https://www.howtomakewhatmattmade.com/latest-recipes daily 1.0 2020-04-26 https://www.howtomakewhatmattmade.com/latest-recipes/gluten-free-crab-cakes-and-beef-tenderloin-with-a-simple-accompanying-salad monthly 0.5 2020-03-06 https://static1.squarespace.com/static/5e5b312a2e298c72256f53fa/t/5e5b3bf2e0cc0e63b17c8cd6/1583037463375/IMG_4597.JPG Latest Recipes and Posts - (Gluten Free) Crab Cakes and Beef Tenderloin with a Simple Accompanying Salad - Easy to Prepare and Fast to Cook Surf and Turf Impress Your Boo With This Foo https://www.howtomakewhatmattmade.com/latest-recipes/full-guide-on-my-take-on-burgers monthly 0.5 2020-03-01 https://static1.squarespace.com/static/5e5b312a2e298c72256f53fa/t/5e5b5c5455dd08365429b983/1583045734334/variety-of-vegetables-1400172.jpg Latest Recipes and Posts - Full Guide to My Take on Burgers - Toppings Extra Proteins Bacon Egg Sunny Side up, over easy, over medium Overhard is for Children Chili Green Leafy Veggies Lettuce Spinach Baby Arugula Flavor Packed Veggies Bell Peppers Spicy Peppers Serrano Poblano Anaheim Tomato Guac Mushrooms These can allow you to get extremely extra and creative with your burgers for example cooking a portobello mushroom on the grill cracking an egg into it once the first side is done and serving that on top of your patty https://static1.squarespace.com/static/5e5b312a2e298c72256f53fa/t/5e5b57d49c441026dc85bf27/1583045265824/full-frame-shot-of-breads-257843.jpg Latest Recipes and Posts - Full Guide to My Take on Burgers - Buns Preparing Your Bun: Toasting Use some sort of fat, usually butter, to keep it from sticking to the pan Adds Flavor and Texture Complexity to the Bun Baking Always Recommended if you hate soggy buns Adds Structure and Absorbance to the bun Which Bun to Use: Potato Buns Very light and fluffy With or Without sesame seeds based on personal preference Unhealthy Hawaiian (Portuguese) Sweet Rolls Also, very light and fluffy Don’t hold moisture very well Sweet flavoring adds to the correct burger Unhealthy Kaiser Roll (My Favorite) Harder and more crusty Hold moisture very well Good for heavily stacked burgers Pretzel Roll Harder with a salty coating Salt can make the burger too salty of not monitored closely can really make a unique burger compared to the others https://static1.squarespace.com/static/5e5b312a2e298c72256f53fa/t/5e5b5b62b728573d1b866f53/1583045509807/selective-focus-photo-of-cheeseburger-1199960.jpg Latest Recipes and Posts - Full Guide to My Take on Burgers - Burgers The American Icon https://static1.squarespace.com/static/5e5b312a2e298c72256f53fa/t/5e5b5c3dbcd48e5c8c3f3159/1583045707769/food-healthy-dinner-lunch-128401.jpg Latest Recipes and Posts - Full Guide to My Take on Burgers - Meats Types of Meat Beef Classic Burger meat 15% fat is best in my opinion if you can find it Very rich red meat Turkey Much more lean Can require help sticking possibly an egg Healthier than red meats Non-Meat based protein Black Bean Impossible Meat Preparing your Patty Always Season Ground Meats with Salt and Pepper before working with them Add any flavoring while mixing the meat before forming patties When forming patties, the most important measurement is thickness Season the patty lightly with salt and pepper after forming Cooking your Patty Stove Meat can be slightly looser Smooth Sear on the bottom and top of the patty More controlled for a single patty Must use a non-stick pan or some sort of fat Butter is recommended as it is great for basting back on top of the burger as it cooks Grill Meat must be packed tightly together Creates Grill Marks Much Easier for multiple patties at once Makes cooking certain toppings easy to do in unison with the patty so everything comes out at the same time https://www.howtomakewhatmattmade.com/latest-recipes/full-guide-to-my-take-on-paninis monthly 0.5 2020-03-01 https://static1.squarespace.com/static/5e5b312a2e298c72256f53fa/t/5e5b5f12d48f8f22c9e6b6d8/1583046464905/vegetale-and-meat-sandwhich-133578.jpg Latest Recipes and Posts - Full Guide to My Take on Paninis - Paninis How to make a sandwich that’ll put a smile on your face https://static1.squarespace.com/static/5e5b312a2e298c72256f53fa/t/5e5b614c118337590da26d4d/1583047035274/bread-breakfast-bun-close-up-461382.jpg Latest Recipes and Posts - Full Guide to My Take on Paninis - Fillings Meats The main thing to worry about here is making sure the meat is thin enough to be heated evenly through the sandwich if it not being cooked before hand Turkey Ham Salami Prosciutto Chicken Breast Flank Steak Cheeses The critical point to be aware of with cheese is that non Americanized cheese melts much slower than most sliced and shredded cheeses so if you cut it from a block expect it to take a long time to melt American Cheese Cheddar Cheese Yellow White Sharp Medium Swiss