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!
- 26,584
- 40,913
I do have a turkey fryer thing. But that is also a pain in the ass. For one it requires way more oil, the temp control is not automatic and you're still stuck with the cleanup, and way more oil to store somewhere.
Right now I use the stove top thermometer and pot method to fry shit. (Me and the kids love our fries and chicken) But the temps drop by like 100F+ every time I drop a load in and it takes it a while to heat up. The great thing about that one I linked above is supposedly it does a good job maintaining its temps even dropping frozen shit by 5F. And you still have cleanup so thats not really an issue. The smell im not concerned about since I have a great ventilation in my kitchen. I have a stovetop hood vent and on top of that I have an industrial vent which vents the entire kitchen.
Right now I use the stove top thermometer and pot method to fry shit. (Me and the kids love our fries and chicken) But the temps drop by like 100F+ every time I drop a load in and it takes it a while to heat up. The great thing about that one I linked above is supposedly it does a good job maintaining its temps even dropping frozen shit by 5F. And you still have cleanup so thats not really an issue. The smell im not concerned about since I have a great ventilation in my kitchen. I have a stovetop hood vent and on top of that I have an industrial vent which vents the entire kitchen.
BrutulTM
Good, bad, I'm the guy with the gun.
- 14,800
- 2,701
That's just physics. It's not likely that the heating element in that thing has more power than your stove top burner. People just think that the fryer is staying even because they don't have a thermometer in them. You are good for frying as long as your temp doesn't drop below 250 or so. Ovens are the same way. They say 400 on them so people think that's the temperature inside but in reality it's varying by 50+ degrees all the time even when you're not opening the door.
BrutulTM
Good, bad, I'm the guy with the gun.
- 14,800
- 2,701
That makes sense. The recipe I found online said to run it in the mixer with the dough hook for like 2 minutes, which doesn't seem like much.
Big Phoenix
Pronouns: zie/zhem/zer
- 46,941
- 100,383
I used one of those, wasnt impressed. Lots of oil still ended up on the stove top even with that on a frying pan so I just switched to using tall pots exclusively for frying.The temperature thing is sort of true, but mainly you just don't know what the temperature is so you assume it's holding. I don't agree at all with the less mess and less cleanup, and you're not going to leave the oil in it unless you're using it multiple times a week in which case you could leave the oil in your wok or stock pot as well. Tall sides plus this thing mostly takes care of spatter. I have an electric fryer collecting dust in my basement and it sucks ass.
Furry
🌭🍔🇺🇦✌️SLAVA UKRAINI!✌️🇺🇦🍔🌭
- 22,636
- 29,939
tall pots are gods of the kitchen. I actually have 4 that each get used ONLY for specific tasks. I got my frying pot, my sugarmaking pot, my stew pot and my general clean boiling pot. Those things and my gigantic ass roast pan are among my most abused kitchen pans by far.
Adebisi
Clump of Cells
- 27,773
- 32,877
Big Phoenix
Pronouns: zie/zhem/zer
- 46,941
- 100,383
Big Phoenix
Pronouns: zie/zhem/zer
- 46,941
- 100,383
Not really. Sharper knives = cleaner cut = less compounds going into your eyes. Wont completely eliminate the problem but it helps.
Crone
Bronze Baronet of the Realm
- 9,714
- 3,211
Parents had a deep fat fryer back in the day when I was growing up and the few times we used it, it was bad ass. But we never used it enough to keep the oil so the cost of oil was pretty expensive, and it was just too much pain in the ass to use on a regular basis.
Every time the weather takes a turn towards warm I get a craving for Caribbean food. Last night I made jerk pork tenderloin. Tonight chicken curry with buss up shot. I've no idea why I don't make this shit year round because God fucking damn that was some good eats.
Gravy
Bronze Squire
- 4,918
- 454
I wouldn't mind hearing the guidelines on the jerk tenderloin. Last time I jerked my pork, well... this is the grown up section.
Seriously though, how'd ya do it?
I've been jerk'n for ages so I do my own thing, butthis is rock solid advice.
You can also brown it on the stove then put it in the oven, but you gotta jerk over some hot ass coals. Also don't seed the peppers. It won't be that hot. Unless you add in 12. Like I do.
edit:
For the curry:
I heat a spoon of a Hot Madras curry powder and some allspice in a little bit of oil. Add in some fresh ginger and a couple spoons ofthis stuff.Throw in whatever vegetables and meat you want plus however many diced birds eye peppers you can stand. Salt and fresh ground black pepper. Bask in the amazing smell and caustic steam burning the fuck out of your eyes and throat. Then add in some coconut milk. God damn.
You can also brown it on the stove then put it in the oven, but you gotta jerk over some hot ass coals. Also don't seed the peppers. It won't be that hot. Unless you add in 12. Like I do.
edit:
For the curry:
I heat a spoon of a Hot Madras curry powder and some allspice in a little bit of oil. Add in some fresh ginger and a couple spoons ofthis stuff.Throw in whatever vegetables and meat you want plus however many diced birds eye peppers you can stand. Salt and fresh ground black pepper. Bask in the amazing smell and caustic steam burning the fuck out of your eyes and throat. Then add in some coconut milk. God damn.
Gravy
Bronze Squire
- 4,918
- 454
I can totally envision a pork butt sous vide in that jerk sauce for 6 hours then charred on the grill. Or just smoke the thing for that long. Either way, it sounds great.
Edit: Also, I like the idea of the tenderloin for quicker cooking. Those are so tender, I'll bet it's awesome, too.
Edit: Also, I like the idea of the tenderloin for quicker cooking. Those are so tender, I'll bet it's awesome, too.