LauriPatterson via Getty Images. Turn on your grill. You want one side of your grill to be hotter and one cooler. Move the hot dogs to the hot side of the grill until they reach the color you desire. Preheat your oven to degrees Fahrenheit. Douglas Sacha via Getty Images. Suggest a correction. Parchment, Wax And Freezer Paper. They could be using some special casing, or some proprietary method of mixing the meat to enhance this effect over other brands. If their casings are a little more flexible, or they've figured out a way to incorporate tiny air bubbles into the meat just right, I could see it helping the plumping effect.
Fun fact: sausage meat mix is referred to as "batter" before it's put into the casing, and it's treated like a bread batter in a lot of ways. You know, so I'll know what mistake I've made if I was to do this. Long ago I worked at a spice company, we made a lot of sausage seasonings. The 1 product at the time was a sausage binder that was guaranteed to absorb 7x it's weight in water and hold it through cooking. By keeping the percentage of binder low it reduced labeling requirements.
We made it by the box car. So pounds of meat, add 5 pounds of binder and presto pounds of product. This was long ago. I am sure there are more clever ways to do it these days.
As an aside. Response by poster: holy cow, I never thought I'd get this level of response for a hotdog question. The question remains unanswered. All we have concluded thus far is that the hotdog expands through the absorption of water but where did the water come from?
The ballparks plumped verb on the grill! Response by poster: Woops, I missed the answer by paulsc and the related link. It seems sodium nitrite is the ingredient responsible for the plumping.
But I still don't get it. We need a chemist in here. The short answer is the meat. The proteins in raw meat are shaped similarly to the fibers in a towel. Just like a towel, they can soak up and retain water. When you cook them, the proteins curl up "denature" and can no longer hold water, so they release it.
Ben Davis April 4, Do Ball Park franks plump when you cook them? Why do hotdogs plump when cooked? How do you make hot dogs swell? In my head was that long, aforementioned list of techniques. But in my heart there was only one method: grilling.
Because we all know that hot dogs were practically engineered for the grill, right? They're custom-built for the lick of a live flame. Sure as hell beats one of those dirty water dogs pulled out of a mysterious vat of water from a hot dog cart. So why do most of the classic hot dog stands in the U. The more I thought about this, the more the grill became problematic. The problem is the high, hard-to-regulate heat, which tends to scorch the outside of a dog before the interior temperature is right.
Soon I was having flashbacks to cookouts full of blackened wieners, dried out wieners—why had I not realized this before? Toasting the buns though , that's non-negotiable. And so I tested other methods. But the best cooking method? Poaching at a fixed temperature is a lot easier than it sounds—and you don't necessarily need a sous vide machine to do it although that would make things easier.
To do it the analog way, simply heat water in a saucepan over high heat, measuring occasionally with a thermometer. Slip in your dogs and let them warm up.
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