HISTORY OF PASTRY
Pastry has evolved since Neolithic man. However, the main civilisations responsible for the evolution and spread pastry craft could be attributed largely to the great of ancient Egyptian, Greek and Roman civilisations. The ancient Egyptians fashioned the first crude pastries out of grain meal flavored with honey, fruits and spices. The Greeks and Romans improved on the early recipes, but it was in the Middle East where pastries were developed into something of a culinary art form. Pastries were first brought to Europe during the Muslim invasion of the 7th century and quickly captured the imagination of European chefs (Wheat foods council ). Their inventive use of pastries reached its zenith during the Renaissance when pies were filled with live rabbits, frogs, and birds for special banquets, just as in the old nursery rhyme “Four and twenty blackbirds baked in a pie.” However the Chinese also had knowledge on pastry making .In Europe the spread of pastry craft maybe attributed to the Romans through their conquest , which enable the introduction of a vast variety of raw ingredients to be used in their cooking.
In 400 BC, the ancient craftsmen of Rome had established The Pastillarium corporation. Factors that contributed to the widespread and evolution of pastry included:
a. wars
b. invasions
c. marriages between members of the royal households
d. Great explorers
e. Merchants
f. Craftsmen
g. Famous gastronomes
h. Cookery writers
Such influences included the spread of cuisines and terminologies, such as the time when the Moors invaded Spain during the 8th century. The Norman conquest of 1066 resulted in a missives entry of French culture , permeating the English language , cusine , , culinary terminology , eating habits and customs. Arranged marriages , to resolve state disputes saw the union of two cultures , through chefs , courtiers , recipes , culinary terminology and customs. ( Juliet 1999) .
The golden age of pastry is often associated with France in the 18th and 19th centuries, when Antoine Careme founded haute cuisine. . He had spent much of his time perfecting the craft of patisserie and creating new recipes. He not only promoted pastry in his practical work , but also published writings. He was succeeded by August Escoffier who totally transformed French Haute Cuisine to Classical Cusine. . This included the soufflé and ice cream coupes. The book, The Culinary Guide is one the many books written by Escoffier . The English version was published in 1902.
The latter half of the twentieth century experienced tremendous enhancement in global communications , worldwide travels as well as immigration of peoples worldwide. This has led to further evolution in gastronomy. One such example is the introduction of Novelle cuisine by Paul Bocause who transformed food on a plate to painting on a plate. The more recent contributors included Michel Roux and L.J. Heinnemann. Now, the craft and art of pastry is not only exclusive to Eurporean chefs but also across the world such as America (USA).
Chronology of patisserie :
400 B.C. – Pastillarium corporation funded in Rome
8th C - Moors invaded Spain. This left eastern influence. It brought
new and exotic commodities which transformed western
cuisine through Europe.
10th C - 1066 Norman conquest on England . Influx of French culture
permeated English Language , cuisine , culinary terminology,
eating habits and customs.
15th –16th C -European merchants and explorers were responsible for
expansion cuisines.
Tallivent was a medieval cook who transformed and refined
art of cooking, through his writing and recipe compilation.
18- 19th C Golden age of Pattiserie . Craft was transformed into art
Antoine Careme founded Haute cuisine followed by his successor Auguste Escoffier
Later half of 20th Century
- Global Communications , worldwide , travel & immigration of peoples
In 1960s Paul Bocasue promote Novelle Cuisine . For pastry , Chefs of the likes Michel Roux and L.J. Heinnemann contributed extensively and considered aspects of technology .
SUGAR CRUST
HISTORY OF SHORTCRUST PASTRY
Pliny the Elder, a Roman cookery writer and social historian, recorded that the a type of short crust pastry was made during Roman times, using rough flour, water and oil.
As early as 1250, a type of short crust pastry was made in France. The recipe for the pastry included flour, animal fat, salt and sugar. The famous medieval chef and cookery writer, Taillevent (1314-1395), in his book Le Viandier, which was published in 1379, explains that short crust pastry was made extensively during that time and was used in the production of sweet and savoury pies, tarts and flans.
In Elizabethan England, tarts were made with a rich short crust pastry with filling of fruit and flowers.
Definition of Pies and Tart
Pies – a crust topped with a sweet or savoury filling. Some pies have a top and bottom crust, a bottom crust only, or a top crust only. Pies are traditionally baked in a pie pan, a shallow, a slope-sided pan made of metal or other decorative materials such as ceramic.
