The amount of salt in photo #6 is too much salt. Its very easy to over-salt anything and ruin it. Better to under-salt until you gain enough experience with judging how much you actually need.
As for putting the meat grinder in the freezer, I'd like to know if restaurants do that or not. Because I highly doubt it. Seems very silly.
> The amount of salt in photo #6 is too much salt.
Except that's not true. It's perfectly seasoned. Whenever you cook meat, especially if you're grilling it, you need to season well because half of your seasoning isn't going to remain on the meat.
1. Only true if there's copious amounts of oil to absorb the seasoning. Otherwise it might get absorbed by the rendered fat of the burger. Sometimes 50% or more of it gets lost, sometimes less.
2. It is better to underseason than overseason. If you overseason, you end up with an inedible salt mess. If you underseason, all it takes is a quick sprinkle before you eat it.
That being said, I think the picture in #6 looks perfectly fine. I'd use a dash more of pepper though.
I honestly don't understand seasoning a burger with pepper before grilling. By the time you're done, most of the flavor has been obliterated by the heat.
In a video on Kenji's YouTube channel, he and his sous chef at Wursthall went through their sausage-making process, and they talked about how when they grind meat for sausages, they make sure the grinder parts and plates are in the freezer for at least an hour before grinding. (The video is entitled "Let Me Show You Erik's Sausage Room", at about 7:45.)
Just one anecdotal data point, but when I worked in a kitchen a very long time ago we would wheel the meat grinder and it's attached table into the walk-in in between uses, after cleaning. We only used it a few times a day so this was no great chore.
It is not, for all the reasons listed. You get much better texture when everything is cold, because you are actually grinding/cutting the meat, rather than squeezing and smearing it.
One more thing not mentioned here, is that using a microservice architecture can naturally help isolate outages to small parts of your app/website. Rather than take it down entirely.
My team supports a large microservice system, and while there are definite drawbacks to the architecture, one of the major benefits is that its never 100% down at any given time. Usually a prod incident will make one particular button flakey or one view/page fail to load. Some users won't even notice theres an outage. Oncall is paged and can quickly rollback the squeaky microservice to a previously deployed version, and let an engineer investigate the root cause in a test environment later.
It worked fine for him because he used curl, which allows GET with a body. But I was using Paw (similar to Postman) which refused to send it. I mentioned the issue to him to which the reply was along the lines of "its a non issue, just use curl". I kid you not, 1 week after this coworker left for another job I fixed the service to accept POST requests.
If QUERY was around I'm sure I could've made a stronger case to fix it sooner.
Elasticsearch also encourages GET with body. But a request payload is undefined, according to the RFC:
A payload within a GET request message has no defined semantics;
sending a payload body on a GET request might cause some existing
implementations to reject the request.
