We started out the week by cooking for our family. Ryan and I made pasta with shrimp and scallops in a white wine sauce. Sounds delicious right? And luckily our family is super nice, and told us that it was delicious. But, in our opinion it was mediocre. Cooking in a rental kitchen is hard folks! It took half an hour to boil water for pasta, we had to chop with a steak knife, and we set off the fire alarm. Everything tasted fine, it just didn’t come out exactly right and so we were disappointed. But after that comic disaster our meals greatly improved. If you’re ever in Stone Harbor here are my recommendations for some places to eat.

Moqueca
Photo credit: Ryan Cazalet

Quahogs From the outside this place looks tiny and can easily be overlooked, but inside is a surprisingly spacious and cozy restaurant. They have indoor and outdoor seating so you can choose your pleasure. I’ve always sat outside, and I feel like it’s not breezy enough and so can be stuffy – but I deal with it because I really like eating outside. Eating here is all about the seafood. Everything is fresh and the textures and flavors are so vibrant and bright that everything is a joy to eat. Start with oyster shooters. It’s so good, I want to make a cold soup out of it. Be careful though, because at $4.50 you can get your bill high pretty quickly. The lobster taquitos are also amazing. When I think of taquitos, I always think of those disgusting logs of mysteriousness that my college friends used to get from 7-11 on the way home from the bar. But these are three small little tacos overflowing with lobster meat. But the best thing you can eat at Quahogs is the moqueca. It’s a Brazilian seafood stew and it’s amazing. The last time I went, six out of eight of us ordered it – and many of us wiped the plate clean. There’s five kinds of seafood, the sauce is out of this world, and it’s slurp it up good. Also this place was on Diners, Drive-Ins, and Dives.

Shore Feast for Two

Mike’s Seafood Yes, there’s more seafood to be eaten. Mike’s Seafood is great because you can get epic meals with multiple kinds of seafood, and some of the options are under $30. This past week I got the Steamed Combo which has shrimp, flounder, scallops, and lobster. How awesome is that? But the best thing I ever got is only on their take out menu. It’s the Shore Feast for Two. Ryan and I shared and for $53 we got what is basically a trough of seafood. It has two lobsters, corn on the cob, potatoes, shrimp, clams, and mussels.  Awesome.

The Painted Pie This adorable purple bakery sells a small variety of pastries made with seasonal fruits and fresh ingredients. They probably have about six or more options each day, and it’s really quite enough. There are scones fat with fruit chunks, gorgeous pies with star shaped crusts, and light and fluffy quiches. It’s a great way to start the day.

Now when I was a kid, my family used to vacation in Cape May, which is only a short drive from Stone Harbor. My favorite bakery then was La Patisserie. From what I can tell, this place no longer exists in the same format but it seems from my internet research, that bakery is still in Cape May but makes wedding cakes. When I was a kid I thought this place was so cool because they made bread in the shapes of animals. One time my parents let us get a loaf, but unfortunately I don’t remember the shape. But my favorite thing to get was the pig cookie. It wasn’t anything crazy, just a sugar cookie with royal icing and a chocolate chip eye.  But I loved it. So when I started vacationing with Ryan, we’d take a drive to Cape May and pick up a bunch of pig cookies. And then three years ago we went and they weren’t there. The lady at the shop told me they no longer made them. A few weeks later when my mom was in Cape May, she too went in search of pig cookies and found out that the chef left and took the recipe. Anyway, when I found out there were no more cookies I stormed out of the bakery, with Ryan bewildered and hungry behind me. He had wanted to order and I was too upset to stay there a moment longer. A little dramatic yes, but I was sad. And so although there are no more official pig cookies, I still think of them every year.  So now I’m home, and as my tan faded and I was back at work and in the thick of my regular routine, I decided to make my own pig cookies. I wanted to bring back a piece of the vacation to Arlington. They’re not the same cookie, but they make me feel nice anyway. And who couldn’t use a good sugar cookie now and then?

Before we get to the recipes and pictures, let me warn you, I’m having a mild feud with my oven. It’s been running a bit hot so I got an oven thermometer to better understand what’s happening in there. When I went to make the cookies I set the oven, waited for the oven light to go off, and then I checked the thermometer, it said 350° so I was good to go. And then 13 minutes later I took out my cookies and they were brown. BROWN! And the thermometer said 400°. Sigh.  Luckily these cookies still taste good even though some were overcooked. Let’s call the brown ones “pigs in the mud.” I did better on the second batch. Moral of the story – check on your cookies before the timer goes off!

