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From: "Carol" <cshenk@virginia-beach.com>
Newsgroups: rec.food.cooking
Subject: Re: Dinner in the year of our lord 20241031.
Date: Wed, 6 Nov 2024 00:50:25 -0000 (UTC)
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jmcquown wrote:

> On 11/4/2024 1:36 PM, Carol wrote:
> > dsi1 wrote:
> > 
> > > > On 11/2/2024 3:17 PM, jmcquown wrote:
> > > > > You can make a smash burger for less than half the cost of
> > > > > having someone flatten it for you.
> > > > 
> > > I've been trying to make a smash burger but that's been elusive
> > > so I'm looking for some new tools: a flat iron weight to flatten
> > > the burger and a thin metal spring steel spatula. I'm also going
> > > to have to cook these burgers on a carbon steel pan because the
> > > burgers have to be scraped off the pan. Smash burgers are
> > > actually a new way to cook a hamburger. A properly made one is
> > > just a scrumptious, sensual, experience.
> > 
> > 2 cast iron pans, 1 smaller.
> > 
> > Heat both pans.  They will retain heat so will cook both sides at
> > once.
> > 
> > Put meat in larger one and smash with other pan.
> 
> I disagree.  There is a kitchen tool called a cast iron burger press,
> which makes more sense than using two cast iron skillets of differing
> size.  You could also use an old style cast iron bacon press to
> accomplish the same result.  That is, if you're planning to do this
> often.
> 
> Jill

It depends on what you already have.  I don't need to buy a burger
press or a bacon press.  I have the cast iron already.  Nothing new
need be bought or stored.

I have no intention of deliberately making a dry (juice all smashed
out) burger.  That's David.