Gravy's Cooking Thread
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Guest, it's time once again for the massively important and exciting FoH Asshat Tournament!
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BrutulTM
Good, bad, I'm the guy with the gun.
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By the way, if anyone is interested in sweet potato based baked goods that don't totally suck, I found this recipe a few years back for sweet potato biscuits that is totally baller:
Sweet Potato Biscuits
Ingredients:
2 cups self-rising flour
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/4 cup butter
3 tablespoons shortening
1 cup mashed sweet potatoes
6 tablespoons milk
2 tablespoons butter, melted
PREPARATION:
Combine first 4 ingredients in a bowl. Cut in 1/4 cup butter and the shortening with a pastry blender or forks until mixture is crumbly. Add mashed sweet potato and milk, stirring just until dry ingredients are moistened.
Turn dough out onto a floured surface and knead just a few times.
Roll dough out to 1/2-inch thickness; cut with a 2-inch biscuit cutter. Place biscuits on an ungreased baking sheet and brush with the melted butter. Bake at 400? for 12 minutes, or until nicely browned.
Makes about 15 to 18 biscuits.
Sweet Potato Biscuits
Ingredients:
2 cups self-rising flour
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/4 cup butter
3 tablespoons shortening
1 cup mashed sweet potatoes
6 tablespoons milk
2 tablespoons butter, melted
PREPARATION:
Combine first 4 ingredients in a bowl. Cut in 1/4 cup butter and the shortening with a pastry blender or forks until mixture is crumbly. Add mashed sweet potato and milk, stirring just until dry ingredients are moistened.
Turn dough out onto a floured surface and knead just a few times.
Roll dough out to 1/2-inch thickness; cut with a 2-inch biscuit cutter. Place biscuits on an ungreased baking sheet and brush with the melted butter. Bake at 400? for 12 minutes, or until nicely browned.
Makes about 15 to 18 biscuits.
Big Phoenix
Pronouns: zie/zhem/zer
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Gravy
Bronze Squire
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I'm curious on how you make it. I know the general idea is fried potato, gravy, and cheese curds?
Lanx
<Prior Amod>
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does alton not have any more sponsorships going? he's not using a Shun knife (which he endorsed). alton is one of the few tv personalities i don't mind them pimpin anything since he more than makes up for it with grade A+++ material.
emeril on the otherhand...
Herb butter -
1 stick unsalted butter
1 tbsp sea salt
1/3 cup rosemary
1/3 cup thyme
mash that shit together, then roll it into a log with parchment paper. Refrigerate it for 2 hours and then baste the hell out of chicken and stuff.
1 stick unsalted butter
1 tbsp sea salt
1/3 cup rosemary
1/3 cup thyme
mash that shit together, then roll it into a log with parchment paper. Refrigerate it for 2 hours and then baste the hell out of chicken and stuff.
opiate82
Bronze Squire
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I've actually tried it with so-so results. One of those things that works on paper but not in practice imo.
BrutulTM
Good, bad, I'm the guy with the gun.
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He's doing a lot of shit right now that's not making money. He probably gets some kickbacks from Youtube but his podcast isn't monetized at all as far as I know. At some point he might have some kind of master plan for all of this internet stuff but maybe he just likes to do what he wants with the online stuff and let Cutthroat Kitchen and Iron Chef America pay the bills.
FWIW, that looftlighter thing is like $70 but I have found that I get similar results with a $25 Wagner heat gun.
Lanx
<Prior Amod>
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yea i have had steak this good consistently in my own kitchen since sous vide, but fish is what works for me, i always fuck up fish and end up overcooking, now i just sous vide and sear with a torch.
if so-so results are happening, maybe it's due to poor bag seals?
Falstaff
Ahn'Qiraj Raider
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When you sous vide fish do you do it plain or do you cook it with whatever seasoning/glaze you normally would?
Lanx
<Prior Amod>
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i posted previously that i use a
Amazon.com: Iwatani Torch Burner Professional #Cb-tc-pro: Kitchen Dining
at first turning it on and controlling it freaked me out, a few sous vide and creme brulee later, it doesn't phase me. it uses butane and sears super fast.
when i sous vide fish, it's a combination of the fish i got and lazy. I get frozen tilapia or cod (wife prefers tilapia more) and they're individually vacuum packed already, so i just drop them in the sous vide this way (plain).
when it's ready (or i'm ready) i just cut it out, drain it upside down while it's still in the package, put it on a plate and sear with the torch. takes maybe 30s each side, depending on the color/texture i want.
i then use a korean glaze recipe i found.
i'll salt/pepper and put a thin line of honey on the fish (the heat from the fish melts the honey) and in a separate bowl, i'll mix rice wine vinegar and soy sauce and drip it on.
Amazon.com: Iwatani Torch Burner Professional #Cb-tc-pro: Kitchen Dining
at first turning it on and controlling it freaked me out, a few sous vide and creme brulee later, it doesn't phase me. it uses butane and sears super fast.
when i sous vide fish, it's a combination of the fish i got and lazy. I get frozen tilapia or cod (wife prefers tilapia more) and they're individually vacuum packed already, so i just drop them in the sous vide this way (plain).
when it's ready (or i'm ready) i just cut it out, drain it upside down while it's still in the package, put it on a plate and sear with the torch. takes maybe 30s each side, depending on the color/texture i want.
i then use a korean glaze recipe i found.
i'll salt/pepper and put a thin line of honey on the fish (the heat from the fish melts the honey) and in a separate bowl, i'll mix rice wine vinegar and soy sauce and drip it on.
Vitality
ＨＵＳＴＬＥ
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You can put a liquid in (herb butter oil comes to mind) essentially acting as a butter poach. I've done this a couple times and it comes out very tasty and doesn't require any post sous vide work. (can torch sear for texture at the risk of browning your butter *depending on oil:butter ratio*)
This is also something I do for vegetables, cherry tomatos are a favorite at my house utilizing this method.
*Edit* If using frozen fish there's little point in adding sous liquid to the bag, the liquid will become watered down and lose a good portion of it's flavor as the fish defrosts. Strongly recommend defrosting fish prior to liquid poaching in a sous vide.