Use something that is not heavily processed instead.TruForm was an early tessellation implementation created by ATI and employed primarily on Radeon 8500 (R200).
The reason why it is safe to serve a steak rare is because the e-coli sits on the outside of the cut. The temp will raise after cooking and the meat will be medium well (since all beef is loaded with e-coli, it is statistically dangerous if you undercook ground meat.
season with salt and pepper then let the salt do its thng for forty minutes.Make a patty shape by gently pressing down with a plate.The rougher the surface area the more crispy the outer shell can get without you overcooking the innards). Freshly grind my meat mixture (10%veal, 30% pork, 60% well-marbled ribeye) and I make sure that it is not handled too agressively (the less you handle ground meat the more rough the surface.Here is the hamburger recipe I used last week: Then again, I am not a heavy beef-eater, so I do not appreciate the flavour of pure beef like some people do. At that point you might as well just make a bowl of beef and maybe spoon some of it onto a slice of bread. An alternate placement of ingredients without condiments would be to place the lettuce under the tomato to prevent it from interacting with the cheese, or under the patty to prevent it from making the bottom bun too soggy too quickly.Ī general rule to follow when making sandwich type foods is to place the most voluminous ingredients at the center with a bottom heavy I never understood having a hamburger without any toppings. If you really want to use all three, then place each on separate flat layers of the burger to prevent unnecessary messiness. If you must, use one only and in moderation. I recommend against using so many condiments because they overpower the original savory taste of the patty, and you typically don't want that. Place patty on bottom bun, then stack ingredients in appropriate order. Leave top bun and lettuce aside for final assembly. Place condiments (ketchup, mustard, relish, etc.,) in the concave of a slightly curved piece of lettuce so they don't flow out.
#Command and conquer renegade curved surfaces professional
However I have always been too scared to try.Īs a fake professional hamburger man, here's my advice:īun > mayo > (condiment) > lettuce > onion > tomato > cheese > patty > bunĪpply mayo to top bun first, because that's the only place that makes sense. Although I have always put the mayonnaise on one bun and the mustard on the other and have often wondered if it would taste different if I just mixed it up on both. What kind of degenerate puts their cheese at the bottom under the tomato and burger? Lettuce also has to go at the top so you get a nice fresh crunch before you sink into the squidgy goodness of the meat and cheese. Also you have to have the cheese on top of the burger so you get that texture all together in the bite. I like to put the tomatoes and gherkins at the bottom, under the meat, because that way I can get in four slices of tomato and one fat gherkin all sliced up and not have to worry about them sliding off the top of the burger. The order for me is more of a structural thing. ( read this with a broken french accent ) You need to be more confident in your taste and pick only the finest of ingredients. For instance, the ketchup/mayo/relish combo is an overkill, only made by beginners. Don't overcrowd it with ingredients that overtake the taste of others, you need to find the perfect balance.
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