't know either but I just focus on the people that have good things to say. I appreciate the kind words and thanks for checking out my video.
Recently been working on my cooking skills. I have a 12 inch Madein stainless steel fry pan, 10 inch lodge cast iron, and an enamel cast iron dutch oven. Have been able to cook just about everything with these 3. Love the video thanks
I've really wanted to try some made in stuff, especially the carbon steel. Sounds like you are definitely all set with those three. Thanks for watching.
Was hoping you had updated to demonstrate using the new cast iron smashburger press on a stovetop cast iron grill pan but, nice video showing the “old” method. Just now subscribed.
The major issue I had with the press was good big it is. It was really hard to fit it into the pan and not mangle another item in the pan. I have added a carbon steel griddle that I think it works a lot better with. I'm going to put together an Oklahoma onion smash burger video that I can showcase it with. Thanks for checking out the video and subscribing
@@justinmiller1191 all salts arent created equal. The human body can't survive without salt. Redmond real salt contains over 70 vitamins and minerals essential for the body. Look it up.
For the stainless steel, after your first burgers then u added the baccon and more burgers, did u use the same pan? Cus idk if not washing it and adding more meat will cause sticking? Unless u just added more oil before the 2nd cooking
So what exactly creates the crust? the oil or the pan or the temperature or is it all of them? I have been trying to achieve the crust so if you may define how the crust is made that'd be nice thank you
It has to do with the smash and the heat of the pan. The crust forms directly from the smashing of the burger and the high heat mixing together. Kind of like a steak when you cook it you use a high heat to get a nice crust on it. I’ve heard oil doesn’t work as well as without oil but obviously he seemed to use oil and do just fine with it.
I was happy to see how later in the video you graduated to the American cheese. It looked like you added cheddar on the first one, which...just isn't the same. Cheddar is great and all, but it doesn't melt correctly. Part liquid, part clotting. And yeah, that parchment paper is a must for the smashing. So too is a griddle. I've done 'em in my Griswold No. 10 (circa 1920) but yeah, a griddle leaves you unencumbered, as it of course lacks the walls. I'm watching smash burger videos 'cause I'm making some tomorrow. Maybe I'll shoot a video too! I did one a month or three ago on my channel. If I'd heated my griddle in advance, I'd have clocked a better time. Ah well.
If you can find a thick tefal pan like the expertise, it can do sear comparable to a SS pan not cast iron though. I'm cooking steak on it for 2 yrs now.
Thanks for making this video. I only have a stainless steal pan for making smash burgers and your video gave me insight. Keep it up!
Thanks for checking it out
I was looking for this! I dont understand the hate comments, you just make 5 different burgers just for us and i think you deserve more love, u are a rly sweet guy too
Yeah I don't know either but I just focus on the people that have good things to say. I appreciate the kind words and thanks for checking out my video.
Recently been working on my cooking skills. I have a 12 inch Madein stainless steel fry pan, 10 inch lodge cast iron, and an enamel cast iron dutch oven. Have been able to cook just about everything with these 3. Love the video thanks
I've really wanted to try some made in stuff, especially the carbon steel. Sounds like you are definitely all set with those three. Thanks for watching.
I just ordered that 12 inch misen that crust was amazing! Good work
Thanks for watching. I definitely recommend the misen stainless steel pains. I hope it works just as good for you too.
Just bought a set of stainless cookware and a cast iron pan, definitely gotta try these!
Phenomenal crust
Thank you. Appreciate the view!
The first ones looked amazing.
Was hoping you had updated to demonstrate using the new cast iron smashburger press on a stovetop cast iron grill pan but, nice video showing the “old” method. Just now subscribed.
The major issue I had with the press was good big it is. It was really hard to fit it into the pan and not mangle another item in the pan. I have added a carbon steel griddle that I think it works a lot better with. I'm going to put together an Oklahoma onion smash burger video that I can showcase it with. Thanks for checking out the video and subscribing
do u have a link for the small spatula? btw I recommend redmonds real salt. so good and much healthier then table salt
Healthier? It's salt.
@@justinmiller1191 all salts arent created equal. The human body can't survive without salt. Redmond real salt contains over 70 vitamins and minerals essential for the body. Look it up.
Thank you for this helpful tutorial!
Thanks for a nice video on smash burgers on ss and cast iron, i just bought a ss pan and i can't wait to give it a go :)
For the stainless steel, after your first burgers then u added the baccon and more burgers, did u use the same pan? Cus idk if not washing it and adding more meat will cause sticking? Unless u just added more oil before the 2nd cooking
Looks great. What's the charcoal grill used? Thank you
The grill is called a bucket grill. I saw it on an ad for nfl shop but I also see then in Amazon. Thanks for watching
Huge like for background music
So what exactly creates the crust? the oil or the pan or the temperature or is it all of them? I have been trying to achieve the crust so if you may define how the crust is made that'd be nice thank you
It has to do with the smash and the heat of the pan. The crust forms directly from the smashing of the burger and the high heat mixing together. Kind of like a steak when you cook it you use a high heat to get a nice crust on it. I’ve heard oil doesn’t work as well as without oil but obviously he seemed to use oil and do just fine with it.
I smash my patties on the counter prior frying. I add onion right away and add cheese just before serving.
i love how you fk around in the kitchen and i really like the hate comments, subscribed.
Yum!
Yum indeed. Thanks for checking it out.
I was happy to see how later in the video you graduated to the American cheese. It looked like you added cheddar on the first one, which...just isn't the same. Cheddar is great and all, but it doesn't melt correctly. Part liquid, part clotting. And yeah, that parchment paper is a must for the smashing. So too is a griddle. I've done 'em in my Griswold No. 10 (circa 1920) but yeah, a griddle leaves you unencumbered, as it of course lacks the walls. I'm watching smash burger videos 'cause I'm making some tomorrow. Maybe I'll shoot a video too! I did one a month or three ago on my channel. If I'd heated my griddle in advance, I'd have clocked a better time. Ah well.
Seems like cast iron gives a better crust
If you can find a thick tefal pan like the expertise, it can do sear comparable to a SS pan not cast iron though. I'm cooking steak on it for 2 yrs now.
We don’t want that toxic teflon
Yummy
rooooaassttt the breadd maaannn!!
You shouldn’t add oil when making smash burgers. Give it a try without oil (or very minimum oil for ss pan) and you’ll be surprised
good video but that music is really overpowering
I appreciate the feedback. Thanks for watching
the music is a bit loud
Background music is disturbing.
Yikes teflon is not stainless steel LOL I like the Guacamole idea !
Sure isn't. Thanks for checking out the video. Give the guacamole a try.
lmao ur hilarious. how much you weigh
I appreciate the kind words and thanks for watching
@@CookingtoFeast
Lol! The dude asked how much you weigh!
What a random and weird question. 😂
Yeah it is weird isn't it. Oh well, I just choose to only read the first sentence of the comment.
you can flatten these outside ofe the pan, and they come out EXACTLY THE SAME.
It's a hamburger ; not a concert
Thanks for watching
I don't mind the music👍👌
Pro move = double burger!
Pro move = bacon!
Complete fail = semi-melted glue/epoxy (aka, cheddar) cheese! Never, ever use cheddar!
To each their own. Thanks for watching
your house is ruined with that kind of smoke....
Don't worry. The smell dissipated in a day or two. Thanks for watching
Maillard is pronounced "maYARD", not MaLLard".
Thanks for the tip, hope you enjoyed the video.
its pronounced mayard reaction