SAME Recipe: Does EXPENSIVE Hamburger Meat Make a Difference??
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- เผยแพร่เมื่อ 12 ก.ย. 2022
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Bring back over-sized candy with Cali, its not copying TKOR, you guys did it.
Agreed
Hey someone has a fake account on here impersonating replying to people on your videos
Happy 11th year on TH-cam. September 29th today. (12:21am)
6:59 Salt needs to be added before cooking, not after. It helps form that good crust and caramelization on the meat.
Umm salt doesn't caramelize and form a hard crust , salt melts and liquefies when cooking.
@@josephbennett3482 I didn't say that the salt caramelizes, it helps form the crust on the meat.
The no salt thing was the biggest mistake you could have made, a fantastic wonderful steak tastes bland and off if it has no seasoning. The same goes for a burger
steak, no. hamburger, yes. i dont know what steak you have been eating your whole life, but if you think its bland without seasoning, you are doing somthing wrong. as for hamburger, yah it can be bland without seasonings as its made of many different pieces of the cow. mostly the tough parts that are easier and cheaper to just turn into hamburger.
@@anonymous-mj8wb find me one professional chef that says you shouldn't salt a steak...
@John Duncan, anonymous isn't saying seasoning doesn't make a difference when cooking a steak he's saying steak shouldn't taste bland and tasteless. If you have a good steak it should taste rich and flavourful even without seasonings.
@@thetristonator3238 no steak tastes good without salt
@@mmmjello stop buying those Dollartree ribeyes.
The one thing that Nate forgot to account for is the order of the toppings on the burgers. Food Theory proved that the order changed the taste of the burgers
Yeah you can do a neat "party trick" with McDonald's cheese burgers, bet a person 5$(or whatever you want) that you can change the flavor of their burger without touching or making any modifications to it. When someone takes you up on the bet. You tell them to take a bite. Then tell them to flip the burger over. The look on their face every time is awesome!
@@CF_Sapper what if they tell you "no" when you ask them to flip the burger over?
@@jimmyhackers8980 Then they don’t get invited next time 😏
@@jimmyhackers8980 then they still lose the bet. You cant make a bet and not play. They werent forced in the bet that was the time to say no.
this is 100% true I knew this from own experience like 20 years ago already
I’m enjoying this series but I also wonder if it could be expanded to some less-subjective things than taste, like for common everyday items, does more $$$ actually equal better quality?
But sticking with food I’d like to see Deli meats compared.
I like this idea! ... like making a chair using cheap vs expensive lumber or metal
I skimmed through this comment and thought you wanted him to taste things like bark vs pond water or some stuff.
Truth be told, it rarely matters.
Learn how to vet Aliexpress listings properly and you'll be getting the exact same product as something from Amazon but without the amazon listing fee, extra taxes and the money skimmed off the top by the seller. It ends up like half the price for a bit of savvyness.
Now brand vs basic for walmart stuff like nerf guns or whatever, you might find some results.
I Think technically Nate could write off these big meals with friends as business expenses 😂
But I do agree. In the future Nate should do another "season" of _brand v basic_ using a different category than food ingredients. Toiletries would be a good one. Household cleaners would also be another good category. All things that most people use all the time that represent a significant portion of some people's income.
How do you define quality, though? You really can't get rid of subjectivity when it comes to food
Love the series! I'd suggest making a playlist of these to make it easier for people to binge watch them if they're catching up to the channel or a new visitor.
Love these videos, Nate. How about a Brands vs Basics: Breakfast edition. Eggs, bacon, toast & coffee.
THAT'S a good idea. Cheap vs. Steep eggs would be super interesting. Bacon would be more subjective but I think handling the raw bacon would give a good idea as to the quality. Cheap Coffee would be hilarious!
that would be egg citing
@@TekedixXx already been done to death Barry lewis already does it which i imagine you know cause cheap vs steep is exactly what he calls his series.
