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New Toy; new dish


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Did a thing:

H1boYLh.jpg

More info & pix at the link below.

https://imgur.com/gallery/ElceIDF

 

TL;DR version: got a new silicone 8-patty meat press, and I used it to make a hot sausage-patty topped a stroganoff-style dish.

 

The meat press worked imperfectly, but I suspect part of that is due to the nature of my filling and operator error.  It still worked well enough that I might get another one of these AND some of their other products.  They’re also going to be part of my Christmas gifting.

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Sturgeon's 2nd Law, a.k.a. Sturgeon's Revelation: âNinety percent of everything is crapâ

 

My FLMS- Murphy's Music in Irving, Tx

 

http://murphysmusictx.com/

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Did the manufacturer indicate why they chose hexagonal shapes rather than round - other than to maximize burgers per square inch? It seems like round would be more generally appealing to customers.

Whenever you find yourself on the side of the majority, it is time to pause and reflect.

-Mark Twain

 

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First: 

I just found this demo video from the company showing me that operator error was possibly a significant factor in causing my separation issue.  First, they recommend using slightly less than 2lbs of meat.  I used a smidge over.  Second, they advocate opening the meat press upside down to facilitate removal- no deep cup to work around when lifting the patties out.

 

 

 

 

Second:

I’m pretty sure the hexagonal shape was 100% about storage efficiency for something between round and square.  Ever other product they make uses essentially the same basic design.  
 

Their cookie press is their earliest, if I understand properly, and has a slightly different design.  They fill in the edge gaps with trapezoidal cups to square off the press.  But who wants half cookies?

 

Sturgeon's 2nd Law, a.k.a. Sturgeon's Revelation: âNinety percent of everything is crapâ

 

My FLMS- Murphy's Music in Irving, Tx

 

http://murphysmusictx.com/

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6 hours ago, Dave Bryce said:

I love a good stroganoof recipe.  Hit us up!
 

dB

 

 

The stroganoff was made with butter, EVOO, beef stock, Worcestershire sauce, white wine, sour cream, Dijon mustard, black pepper, white pepper, tarragon, parsley, chive, salt, green onions, garlic, and portobello mushrooms.  I used a little flour & some reserved beef stock to make a slurry to thicken the sauce- probably not necessary.
 

I used a tablespoon or so of the butter plus a drizzle of EVOO to sauté a head’s worth of garlic and half a bunch of green onions- both nicely minced.  After those got some nice color, I deglazed the pan with a splash of beef broth.  Then I added the diced portobello mushrooms (4 medium sized ones), sautéed them a bit, then deglazed again.  At that point, I added most of the liquids- splash of Sauvignon Blanc, a glut or two of Worcestershire, and all but a third of the beef stock.  Following that were the dried spices, then the sour cream and Dijon.

 

I made a slurry of flour with the last of the beef to thicken it, but I cooked so much linguine that it didn’t really need thickening at all.

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Sturgeon's 2nd Law, a.k.a. Sturgeon's Revelation: âNinety percent of everything is crapâ

 

My FLMS- Murphy's Music in Irving, Tx

 

http://murphysmusictx.com/

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