The homemade mayo got me thinking...what if you made a series were you made 1 dish as "from scratch" as possible? Like for the sauce, you would make homemade mayo, homemade pickles, homemade mustard, homemade ketchup. Grind your own wheat for flour for the brioche bun, etc. Then compare with your standard less homemade version and see if there's a substantial flavor difference.
I did that for Christmas dinner 2020 - I made everything I could, down to the mayo that went into the sushi rolls, hand made all the sauces, etc. It took roughly 20 hours total (not an exaggeration) and tasted amazing, and no, i don't think I would do it again.
I really do love how far along Andrew has come along from basic self feeding from like 2016 or 2017 of Eating Your Feed to now with how knowledgeable and professional he has become
There are so many things I love about this video. Andrew’s observations always offer such a nice explanation for things it’s sometimes hard to find words for. Having Adam cook is also a really fun addition, I enjoy the way he moves around the kitchen, it’s so comfortable and fluid. And also the sound being left in the sped up parts lends this stop-motion feel to the whole thing which is super visually and auditorily pleasing! This is super ‘Binging with Babish’ -esque, probably my favorite video to come from this new era of buzzfeed cooking!
Since when did Adam/Andrew cook this well? I swear, on old episodes of Worth It/Eating your feed, they were nowhere near as good or knowledgeable about food. Now they seem like professional chefs with years on the clock and a love for the finer things in life.
I think because of the Worth it series they experienced so much that they learned a lot as well. And when the pandemic happens they have the chance to try them.
Week 5 of asking Andrew to cook for his next part in the series of : I cooked 25 pound of... Please use carrots and have your mom make you the carrot cake u have eaten for every year on your birthday and if possible please make 'Gajar ka halwa' which is an idian sweet dish made out of grated carrots, sugar, milk and different spices
i'm bengali and love gajar ka halwa too! he needs to make it, the flavour profile of the dessert is so complex and i would definitely enjoy andrew's commentary
Funny coincidence that I have made a burger today, and I don't make them often (like it's been 6 months) because I usually don't buy meat. The beef patty (steak haché) was already done so for the topping I added homemade cranberry sauce, caramelised onions, mature cheddar cheese and cabbage leaves !
These videos are so easy to watch, I can't stress enough how good Adam, Andrew and anyone else involved in the videography are at their job. The quality of the videos at the minute is so good, and I find myself genuinely excited to sit down and watch them, which I haven't found with a youtube channel in a while, so I thank you for that.
Good stuff as always. For the mayo, I find that if you use olive oil at the beginning it can get bitter from whisking. So I prefer to use neutral first and finish with olive oil for flavor.
America's Test Kitchen actually suggested using a small saucepan for smashing burgers! Thought that was a great idea as it's a large, flat surface and you can use both hands to push down (thus obtaining an even, flat surface).
I use a the fully flat side of a tiny plate at parchment paper when I make smash burgers at home, does require some strength to get those crispy edges but it works perfectly, you’ll have burgers that’ll cover a lot over surface area, hangs over the edges of the bun (jus the way I like it). Place a ball a tiny ball of ground beef in the pan, place the parchment paper over and push plate down on to parchment paper
I've just never liked thick burger patties. The flavor I enjoy is in the milliard reaction and that's only on the surface. I'd take a double or triple smash burger over a thick patty. Unless that patty was home ground with short rib, brisket and ribeye. But at that point I'd rather have each of of those things individually. The great thing about burgers is that you can get a lot of flavor out of a chuck roast compared to most other things a chuck roast is used for. A pro tip to try is a small sprinkle of flour through a fine mesh strainer on each side of the burger just before putting it on the griddle/pan. You can get that crunch he was talking about throughout the whole surface, not just the edges. I saw a S. Korean 'american burger place' do this.
For cooking a smash burger at home. Use a small pot, nice smooth surface, it's higher than your pan edges, and you can put all the pressure you want. Use wax paper
I do a hybrid patty, I'll fry up a 3rd of my beef to crispy, then mix it in with raw beef and fry that up to medium rare. Awesome getting both the crispy flavor and the medium rare flavor.
Hey there, I love watching your videos at moments like this when I cant fall asleep… So thank you for that But im actually here to recommend you cook, or better prepare a Russian cold summer soup that reminds me of Gazpacho, the name is Akroschka and its a very nice buttermilk soup!
If you want to make a smash burger at home , just made the meat into a ball, drop it in your pan, use foil or parchment paper and a pot, put the foil over the ball, smash with a pot, perfect smash burger every time. Once you smash it you can season it in the pan.
George Motz would be so damn happy after seeing this episode, specially by them not using ketchup and talking about both styles of burgers, the smash and the pub burger, it was an amazing episode guys.
