Have you had a hamburger where they used a "brioche" bun? It was really tender and pillowy, and unlike firmer buns it didn't squeeze the burger out of the bun when you bit into it? If you like that kind of bun, you can fake it with plain bagels from the supermarket and one easy trick involving a skillet. I have had the best results from No Name Brand plain bagels from the Real Canadian Superstore but you can try it with any supermarket bagel to soften them up. Even if you aren't going for a brioche effect, it's a nice way to soften up old bagels without outright toasting them. When you put a bagel in the toaster, it toasts both sides and can come out like crispy, dry, toast. That's not what we're after of course, but you may also have noticed that the inside becomes softer, at least while it's warm. Same with slices of bread, except normally it's less noticeable because the slices are so thin. So what we're going to do is just toast one side o...
Anonymous restaurant reviews, cooking experiments, miscellaneous musings on living in the Lower Mainland, BC, Canada.