I never go through the sponsored portion, but once I saw the Pun Counter I just had to go through the whole thing LOL
In general in my experience, the more food types you blend together, the less the quality of each individual product matters.
So for complex burgers, pizzas, tacos, salads, stir fry, soups, etc. I would just go for the cheapest things I could possibly find.
Another aspect of saving money... The more types of food you buy, there is also an increasing risk of leftovers which you can't use.
Which would limit your next choices if you were obsessed with not wasting any of the food.
So glad to see another episode. You are rocking it Nate!
Your friends must love these experiments!
I'd love to see brand vs basic brownies both from scratch and from a box mix.
And do them all at the same time. Guess the homemade brand v basic from the box made brand v basic
The sought over questions are being asked and answered,
Good stuff
Glad to see ur editing getting more styled towards ur channel especially with the filter thrown in keep switching it up to show more of a difference from other channels
I have a realative who grows cattle at one point. And I can confidently say that: meat you get fresh(-ish) from a farm is completely different taste to when you buy it from the store.
Loving the series, keep it up!!
I would love to see more burger tests. I've heard a lot about what goes into a "good burger" but have never done much of my own testing. In the future you should definitely add an equal amount of salt to the patties though.
One thing you could try is: Store expensive VS home ground meat from a butcher VS different cuts of meat from a butcher.
I've heard lots of good things about freshly ground beef and it would be interesting to see if it actually makes a difference in a blind test. Also smash burgers for this test I definitely think are the way to go.
You can put whatever you want in there but if you want to taste the beef then salt and pepper only. The best burgers showcase the beef and other spices tend to take away from that. But there's so much personal preference involved that u should do your own testing even if sam does too.
I grind short rib into my burger meat and it is ridiculously amazing. Store-bought expensive I'd guess is always going to be whatever the store feels like chucking in there, but going to a butcher or grinding it yourself, you know what you're going to get.
@@tatg69 Agreed.
If you want to get the perfect burger (in my opinion, as someone who experiments with them weekly), respect the meat by salting it early and liberally and do as little else to it.
Of course, I also make economical burgers by adding tons of bread crumbs, egg and spices, but I do that to save money.
Totally respectable, still delicious, it's just not on the same level as straight up beef and honestly, I think straight beef is more fool proof.
@@NikolisKitchen Agreed. Mixing in some short rib definitely makes the best burgers (aside from wagyu scraps).
I do wanna see you do the same but with grinding your own meat. I enjoy taking some good beef and grinding in some bacon and mixing in a bit of cheese and grilling that up
Literally was thinking as I got off the trail, I hope there's a new NftI vid, we should be due for one. Ask and you shall receive!!
I love this series, and I've always wondered about this.
The only problem with these videos is I don’t get to taste them 😭
Those prices are great! In my area (MN) ground beef is cheaper than I've seen in years. 80/20 has been $6.99+ the past few years (even pre pandemic) but is now $4.99 or $5.50. Must be a regional thing!
I'd imagine the closer you are to the source the cheaper it's going to be.
What I found with wagyu is if buy the pre packed vacuum sealed packs (cheap for wagyu) it is worse for a burger. It doesn’t have a grind so it comes out like meat ball or meat loaf. Too dense and the flavor isn’t really different.
My local shop has 80/20 ground chuck, I like to mix in 25% by volume their ground round.
This kind of video is so good that both watching eating people are happy.
Really enjoy these comparisons. Vegetable lasagna using all organic or most expensive ingredients against cheap could be interesting to see if there really is a huge difference.
That would be cool, but lasagna is so expensive to make from scratch, that I'll always just get Stouffer's
@@bagnon I like Stouffer's Veggie Lasagna 😄
Here we can basically get a 10 pound log of ground beef around around 25 bucks total. Usually its mostly their beef trimmings or whatever ground up and sold in bulk. Not bad at all for price/quantity
So glad Nate is sticking with it!