This recipe is adapted from The Art of the Cookie, which is a really gorgeous book that has many yummy recipes and impressive decorating ideas.

Ingredients: 

3 cups flour

1 tsp baking powder

1/2 tsp salt

1 cup unsalted butter

1 1/4 cups sugar

1 large egg

2 tsp vanilla extract

1 tbsp milk (the book says heavy cream, but I’m not buying a whole thing of heavy cream for 1 tbsp. I’ve just used milk and it works fine)

Directions:

1. In a large bowl whisk the flour, baking powder, and salt.

2. In another large bowl, beat the butter and sugar until light and fluffy. If you use an electric mixer, this takes about 2 minutes.

3. Add the egg and the vanilla to the butter-sugar mixture.  Beat on low speed until the egg is completely mixed in.

4. Still on low, slowly mix in the flour a little bit at a time. Mix until it’s almost incorporated. This means that it’s ok if you can still see bits of flour.

5. Add the milk. Mix until everything is incorporated.

6. Scoop up the dough, press it into a rectangle/square/blob shape and wrap it tightly in plastic wrap. Stick in the fridge for anywhere between 1 hour to overnight. You can also wrap it super tightly and freeze it for up to a month (that’s what the book says). What I did was I made two blobs of dough, put one in the fridge to make and one in the freezer for later. With the blob I baked, it made 15 cookies.

7. Preheat oven to 350°

8. If you don’t want to make cut out shapes, just tear a little pieces of dough and make small circle cookies. If you want to make shapes, generously flour your work surface and rolling pin. Roll out the dough until it’s about 1/4″ thick. You can roll out the dough in stages, you don’t have to do the whole thing at once.

9. Use cookie cutters to make the shapes you want. I made pig and Star Wars shapes. Why not, right?

10. Use a spatula or your hands to place the cookies on parchment paper lined baking sheets. Leave some breathing room between the cookies.

11. Bake until the edges of the cookie are slightly golden. The book says this could take 16-19. In the past it’s taken me 12-13 minutes, and this time with the crazy oven fiasco the perfect time was 10 minutes. So check you oven occasionally to see how long it will take.

12. Let cool for a few minutes… if you can!

13. Decorate!!! I did three types of decorating: sprinkles, royal icing, and gel icing from a tube. The sprinkles I put on after step 10 and before I put them in the oven. The royal icing and gel icing I put on after. I used this royal icing recipe, and then added 2 drops of red food coloring to make pink. Royal icing dries hard, but not crunchy. It’s sweet and reminds me of my old Cape May cookies. I put chocolate chip eyes on the pigs when the cookies were still warm and fresh from the oven.

Messy Level: I’m giving this two spoons. It’s not that messy or difficult to make this recipe. The biggest mess came from all the flour and rolling out the dough. Also sprinkles get every where so that’s a bit annoying, but at least it’s a colorful mess.

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Sushi we made during our class at Sur la Table

A trait I get from my father is that when I really want something, but maybe it’s a little frivolous, I take forever to actually jump in and do it. If Papa wants golf clubs or a new television, he’ll research characteristics and prices, he’ll go online and in stores, and he’ll talk about it. He’ll visit, and re-visit stores. And my mom will eventually say, “just buy it!!!”  But he needs to take his time. It’s what makes him feel comfortable. And I’m pretty much the same way. For a long time (like over 2 years, I’m embarrassed to say) I hemmed and hawed over a sushi making class. I wanted to go, but it seemed a little expensive and unnecessary. I mean wouldn’t it be too hard? Wasn’t class too expensive? Would I ever really make it at home? Why did I even want to make sushi? Who would I go with? And so I thought about it. And I researched which places had classes, and I price compared, and menu compared. I did this when I lived in DC, then when I lived in NYC, and then again when I moved back to the DC area. And then, as can be expected, I never signed up. But I talked about it and thought about it a lot. So, I’ve inherited this trait and now Ryan has to deal with my crazy inaction.

And like my Mom, who tells Papa to just buy it, Ryan gave me the push I needed. He suggested to Santa that I might want a cooking class for Christmas. And, Santa, Ryan and my parents came through.  (The same also happened for blooming tea, which I talked about and researched to death, and then my family finally bought it for me and I now have 4 different kinds of blooming tea).

