Kraft Heinz’s Lunchables.
game, then listen up.This trick might be the missing piece you’ve been looking for in your quest to become a grill master, and it’s all about an ingredient you probably overlook every time you’re making burgers: Not the lettuce and tomato, not the ketchup or the mustard, but the.
a recent interview.on a podcast called.Diners, Drive-Ins, and Dives.
, reveals the piece of advice he most often gives to cooks on the show: They need to pay attention to what happens to the bun before it tops the burger.. “I’ll say, “Listen, here’s the deal.You’ve got to treat the bun.
You can’t take a bun out of the package [and] put it down.
You’ve done all this work.Beat the dough until well combined, about 2 minutes..
Fit the mixer with the dough hook.Knead the dough at medium speed until smooth, occasionally scraping down the side of the bowl and dusting with 1 to 2 tablespoons of flour if the dough sticks, about 5 minutes.
Transfer the dough to a lightly oiled bowl, turn to coat with oil and cover with plastic wrap.Let stand in a warm place until doubled in bulk, about 2 hours.. Line 2 baking sheets with parchment paper.
(Editor: New Adapters)