Gravy's Cooking Thread
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Vitality
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Defnitely do some sous vide cherry tomatoes with olive oil and basil up in there. It's pretty awesome.
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Vitality
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Because I'm a hipster and wanted to say I sousvide it for 48 hours. I also enjoy wearing beanies with expensive suits.
Vitality
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On a serious note, it came out great, super tender. Did pulled pork sandwiches with it.
The 48 hour time was mainly due to the fact that I wanted to start it sunday to have it ready for a work event tuesday. I fucking hate mondays and didn't feel like dealing with it the night before.
The 48 hour time was mainly due to the fact that I wanted to start it sunday to have it ready for a work event tuesday. I fucking hate mondays and didn't feel like dealing with it the night before.
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Do you have a crock pot? You can make pulled pork just as easy as sous vide(probably cheaper too) and it allows you to prep it days before hand. Trim the fat cap(or don't if you like your pulled pork greasier) and put the shoulder in the crock and stash the whole thing in the fridge. Pull it out when you're a day to half day before serving.
Vitality
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I do have a crock pot, and I've done a pork shoulder in it before, unfortunately it came out like a sloppy disintegrated over cooked mess.
The one thing I like more about a Sous Vide vs a Crockpot is that you can very precisely set the temp of a Sous Vide. It also keeps the juices locked in a vacuum sealed bag so it doesn't stew really. I dont care much about it being cheaper than one or the other, I'm not poor.
Vacuum seal your shoulder with some marinade and toss it in the fridge. Toss it in the sous vide. I put it in the crock pot in tin foil after it's shredded to serve at work in an attempt to consolidate the juices etc.
Crock pots to me are just YOLO FUCKIN COOK IT. Maybe I'm just a fag though
Vitality
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IDK bro, not knowing what temp your crock pot reaches is pretty fuckin YOLO
WTF is Hi heat?
Not about to treat a cooking tool like a 9 month old baby and keep checking it making sure it's not going to fuck up.
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Falstaff
Ahn'Qiraj Raider
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Ao-
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Vitality
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Okay, so now I need help figuring out what makes a good pulled pork marinade. I tried the olive oil garlic clove salt pepper nonsense. I've heard of Coca Cola/Orange Soda style stuff. The GF swears by fresh squeezed orange juice when she does Carnitas.
I think the OJ turns sour after it gets done cooking so it tastes like ass though..
Any thoughts?
Vitality
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Yeah that's what I thought, hence my initial salt pepper setup.
I served 3 different sauces (sweet/tang/spicy) at the event.
The issue with the pork though is that it really NEEDED the sauce to taste decent. Maybe I should season it after I pull it.
Or maybe inject garlic cloves into it or something? That could get weird though.
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Why do you feel the sauce isn't an adequate way of flavoring the pork?
Normally a meat is salted to pull out moisture and protein. But in this application, it's not really needed. Want less fatty pulled pork, trim the fat cap, that's all I ever do to my pulled pork before cooking.
Normally a meat is salted to pull out moisture and protein. But in this application, it's not really needed. Want less fatty pulled pork, trim the fat cap, that's all I ever do to my pulled pork before cooking.
Vitality
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I don't pull my pork out to be thin, I leave it fairly large so you have to bite through it. It's succulent sure, but not so flavorful without sauce or with a little bit of sauce.
I'm not a huge fan of sauces tbh, I like dry rub better on most meats. Steaks/Fish etc. I think I'll stick to a dry season on the pork after I pull it. Probably have the best effect.
I just feel like people cheat when they drown their meats in sauces. It's like going to a steak joint and lathering on A-1 and then handing the waiter 50 bucks for it. **I can however respect a red wine reduction ju/demi-glace though**
Not sure this applies to pork, but I'm going to try to not compell people to do this with my meat.
I don't want to be a hipster and do a demi-glace for the pulled pork either... rofl