Best hamburger I've ever had, was 80/20 ground chuck, $2.99 lb. And I've had the fancy ones. It's all in how you prepare it.
I buy a lot of gourmet food, to be honest, but I get the "market" ground beef from my supermarket, I think it's just leftovers from other cuts. It's the cheapest and by far the most flavorful in my opinion
@@luckyrashes It's got a lot of cheaper hardworking muscles in it, balanced by fatty offcuts.
Low grade eye round and chuck is really tough but super delicious. By grinding it, the toughness doesn't matter (I actually prefer it) so all you get it that wonderful flavor.
In contrast, filet mignon is considered the perfect steak by many because it's absurdly tender, but it's got no flavor. Super expensive, but it'd be awful for burgers (frankly I don't rate it for steaks)
@@skilletborne 100%, I do grind my own sometimes, or if I don't like the grind from the store (why is it a damn brick?!). The cheap cheap stuff I buy probably has chuck, brisket, tenderloin, horse, buttholes, who cares, it's a value and it's great.
oh god, the puns! THE PUNS!!!!
I was wondering why Nate didn't season the ground beef at all. I was wondering if maybe ground beef is pre-seasoned when you buy it in the US. Personally I'd never make a burger patty from just beef 🙂 Also I'd kind of expect that there would be more of a difference in texture than in flavour, tbh. That's usually been my experience.
Frozen or pre-formed burger patties might be pre-seasoned, but packages of ground beef are not. So, his burgers are probably pretty bland. And in the US burgers are typically just made of ground beef. Though some people will mix different cuts of beef together.
5:38 not gonna lie all those puns were really "ham"fisted
Hi Nate. Love your content
Now see what modifications can make the cheapest taste most similar to the expensive! Like adding butter or egg to the patty.
The problem I have with this test, salting as soon as you drop the burger on the grill gives SUCH a different effect than salting post cooking. Additionally, the higher the fact content in protein, the more salt is required. If you take a 1lb strip and 1lb ribeye, use the same amount of salt on both (measured by weight), the ribeye will taste WAY less salty than the strip due to the fat content.
My son watches your channel as part of our bedtime routine and requested a brand vs basic lettuce salad 😊
Love this series! Keep it up!
Love the videos, keep them coming, can you do Water from expensive to tap ?
Great idea to just have different meat. Loving this series!
It was really hoping you would do this. hamburgers are a top favorite. I always enjoy my results. Very basically I think what makes the difference is if they are seasoned or unseasoned or what types of seasoning and spices are used. Also what makes the difference is the types of oil that they can be cooked in or even on the grill.
I had wondered if you were in the same area as when you were a part of tkor, but the Harmon’s reference answered that question.
I like that area, but no longer live in that part of the country.
Glad I found your channel, as I fades away from tkor post grant.
Keep up the good work.
I saw that waygu burger at our local grocery store for the first time yesterday. I've never seen it for sale at the store before.
i feel that this group of friends was the inspiration for the film "the big lebowski"
the cheap chop meat [i know Walmart generic ] i use the red label from Walmart as opposed to the white more fat and holds together and on a bbq non frozen does not take long maybe like 18 minutes on a charcoal grill.
Thanks for sharing this with us!
The editor commentary over the pun count had me dying 🤣
Absolutely love the dude rocking the Coheed shirt! Let’s go!
Instantly spotted that Coheed shirt
Nate really relishes a tracker free internet experience
I only watched that sponsor spot for the puns
I so wish I knew you so I could've been there to try the burgers lol. Looked delicious! Great video!
I love this video, it's very entertaining and great puns by the way. keep it up Nate👍
Meat loaf may have been a better way to go but for next, you have pic-nick party foods, mac n cheese, mac salad and cole slaw to get to next :)
Nate is so precise perfect👌🏾
Lettuce get back to cooking....I kept waiting for that one..
your friends all gave off the vibe of a bunch of children after their parents were yelling lol
Pineapple on pizza. It's so controversial, maybe it's because of the quality of the pineapples (canned vs Dole Hawaii vs Costa Rica).