For a Christmas gift my parents bought me a gift certificate to Sur la Table and I used it to sign up for sushi class (after repeatedly asking Ryan if we really should do that class over something else). No more thinking and planning, I was going to make sushi! And I’m happy to say, the class was totally worth it. Thanks Mama and Papa! Is making sushi at home faster or cheaper? No, it’s not. But is it more awesome? Absolutely. And shouldn’t we make the world more awesome? Yes. Now go watch the Kid President (who also wants to make the world more awesome) video I just embedded so you can feel awesome. No wait, finish reading my blog first.

Silicone sushi mat

Ryan and I finally went to class at Sur la Table in February and we made spicy tuna and salmon rolls, and a veggie hand roll. It was much easier to assemble and create than we expected. And after class I called my parents to gush about how fun and amazing it was. And we had so much fun, and so much success that we bought a sushi mat after class. There were two options for sushi mats: bamboo and silicone. Bamboo is the traditional option, but to use it at home you need to cover it with plastic wrap. According to our instructor, bamboo mats are easy to ruin and difficult to clean, which is why you need the plastic wrap. Silicone mats are modern and don’t look as nice, but you don’t need plastic wrap and  you can clean the mat in the dishwasher. We went with the silicone mat.

Prior to class, making sushi seemed like one of those secret mysteries that must be hard to put together. And real sushi masters, I’m sure, do much more complicated things with their ingredients and rolls. But for the average home cook, sushi at home is a possibility. Then, a few after the class our friends Steve and Jess came to visit and suggested we take a crack at making sushi at home. Steve and Jess are great friends to have visit. They’re easy going, but also up to try different things. The main goal being just to have a nice weekend. They’d been to DC before, so were open for less site-seeing and instead  welcomed a weekend of eating and drinking in Arlington. And for us, an eating weekend is becoming the norm. When they visited in New York we spent the whole weekend taking them out for pizza, ramen, and to drink boots of beer in dingy dive bars. Anyway, back in Arlington, we took them to El Chilango, a great Mexican food truck, and to Bayou for beignets. But the highlight was definitely spending the afternoon together making up sushi combinations and gorging ourselves on what we’d put together. It’s a great way to have an adventure and catch up with old friends. Also, making sushi at home allows you to  customize your rolls and create something that’s both delicious and brag-worthy.

I’ve made sushi once more since they came to visit and took more step-by-step pictures that hopefully will help be a guide if you decide to make sushi yourself. I’ll try to be as straightforward as possible, but some things need explanation and stories to show what to do. But I hope you decide to take on sushi at home. It’s a fun activity and even if it doesn’t come out perfectly, it will still taste delicious.

My focus in this post is mostly on the way to make sushi. I’ll leave fillings mostly up to you, but I have included a recipe for spicy tuna. This is sort of a long post, so let’s get started.

Sushi Rice:

Ingredients –

1 1/2 cups short grain rice (You can also buy rice called “sushi rice.” So far, every short grain rice I’ve found also had “sushi rice” written on the packaging)

Rice Vinegar

2 tbsp sugar

2 teaspoons coarse salt

Directions – 

Note – Sushi rice is seasoned! It’s not just plain white rice. The basic instructions are first you cook the rice, then you let it cool a bit, then you season it, then cover the rice to keep it moist. Also, this amount of rice will make about 6 rolls, which equals about 36 pieces.

1. Using a fine mesh strainer, rinse the rice with cold water until the water runs clear. This might take 2-5 minutes. Using your hands to gentle turn and move the rice so you can make sure all the rice is being rinsed off. This step removes excess starch from the rice.

2. Cook the rice according to package directions.

3. While rice is cooking, mix the vinegar seasoning. In a small bowl stir vinegar, sugar, and salt. Stir until sugar and salt are dissolved. Or mostly dissolved, I have a hard time getting the coarse salt to dissolve all the way. Set bowl aside.

4. Once rice is cooked, remove the pot from the heat, let it stand covered for 5 minutes so the rice can cool.

5. Using a large flat spoon (you can also buy a traditional paddle in stores) gentle transfer the rice to a large platter. Traditionally a wood platter is used. In the classroom the instructor used a rimmed baking sheet. I used a glass Pyrex dish. Throughout this whole process you will probably need to rinse your spoon occasionally as rice gets stuck to it.

