I begin by putting a raw, ground beef burger in a Pyrex bowl, and then I put the cover on the bowl, and place it in water that is held between 54°C to 60°C (130°F to 140°F). The photo below shows a very large burger that is described later.

The photo below shows a slightly smaller burger, after it has been cooked to about 60°C (140°F). All of the juice in the bowl came from the burger. I did not add any water.

In this example, I put one half of my piece of freshly baked, freshly ground whole-grain bread in the bottom of the bowl, and pour the juice on top of it.

The bread is now drenched with beef juice, and your first reaction is that it's going to become soggy and mushy, but this type of bread will retain its strength the entire time I am eating the burger.

In the photo below, I have eaten only one small wedge of the burger, but there is already less juice in the bowl because the bread has absorbed some of it.

Normally I wouldn't want to touch this soggy burger, but I want to show you that the bread is retaining its shape and strength. This type of bread is stronger than commercial bread because the grind is more coarse, the grains absorb a lot of liquid, and I didn't let it rise to the point at which it's fluffy and airy.

This bread is virtually identical to the flat sheet that I describe in this video, but in this case I made a circular piece of bread twice as thick as that flat sheet, and then cut the piece in half, and the burger is on one half of the bread. The primary grain is Kamut, with a small amount of wheat and other grains.

Very rare buffalo burger with pickled tomato

The photo below shows a wedge of a burger that I did not cook for as long a period of time, so less juice oozed out of the meat, which in turn means the meat is juicier, and the bread is dryer. Note: this particular burger is made of ground buffalo, which has less fat than ground beef, but the main reason the bread has so little juice or fat is because most of the meat is almost raw. The meat is warm, but only a thin layer on the top of the burger was cooked, and even layer was cooked only briefly, and at a low temperature.

On this particular burger, I put some tomato slices on the top, and these are slices that I soaked in white vinegar for an hour or so. This adds a tomato flavor and some vinegar, both of which I enjoy with buffalo and beef burgers.

Burger cooked in a bowl, and placed on bowl shaped bread

The photos below show an even more extreme example of how incredibly juicy we can make burgers, and how much liquid the bread can handle. For this example, I made a circular piece of bread with a slightly raised edge, thereby creating a shallow bowl. Since the surface of baked bread is not very absorbent, I am poking holes into this bun with a plastic fork in order to allow the juice from the burger to get into the bun at a more rapid rate.

 
This particular beef (Kobe beef burgers from Trader Joe's), does not have much fat, and so to increase the fat, and to further show the of absorption ability of this type of bread, the photo below shows me putting some pieces of a mixture of butter and olive oil onto the bread.

 
This bread was just removed from the oven, so it is still warm. The photo below shows it after the butter and olive oil mixture has melted into it.

The photo below shows the burger has been fully cooked, at least according to my standards. I suppose most people would describe this burger as raw.

 
I begin by putting the juice from the burger onto the bowl shaped bun. The juice is a dark red color, and looks like fresh blood. However, the flavor is delicious! The vegetarians should face the fact that humans, especially men, love the flavor of meat and blood.

 
Then I put the burger onto the bun. Notice that the bun is full of juice from the burger. You may assume that the bun will soon become soggy and turn to a mush, but this bread, made from freshly ground grains, has much more absorbency than the fluffy buns that the markets are selling. Also, I can increase the absorption ability of the bread by increasing the amount of wheat, by making a coarser grind, and/or by making the bread more dense and less fluffy.

 
In the photo below, I've eaten a wedge of the burger, and notice that a lot of the juice has already been absorbed by the bread.

 
The photo below shows a close-up of the burger after I have eaten another wedge. There is now even less juice because the bread has absorbed almost all of the liquid.

 
The photo below shows the burger after I've eaten yet another wedge, and now there is almost no liquid on the top of the bun or on the plate. The bread has absorbed all of the juice, but, although it may not be obvious, the bun is holding its shape. It has not turned to mush. It has absorbed all of the olive oil and butter, and all of the juice.

This burger is incredibly juicy and flavorful because both the meat and the bun are full of beef juice, and no parts of it have been burnt. Actually, neither the burger or the juice exceeded a temperature of 60°C (140°F), and I suppose the interior of the burger didn't even reach 57°C (135°F).

Burgers made in this manner have such a delicious flavor that I don't need to add any sauces, spices, or other toppings. Since I don't put any salt into the bread, all I do is add a bit of salt to the burger. It is unbelievably delicious!

The technique I explained above for cooking burgers can also be used for cooking large pieces of beef, or, in this example, cubes of beef that become a soup. I begin by cutting a piece of beef into cubes.

 
Beef is easy to cut into pieces, but it becomes even easier to cut when it's partially frozen, as in these photographs. Chicken, by comparison, is difficult to cut into pieces when it is raw, so when you have to cut chicken, you might want to consider putting it into the freezer until it becomes partially frozen.

 
When you cook beef in a sealed container like this, you don't have to add any additional water, but you won't get much juice. For this example, I'm adding a small amount of water.