Provolone Mozzarella Gouda Veggies Leafy Veggies Lettuce Spinach Baby Arugula Flavorful Veggies Bell Peppers Onions Tomatoes Pickles Sauces Try to spread the Sauce on the bread in a thin even coat for the least drippage off the bottom Mayo Any Aioli spicy truffle caramelized onion Dressing Usually made from mayo as well but a fresher flavor profile Oil Olive Oil Extracts from veggies i.e. Mongolian fire oil https://static1.squarespace.com/static/5e5b312a2e298c72256f53fa/t/5e5b6135e0cc0e63b17ff230/1583046982380/baked-bread-1756061.jpg Latest Recipes and Posts - Full Guide to My Take on Paninis - Breads Choosing the right bread: Structure Bread that is too soft can get squished in the pressing process Stale bread will crack during the pressing process Texture French Bread often had a tough thick Crust that can add an element of texture to a simpler sandwich America sliced bread i.e. wonder bread usually has extremely soft crust that detracts very little from the texture of the main part of the bread Flavor Things like Sour Dough and Rye Bread can enhance the flavor profile of the sandwich but can contrast with certain fillings so use them at your own risk https://www.howtomakewhatmattmade.com/latest-recipes/classic-french-beef-stew-with-cilantro-lime-rice monthly 0.5 2020-03-06 https://static1.squarespace.com/static/5e5b312a2e298c72256f53fa/t/5e62c41bf7b7df2653f45833/1583531044772/IMG_4635.jpg Latest Recipes and Posts - Classic French Beef Stew with Cilantro Lime Rice - Classic (for a reason) stew recipe that can feed 4 or more people with ease Cooking for More Than Me https://www.howtomakewhatmattmade.com/latest-recipes/puffy-sopapillas-with-cinnamon-and-hunny- monthly 0.5 2020-04-26 https://static1.squarespace.com/static/5e5b312a2e298c72256f53fa/t/5ea4e65100047c5743c9f040/1587865177252/27482B0E-6516-4BB6-8EC9-1219210D5319.JPG Latest Recipes and Posts - Puffy Sopapillas with Cinnamon and Hunny ;) - These Perfectly Puffy ‘Pillas top any good Latin American meal off with a bang With an Easy 20 min prep time and 20 min cook time these classic mexican pastries are eas and fun for all ages. https://static1.squarespace.com/static/5e5b312a2e298c72256f53fa/t/5ea4e6611de102540e837823/1587865198731/IMG_4720.jpg Latest Recipes and Posts - Puffy Sopapillas with Cinnamon and Hunny ;) https://www.howtomakewhatmattmade.com/about daily 0.75 2020-03-01 https://static1.squarespace.com/static/5e5b312a2e298c72256f53fa/t/5e5b49afb728573d1b84f660/1583040963959/IMG_4587.jpeg About - Who am I and Why am I making a website? My name is Matt Fisher and I’m a 19 year old culinary student living in Denver, Colorado and I’m making this website to showcase written recipes for the food shown on my instagram. Also, to teach young people how to cook in hopefully easy to understand and helpful ways If you want to find a specific recipe browse the sections on the top of the site. If you are just starting out I recommend a quick glance at the Essential Ingredients tab as well as it has lists of things I think everyone should have in their kitchen so they aren’t eating bland (aka “nasty ass”) food. https://www.howtomakewhatmattmade.com/essential-ingredients daily 0.75 2020-03-06 https://static1.squarespace.com/static/5e5b312a2e298c72256f53fa/t/5e5b4166a72c2f71abf39ed8/1583038843606/silver-side-by-side-refrigerator-3637728.jpg Essential Ingredients https://static1.squarespace.com/static/5e5b312a2e298c72256f53fa/t/5e5b4210e6c06e061fa008be/1583039030740/anise-aroma-art-bazaar-277253.jpg Essential Ingredients https://static1.squarespace.com/static/5e5b312a2e298c72256f53fa/t/5e5b41e70054c853617d8285/1583038980230/bazaar-bottles-business-ceramic-15964.jpg Essential Ingredients https://www.howtomakewhatmattmade.com/your-favorite-food-the-way-i-like-it daily 0.75 2020-03-01 https://static1.squarespace.com/static/5e5b312a2e298c72256f53fa/t/5e5b44e66b59fb4dacfea35e/1583050517905/cooked-food-1885578.jpg Your Favorite Food the Way I Like It - Paninis Melty Cheese, Crispy Bread sizzling on the George Forman and that can only mean one thing, sandwiches (but not for pussies who can’t cook). The panini and all it’s varients, from grilled cheese oozing with american to a delightful Cubano with Swiss pouring from the sides, are all a pleasure to cook and eat so: What are the best combos of meat, cheese, veggies, and bread for paninis? https://static1.squarespace.com/static/5e5b312a2e298c72256f53fa/t/5e5b45c4212d7f00cacbd7e9/1583050479035/close-up-photo-of-burger-1639562.jpg Your Favorite Food the Way I Like It - Burgers I have never met a person incapable of appreciating a good burger. But, there are countless ways of enjoying this american staple due to the near infinite variations done on it across the world. So, from the bun, to the meat, to the toppings: How do you make a truly tasty buger?