6. Once the rice is transferred, use your spoon to gently fold the rice over in your dish. This is giving it air so the rice cools a bit. While folding, fan the rice. (Sushi kits often come with fans, but I just used a stiff piece of paper). You want your rice to be cool enough that it doesn’t wilt or melt the nori when they come into contact. But you don’t want it so cold that the rice loses its stickiness. You want the rice to be “tepid,” according to my instructions from Sur la Table. Room temperature is fine, but if it’s a little warm that’s ok. If it’s a little warm the nori might get wrinkly (I had that happen) but the roll can still be made.

7. When the rice is the right temperature pour the vinegar mixture 1 tbsp at a time over the rice. You might not use all the vinegar mixture. You want to distribute the vinegar mixture evenly. Use your spoon to gently fold the rice and coat it all with the vinegar. Continue this until the rice has a sheen.

8. Cover the rice with damp paper towels. You can also use a kitchen towel, but the instructor said that detergent scents and flavors can be transferred through cloth, so paper towels can be preferable.

Fillings:

1. Chop up vegetables into matchsticks. I used red peppers, carrots, radishes, and cucumbers. You can really use whatever vegetables you like. Heck, use whatever you like – string cheese, Twizzlers, pretzel sticks. All of those things could easily be in matchstick form.

Spicy Tuna:

I think the part that makes people nervous about making sushi at home is buying the fish. How do we know what will be good? Am I going to get sick? I can’t make you any promises about the fish you buy, but I can tell you what I know. Our instructor at Sur la Table said that “sushi grade fish” means that it is fish that has been frozen down to a certain temperature so that bacteria will be killed. She said you can ask at the fish counter about what they recommend to use in sushi. She also said some sushi bars, and sushi bars in grocery stores, will also sell you fish.

Ryan, Steve, Jess, and I went to Whole Foods. I asked the man behind the fish counter what we could use for sushi. He told me that he wasn’t allowed to recommend any of the fish for sushi, but that people do it all the time, and in Europe this fish would be considered ok for sushi. So the four of us looked at each other and decided were were going to go for it anyway. We also went to the sushi counter at Whole Foods and I had the most ridiculous conversation where neither the lady nor I understood the other.

Me: Do you have fish we could use to make sushi?

Lady at the Sushi Counter: This is sushi

Me: No, no. I want to make it at home. What fish can I use?

Lady at the Sushi Counter: Sushi is here. You can eat this.

Anyway, I walked away and we bought the salmon and tuna from the fish counter and none of us got sick. Now back to the recipe.

Ingredients: 

4 oz yellow fin tuna

1 tbsp Sriracha

1 – 1 1/2 tbsp mayonnaise (If you can find Japanese mayo – which I can’t! – use that)

1/2 tsp mirin (it’s a liquid and you can find it in grocery store in the “ethnic food” section)

1-2 tbsp finely chopped green onions (more or less to taste)

1 tsp lemon zest

Instructions:

1. For the sauce, mix the ingredients together. Taste. If it’s too hot put in more mayo. Not hot enough, add some Sriracha. Based on my research, basic spicy tuna sauce includes hot sauce, mayo, mirin, and green onions. Mix those basic ingredients to your liking and you’ve got sauce.

2. For the tuna, remove any tough sinewy parts of the fish. In the picture below I’m holding a tough sinewy part. In between the tuna layers there is sinew, but you only really need to remove what is tough (and therefore what would be hard to chew). You can tell what’s tough because when you try to cut, you’ll have some resistance against your knife. There are two ways to remove the sinew. #1 Use a knife and cut the tuna into cubes. You can cut around the tough bits  pretty easily #1 Use a spoon to scrape off the layers of tuna. This will scrape the meet from the sinew and give you small pieces of tuna.

3. Once you’ve removed the tough parts what you want it small pieces of tuna. You can do this by cutting the tuna into small pieces or by scraping the meat using the spoon.

