Once you start smashing after the 1-minute mark, that’s
when juices really start to flow and you end up with a
dramatically drier burger—a good 50-percent more moisture
is lost in a burger smashed after 1 minute versus one
smashed within 30 seconds. Move into the territory of
double or even triple smashing—that is, smashing once at
the beginning, then getting impatient and smashing again
during the middle and latter phases of cooking—and a
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