Gravy's Cooking Thread

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Lanx

Lanx

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how do you guys sear the sous vide meat? for me i use a butane torch instead of getting out the frying pan. 1 less dish to wash, less time, and i have more control using the open flame.

i use this torch

iwatani torch

it uses the same butane as camping stoves, you can find them at asian grocery stores for cheaper (the butane that is), reason is that's how asians cook indoor hotpot.

i don't know about propane, but this is easy enough.

i've gotten confident enough with the flame (was scared of this 2000 degree monster flame) that i can melt sugar w/o burning it on top of creme brulee instead of putting the ramekins in the broiler for 30mins i just drop a tsp of sugar on it, drop the flame, pick up the ramkin and spin spin it like a wheel while the flame is on it. (saw alton brown doing it)

i made ribs sous vide, just did a basic pepper/salt/cumin rub on it, tasted great. now i wanna try wet rubs or at least some sauce, i guess. oh i also did a quick all around crisp with the butane torch, i torch everything that comes out of sous vide, cuz it looks kind of unappetizing otherwise.
 
Gravy

Gravy

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So, pork steaks (a St. Louis thing) were on sale for Memorial Day weekend, so we bought two hole butts sliced into steaks, then de-boned about a third of them to grind for sausage. We ended up with 4 1/2 lbs of ground pork. I used the following recipe:

http://www.foodnetwork.com/recipes/a...ge-recipe.html

I think I'm fucking something up with that link, but it's Alton's breakfast sausage recipe. I halved the sugar and salt, and didn't add the extra fat back. It looked plenty fatty without it. I hated to cut the salt in half, but my cardiologist is pretty persistent. And the wife.

I REALLY wanted to fry some up tonight, but I figured it would be better tomorrow after sitting for awhile.

We used the Kitchen Aide grinder attachment and it worked great. Beat the hell out of hand cranking.
 
Sir Funk

Sir Funk

Molten Core Raider
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Made some badass chicken salad last night, shit is even better this morning:

1-1.5 LB cooked chicken breast, cut into small cubes.
1 Cup Mayo
1 Cup Dried Cranberries
1 Cup chopped red onion
1-2 Cups Finely Chopped Celery
~2 TBSP fresh, chopped Tarragon
~1 Cup fresh, chopped parsley

Mix and Enjoy.
 
Deathwing

Deathwing

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Sir Funk_sl said:
1 Cup chopped red onion
Click to expand...
image.php
 
Gravel

Gravel

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Uncle Gravy_sl said:
So, pork steaks (a St. Louis thing) were on sale for Memorial Day weekend...
Click to expand...
I actually saw these at the butcher here for the first time a few weeks ago. Almost bought them since they sounded like they'd be good to grill, but apparently it's just a pork butt? If so, that'd be just about the last thing I should do with them.
 
Gravy

Gravy

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Elurin_sl said:
I actually saw these at the butcher here for the first time a few weeks ago. Almost bought them since they sounded like they'd be good to grill, but apparently it's just a pork butt? If so, that'd be just about the last thing I should do with them.
Click to expand...
When we first moved here about 12 years ago, I couldn't get my head around the idea, but yeah, they are for grilling. Personally, I like to put them on a warm fire with some smoke first for about an hour, then grill them with the sauce. Some folks grill them plain, then add the sauce at the end. Every sports bar or common eatery around here has their own version of the pork steak.

To me, they aren't BBQ, they are just a grilled item. The extensive fat allows them to sit on a grill for quite awhile without drying out the meat. Like I said, I put the smoke to them first to try and get some BBQ feel out of them, but they are a direct heat meat after being cut into 'steak's' and are pretty tasty.
 
Gravy

Gravy

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I just had a breakfast sausage patty and fried egg sammich with the above sausage recipe. WOW. It exceeded expectations even with half the salt. Very savory and medium spicy, well worth the pain in the ass to make, I think.
 
Vitality

Vitality

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Uncle Gravy_sl said:
I just had a breakfast sausage patty and fried egg sammich with the above sausage recipe. WOW. It exceeded expectations even with half the salt. Very savory and medium spicy, well worth the pain in the ass to make, I think.
Click to expand...
How long do you expect to have this sausage saved? Are you freezing the remaining amount? Also, what was the total bill for the pork?
 
Gravy

Gravy

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The rest is in the freezer, so 4 lbs left (8 packages, there's just 2 of us) total at $1.39/lb + whatever pittance the spices were. So about $6.25 for the sausage meat total?

We ended up with 10 BIG pork steaks and 4lbs of sausage for $22.

Should last about three months in the freezer, which is probably about right for us.
 
Vitality

Vitality

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Uncle Gravy_sl said:
The rest is in the freezer, so 4 lbs left (8 packages, there's just 2 of us) total at $1.39/lb + whatever pittance the spices were. So about $6.25 for the sausage meat total?

We ended up with 10 BIG pork steaks and 4lbs of sausage for $22.

Should last about three months in the freezer, which is probably about right for us.
Click to expand...
All of my want, this seems like great value.
 
Soygen

Soygen

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Uncle-G, what do you use to grind the pork for sausage? I've been looking at some grinders on Amazon, but reviews are super-mixed on like every model.
 
Gravy

Gravy

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Soygen_sl said:
Uncle-G, what do you use to grind the pork for sausage? I've been looking at some grinders on Amazon, but reviews are super-mixed on like every model.
Click to expand...
The Kitchen Aide grinder attachment. We put the strips of pork in the freezer for 1/2 or so to make it easier to go through the grinder. Worked great, no complaints.
 
Crone

Crone

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Making your own sausage has peaked my interest because of how damn expensive the Jimmy Dean 1lb rolls of sausage have gotten. Absolutely crazy.
 
Soygen

Soygen

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Uncle Gravy_sl said:
The Kitchen Aide grinder attachment. We put the strips of pork in the freezer for 1/2 or so to make it easier to go through the grinder. Worked great, no complaints.
Click to expand...
That damn Kitchenaid keep haunting my dreams! I almost pulled the trigger on the 5qt Kitchenaid refurbished for 200 bucks. I need to wait until I get back from the Philippines in June though.
 
jooka

jooka

marco esquandolas
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Is getting the lowest cost Kitchenaid going to be good enough or would you want to move up to another level to enjoy all they have to offer?
 
Soygen

Soygen

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The minimum one I want is the Artisan 5quart, which is their mid-level priced one. I think they are like 330ish new. Those seem to be the best at the price point. The Pro model above it is over 100 bucks more. Not sure what it offers, besides a larger bowl.
 
lurkingdirk

lurkingdirk

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I have the larger one, and the larger bowl is worth the money in my opinion. This is something you're going to buy once, so spending a bit more for an appliance you're going to use for thirty years doesn't strike me as a bad idea. The motor is heavier, and likely to last longer on that model, too.

I found the 6 quart one in a store north of Chicago I happened across. The had factory refurbished ones with the same warranty as brand new, and it was about 250$. Apparently that store gets about 300 rebuilt units once a year around Christmas, and they generally sell out of the rebuilt units in about 3 days.
 
Qhue

Qhue

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I think my most head-scratching revelation over the last year or so is how freaking easy it is to make bread. Notably I've taken to mixing a large batch of simple dough (flour, yeast, water, salt, sugar) and then pulling off what I need for any given occasion. Pizza, pita, bagel, rolls, fancy or basic dinner bread? All come from the same base and we have fresh incredibly cheap bread whenever we want.
 
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