If you leave hamburger helper out, is it still good?
I made Hamburger Helper about 6hours ago and my roommate was supposed to put the leftovers in the fridge... yet she didn't and I was frustrated since she always does this and I dont have money to keep buying food thats not going to get eaten, So I threw it away. Now shes saying that I overreacted and that it was still fine. Was it?? It was sitting out for 6 hours, on the stove at room temp without a cover. Wouldnt something happen to you if you eat that??? She says she has before and it wouldve been fine. What do you think?
Is it safe to eat hamburger helper that has been covered at room temperature for 15 hours?
I left out hamburger helper on the stove last night. It is fully cooked and in the pan covered . I am planning to microwave it for 5 straight minutes, and then put it in the freezer for 3 hours, and then microwave it and eat it again. Is it safe to eat? I'm hoping the microwaving and freezing will kill anything that would make it dangerous.
How do you remove the excess water from hamburger without cooking it? I hate trying to brown hamburger, only to have it boiling.
How do you remove the excess water from hamburger without cooking it? I hate trying to brown hamburger, only to have it boiling.You can do what observant Jews do to “kosher” the meat: salt it heavily, then leave it on an inclined board to drain.However, the best way to brown, and not boil, ground beef is to cook it in smaller batches, in a larger pan, at higher heat.Your typical aluminum frying pan isn't up to this job.Let the meat sit on the counter for a while so that it's at or near room temperature. Use a big, heavy 15″ cast iron pan like this, get it scorching hot (seriously, let it preheat for five or ten minutes), season the meat, put a little vegetable oil on the meat, and drop it in the pan. Don't cook more than a pound at a time, and let the meat sear on one side before turning it.The cast iron pan holds more heat, so it doesn't cool as quickly when the colder meat hits it.Good luck, and happy browning!
If i left hamburger helper out overnight in closed container is it still safe to eat?
It should be ok as the temperatures drop overnight Chetak
Hamburger helper meat is a little pink on the inside. is it okay to eat?
I cooked hamburger helper and I used ground pork. I forgot about it after I put in the liquids and sauces. My mother had cut up the meat but it was poorly cut (the meat was a little big) it was a little burnt. When I went to eat it I made my pork a little smaller and it was a little pink in the middle. I've already eaten some of it because my sister said its probably cheese that got inside. But I'm a little nervous about it. It wasn't a dark pink and I browned it so I'm thinking its okay. But the meat was pretty big so it may be a little raw. Is it okay?
Is it safe to eat scrambled eggs that were left at room temp. for 6 hrs?
You shouldn't eat cooked eggs that have been out for more than two hours at the very most. I know it's hard to throw out food...but one experience with food poisoning will cure you of that. It's usually more expensive to deal with food poisoning...doctor bills, medicine, gatorade, popsicles, missed work, missed school days, etc...than it is to throw out the questionable food and buy more. My husband is the most frugal man on earth and one time he ate some pecan pie that someone gave him, because he didn't want it to go to waste. He didn't know it had been sitting in their truck for 18 hours. The next day he was so sick he puked into his boots (ruined them), then had to go to the doctor and get two medications, plus he missed a week of work from both of his jobs, so eating that spoiled slice of pie cost him about $900. Since then, he's been much better about not eating things that might not be safe.
What is the best way to improve a hamburger so it tastes better?
Do less stuff to it and cook it properly. Stop with all the silliness like breadcrumbs, eggs, and Worcestershire.Use great quality, freshly ground beef with 30% fat. I personally like a mixture of 50% chuck, 25% brisket and 25% short rib meat. But using all chuck is totally fine, it’s an excellent cut for burgers- fatty, flavorful, and tough.Don’t play with the meat too much. Toss it back and forth from hand to hand a couple times to get rid of air pockets, roll it into a loose ball and flatten it into a patty. Make it flatter than you think you need since it’ll puff up on the grill.Season the burger with salt (more than you think you need) and freshly ground black pepper (white pepper is both foofy and stupid). Grill or sautee the burger on a ridiculously hot grill or pan with a little oil to get a nice sear on the outside. Finish cooking either on the cooler side of the grill or in the oven.The goal is a dark, crispy exterior with a moist, juicy interior. I like mine medium, but as long as the meat is fresh, there’s nothing wrong with rare or medium rare. Well done is totally fine, too, as long as you pull it out right when it hits 160F. Well done is no excuse for dry and tough.Some people like the “roadhouse style” burgers- pressed down to completely flat and cooked through. Again, no problem as long as you do the pressing right when you drop the burger on the grill and then leave it alone so you don’t lose the juiciness, and don’t overcook.That’s it, kiddies. Don’t overthink it. Burgers are simple.
How do I cook 700 hamburgers for my workplace of 1200 people in 3 hours?
It can be done. It takes a lot of advance planning, organization, and a lot of people. You have to cook everything to medium or medium well; there is no room for an undercooked hamburger in this event.First of all, you need someone who understands food safety, because you're dealing with meat and with so many people.You can pre-cook the hamburgers and hotdogs, warm buns, individually wrap them, and hold them at proper temperature for serving, but you cannot cook this much food to order. Then each person can dress the sandwiches with the condiments that they like, but that's a whole other serving area.You need a professional caterer or chef, a professional kitchen and facility, and properly trained staff. Do not do this if you don't know about food safety or food temperature maintenance.I would also do a cost comparison. Figure out how much the labor and materials (food) are going to cost, and then see if there's a local eatery that can produce this for you. They might be able to do it cheaper, easier, and better.
What type of onions should I put on a homemade hamburger?
The short answer is all of them.Onions are very versatile, and can bring a huge range of flavors that all go beautifully with meat.First, smear a thin layer of ovenbaked garlic on the bun for aroma and flavor, then put a layer of slow cooked, caramellized red or yellow onions on top to add a deep sweetness that will enhance the maillard crusted meat, then two or three slices of raw red onion to give it a bit of a sting. Put the burger on top, add cheese if you want, and continue with a healthy helping of pickled shallots, maybe with a hint of cumin to match the smokeyness of the burger, and an acidity to cut through the fatty juices and sweetness from the bottom layer. Sprinkle some chopped spring onions and chives on top. I would use mustard, and maybe some horseradish as well, but I will leave that up to you.