The Real Reason to Toast Your Burger Bun
Toasting the burger bun provides additional flavor and exterior crispness that can enhance the sandwich. But the real reason to take this step? By the time you pull one out of the bag, most burger buns have staled at least slightly.
Toasting returns the interior to its fresh-out-of-the-oven softness, creating a supremely plush, moist cushion for the meat.
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Why? Heating bread to at least 140 degrees temporarily reverses retrogradation, the process that stales bread and other starch-based foods, by releasing water that gradually gets trapped within the crumb’s starch crystals as the bread sits.
Once it’s released, that water is then available to hydrate the crumb, making it taste more moist and fresh.
Here’s how we toast our buns, indoors and out.
How to Toast Burger Buns in the Oven: Broil split buns 6 inches from broiler element until lightly toasted.
How to Toast Burger Buns on the Grill: While burgers rest, grill split buns until lightly toasted, 30 to 60 seconds.
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Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.