The perfect burger is just any meat and bread you want. But with chopped walnuts, honey, arugula and brie cheese. And if you want a liiiiiite bit of red onion.
Radical (but not so radical) suggestion - make an asian dumpling inspired burger. Meaning, add chives,green onion, a splash of soy sauce, sesame oil, garlic. Smash into a ground pork/beef patty until crispy, and make everything else like a burger. Dumpling filling/burger!!! Cheese too yes please. Also grilled kimchi is really delicious as a topping. Just saying.
I had no idea this was "your channel" (as in the teams), I thought you just had a new host - looking across the videos I see only the team though, congrats on going solo and good luck
I can't abide mayo. But it's a good point, I will try making my own. Though for me the worst bit is the smell and taste of olive oil. Maybe one with only neutral oil will be the winner I've never had.
I usually do thicker patties at home because I can actually form them ahead of time. With smash burgers, I have to bust out the cast iron pan for proper browning (which is hard to clean).
I feel like the way you did it you completely missed the point of a smash burger and what makes it good. When you smash a patty on the pan you get maximum contact between the pan and the patty and thus maximum browning and in turn maximum flavor per unit amount of meat. which is why smash burgers are often made with multiple patties to get maximum browning in your burger. By pre-flattening it, you are defeating the purpose!
Dont melt my cheese on the stove. Just assemble the sandwich with the hot meat and add the cheese. The residual heat's partial melting of cheese is so much better for me. The texture and flavor of the cheese is just different. Try it. You dont always have to melt cheese on your burger
I know Andrew is the amateur home cook he was 5 years ago. But, I still would like to see some more casual shows like Eating Your Feed. Not that I don't enjoy these types of videos as well.
2:20 Wax Paper & UR hands ? is the Wax ( from bee's ) and the Paper ( from Trees ) actually necessary to flatten some cow that has already been grounded ?
The homemade mayo got me thinking...what if you made a series were you made 1 dish as "from scratch" as possible? Like for the sauce, you would make homemade mayo, homemade pickles, homemade mustard, homemade ketchup. Grind your own wheat for flour for the brioche bun, etc. Then compare with your standard less homemade version and see if there's a substantial flavor difference.
That’s just Joshua Weissman
basically Binge with Babish this bish? :D
I did that for Christmas dinner 2020 - I made everything I could, down to the mayo that went into the sushi rolls, hand made all the sauces, etc. It took roughly 20 hours total (not an exaggeration) and tasted amazing, and no, i don't think I would do it again.
it would take months for andrew to grow his own tomatoes and wheat
Are we going to have him doing the Ramsey getting the kids to raise the lamb? I guess it was too much to have them slaughter it though.
I really do love how far along Andrew has come along from basic self feeding from like 2016 or 2017 of Eating Your Feed to now with how knowledgeable and professional he has become
I really enjoy Andrews personality. Very straight to the point, succinct. Makes these episodes awesome.
If you wrap the end of a potato masher in aluminum foil, it makes a really good smash burger tool for home for free.
Just go buy a cast iron press off Amazon for under $20
I have hotteok press it works like magic too
Omg thank you for this
the way andrew explains the differences between the patty types makes me think that he could somehow achieve world peace
There are so many things I love about this video. Andrew’s observations always offer such a nice explanation for things it’s sometimes hard to find words for. Having Adam cook is also a really fun addition, I enjoy the way he moves around the kitchen, it’s so comfortable and fluid. And also the sound being left in the sped up parts lends this stop-motion feel to the whole thing which is super visually and auditorily pleasing! This is super ‘Binging with Babish’ -esque, probably my favorite video to come from this new era of buzzfeed cooking!
Since when did Adam/Andrew cook this well? I swear, on old episodes of Worth It/Eating your feed, they were nowhere near as good or knowledgeable about food. Now they seem like professional chefs with years on the clock and a love for the finer things in life.
I has been many years now...learning happens.
Burgers are pretty simple tho
And theyve been cooking for probably like 1 or 2 years now since covid
Its been three (four?) years and our babies grew up :')
I think because of the Worth it series they experienced so much that they learned a lot as well. And when the pandemic happens they have the chance to try them.
he does have years on the clock, he's been cooking and studying for almost half a decade now
This is a great explanation of why technique with ingredients is so important to the final result 👍
Week 5 of asking Andrew to cook for his next part in the series of : I cooked 25 pound of... Please use carrots and have your mom make you the carrot cake u have eaten for every year on your birthday and if possible please make 'Gajar ka halwa' which is an idian sweet dish made out of grated carrots, sugar, milk and different spices
i'm bengali and love gajar ka halwa too! he needs to make it, the flavour profile of the dessert is so complex and i would definitely enjoy andrew's commentary
Andrew's narration is so simple, direct, yet soothing. He's really claimed a wonderful corner of TH-cam for himself. Can keep watching ATE forever!
