Seeing Chef Maxime Bilet talk about how the Modernist Cuisine created the most ultimate hamburger in this entire world makes me cry happy meat tears. Everything was scientifically considered, from the fluffy bun and lab made cheese to the sous-viding and cryofrying process. I’ll go vegetarian for you, baby.
Hamburgers are my favourite food in this universe. From crappy White Castles and McDonald’s to $26 Black Label burgers, I love them all. I would give anything and a half to try the ‘Ultimate Hamburger’ as envisioned by the Modernist Cuisine, the magnificent book series that carefully examines the art and science of cooking.
The chefs carefully looked at what people wanted in their burgers and built something in line with that style of texture while massively improving the taste and quality. With the cheese, they recreated the quintessential feel of American cheese with flavours more similar to gruyere and cheddar. With the patty, they ground the meat and kept each strand parallel to each other so the flavour would be consistent with every bite.
They then cooked the burger by cryofrying, a method that involves first sous-viding the patty in a Ziploc bag, then searing it in liquid nitrogen and then frying it in oil. It’s the most complicated way to make a burger but it looks so damn good I just ate my computer screen. [Modernist Cuisine]