Post

Emma 🪱
@worm.gay

The rare mizer L you hate to see it

mizer@mizer.bsky.social

you lose a lot of points for that smash burger trend

1 repost4 likes

mizer
@mizer.bsky.social

During the height of the smash burger trend you lived in the nation with the best mid grade and low grade beef, why do you want to scorch it?

Emma 🪱
@worm.gay

How droll, to reduce the culinary miracle that is the maillard reaction down to mere 'scorching'. A good smash burger is worth its weight in gold

mizer
@mizer.bsky.social

A Maillard reaction happens on any properly cooked burger, a thick bleu burger will still have it. A smash burger you lose a lot of the fat and the reason we raise and process our beef the ways we do is for fat preservation and cultivation, fat is the ball game for beef.

Emma 🪱
@worm.gay

Even if it occurs on any well cooked burger, the ratio of delicious crusty maillard reactiond beef is greatly enhanced by having a higher surface area from a flatter patty. Unless you're crushing it down into lace like some places do (Ill concede some take it too far) you're not losing THAT much fat