Tarts – are just pies without a top crust, although there may be some exception. Tart has more variation than for a pie. Tarts pans may be geometrically shaped e.g round, square, rectangular or shape like hearts or flowers. The pans may or may not fluted. Tarts may also be prepared freeform without a pan.
THE DIFFERENCE BETWEEN TENDERNESS AND FLAKINESS IN A PASTRY CRUST
Certain fats are referred to as shortenings because tenderness results when the fat shortens strands of gluten, preventing them from joining together and producing a tough pastry crust. Where as flakiness result when pieces of fat, acting as spacers within the dough, melt in the oven and leave spaces of air in their place. These spaces of air expand and any moisture in the dough turns to steam, pushing up against each layer of dough. This expansion separates the layers of dough, producing flakiness in a similar manner to laminated doughs.
THREE DIFFERENT TYPES OF PASTRY DOUGHS
There are three basic types of pastry doughs
1. Pâte Brisêe
2. Pâte Sucrêe
3. Pâte Sablêe
Pâte Brisêe is a rich, flaky dough containing flour, salt, butter or fat , and ice water. In French Pâte Brisêe means “broken pastry”, which refers to the tender flakes that break off as one cuts into this rich crust.
There are two types of Pâte Brisêe: flake pie dough or mealy pie dough. The difference between them is in how thoroughly the fat pieces are blended into dry ingredients. The flaky pie dough – fat is mix until it breaks-up into pea-sized pieces. Where as mealy pie dough – fat is mix more thoroughly until it breaks up into finer pieces resembling corn meal.
Flaky pie doughs to produce a flaky crust because the larger fat pieces act as spacer separating the layers of dough during baking.
Mealy pie dough produces a more tender crust. This is because the fat is almost completely blended into the flour.
Pâte Sucrêe is a French terms “sweet” or “sugar dough”. Fat is creamed with the sugar, which gives tenderizers, interfering with the network of gluten and creating tender, not flaky pastry.
Pâte Sablêe is a French word, which means “sandy dough” and very sweet, crumbly short dough used for sweet tarts and cookies.
Friday, September 11, 2009
Wednesday, September 9, 2009
NOTA PATISSERIE DHK 602
COOKIES
Cookies are defined as a diverse group of small. Sweet cakes or pastries that are described and categories by how the dough is prepared and shaped for baking.
SIMILARITY
Cookies are similar to cakes in several respects. Just as with cakes, some categories of cookies rely on chemical leaveners to help them rise and some cookies recipes share certain of same cake mixing method, such as creaming, one bowl and egg- foam method.
Cookies are similar to cakes in several respects. Just as with cakes, some categories of cookies rely on chemical leaveners to help them rise and some cookies recipes share certain of same cake mixing method, such as creaming, one bowl and egg- foam method.
CATEGORIES
There are eight categories of cookies. There are:
-Drop cookies
-Refrigerator cookies
-Molded cookies
-Bar cookies
-Sheet cookies
-Rolled cookies
-Piped cookies
-Wafer cookies
DROP COOKIES
Tend to be made from a soft, moist dough that is dropped from the spoon or ice cream scooper onto a sheet pan. Drop cookies need to be spaced out to allow them to spread during baking.
Example : sour cream fudge cookies.
REFRIGERATOR COOKIES
Tend to be made from stiffer doughs.
The dough is rolled into logs, or other shapes, then wrapped in plastic or parchment paper and chilled or frozen before being sliced and baked.
Example: brown sugar pecan refrigerator cookies.
MOLDEED COOKIES
Are made from a moderately stiff dough that can be molded and shaped.
For example, molded cookies dough may be rolled into ball and coated with sugar and chopped nuts.
The ball are then placed on a sheet pan and weight of some sort, such as a flat- bottomed drinking glass, is pressed onto the balls to mold them flattened circles.
Other molded cookies may be left to bake as balls that are not flattened.
Example: truffled peanut butter cookies.
BAR COOKIES
Consists of a stiff dough formed into long, flattened, rectangular bars. There are baked and then cut into slices.
Biscotti is a bar cookies that is sliced and baked again for a short time to make each slice crunchy.
Example: espresso almond biscotti.
SHEET COOKIES
Are one of the easiest and least labor intensive of any category.
A batter, which can be thin or stiff, is made up and evenly spread into a pan with sides.