Then I put a cover over the bowl, and put the bowl into a pan of water that is held between 54°C to 60°C (130°F to 140°F). Once the meat has reached that temperature, I take it out of the hot water.

The photo below shows the final result. It may not be easy to see, but the meat is incredibly tender and juicy. Also, since none of the meat or juice exceeded a temperature of perhaps 60°C (140°F), the flavor is wonderful!

 
Here is another photo just to show you what the juice looks like.

Cook additional items separately, and then add them to the soup

Since this type of soup doesn't cook for very long or reach a high temperature, if you want to combine it with ingredients that require long cooking times or high temperatures, such as kidney beans or potatoes, you have to cook them first and then add them to the soup afterwards.

This may seem to be an inconvenience, but as I explain on my page about pizzas, this provides us with much better meals, in both flavor and nutritional value. All of the ingredients can be cooked to whatever temperature is appropriate for them, and for however long they need to cook. And then, after cooking, you simply combine them together.
 

Our current economic system makes it impractical for restaurants to have easy access to freshly butchered meat, or to make soup for us only when we want to eat it. Instead, restaurants make large pots of soup out of meat that was butchered days or weeks earlier, and the soup sits for hours - or days! - as the employees slowly dispense it to their customers.

Some ingredients for a soup can be prepared days in advance, but meats and vegetables are usually better fresh. However, in order to provide ourselves with fresh soup that is made from fresh ingredients, we must make some major changes to our economic system. Would you be interested in supporting such changes?

If you have a piece of beef, pork, or other non-poultry item that you feel is free of salmonella and E. coli, and if you want to use the meat for a sandwich, or a pizza, you can cook it directly on the bread or pizza crust. In the example below, I am cutting some beef into small pieces.

 
For most of my life I followed the paranoia that fat was bad for us, but nowadays I leave a lot of the fat on meat.

 
Then I put the pieces of beef onto a slice of bread that I'm going to use as a pizza crust.

 
I try to toast the beef until it's rare, but it's easy to overcook little pieces of meat in a toaster oven. However, even when a bit overcooked, notice how juicy and tender the meat is, and nothing is burnt. Even though the bread was already baked, it did not dry out or char when I put meat on top of it and then put it back into the oven.

 
The bread soaks up the small amout of juice and fat that melts from the meat, giving the bread a delicious beef flavor.

This beef pizza tastes good all by itself - just the bread and beef! - but for variety, I could add cheeses, tomato sauces, spices, olive oil, butter, mayonnaise, or green chili coconut sauce. I could also add some baked mushrooms or onions. I'm not trying to promote any particular recipe. Rather, I'm trying to point out our incredible opportunities and options.

Ground beef probably has more contamination than chunks of beef, but if you have some ground beef that you feel is free of bacterial infections, you can cook pieces of raw ground beef directly on the pizza crusts or bread. Although it may not be obvious, in this example I put some butter and/or olive oil on the bread so that the bread isn't too dry afterwards.

 
This is a very easy and quick way of making ground beef pizzas, or ground beef appetizers. You don't have any cooking containers to clean up afterwards, and nothing is burnt, and none of the juice is lost. In the photo below, I am making little beef appetizers.

 
A close-up may make it easier to see that the bread has some butter and/or olive oil on it, in addition to juice from the meat. The meat is somewhat rare. The entire appetizer is juicy, and has an incredibly delicious flavor.

 
The photo below shows another example of cooking ground beef on bread. In this case, I am using a piece of bread that is the shape of a hotdog roll. I think this is a more convenient shape for burgers, compared to the circular disk shape. In this example I put some of the mysterious rice cheese on the other half of the bread.

 
The photo below shows the bread, which has olive oil and/or butter, and quite a bit of meat juice because I overcooked it a bit. But it is still delicious.

I can now put the other half of the bread - with the cheese - on top of this one, and create a cheeseburger in the shape of a hot dog. Because it's so juicy, it's best to eat this style of cheeseburger with a knife and fork. Or, make cheeseburger appetizers by cutting it into pieces that can be picked up with a toothpick.

Although it is difficult to see when looking down into a crockpot, this photo shows a lamb chop that has been cooked until it is very rare. I didn't put any water into the crockpot. The small amount of liquid on the bottom is from the lamb.

 
The first few times I cooked lamb chops in this manner, I ignored and discarded the tiny amount of liquid on the bottom of the cooking pan. I was in the habit of assuming that the material was burned and charred juice. Many people add water to that material, scrape it off the bottom of the pan, add some flour and spices, and make gravy.

However, I don't like the taste of burnt or charred meat juice, not even with additional water, flour, or spices. As a result, I have never cared for gravy. I was one of the few people at virtually all dinner tables who would refuse the gravy.

 
However, since I cooked the lamb at a very low temperature, one day it occurred to me that none of the juice was burnt, and I decided to taste it. It was incredibly delicious! So now I add a tiny bit of salt to it, and then eat it with a spoon!