Lanx
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Gravy's Cooking Thread
- Thread starter chaos
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INTHEMIDSTOFLIONS
Trakanon Raider
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Made my second (And third) loaf of bread today for dinner tonight at the in laws.
If you can make pizza dough, you can make bread. It’s very easy to do but it is intimidating in concept.
recipe:
Mix
- 2 tea spoon activating yeast
- 2 tea spoon salt
- 4 cups flour
- 1.5 cups room temp water
Cover and let sit for 2 hours on the counter
Then shape it into a loaf, put it on parchment, then bake it covered for 30 min at 450, then uncover and bake for an additional 12 minutes. Then let sit for 15 minutes. Then bone apple tea.
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TJT
Mr. Poopybutthole
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Because this area has several oyster farms in a 10 mile radius they are part of most events. Raw, boiled, broiled, steamed, you name it.
Today we are having some raw on the half shell and some steamed with a nice light butter garlic sauce.
I've never made Yorkshire pudding before. Will put it on the list. Thank you sir!
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Furry
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I done fucked up. Making prime rib like I do at least once a month for the past 15 years. Normally do the 5minsxweight method and then turn oven off for anything under 8 lbs. For the very first time I thought I turned the oven off and didn't.
Prime rib cooked at 500 degrees for 2 1/2 hours... The inside part was still pretty decent, apparently extra well done ribeye isn't the worst thing in the world. Gonna slow cook everything in the beef fat tomorrow, should be able to salvage it into some good stir fry meat. Easily my biggest cooking fuck-up of the year.
Prime rib cooked at 500 degrees for 2 1/2 hours... The inside part was still pretty decent, apparently extra well done ribeye isn't the worst thing in the world. Gonna slow cook everything in the beef fat tomorrow, should be able to salvage it into some good stir fry meat. Easily my biggest cooking fuck-up of the year.
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You could slice it out and toss in a Cajun gravy with the Trinity and make some roast beef poboys.
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Aldarion
Egg Nazi
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Tried something new, did a tritip roast.
Most cuts of beef I could find for roast were like $80 to $100. What in the actual fuck? I'm feeding 7, I don't need $100 of meat. Nice 3.5 lb tritip for like $26.
Trimmed, scored, seasoned and seared. 15 min at 400F then about 45 at 250, rested and carved.
This may be the best roast I've ever had. So juicy its just dripping. Even the medium rare parts are as tender as you could possible want. I'll fine tune the cooking times a bit, this was on the medium rare side and I'll push it a little closer to medium since most of my audience likes medium. But holy shit I think it was the best flavor and juiciness of any roast I've ever had.
If you like beef, try this. If you've already been doing this for years and I'm late to the party, mock me.
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Tritip is really tasty. It's been a while since I've made one. Think the last time I did, I broke out my sous vide machine, dropped two in for couple hours, then seared on charcoal. Did it for our annual college buddy get together. Easily fed twelve or so of us on the cheap.
Glad it turned out so well for you. Think I might have to cook one soon.
BrutulTM
Good, bad, I'm the guy with the gun.
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I didn't know about tri-tip until I moved to northern California. I don't know how they are able to keep this secret, but down there tri-tip is everywhere. Always available at the grocery store, every bar has a tri-tip sandwich on the menu, and people have parties where they cook a dozen of them at once on a Santa Maria Grill. You actually want to cook it medium rare. The only restaurant that has them around here is a barbecue place that smokes them like they were brisket and not only is it sub par compared to brisket, it's a terrible way to cook a tri-tip. Most people just grill them like a steak. Get a good sear and then pull it off when the center hits 120 degrees. Slice against the grain and you're in flavor town.