Funny coincidence that I have made a burger today, and I don't make them often (like it's been 6 months) because I usually don't buy meat.
The beef patty (steak haché) was already done so for the topping I added homemade cranberry sauce, caramelised onions, mature cheddar cheese and cabbage leaves !
These videos are so easy to watch, I can't stress enough how good Adam, Andrew and anyone else involved in the videography are at their job. The quality of the videos at the minute is so good, and I find myself genuinely excited to sit down and watch them, which I haven't found with a youtube channel in a while, so I thank you for that.
Love the shoutout to Kiano’s tomato onion jam! Saw that recipe when it was debuted and I’ve made it maybe 100 times
Adam can cook like a boss!
Man all those burgers looking heavenly, Great work!
Andrew! As a long time fan, I am so PROUD of you. Keep Up The Good Work.
I love hearing Andrew explain food info. Now I'm hungry 😩 🍔
Andrew is one of the few positive things i have left in my life
You need a therapist. Help is out there, my friend.
I love how informative this channel is
Good stuff as always. For the mayo, I find that if you use olive oil at the beginning it can get bitter from whisking. So I prefer to use neutral first and finish with olive oil for flavor.
That is what the Kenji says.
@@mikemason7422 Oh cool. I need to watch more of his stuff.
You perfectionized this process, the video, the detailed step-by-step information. Perfection. Amazing work.
I don't know if I fancy more the burgers or Adam's photography skills
Not sure who edited this video, but it was really a great edit. Just a note to the editor that you do great work!
You should try making had pulled noodles again. I'm actually curious to see the difference from eating your feed.
America's Test Kitchen actually suggested using a small saucepan for smashing burgers! Thought that was a great idea as it's a large, flat surface and you can use both hands to push down (thus obtaining an even, flat surface).
Your videos have becomed a weekend treat for me.
I really prefer a thin patty burger. There is just some kind of magic in being able to hold it in one hand while eating.
Same. I get no pleasure trying to dislocate my jaw attempting to take a bite lol
This is a nice way of revisiting the two type of burgers! Great job! I must try the mayo recipe!
Thanks for this refreshed version! I really have a craving for burgers now.
the most divisive thing about this video is how andrew pronounced divisive
loved this video! cinematography was wonderful and the topic is so interesting
I use a the fully flat side of a tiny plate at parchment paper when I make smash burgers at home, does require some strength to get those crispy edges but it works perfectly, you’ll have burgers that’ll cover a lot over surface area, hangs over the edges of the bun (jus the way I like it). Place a ball a tiny ball of ground beef in the pan, place the parchment paper over and push plate down on to parchment paper
I've just never liked thick burger patties. The flavor I enjoy is in the milliard reaction and that's only on the surface.
I'd take a double or triple smash burger over a thick patty. Unless that patty was home ground with short rib, brisket and ribeye.
But at that point I'd rather have each of of those things individually. The great thing about burgers is that you can get a lot of
flavor out of a chuck roast compared to most other things a chuck roast is used for. A pro tip to try is a small sprinkle of flour
through a fine mesh strainer on each side of the burger just before putting it on the griddle/pan. You can get that crunch he
was talking about throughout the whole surface, not just the edges. I saw a S. Korean 'american burger place' do this.
That last sentence make the whole video worth it, “ As long as you aim for things that make each one great, you should be good.”
For cooking a smash burger at home. Use a small pot, nice smooth surface, it's higher than your pan edges, and you can put all the pressure you want.
Use wax paper
I love how complete and thorough this was done. Makes me want to make some burgers!
I do a hybrid patty, I'll fry up a 3rd of my beef to crispy, then mix it in with raw beef and fry that up to medium rare. Awesome getting both the crispy flavor and the medium rare flavor.
Thanks for the video! Definitely both really great options!
Hey there, I love watching your videos at moments like this when I cant fall asleep… So thank you for that
But im actually here to recommend you cook, or better prepare a Russian cold summer soup that reminds me of Gazpacho, the name is Akroschka and its a very nice buttermilk soup!
If you want to make a smash burger at home , just made the meat into a ball, drop it in your pan, use foil or parchment paper and a pot, put the foil over the ball, smash with a pot, perfect smash burger every time. Once you smash it you can season it in the pan.
George Motz would be so damn happy after seeing this episode, specially by them not using ketchup and talking about both styles of burgers, the smash and the pub burger, it was an amazing episode guys.
I am a simple guy, I see Burgers, I see Andrew, I click on the video and like it
This channel has a very peaceful vibe.
3:58 A more sturdy bun will always be my go-to choice 😂
An excellent suggestion to your mayo recipe is that instead of using bland oil use cooled down oil that you fried garlic and shallots in.
