pantyfire wrote:It's essentially 5 guys burgers.
At home. Whoop.
n0face wrote:For added home burger authenticity wrap them up in foil.
Kara_Jane_Adams wrote:I always wrap my burgers in tin foil, the residual steam softens the bun and gets the cheese to just the right melty consistency.For added home burger authenticity wrap them up in foil.
Andy wrote:Air-fryers still use a small amount of oil, don’t they? Do they cause a smell the same way as deep fat fryers?
Andy wrote:At the risk of causing a nomenclature kerfuffle around soft bread rolls, don’t you have softies or ‘baby soft’ rolls?
Kara_Jane_Adams wrote:I always wrap my burgers in tin foil, the residual steam softens the bun and gets the cheese to just the right melty consistency.n0face wrote:For added home burger authenticity wrap them up in foil.
Kow wrote:Andy wrote:Air-fryers still use a small amount of oil, don’t they? Do they cause a smell the same way as deep fat fryers?
If you don't wash them occasionally, they build up grease in the base and can smell like typical fryers. Otherwise they're fairly nose friendly.
cockbeard wrote:Kara_Jane_Adams wrote:I always wrap my burgers in tin foil, the residual steam softens the bun and gets the cheese to just the right melty consistency.For added home burger authenticity wrap them up in foil.
I'm loathe to mention them in this thread and expect backlash, but this sums up my major issue with McDonalds now cooking to order (there are other issues with McDonald's as an entity obviously). A dirty horrible double cheeseburger really benefited from 3-8 minutes (I'm sure there's an exact figure in there somewhere) under the salamander, it got the cheese all melted and made the thing stick together properly. Nowadays cheese is cold, burger sucks, looking like the images is a bad thing
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