I prefer pineapple and chicken. Chicken tends to absorb the flavor of pineapple but in a oven tends to also cause pineapple to be more crunchy than sweet which is something I enjoy. It also isn't a soggy mess because of this method.
Del Monte, canned, from the Phillipines is the best.
Avoid Dole!
That's a side note I've heard of and seen pickles on pizza at a few different pizzerias. that just has no written all over it.
@@soundhealingbygene ... that actually sounds interesting to me. I'd try it once.
Never thought of pickles and chicken until BK and Wendy's did that for their spicy chicken sandwiches, and I love that.
Another strange combo (well... maybe less strange, and more uncommon) that I like is sour cream on pizza. Definitely more fat/oil content, but so good.
@@soundhealingbygene it's good, I do bread and butter pickle chips, bbq sauce, and chicken. The key is to dry them with paper towels before you put it on the pizza.
Nate is really asking the hard hitting questions with this one.
My guess is the lower grade of beef was made with different cuts of meat (than higher grade and possibly in general). That could explain the taste, texture, and binding differences.
Personally I don’t buy much beef above low-mid grade cooking for myself, but so also heavily season ground beef
@Nate I hope you see this message.
It seems that during your jump cuts you/your editor cut the backing audio too, causing jumpy music.
The colour grading on your clip at 4:03 also ends early 🫣
Should have done a fourth of beyond beef
I love this series (though I'm a bit disappointed in the lack of rigor in testing. If you change both meat quality and fat quantity, it's harder to tell what had the impact).
Also, my friends and I were talking while watching the video and I interrupted, sputtering and pointing at the TV when the tasting crew was on screen.
Finally managed to sputter "COHEED!" Cool to see a Coheed and Cambria shirt "in the wild."
Another great video! Keep it up!
I wish I was featured in this episode! I love burgers, one of my favourite foods in the world! Good job Nate, keep on rockin’ it! 🤘🤘
Ya know it's time to start thinking about the approaching holidays.
Maybe something along the lines of marshmallows used in s'mores and used on top of yams and what ever else you all can think of.
BTW this is just an example
ive always wondered this
I gave a huge list of things to try in the comments of one of the first two videos of you doing taste experiments.
Shout out to the guy wearing the Coheed and Cambria T-Shirt, you have excellent taste.
It'd be nice to be able to afford the more expensive meats, but I'm stuck with the low cost 73% one. However, I use 1 egg to help the meat stick together and season the raw meat/egg combo with Montreal Steak seasoning by McCormik. I then cook it on 3 (in between med-low and medium). I don't smash it and I only flip it once when the bottom half has turned to my desired color. Never had any complaints.
@@NikolisKitchen Will have to remember that. I usually end up cooking the burgers the same day as purchase.
2ok ask for only steel since he stated that is 3x more time than he can do.
oh no my handle doesnt 'feel' good.
what if I have no idea how my hand feels :(
so if I order the knife type without a handle;
do I get more than a 30% discount or?
Mmm, burgers. 🤤 Thanks for the video, informative and entertaining as usual! I'd be up for seeing one about smash burgers at some point.
the walmart 73/27 makes an amazing burger but they shrink a ton so make them a bit bigger. always make it a smashburger with the cheese to hold it together
I have an idea for a twist on this series. Bay leaves. Make the same recipe. one with bay leaf one without. The big question is. Are they needed? Is the flavor different?
this was just an excuse for food with friends. love it. keep up the content :)
Also depends on your lean to fat ratio I always use 72 percent lean cheaper hamburgers I haven't got a dry hamburger yet unless its over cooked
Love the video, but I wonder about employing a hamburger press or some other device to equalize thickness--but that's just me.
