Burgers: Chargrill vs Flattop

Discussion in 'Professional Chefs' started by redbeerd cantu, Dec 5, 2018.

  1. redbeerd cantu

    redbeerd cantu

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    St. Philip's College Culinary Arts (AAS, Cum Laude), International Kitchens
    One thing I can tell y'all is that there's a distinct flavor difference between the chars acquired by either method.

    How about the best of both worlds? What if I seared on the chargrill and finished on the flattop?! Do y'all think that smokiness would remain? I'll find out tomorrow as soon as i clock in.
     
  2. foodpump

    foodpump

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    I don’t understand.... Are you saying Surface carmelization and “char” are the same thing?
     
  3. redbeerd cantu

    redbeerd cantu

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    Not at all.
     
  4. Chefoz

    Chefoz

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  5. Transglutaminase

    Transglutaminase

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    Depends on what you're after..?
    It's "winter" here..so made a huge flat iron stove grill of 2.25" perforated square thin patties for sliders (tonight actually) ..with wayy too many onions steaming on top/covered.
    Slightly brown first, the add too many finely chopped {ever so slightly sauteed?} onions.
    White castle clones? dunno..we don't have WC here..but it seems a pretty close thing..from what I've read.
    Awfully tasty though. :) (took a pic, but it looks like dogs breakfast) ;-P
    Burgers are always on the BBQ in the summer.
     
  6. Iceman

    Iceman

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    "What if I seared on the chargrill and finished on the flattop?!"

    Thats a great way to finish for melting cheese. It takes less than 10-seconds with a cover and some steam ... and you don't get cheese dripping onto your grill.