Gravy's Cooking Thread

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Hekotat

Hekotat

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Dyvim_sl said:
Oki for 1 lb Spaghetti:

1 Onion (slice as thin as possible)
2tbsp white wine
1tbsp wheat flour
1/4 pd (frozen) spinach or more if you like
1 tbsp sugar
2 tbsp fresh, cream cheese (used philadelphia instead of Gordons ricotta)
3/4 cup of milk
pinches of salt, ground pepper, garlic powder

Sauce: Fry sliced onion in big pan/casserolle/wok with olive oil, when first start to darken coat the with sugar let it caramel for max a minute, add the flour and spinach till its heated then stir while pouring in the wine. Stir and cook for 2-3 mins to evap the alc and add the creamed cheese, add milk for liquifying the sauce.
Add pinches of salt, pepper and garlic powder as you like. I started out doing this sauce while heating water to cook the Spaghetti/Penne whatever, when you are pro with it it shouldnt take you longer than the mins the Spaghetti need in the boiling water.

Spaghetti: Wait till water boils, add like 4 tsp salt then add the spaghetti. Only boil them for 3/4 of contura (al dente) time, eg if it says 7 minutes boil for only 5.
After 5 minutes pull the noodle out the water and directly put them in the pan with the (kept hot spinach sauce), turn up the heat till all in the pan boils and serve your dish in the pan. Use grated cheeese as you like.
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I want to make this but that caramelizing part sounds scary as hell.
 
Gravy

Gravy

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It's not. If it starts to be, just turn the heat down a little and go slower.

Also, I would add garlic to that, but it sounds good to me.
 
D

Droigan

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Going to make some duck legs tomorrow. Anyone have any tips? Only ever made breasts before, not sure how to make the legs or what goes best with them.
 
BrutulTM

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joeboo_sl said:
The white cake mix makes it soft, moist, and fluffy yet it still tastes like cornbread, not cake.
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My aunt does that. It is good but it's not cornbread. Cornbread is supposed to be dry, that's why you put butter and honey on it. It's like how everybody just makes little cakes in muffin tins now and calls them muffins. That shit is cake.
 
Dyvim

Dyvim

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Hekotat_sl said:
I want to make this but that caramelizing part sounds scary as hell.
Click to expand...
No its just coat a tbsp of sugar over the sliced onions in the pan, dont stir for a few secs. The sugar will kinda melt, and darken its color from a pure white.
If you feel uncomfortable/insecure you may as well skip the step, i just do that since the onions stay the longest in the pan and tend to turn a bit bitter when fried for too long so the sugar kinda counters it.
 
T

Tea_sl

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Droigan_sl said:
Going to make some duck legs tomorrow. Anyone have any tips? Only ever made breasts before, not sure how to make the legs or what goes best with them.
Click to expand...
Unfortunately, you will not have the time or spare duck fat for duck confit. This is sad because duck confit is pretty much the best thing ever created. Either way you'll start by giving the legs a good browning and finish by braising either on the stove or in the oven. In either case save most of the fat. Duck goes really well with potatoes or citrus. Potatoes fried in duck fat are amazing and easy. I like citrus and floral flavors with duck, but that would require additional prep, work, and purchasing.
 
lurkingdirk

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Made a big salad tonight, but kids were going to be grumpy about the no meat thing, so breaded and fried some boneless, skin-on thighs and made them spicy and crispy. Cooled, cut into strips, and put on top of a salad with a home made, thick dressing.

Salad for dinner (with a cheat), happy kids.
 
Gravy

Gravy

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Nothing big, but last night when I made pork chops, I added curry powder to the flour dredge and they turned out great. Actually, onion/garlic/pepper as well, but those are pretty standard. The curry was a nice change, and thankfully not overpowering.

And dirk, did you de-bone the thighs? I can't called seeing boneless with skins at the stores. Usually boneless/skinless.
 
Joeboo

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Gravy_sl said:
Nothing big, but last night when I made pork chops, I added curry powder to the flour dredge and they turned out great. Actually, onion/garlic/pepper as well, but those are pretty standard. The curry was a nice change, and thankfully not overpowering.

And dirk, did you de-bone the thighs? I can't called seeing boneless with skins at the stores. Usually boneless/skinless.
Click to expand...
For fried chicken and fried pork chops, I always do onion powder, garlic powder, salt, pepper, and cayenne pepper in my flour dredge
 
Deathwing

Deathwing

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BrutulTM_sl said:
My aunt does that. It is good but it's not cornbread. Cornbread is supposed to be dry, that's why you put butter and honey on it. It's like how everybody just makes little cakes in muffin tins now and calls them muffins. That shit is cake.
Click to expand...
What makes a muffin a muffin and a cake a cake? Please keep the english muffin in mind when answering.

Dyvim_sl said:
No its just coat a tbsp of sugar over the sliced onions in the pan, dont stir for a few secs. The sugar will kinda melt, and darken its color from a pure white.
If you feel uncomfortable/insecure you may as well skip the step, i just do that since the onions stay the longest in the pan and tend to turn a bit bitter when fried for too long so the sugar kinda counters it.
Click to expand...
Onions have more than enough sugar in them to caramelize, you just gotta cook the water out first without burning them. Heat and time management is a crucial cooking skill and you're just shortchanging yourself by doing this. You've never thought to yourself "Why is this bitter?" instead of just of just covering it up with sugar? Because the onions sure didn't go in bitter.
 
Dyvim

Dyvim

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Deathwing_sl said:
Onions have more than enough sugar in them to caramelize, you just gotta cook the water out first without burning them. Heat and time management is a crucial cooking skill and you're just shortchanging yourself by doing this. You've never thought to yourself "Why is this bitter?" instead of just of just covering it up with sugar? Because the onions sure didn't go in bitter.
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Im sure it might not have crossed your mind, but i know this shit very well, also i tend to like my onions really dark since part of my family has really problems by digesting the fructose in (still too raw) onions like they use to put them on a big mac for example around here.
So i go better safe than sorry route with it and also on the very top of it i care to like them sweetend from the outside too... guess what i provided that info for free for anyone who cared here.
So take your own cheerios and piss on them in another thread.
 
Deathwing

Deathwing

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Nope, didn't cross my mind. Should it have? You're burning your onions while caramelizing them, you don't know your shit very well at all. Went back and read your original post, didn't mention anything about liking sugar on the outside too. All you mentioned was you use it to cover up your mistakes.

I do love the irony of adding sugar to cover up your hamfisted attempts to breakdown all the fructose in the onions. Where do you think that sweetness comes from, even after caramelization? There's STILL fructose in there and you just added some more.
 
Gravy

Gravy

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joeboo_sl said:
For fried chicken and fried pork chops, I always do onion powder, garlic powder, salt, pepper, and cayenne pepper in my flour dredge
Click to expand...
Yup. Well, if you're bored sometime, try adding the curry powder. I didn't make gravy with the pan drippings like I usually would have just because of time, but I think it'd be good that way.

Those four spices you listed are the ones I buy in the big containers.
 
Deathwing

Deathwing

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Can't watch at work, but I think I remember that episode. Fair enough, I'll admit I forgot about creaming method and muffin method. I will say though that I have made cakes and muffins with both methods. I was honestly thinking of a size/shape/cooking vessel requirement when I made that post.
 
Joeboo

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Unacceptable!

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