The homemade verses jarred mayo is soooo true!!
Well based on this video, it's not even closed. Thick pattie landslide win.
I was like "why is that thin patty so strange looking" for the longest time.
Then saw that he didn't break up the Hawaiian buns lol
One doesn’t experience self-transcendence, the illusion of self only dissipates-🎈
...And now my mouth is watering!
ty andrew for welcoming me into your kitchen
The perfect burger is just any meat and bread you want. But with chopped walnuts, honey, arugula and brie cheese. And if you want a liiiiiite bit of red onion.
Radical (but not so radical) suggestion - make an asian dumpling inspired burger. Meaning, add chives,green onion, a splash of soy sauce, sesame oil, garlic. Smash into a ground pork/beef patty until crispy, and make everything else like a burger. Dumpling filling/burger!!! Cheese too yes please. Also grilled kimchi is really delicious as a topping. Just saying.
oooh, yum!
I would also love to see you make your own ketchup :). It’s also very simple and I find it really amazing if you find a good quality tomatoes.
Great tips awesome as always 🙏
Petition for ATE to have their own podcast
I prefer a thin patty burger because I absolutely LOVE the crispy texture!
Useful and great presentation! Would've loved the bite shot in order to live vicariously lol
you can fix your mayo by adding a littlebit (one spoon) of luke warm water
Andrew making that mayo has confirmed in ms that I shall be making some mayo
I had no idea this was "your channel" (as in the teams), I thought you just had a new host - looking across the videos I see only the team though, congrats on going solo and good luck
this guy was great in Community
I can't abide mayo. But it's a good point, I will try making my own. Though for me the worst bit is the smell and taste of olive oil. Maybe one with only neutral oil will be the winner I've never had.
I am watching this at 2am and i only have 2 pcs sliced bread and instant coffee. Kill me
You can tell Andrew has eaten thousands of burgers with the expertise he has on them
we love a director's cut edition!
Pepper jelly on burgers is AWESOME
I usually do thicker patties at home because I can actually form them ahead of time. With smash burgers, I have to bust out the cast iron pan for proper browning (which is hard to clean).
You don’t clean cast iron just rinse it and dry it with a paper towel
So, I know that the other topping gives it more flavor, but I like to have flavor inside the patty as well not just outside the patty.
I feel like the way you did it you completely missed the point of a smash burger and what makes it good.
When you smash a patty on the pan you get maximum contact between the pan and the patty and thus maximum browning and in turn maximum flavor per unit amount of meat. which is why smash burgers are often made with multiple patties to get maximum browning in your burger. By pre-flattening it, you are defeating the purpose!
Wait I didnt even realise this is a day old video ... making a huge error in not subscribing them after watching for so long
Andrew is very much confident.
Anyone else bothered by the handle on Andrew's cup? 😂
Great, now i'm hungry again....
Can you also explain with different meats like Chicken patty
Mans channeling John Wick out here
Now we need how to bake a thick pizza and a thin pizza
we're good because of you.
I love to see two thick buns!
what was the green spatula used during the thick burger??
Dont melt my cheese on the stove. Just assemble the sandwich with the hot meat and add the cheese. The residual heat's partial melting of cheese is so much better for me. The texture and flavor of the cheese is just different. Try it. You dont always have to melt cheese on your burger
I know Andrew is the amateur home cook he was 5 years ago.
But, I still would like to see some more casual shows like Eating Your Feed.
Not that I don't enjoy these types of videos as well.
1:57 I can't find this "Worth It" episode in your library.
i think that McDonalds chez burgers have the best ratio of bread, meat, chez, and toppings
O M G! never watch it in the evening :)))
I have a question: Does this include fatty pork mince or something more leaner like veal or is it only for 80:20 beef mince
too good
Another awesome video!! Thank you!!
What cut of beef do you use for smash burger?
Thicc is always best. But skinny is good too! Got it!
Just use a stick blender for mayonaise, removes basically any form of error from the process with no loss in quality whatsoever!
How am I supposed to work out my anger?
I LOVE CHEESE BURGERS!!!
I love burgers brother.
Lifelong mayo hater here. I will try homemade mayo again today!
I enjoy your content! Keep it up! :)
2:20 Wax Paper & UR hands ? is the Wax ( from bee's ) and the Paper ( from Trees ) actually necessary to flatten some cow that has already been grounded ?
Scott Conan disagrees with ur Raw Red Onion acoutremont ?
andrew, do vegetarian burgers!!! please
Some portobello mushroom burgers would be nice
I know that arm ! That's Alexis deboschnek !
Thanks for helping my decide what I will have for lunch. 😍 Thick all the way. 👍🤩
Okay but why is the handle so low on his coffee cup? I need answers.