“It looks…very thicc.”
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Comments
How thick do you want your tomatoes jeeeeze
Surely it should be a tiny bit of mustard and not downing it in it 😉
All those hacks are just the right cooking practices for burguers. Also you’re supposed to put a small piece of ice after you flip them or keep them covered for moisture
Matt Ciampa looked like Tom Holland & Johnny Galecki combined. Am I the only one who thinks of that?
Baking soda chemically tenderizes meat.
Which I feel is weird to do with ground beef.
A lot of Asian cuisines use baking soda to tenderize their cheaper meats to pull out higher quality from them.
I didn’t know there was people who waited to put cheese on until it was off the heat ????
Why isn’t Matt in any more videos? He seems like an expert ????????
I used to have a patty shaper that basically worked like the two deli containers hack. it was a tiny metal container with a lid and some lil holes in the bottom. So you pushed with the lid and then the holes made so it doesn't get stuck
Who likes pink in the middle of their burger? Gross
Was the control burger raw????????
Pls tell me if u thought is it was
That’s fridge is almost as empty as my brain
Guys, cook your burgers properly. Minced meat is dangerous.
"we're gonna use hacks!" and then they just. start listing general burger cooking tips-
Half the stuff in this video is just stuff everyone should know instead of hacks
Since when is adding cheese to the patty while it's in the pan a "hack"? That is how I have always done it.