Quote:
Originally Posted by Shiver Me Timbers
Employee of mine said that Arby's Wagu Burgers are frozen and they heat them up in a Microwave.
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They don't have a griddle at Arby's so yeah, they almost have to be microwaved. You can't get enough heat in them via any sort of oven to have them cooked in under ten minutes.
The only way to cook a burger quickly is via direct conduction (griddle) or a microwave.
If you're gonna have a national campaign for a burger at a roast beef joint, maybe give your franchisees a $300 rebate to go get themselves a Blackstone or something. You can't serve burgers if you don't have a damn griddle.
EDIT: The interwebs say they sous vide them, ship them, then finish them in the fryer at the restaurants. That
could work but it's not ideal. Sous vide makes a compressed paddy because you have to vacuum seal them before you cook them. And so the texture will be too dense. I've done burgers sous vide once and it's just wholly unnecessary.
So I'd imagine you could get a nice crust on the outside via the fryer but the inside of that burger's gonna be too dense and not have that crumbly feel that you need on a good burger. That's why you should also hand-paddy a burger rather than use a burger press or mold.
There's an undeniable 'right' way to do burgers (or at least a couple of them) - and there a whole bunch of wrong ones. Doing it sous vide is among the latter.
Worse still, if those paddy's were ever frozen, you're absolutely gonna have to microwave them to thaw them before you drop them in the fryer. I guess you could get a 'batch' out in the morning and let them that slowly or in a cold water bath since they're sealed from the sous vide process.
Arby's - just stay in your lane. Or, like I said, give your franchisees a blackstone to stick in a corner somewhere.