Читать книгу Buns and Burgers - Gregory Berger - Страница 29

Buy It vs. Make It

Buns: Uh…

Ketchup: Buy it. You don’t need to use ketchup, but if you must, there’s really only one ketchup that you should buy.

Mayo: This one is tricky. Homemade mayonnaise is great, but so is mayo in a jar. If you are worried about using raw eggs in homemade, then buy mayo from the store. But if you have access to fresh organic eggs, try homemade.

Pickles: Tie. There are plenty of great pickles on your store shelf. Some of them, like sweet little gherkins, are hard to make, because you may not be able to get the right kind of cucumber, unless you grow them yourself. But dill pickles, that’s another story. They are easy to make, and you can find perfect sized pickling cucumbers and fresh dill at your farmers market. And the Quick Pickle recipe in this book is super easy!

Mustard: Tie. Mustard from the store usually contains the same few ingredients that you’d use at home. But making it is also fun.

American cheese: Buy. For this book, I tried to make homemade American cheese. No good.

Ground beef: Buy. I don’t grind meat. I just don’t. I let Eric the Butcher do that. You can grind it yourself if you want 100 percent control of what goes into the burgers, but if you know your butcher, you can trust that they’ll do it right.

Veggie burgers: Make. 100 percent. Veggie burgers are great! Making them at home will get you 100 percent real ingredients, with no weird fillers.