Some recipes include a cookies or crumb base that is pressed onto the bottom of a pan before a batter is poured over it.
After baking, the cookies are cut into square or triangles or diamonds
There are endless varieties example: fudge brownies.
ROLLED COOKIES
Tend to be made from stiff dough that, very often need chilling to harden the fat within the dough.
The dough is then rolled out ad cookies cutter are used to cut the dough into shapes before baking.
Example: golden coconut cutouts.
PIPED COOKIES
Are made of soft doughs that can be easily pushed through a pastry bag fitted with a pastry tip to form cookies of various shapes.
Example: citrus butter rings and chocolate almond lady fingers.
WAFER COOKIES
Also known as tuiles.
Are much more labor intensive
A thin batter, consisting of egg whites, sugar, flour, butter and sometimes heavy cream, often referred to as tulip or stencil batter.
Cookies are defined as a diverse group of small. Sweet cakes or pastries that are described and categories by how the dough is prepared and shaped for baking.
SIMILARITY
Cookies are similar to cakes in several respects. Just as with cakes, some categories of cookies rely on chemical leaveners to help them rise and some cookies recipes share certain of same cake mixing method, such as creaming, one bowl and egg- foam method.
Cookies are similar to cakes in several respects. Just as with cakes, some categories of cookies rely on chemical leaveners to help them rise and some cookies recipes share certain of same cake mixing method, such as creaming, one bowl and egg- foam method.
CATEGORIES
There are eight categories of cookies. There are:
-Drop cookies
-Refrigerator cookies
-Molded cookies
-Bar cookies
-Sheet cookies
-Rolled cookies
-Piped cookies
-Wafer cookies
DROP COOKIES
Tend to be made from a soft, moist dough that is dropped from the spoon or ice cream scooper onto a sheet pan. Drop cookies need to be spaced out to allow them to spread during baking.
Example : sour cream fudge cookies.
REFRIGERATOR COOKIES
Tend to be made from stiffer doughs.
The dough is rolled into logs, or other shapes, then wrapped in plastic or parchment paper and chilled or frozen before being sliced and baked.
Example: brown sugar pecan refrigerator cookies.
MOLDEED COOKIES
Are made from a moderately stiff dough that can be molded and shaped.
For example, molded cookies dough may be rolled into ball and coated with sugar and chopped nuts.
The ball are then placed on a sheet pan and weight of some sort, such as a flat- bottomed drinking glass, is pressed onto the balls to mold them flattened circles.
Other molded cookies may be left to bake as balls that are not flattened.
Example: truffled peanut butter cookies.
BAR COOKIES
Consists of a stiff dough formed into long, flattened, rectangular bars. There are baked and then cut into slices.
Biscotti is a bar cookies that is sliced and baked again for a short time to make each slice crunchy.
Example: espresso almond biscotti.
SHEET COOKIES
Are one of the easiest and least labor intensive of any category.
A batter, which can be thin or stiff, is made up and evenly spread into a pan with sides.
Some recipes include a cookies or crumb base that is pressed onto the bottom of a pan before a batter is poured over it.
After baking, the cookies are cut into square or triangles or diamonds
There are endless varieties example: fudge brownies.
ROLLED COOKIES
Tend to be made from stiff dough that, very often need chilling to harden the fat within the dough.
The dough is then rolled out ad cookies cutter are used to cut the dough into shapes before baking.
Example: golden coconut cutouts.
PIPED COOKIES
Are made of soft doughs that can be easily pushed through a pastry bag fitted with a pastry tip to form cookies of various shapes.
Example: citrus butter rings and chocolate almond lady fingers.
WAFER COOKIES
Also known as tuiles.
Are much more labor intensive
A thin batter, consisting of egg whites, sugar, flour, butter and sometimes heavy cream, often referred to as tulip or stencil batter.
NOTA CAKES
Cakes are major part of almost every celebration there is.
Cake varieties are endless and run the range from light and airy to the very heavy and rich.
DEFINATION
Cake are defined as a sweet, tender, moist baked pastry that is sometimes filled and frosted.
Cake batters can be baked in an endless array of cake pans of various shaped and sizes.
Using just a few basic cake recipes, bakers can create a wide range of cakes.
By varying filling and frosting, a basic cake can be transformed into a spectacular dessert.
CATEGORIES OF CAKES
There are really only two categories of cakes:
Cakes that are high in fat.
