The Best Way to Form Burger Patties!
Make the best hamburgers and cheeseburgers by learning to correctly form your burger patties with this step-by-step recipe tutorial.
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Using food science to make delicious meals for you.
Hello and welcome! I’m Jessica Gavin, a Certified Food Scientist and Certified Culinary Scientist, cookbook author, and teacher at heart. On this channel, you will find homemade recipes infused with food science knowledge, and quick recipe tutorials with trusted tips and techniques learned in culinary school.
During my studies, I learned about food technology and how food is delivered from “farm to fork”, putting the focus on providing safe and wholesome food. After college, I pursued a career in nutrition product development, creating healthy food, beverages, and children’s products for people around the world.
And now I enjoy developing recipes in my home test kitchen, and love nothing more than experimenting and unraveling the science behind better, healthier cooking and sharing that with you.
Featured on USA Today, NPR, The Oprah Magazine, Better Homes & Gardens, NBC News, and more.
This Is Why McDonald's Burgers Are So Delicious
McDonald’s may not be the trendiest fast food chain out there, but they have remained one of the most popular in the world for decades, and there are a lot of reasons for this. Sure, kids love the Happy Meals, and everyone loves the fries, but their delicious burgers are really what keep people coming back. McDonald’s has made some noticeable changes to their hamburgers over the years, and their quarter pounders are now made with fresh beef, but that’s not the only thing that makes them great. Let’s take a look at some reasons why McDonald’s burgers are so delicious.
#McDonalds #Burgers #FastFood
They're 100 percent beef | 0:00
They're made with specific cuts | 1:10
Standard burger patties are flash frozen | 1:58
Quarter Pounder burgers are fresh | 2:52
Burgers are seasoned on the grill | 3:45
Using relatively local beef | 4:48
Different buns for different burgers | 5:25
Holding vendors to strict standards | 6:39
The only item with preservatives | 7:28
Burger toppings are carefully selected | 8:32
Quality control | 9:13
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This Burger CHANGE MY LIFE (v2.0) | GugaFoods
Over 1yr ago I showed you the burger that changed my life, well today I share with you how that burger just got way better. It's all because of some special ingredients that I use that change completely the way I make burgers.
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CHICKEN LEG New recipe❗ is very DELICIOUS & JUICY ✅ I will show you perfect way to cook Chicken
Watch!!! SIMPLE WAY of COOKING CHICKEN LEG is so TASTY & JUICY !
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List of Ingredients:
Chicken
Garlic
Black pepper
Lemon grass
Soy sauce
Oil
Butter
Calamansi
Sugar (optional)
#chickenrecipe #chickenlegquarter #chickenlegquarterrecipe
Easy Mongolian Beef Soy Curls!
Easy Mongolian Beef Soy Curls!
Ingredients:
1 Bag or 8 ounces Butler Soy Curls, rehydrated with boiling water
1 Tablespoon Concentrated Bouillon or Bouillon Powder
2 Tablespoons Olive Oil
1 Tablespoon Soy Sauce
1 teaspoon Liquid Smoke
1/3 cup Cornstarch
2 Tablespoons Olive Oil for Sautéing
1 teaspoon Ginger
1 Tablespoon Granulated Garlic
1/2 cup Soy Sauce or Liquid Aminos
1/2 cup Coconut Sugar
1/2 cup Water
1 Bunch Green Onions, finely chopped
Drain & Squeeze out as much water as you can from Soy Curls. Add 2 Tablespoons Olive Oil, 1 teaspoon Liquid Smoke, 1 Tablespoon Soy Sauce & 1 Tablespoon Powdered Bouillon to the Soy Curls and Massage until they are well mixed. Add the cornstarch & toss until well coated.
Heat up non stick pan on high and add 2 Tablespoons Olive Oil. Once the pan is hot add the Soy Curls, shaking off any excess cornstarch. Saute until Curls are lightly browned. Add the sugar, ginger, soy sauce, granulated garlic & water to the curls and bring to a boil while stirring. Once boiling turn off heat and add the scallions. Serve immediately over rice. Enjoy!
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Korean fried chicken with two sauce options - soy garlic and red spicy!
Crispy and crunchy Korean fried chicken that’s glazed with a delicious soy garlic or red spicy sauce! This video also include my chicken mu (pickled radish side dish) recipe. Fry up some chicken and have a wonderful KFC experience at home! If you're old enough, you know chimaek (chicken and maekju (beer)) is a Korean thing!!
►Full recipe:
►Ingredients:
Chicken mu (sweet and sour radish):
1 pound mu (Korean radish)
1/3 cup sugar
1/3 cup vinegar
1/2 teaspoon salt
Chicken:
2 pounds chicken wings (about 16 drumettes and wingettes)
1.5 teaspoons salt (use less if using fine table salt)
pinch black pepper
1 teaspoon grated ginger
Red spicy sauce:
It’s not too spicy, but you can always adjust to your taste.
1 tablespoon soy sauce
2 tablespoons rice wine (mirim, mirin, or white wine)
2 tablespoons sugar
2 tablespoons honey (or 2.5 rice syrup or oligo syrup or corn syrup)
1.5 tablespoons gochujang - adjust to taste
1 or 2 tablespoons hot sauce (Sriracha, tabasco, or Frank’s Red Hot Sauce) If you don’t want to add any extra heat, use ketchup instead of hot sauce along with 1 teaspoon of vinegar (rice, white, or apple cider).
1/2 teaspoon honey dijon mustard - optional
1 tablespoon minced garlic
4 tablespoons water
Soy garlic sauce:
2 tablespoons soy sauce
2 tablespoons rice wine
2 tablespoons sugar
2 tablespoons honey (or 2.5 rice syrup or oligo syrup or corn syrup)
1 tablespoon minced garlic
1 teaspoon vinegar
1 or 2 teaspoons oyster sauce - optional
4 tablespoons water
Batter:
1/4 cup potato starch
1/2 cup frying mix (or see the full recipe for modifying all purpose flour)
3/4 cup water
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