4. Mix the tuna with the sauce. Set aside until you’re ready to fill your roll.

Making the Roll:

Make sure you have a spacious work area. Within your reach you’ll need a sushi mat, nori, the rice, cut up veggies, fish, knife, damp towel, and bowl of water. The first time we made this at home we made an epic mess. The second time I used my giant cutting board as a work space. This way I could spill, drop rice, and make rolls without getting stuff all over my table. To gush for a second, I’m crazy for my huge cutting board. I got it from the Container Store and it’s 20″x15″. Huge rights? It’s great because there’s space for EVERYTHING. Space for cutting, space for what’s on deck to be cut, space for what’s already been cut, and space for the bits that need to be discarded. Sure it doesn’t really fit in the sink, but it does fit in the dishwasher. Gush over. Let’s get rolling.

Sushi rolling set up

1. Place your sushi mat in front of you.

2. Put a piece of nori, shiny side down, on the sushi mat. The bottom of the nori and bottom of the sushi mat should be aligned. The nori is likely perforated. You want the perforation to be parallel to you. You also may want to break off 1 to 1.5 lines so you don’t have too much nori. I like to break off a bit of nori because it had a chewy mouth feel and I don’t want more of that.

3. Using the bowl of water lightly wet your hands. You want a light sheen on your hands. This is so the rice won’t stick to you too much.

4. Grab a baseball size ball of rice and put it in the middle of the nori. Using your fingers gently spread the rice across the nori. You want a thin layer of rice. Grab more rice and fill in any holes so that your whole nori sheet it covered.  If your hands are getting too covered in rice, use the bowl of water to wipe off the rice.

Jess spreading her rice

5. If you want nori on the outside of your finished roll move on to the next step. If you want rice on the outside of your roll, flip the nori over. Now the rice will be touching the sushi mat and the nori will be facing you. About 1/3 of the way up the nori from you, put a thin layer of rice.

6. Place the fillings about 1/3 of the way up the nori (if you are doing rice on the outside, you’re putting your filling on the thin layer you just made in the previous step). Layer your fillings parallel to you. Try not to go crazy, it’s easy to overfill.

This is an example where the nori will be on the outside of the finished roll

7. Put your thumbs under the sushi mat. Put the rest of your fingers on the fillings. Hold the fillings in place as you use your thumb to pull the edge of the sushi mat up and over the fillings. Press gently. What you are doing is creating a seal and locking the fillings in the roll.

8. Check on your roll to make sure it’s sealed. Then, gentle pull the sushi mat over the roll again, but this time keep pulling so you’re rolling the entire sheet of nori. You should not have a log of sushi.

Sushi rolled is sealed! Now to roll it all the way over. This is an example with rice on the outside of the roll.

9. Using a sharp knife cut the sushi into six pieces. You will likely need to use the damp cloth to wipe your knife between cuts. The knife will get very sticky from the rice and fish. I like to cut the middle first, then cut each half in thirds. Your end pieces might be a little sad and have things falling out. All you have to do it take some extra rice or fillings and stuff it in there to look nice. It’s your roll, in your house, so it doesn’t have to be perfect.

You can see the end piece is falling out a bit. I just shoved everything back in and placed it cut side up. Then you can’t tell it’s messy.

10. EAT IT! You earned it! Hope it’s delicious.

Messy Level: High. At least the first time, this was an epic mess. I’m sure professional chefs have this down to a science, but not so for me the at-home cook. The first time we had spills, rice, and soy sauce all over the table. The second time we were less messy,  but there were still a lot of dishes. Making sushi takes a lot of utensils, plates, paper towels, and ingredients. It’s another reason why you should make sushi in a group because then you have help cleaning up. Also, if you stay away from spicy tuna and stick to just plain, non-saucy fish you’ll probably have less clean up.

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On Monday I was in Baltimore for the American Alliance of Museums‘ annual conference. Before I get to the recipe, allow me to dork out on museums for a bit. I felt so lucky that I got to attend, because registration is a little expensive by my standards. But, my job is awesome and let our department share time at the conference. It was wonderful to be surrounded by people excited to meet each other and learn about new museums. In the presentations I learned interesting advice to use at some undetermined point in the future, I listened to energizing recollections of first-museum-visits, and I heard inspiring stories  that I could not wait to take back to the office and immediately apply to my current projects. I also had a museum related celebrity sighting. Across a hallway I saw Nina Simon, which I’m sure means nothing to most of you. But if you’re a museum geek then you know she’s kind of great and well-known. And so I saw her and in my head was all, “gasp! It’s Nina Simon!” But I couldn’t think of anything to say except for, “I read your book,” so I left her alone to enjoy the conference. And overall it was awesome. Three years ago I left my home base to move to New York and get a degree in Museum Studies, and so it felt gratifying to actual be a professional, with an actual job, who can actually use the information I learn. Awesome.