Cakes that are low in fats.
CAKES HIGH IN FATS
Cakes high in fat rely on solid and liquid fats to keep gluten development low in order to produce a tender product.
These types of cakes tend to have longer shelf life because of their high fat content which slows the staling process.
They tend to be moisture, richer and have a more tender crumb.
There are three basic methods used to prepare these cakes:
1. Creaming method
2. Two- stage method
3. One- stage method
STALING
Staling refers to the loss of water or moisture from a baked good, resulting in a drier, firmer texture that is accompanied by a flat, of taste. The quality and shelf life of the item is greatly reduced.
Moisture absorption occurs when moisture from the air absorbed by the baked good.
Staling actually starts the moment that the baked goods is removed from the oven and moisture evaporates off the surfaces.
Baked goods, including unfrosted cake layers, cookies, yeast bread, and quick bread like shortcakes and muffins can be stored safely for several week in a freezer if wrapped properly in plastic wrap and keep air thight.
CAKE LOW IN FATS
Cakes low in fat need some other ingredient to tenderize them.
These type of cake tend to be very high in sugar because sugar is tenderize
They include sponge cakes that use the air beaten into eggs to leaven them.
Cakes of this type referred to as egg- foam cakes.
Egg- foam cakes tend to produce a drier, more flexible cake that does not crumble as easily as a cake high in fat.
This can easily be cut crosswise into layers or rolled as for a jelly roll.
Because this cakes are dry, many chefs brush them with sugar syrup in which equal part of sugar and water are brought to a boil and then flavored with a such ingredients as liqueur or extract.
There are three basic methods used to prepare these cakes:
1. Sponge method
2. Chiffon method
3. Angel food method
CAKE BATTERS AS EMULSIONS
With the exception of an angel cake, all cake batters are compromised of fats and water- based ingredients that would normally separate out much like a cup of oil and water.
Even if they are stirred together, eventually they will separate into two layers.
This because fats and water- based ingredients are immiscible liquids, meaning they do not stay mixed together.
They natural tendency is for the two substances to separate into two layers.
The fat is lighter and rise to the top and the water stays on the bottom.
The natural tendency for a fat and water to separate is due to a phenomenon known as surface tension.
Cakes are major part of almost every celebration there is.
Cake varieties are endless and run the range from light and airy to the very heavy and rich.
DEFINATION
Cake are defined as a sweet, tender, moist baked pastry that is sometimes filled and frosted.
Cake batters can be baked in an endless array of cake pans of various shaped and sizes.
Using just a few basic cake recipes, bakers can create a wide range of cakes.
By varying filling and frosting, a basic cake can be transformed into a spectacular dessert.
CATEGORIES OF CAKES
There are really only two categories of cakes:
Cakes that are high in fat.
Cakes that are low in fats.
CAKES HIGH IN FATS
Cakes high in fat rely on solid and liquid fats to keep gluten development low in order to produce a tender product.
These types of cakes tend to have longer shelf life because of their high fat content which slows the staling process.
They tend to be moisture, richer and have a more tender crumb.
There are three basic methods used to prepare these cakes:
1. Creaming method
2. Two- stage method
3. One- stage method
STALING
Staling refers to the loss of water or moisture from a baked good, resulting in a drier, firmer texture that is accompanied by a flat, of taste. The quality and shelf life of the item is greatly reduced.
Moisture absorption occurs when moisture from the air absorbed by the baked good.
Staling actually starts the moment that the baked goods is removed from the oven and moisture evaporates off the surfaces.
Baked goods, including unfrosted cake layers, cookies, yeast bread, and quick bread like shortcakes and muffins can be stored safely for several week in a freezer if wrapped properly in plastic wrap and keep air thight.
CAKE LOW IN FATS
Cakes low in fat need some other ingredient to tenderize them.
These type of cake tend to be very high in sugar because sugar is tenderize
They include sponge cakes that use the air beaten into eggs to leaven them.
Cakes of this type referred to as egg- foam cakes.
Egg- foam cakes tend to produce a drier, more flexible cake that does not crumble as easily as a cake high in fat.
This can easily be cut crosswise into layers or rolled as for a jelly roll.
Because this cakes are dry, many chefs brush them with sugar syrup in which equal part of sugar and water are brought to a boil and then flavored with a such ingredients as liqueur or extract.