I was thinking you should have done a burger that was a mix of all 3 types of meat
Hey Nate, adding salt would have even made the basic meat better. Also, is you wet your hands before you handle and roll out your patties, it won't stick to your hands as much
It's a shame you didnt do 'protect your buns' during the sponsor reading🤣
as someone who grew up country, had our own cattle etc etc this was obvious. That walmart cheap stuff you had is really only good for browning up and tossing a bunch of stuff in lol. great vid tho
Would love to see you do some debunking videos. Start with 2 going around. Someone takes grapes and puts them in oil. Frying them. Then adds popcorn, and what do you get but green or purple popcorn. Please debunk this.
No one will ever have the NordVPN ad chops of Ollie Kendall, but Nate is probably the next best.
Interesting that the cheap one was the driest in spite of having the middle fat content, and also that it had the worst flare-ups. I'm thinking that maybe it's something to do with the fact that wagyu has a lot of intramuscular fat (marbling), which is better blended with the protein, whereas the cheap meat probably just went into the grinder with a lot of fat caps (the part you usually trim off a steak), so it dripped out more easily, to the point that the amount of fat remaining after cooking was even less than the one that started with less fat. The loss of fat is probably why they fell apart a bit, too; that fat was taking up space that turned into a void when it rendered out.
Hey I got another idea if you want to do burgers why not choose the impossible burgers and do a normal Burger season them the same and see if you can tell the difference like the impossible meat Plus like normal beef that would be an idea
You can 100% tell a difference. Would not make a good video.
They're not analogous, they're very different items that need treating differently to get good results.
Also while both are great, side by side they will taste clearly different.
The puns were my favorite part
My wife and I buy ground chuck in bulk and we only pay 1.99 a pound for 10lbs or more. And we love the taste of it. We don't buy the cheapest, partly because most of it has salt added to it. I don't use salt in anything, I mean if there is salt in it already ok but I don't add more to it. There is a reason why I don't add salt, I won't go into now.
I respect if you have blood pressure issues or something, so I'm really saying this for other average people passing by making weird assumptions.
With home cooking, you'd be physically sick before you added enough salt to have a negative health impact (for an average healthy individual), and avoiding salt if you primarily home cook your food can actually be dangerous, not to mention bland and gross.
If you eat a lot of store bought sauces or ready meals, absolutely be careful about your salt because they add scary amounts.
Some have to add flavor suppressors to stop you tasting it or feeling sick.
You should do this with hot dogs. Also, what about trying ice cream brands or testing home made ice cream made with cheap vs expensive ingredients?
Brand vs basic brownies?
I like this idea. Bring in a specialist (Calli) if she's available, even. 😊
Have you tried triangle tests to remove consumer bias? No match then no difference is detectable.
Omg the puns 🤣🤣
There is probably a lot of the infamous pink slime in the cheap burger.
Burger experts usually use 80/20 for burgers. Except for special meats (e.g., "certified Black Angus") ground beef prices vary by fat content.
Good job Pun Master... Lol
Thanks Nate keep it up..!
Love the vid, really great content coming out.
Mans cooking American wagyu burgers but doesn’t even have Heinz Ketchup
I truly enjoy these videos.
I can tell good beef from cheap beef, I stay clear of those chubs... They are the worst, and if I buy my ground beef on a certain day of the week I can get it for like a $3.99 a pound for premium ground round my local supermarket. (One day a week they ground all the leftover unsold steaks and large cuts)
Making ice-cream maybe? Same flavours and colours but again test the dairy. Or keep the dairy the same and try natural vs artificial flavours / sweeteners. Bonus is that you can save what you don't eat for another time.
Could u try make homemade ice cream with cheap and expensive ingredients and also pulled pork with cheap pork and expensive pork shoulder please thank u and loving your videos and loving this series it's so good keep it up man
I think sushi would be a cool idea for this series
I was hoping you’d reveal they were wrong and the wagyu was the bottom 😂
Need to test cheap store vs store brand ground beef. Like Walmart vs Kroger/Albertsons owned by same company,
vs super one vs Piggly wiggly vs Local store brand . That might be better/surprising results!!!