But enough about museums. Another reason Monday was great was because I was in Baltimore. I love Baltimore. Baltimore is my  hometown. I grew up just north of the city. I attended school in Baltimore for 11 years. I celebrated birthdays and rang in many New Years at the Inner Harbor. I root for the Ravens, no matter where I’ve lived. And I got married in Baltimore. I’ve always had an affinity for Baltimore, but I’ve become a little crazier in the last few months. My parents recently moved to Connecticut, and as a result I’ve become a bit nostalgic for my younger days and a little fierce about holding on to my Baltimore identity.

And one of the ways I identify with Baltimore is through food – both the good and the less-good. To start with the less-good, Ryan and I were in North Carolina last month at a beer festival, when a giant Natty Boh (National Bohemian) mascot walked by. “I NEED A PICTURE!!!” I yelped. I ran after him, pushed through the crowds and made Ryan snap a picture. There’s a drunk weirdo in the background, but it’s my picture with an “important” Baltimore icon. I also love Berger cookies, which if you haven’t had one, you should drive to Baltimore and try it now. Unless you don’t like chocolate, then you probably have larger problems to deal with. Also, if you live in Arlington, the Italian store on Lee Highway sometimes sells them. Basically Berger’s are short bread cookies drenched in creamy chocolate fudge. Sounds awesome right? I was recently at my 10-year high school reunion and a server came out with a plate and the alumni swarmed and devoured. Ryan looked me like, “they’re good, but they’re not that good.”

But what Baltimore is best known for, is Old Bay and crab cakes. Old Bay is my go-to spice. Last week I was helping my friend Charlotte prepare dinner and we had this conversation:

Charlotte: I have all these fancy spice mixes. What should I put on the tater tots?

Me: Old Bay

Charlotte: That’s not one of the fancy spices. But ok.

I will put Old Bay on lots of things. Broccoli, french fries, eggs. I’ve even been pondering a way to make my own recipe for Old Bay steamed shrimp sushi. So, as I left Baltimore and drove home, I wanted to hold on to the day’s good feelings. I decided to make some crab cakes with lots of Old Bay. Isn’t Ryan lucky that my whims and nostalgia result in crab cakes?

Now, just like when you make burgers or meatloaf or sauce, it’s all about the balance of seasonings. And so below is what I did, and what I thought tasted good. Feel free to change the proportions or leave things out as it appeals to your tastes. The great things about crab meat though is that when you buy it at the grocery store it general comes in the tin and it’s already steamed. I recommend mixing the crab and seasonings first then do a taste test. If you like it, move on to adding the eggs and bread crumbs. If you don’t like it, add until you get a flavor you like. Without further ado, here’s the recipe:

Ingredients:

1 pound crab meat

1 tsp lemon juice

1 tbsp Worcestershire sauce

1 – 1 1/2 tsp of Old Bay

1 tbsp mustard powder

1 1/2 tsp dried parsley (you could use fresh too)

1/4 tsp salt

1 tbsp mayonnaise

1 egg beaten

2+ tbsp bread crumbs

Directions:

1. In a medium bowl mix crab meat, lemon juice, Worcestershire sauce, Old Bay, mustard powder, parsley, salt and mayonnaise together. Once it’s thoroughly mixed do a taste test.

2. Mix in the egg and 2 tbsp bread crumbs. If it seems too liquidy add more bread crumbs one tbsp at a time. What you want is a patty that will hold together well when you put it in the pan and when you flip it. You can add a lot of bread crumbs, but it’s a crab cake, so obviously you want it to be more crabby. If you think it’s getting too dry, you can add some more mayo.

3. Form patties. I made 5 big ones and 1 small one.

4. If you have time, let the patties set in the fridge for 20 minutes.

5. Heat a pan on medium. Fry until golden brown on each side. This takes less than 10 minutes total. You can also broil them in the oven until golden brown. If you’re feeling like your patties are still too sticky, you can lightly coat each side with flour. Just put a tbsp of flour on a plate and plop the patty on the plate. This will help the patty dry out a bit and stick together in the pan.

Messy Level: Low. The only messy part is making the patties because it makes your hands sticky. But, it takes very few dishes and utensils to make so there’s  little clean up after.

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