There are three basic methods used to prepare these cakes:
1. Sponge method
2. Chiffon method
3. Angel food method
CAKE BATTERS AS EMULSIONS
With the exception of an angel cake, all cake batters are compromised of fats and water- based ingredients that would normally separate out much like a cup of oil and water.
Even if they are stirred together, eventually they will separate into two layers.
This because fats and water- based ingredients are immiscible liquids, meaning they do not stay mixed together.
They natural tendency is for the two substances to separate into two layers.
The fat is lighter and rise to the top and the water stays on the bottom.
The natural tendency for a fat and water to separate is due to a phenomenon known as surface tension.
NOTA PATISSERIE DHK 602
INGREDIENTS
Recipe are made up of individual ingredients that are put together in a specific way to create a final product. It goes without saying that each ingredient should be of the highest quality, but ingredients also carry out specific functions.
WHEAT FLOUR
Of all ingredients used by a baker, flour especially wheat flour one of the most important.
Basically, two kinds of wheat: hard and soft.
Each type has different used. Hard and soft wheat flours contain varying amounts of protein a starch.
No other ingredients, with the exception of eggs, provides as much structure for baked goods as wheat flour.
When wheat flour is mixed with water, two proteins within the flour (gliadin and glutening) form a network of fibers called gluten. Gluten provides baked goods with strength and structure.
SUGAR
Part of a larger energy nutrient group called carbohydrates, which in pure state , form a crystalline substance.
Plays many roles in baking besides acting as a sweetener.
Sugar provides tenderness, creates caramelization, which gives color to baked goods.
Absorbs moisture from the air to provide moistness, aids fats in absorbing air during the creaming process.
Stabilizes meringues and whipped cream.
Provide yeast with food to encourage fermentation.
Caramelizes and recrystallizes to create confections, frostings and sauces.
EGGS
One of the most important ingredients in the baked shop.
Perform a number of function such as providing structure, thickening power, tenderizing ability, leavening, richness, moistness, flavor, color and nutritive value.
GELATINS
Gelatins are animal and plant proteins that form gel- like substances used to stabilize and provide structure to dessert.
FATS
A type of energy nutrient that belongs to larger group known as lipids, fats are not soluble in water.
Fats can be solid or liquid.
Fats that are solid at room temperature eg. Butter tend to be derived from animals with a few exceptions that include hydrogenated vegetable shortening, cocoa butter and tropical oils which are derived from plants.
Fats perform many functions in baking.
First and foremost, fats provide a great deal of flavor.
They also create tenderness by coating strands of gluten in batter and dough.
Fats add moistness and a rich quality that also increases the shelf life of baked goods by interfering with the staling process of starch retrogradation.
When creamed with sugar, fats can hold a great deal of air and are known as aerators, working in tandem with other leaveners and helping baked goods to rise.
BUTTER
Solid fat made from heavy cream and consist of approximately 80 percent fat.
It may be salted or unsalted.
Butter is often chosen by bakers for its fresh, rich taste and its low melting point, which contribute to its wonderful “mouthfeel”.
LARD
Lard is a solid fat rendered from hogs that is high in saturated fats.
Because of its high melting points, lard was used quite often for creating the flakiest pie crusts.
But, because of health concerns regarding saturated fats from animals, lard is not used as often as solid vegetable shortening.
VEGETABLE SHORTENING
Vegetable shortenings start out as oils that undergo a chemical process called hydrogenation. This process turns a less shelf- stable oil has air beaten into it, which turns it white and makes it hold its shape.
Vegetable shortenings can vary in color from white to yellowish.
This fats were originally created as a replacement for lard.
CORN OIL
Obtain from the endosperm of the corn kernel and is pale yellow.
It neutral in odor and flavor.
CANOLA OIL
Is derived from the rapeseed plant and has light, neutral flavor.
It is very high in monosaturated fats.
It is recommended for used in baked goods and deep frying.
OLIVE OIL
More expensive than other vegetable oils and is classified by acidity.
Several grades of olive oil ranging from extra virgin to extra light.
STORAGE OF FATS
Solid fats absorb odors and off- flavors, and need to be stored properly in the refrigerator away from strong- smelling foods.
Liquid fats can go rancid more quickly and should be kept in airtight containers in a dark, cool place.
The longer fat is stored, the greater the chance of it becoming rancid.
Liquid fats can also be stored in the refrigerator.
