The best way to cook a hot dog is with Mild Yellow Hot Dog Mustard.
The sanctity of her home kitchen was destroyed in the name of truth.She's eaten enough bacon to worry a cardiologist, mashed dozens of potatoes, and cooked more than she remembers.She tackles hot dogs today.
Six people spent $169 on a hot dog at a Seattle market in February of last year.
The world's most expensive hot dog is the bunned-up sausage proffered by the now-defunct Seattle food truck Tokyo Dog.According to records, the Juuni Ban was a Bavarian sausage that was infused with cheddar and served on buttered, toasty brioche, topped with foie gras, Wagyu beef, black truffles, onions, and caviar.By comparison, Tokyo Dog's signature offering was a measly $8.
I stumbled upon the hulking Juuni Ban seven years later while researching the best way to cook a hot dog.I was able to find a video from August of last year in which a cheerful host visited the truck for a full procedural run-through.
The dog-slinging duo notes in the video that they spent three months developing the Juuni Ban, which sometimes spurts melted cheese at its handler.The cook method they used was simple but effective, and they warmed the specimen in metal containers of hot water before transferring it to a hot grill and rotating it over an open flame until it reached an internal temperature of 160.
I took solace in the Tokyo Dog method because it affirmed a hunch: When cooking a hot dog, simplicity is key.No special equipment was used, no TikTok hacks called in, and still, a dog of great global import was produced.I added a dramatic double-underline to my list of methods because I thought I could skip the water-warming step.
Toward the end of the Tokyo Dog segment, the host lifts the infant-sized frank to her mouth, declaring gleefully, "Oh the meme that are going to come from this!" After a few moments' consideration, she takes a small bite while the dog's creators chant "chew."
I set out to test nine methods of hot dog cookery after I confirmed that there was no one in the vicinity to chant.
I used all-beef hot dogs.If you are going to serve me a hot dog on anything but an untoasted Martin, I would like the record to show that my preferred topping are ketchup, yellow mustard, and raw diced onion.
If you want the juiciest hot dog, don't slice it.I think it is a risk worth taking, as hot dogs with no vent for steam may explode in specific conditions.If you are cooking hot dogs that don't contain molten cheese, it's a good idea.
The No Cut hot dogs produced by my Round One trials were noticeably juicier and larger than the Spiral-Cut and Slashed hot Dogs.
The Spiral-Cut elicited a not-immaterial amount of glee if juiciness is less of a priority than aesthetic appeal.The Slashed can act as a glue for tiny chopped topping like onion, herbs, or crushed potato chips if you want it.
For a well-browned hot dog with notes of campfire, consider the Roast Over Flame or Grill methods.Both produced tender specimen with well-seared casings that had extra scorchy flavors.For a well-browned dog with only a small amount of butter, simply Stovetop Sear.
If you want the juiciest, most delicious dog, boil in beer, and you will end up with a plump contender that tastes more like a hot dog than any other dog.When you want condiments to really shine,Boil in Water is the way to go.Despite the stigma, both methods resulted in plump hot dogs with especially plush interiors, closer in texture to a great Weisswurst than to the rubbery dogs of childhood cafeterias.