In my first attempt, I have used the frozen Fertigpatties. The result was not quite as expected, the Patties shrank quite deformed and also. In retrospect, I would have to redo tests with my current "temperature regime".
Anyway, I then used from the third year of ground beef from the self-service counter of the supermarket. My first attempts to form patties were rather sad. They also shrank quite deformed and be well, va took the diameter decreases and the height to something that you do not really want to have so at a burger patty.
Recently I have then a look around me here by Patty presses. Since we find indeed quite a lot of choices. Va the "simple" "punch-presses". This gives it even as a "double-press".
In addition to this Zyliss press there are a few more exotic, the function design stands out from the punch presses:
öhne-hamburger patties Press perfect patty
ÄWE hamburger press set-Patty Strength Nylon turner
In the immediate choice, I then pulled the Zyliss press and the adjustable Gräwe press at the end. The Gräwe press has interested me because of the lack of soil. The default stamp presses are indeed closed down, and the associated reviews it can be seen that there is a Gefrickel either, to get Patty out of shape or you are constantly required baking paper or similar means Hilf. This problem seems to be the Linked Gräwe press not have to. In addition, you can (depending on mince amount; 1/2, 1/3, 1/4 pound) between 3 different thicknesses Select Patty.
In the end I am but decided luckily or in retrospect rightly, for Zyliss press. With this you can officially only between 2 different Patty thicknesses Select (1/2 and 1/4 pounds), but there is a knob / screw technique, one can in principle be any thickness between 1/2 and Select 1/4 pounds, except that you can just lock the stamp only on the two limits.
The great advantage of Zyliss press is that it is very easy to clean because it is virtually completely dismantled. This means at the same time also that of Patty can also be seen very well and without any problems.
The press basically consists of 3 parts:
1. The base plate with hinged side wall (white)
2. The removable bottom (black)
3. The stamp-cover (red / gray)
The punch-cover itself consists of 2 parts: the stamp, which is screwed into the holding part and there is lockable with the marks for 1/2 and 1/4 pounds. The two halves can be but also (counterclockwise) about the "1/4 pound" setting also continue to rotate and thereby removed from the holding member, so that you can wash both halves thoroughly and any dirt that the in the crack between both halves are advised can be removed completely. Also, as water that would otherwise remain after washing up between the two halves, drain completely and quickly.
The actual function is as advertised:
You put the black soil in the unfolded white floor / side part and folds to the latter. Is then filled into the minced meat and pressed with the punch-cover the meat in the form.
Experience shows that obtained by simple 2-time halving a packaged 500g minced meat "cuboid" 4 equally sized "blocks" that can be passed directly into the press without further treatment / shaping and the same may be do their work.
However, the punch with the setting "1/4" something "deep" because the English pound weight about 454g, "1/4 pound" about 113g and 125g therefore something "too much" for the "1/4 "setting are. Therefore, it is advisable to either not to push until it stops or adjust the stamp setting between 1/4 and 1/2. If you then rotates counterclockwise during pressing, not only the meat is better distributed, but it is at the same time ensure that the punch "is held in position", although he's not locked.
You pressed too hard for the existing ground beef amount to the edge lifts easily and it is a little minced meat squeezed out laterally below. However, this is rather negligible.
Is Patty finished pressed, simply raise the sidewall ring on (by folding), removes the black soil and leaves the Patty by reversing the same "fall" onto the prepared surface. Done.
All in all a very good and easy to use Patty-press, which is also still very easy to clean.
She may a bit more expensive (in my time Neunzehnfünfundneunzig) than other variants, especially many of the "simple", but the price difference is considering the dispatch then again not so great (as they will be shipped from Amazon, you can dispatch yes 0 Euro on lower value) and in any event at a price.
Together with two of the Video Tips-many of Youtube, namely to provide the patties in the center with your finger with a trough, and salt and pepper not incorporated into ground beef, but to sprinkle on the pressed patties, this news has helped that keep my grilled patties now much better shape, VA is no longer bulge or otherwise thicker. A circumference loss through water loss can not be avoided entirely well.
Addendum 02.25.2015:
The QR code link on the product packaging to image 3 leads unfortunately to nowhere. After some searching, I came across the probable Video:
The YouTube video ID code product video reads: 6p28tqNuz_g