Recipe are made up of individual ingredients that are put together in a specific way to create a final product. It goes without saying that each ingredient should be of the highest quality, but ingredients also carry out specific functions.
WHEAT FLOUR
Of all ingredients used by a baker, flour especially wheat flour one of the most important.
Basically, two kinds of wheat: hard and soft.
Each type has different used. Hard and soft wheat flours contain varying amounts of protein a starch.
No other ingredients, with the exception of eggs, provides as much structure for baked goods as wheat flour.
When wheat flour is mixed with water, two proteins within the flour (gliadin and glutening) form a network of fibers called gluten. Gluten provides baked goods with strength and structure.
SUGAR
Part of a larger energy nutrient group called carbohydrates, which in pure state , form a crystalline substance.
Plays many roles in baking besides acting as a sweetener.
Sugar provides tenderness, creates caramelization, which gives color to baked goods.
Absorbs moisture from the air to provide moistness, aids fats in absorbing air during the creaming process.
Stabilizes meringues and whipped cream.
Provide yeast with food to encourage fermentation.
Caramelizes and recrystallizes to create confections, frostings and sauces.
EGGS
One of the most important ingredients in the baked shop.
Perform a number of function such as providing structure, thickening power, tenderizing ability, leavening, richness, moistness, flavor, color and nutritive value.
GELATINS
Gelatins are animal and plant proteins that form gel- like substances used to stabilize and provide structure to dessert.
FATS
A type of energy nutrient that belongs to larger group known as lipids, fats are not soluble in water.
Fats can be solid or liquid.
Fats that are solid at room temperature eg. Butter tend to be derived from animals with a few exceptions that include hydrogenated vegetable shortening, cocoa butter and tropical oils which are derived from plants.
Fats perform many functions in baking.
First and foremost, fats provide a great deal of flavor.
They also create tenderness by coating strands of gluten in batter and dough.
Fats add moistness and a rich quality that also increases the shelf life of baked goods by interfering with the staling process of starch retrogradation.
When creamed with sugar, fats can hold a great deal of air and are known as aerators, working in tandem with other leaveners and helping baked goods to rise.
BUTTER
Solid fat made from heavy cream and consist of approximately 80 percent fat.
It may be salted or unsalted.
Butter is often chosen by bakers for its fresh, rich taste and its low melting point, which contribute to its wonderful “mouthfeel”.
LARD
Lard is a solid fat rendered from hogs that is high in saturated fats.
Because of its high melting points, lard was used quite often for creating the flakiest pie crusts.
But, because of health concerns regarding saturated fats from animals, lard is not used as often as solid vegetable shortening.
VEGETABLE SHORTENING
Vegetable shortenings start out as oils that undergo a chemical process called hydrogenation. This process turns a less shelf- stable oil has air beaten into it, which turns it white and makes it hold its shape.
Vegetable shortenings can vary in color from white to yellowish.
This fats were originally created as a replacement for lard.
CORN OIL
Obtain from the endosperm of the corn kernel and is pale yellow.
It neutral in odor and flavor.
CANOLA OIL
Is derived from the rapeseed plant and has light, neutral flavor.
It is very high in monosaturated fats.
It is recommended for used in baked goods and deep frying.
OLIVE OIL
More expensive than other vegetable oils and is classified by acidity.
Several grades of olive oil ranging from extra virgin to extra light.
STORAGE OF FATS
Solid fats absorb odors and off- flavors, and need to be stored properly in the refrigerator away from strong- smelling foods.
Liquid fats can go rancid more quickly and should be kept in airtight containers in a dark, cool place.
The longer fat is stored, the greater the chance of it becoming rancid.
Liquid fats can also be stored in the refrigerator.
Tuesday, September 8, 2009
Thursday, August 20, 2009
burger presentation
burger for all
FOR THOSE CONCERNED ABOUT EATING RIGHT, burgers have become public enemy No. 1. But while we have to admit that most fast-food burgers deserve their health-pariah status, we hate to think that all burgers are verboten. In fact, we've got nine burgers right here to prove that the all-American meal can actually be good for you. What's more, we've taken the idea of the burger beyond the usual all-beef patty, two pickles, lettuce, special sauce sort of sandwich. The burgers here are built on everything from salmon to tofu to lean pork tenderloin, which not only makes them healthier but, tastewise, puts them a cut above the usual drive-thru special. Kiss greasy burgers goodbye. we're betting you won't even miss your old fast-food favorite.
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