Gravy's Cooking Thread
- Thread starter chaos
- Start date
-
Guest, it's time once again for the massively important and exciting FoH Asshat Tournament!
Go here and give us your nominations!Who's been the biggest Asshat in the last year? Give us your worst ones!
- 48,621
- 229,312
Gravy
Bronze Squire
- 4,918
- 454
- 26,585
- 40,915
Falstaff
Ahn'Qiraj Raider
- 8,476
- 3,421
Rope
Silver Knight of the Realm
- 527
- 101
I don't know why I hate Rachael Ray but I do BUT this is my red cabbage(blaukraut, I didn't know it had a name) recipe.Sauteed Red Cabbage Recipe : Rachael Ray : Food Network
Dyvim
Bronze Knight of the Realm
- 1,420
- 195
Its just the german name for red cabbage, well actually for blue kraut what the red cabbage turns into by boiling it.
The dish in the picture shows a rhenian (rhine style) sour marinated beef (can tell by the raisins).
spronk
FPS noob
- 23,567
- 27,616
anyone here big into sous vide at home? had a great sous vide steak this weekend at a restaurant, thinking about trying it out at home. review here
Anova Sous Vide Immersion Circulator Product Review
says anova is pretty good, not sure what the ship time on it is. the other two I have seen are the $269 nomiko
Nomiku: Sous Vide Machine - Massdrop
or the $199 sansaire which is out of stock at the moment
Sansaire
would also need to get a vacuum sealer but everything I have seen and read seems to say the steaks and pork chops and veggies come out quite a bit tastier than just pan fry or grill, with a lot less cleanup and effort.
there are some commercial sous vide units on amazon for not a whole lot more, but I like the idea of supporting a kickstarter product, the downside is they haven't been out very long so who knows how well made they are.
Anova Sous Vide Immersion Circulator Product Review
says anova is pretty good, not sure what the ship time on it is. the other two I have seen are the $269 nomiko
Nomiku: Sous Vide Machine - Massdrop
or the $199 sansaire which is out of stock at the moment
Sansaire
would also need to get a vacuum sealer but everything I have seen and read seems to say the steaks and pork chops and veggies come out quite a bit tastier than just pan fry or grill, with a lot less cleanup and effort.
there are some commercial sous vide units on amazon for not a whole lot more, but I like the idea of supporting a kickstarter product, the downside is they haven't been out very long so who knows how well made they are.
- 48,621
- 229,312
Gravy
Bronze Squire
- 4,918
- 454
I've been cockblocked twice this weekend trying to sous vide. Last night it was unexpected company, and tonight, I had everything ready when the wife told me we were out of vacuum bags.
Has anyone used a regular ziploc type bag and squeeze all the air out? Not going to happen tonight either way, just business as usual with the cast iron.
Has anyone used a regular ziploc type bag and squeeze all the air out? Not going to happen tonight either way, just business as usual with the cast iron.
You don't need to vacuum sealer unless you're doing a marinade. Use a freezer ziplock, leave the corner open, lower it in slowly. The heat differential will push the majority of the air out, then seal it once it's almost in.
- 48,621
- 229,312