"Chefs across the island of Ireland who currently hold one or more Michelin stars share their greatest culinary secret: where do they eat when off-duty?"
"What's your idea of the perfect burger? Is it a classic American-style burger, with French fries and a milkshake? Maybe it's a backyard barbecue cheese burger, thick and juicy, with bacon on top and a cool beer to wash it down."
"Does it matter what cut of beef goes into a beef burger, and should it be cooked all the way through, or served medium rare? Flame grilled or fried? Inch-thick quarter pounder or trendy smash-style burger, complete with crispy edges?"
Chefs across the island of Ireland who hold one or more Michelin stars share their greatest culinary secret: where they eat when off-duty. The content then shifts to defining the perfect burger, comparing classic American-style burgers with French fries and a milkshake to backyard barbecue cheese burgers with bacon and beer. It raises questions about whether the cut of beef matters for a burger, how fully it should be cooked versus served medium rare, and whether it should be flame grilled or fried. It also contrasts thick quarter-pound burgers with trendy smash-style burgers that feature crispy edges.
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