Gravy's Cooking Thread

  • 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!
lurkingdirk

lurkingdirk

AssHat Taint
<Medals Crew>
48,582
229,045
But there is another side to this, Brutul: Try different methods so that you find the one that makes the steak exactly as you like itevery timewithout a lot of thought or energy. If sous vide always makes it perfect for you, do it. If the pan does, do it. If the grill does, or doing it frozen, or cooking it inside a nearly dead family pet for 2 days, whatever. The point here is to share techniques so that everyone can find the technique with which he or she clicks, and can do to perfection while juggling 20 other things in the kitchen.

Don't shit on the people talking technique variations. It's vital to cooking. And you saying "just cook the fucking steak" means you have a technique that works for you. Bully. I personally would like to know how you just fucking cook it.
 
chaos

chaos

Buzzfeed Editor
17,324
4,839
casual

rrr_img_73475.jpg
 
mkopec

mkopec

<Gold Donor>
26,581
40,913
Ive been keeping my eye on some wok burners for outside use with propane. I find Asian inspired dishes easy, no fuss, healthy and quick once you have one of those high BTU burners to get that wok cooking. I just cannot replicate that at home, especially with a electric stove.

rrr_img_73476.jpg
 
Vitality

Vitality

ＨＵＳＴＬＥ
5,808
30
lurkingdirk_sl said:
Bwahhahaha, awesome. I can't believe you found that so quickly.

So someone gave me a waffle maker today. My kids want savoury waffles for dinner. Suggestions?
Click to expand...
Off the top of my head:

Orange Chicken and waffles over white rice.

Waffle battered sweet potato fries and bacon.

Waffle battered sweet and sour pork over rice.

Gluten free (tapioca flour) waffle battered veggies (think tempura) in sweet and sour sauce.

Edit: Honey bbq pork & waffle sliders
 
lurkingdirk

lurkingdirk

AssHat Taint
<Medals Crew>
48,582
229,045
Ao-

Ao-

¯\_(ツ)_/¯
<WoW Guild Officer>
7,879
507
Stuffing Waffles with Deep Friend chicken and bourbon maple syrup is pretty good. Though I don't get to make it often enough.
 
T

The Master

Bronze Squire
2,084
2
BrutulTM_sl said:
I just have my doubts that you could tell the difference with these so-called better methods in a blind taste test. Getting out your calipers to measure whether the gray stripe at the edge of the steak is 1/16" or 1/8" is just jacking off.
Click to expand...
Well, you can find many blind taste tests.

Sous Vide Supreme Review | Food Network UK Blog

There is one, done by people who work with food for a living. Sous-vide won. Modernist Cuisine did several in the process of working their book through, trying to establish if sous-vide was actually better or simply more consistent. Sous-vide always won. Why not do your own blind taste test and see?
 
Soygen

Soygen

The Dirty Dozen For the Price of One
<Nazi Janitors>
28,555
45,104
Sous vide, in my opinion, is also the least effort. Unless you absolutely have to eat within 10 minutes of starting to cook(like joeboo), I'm not really sure why you wouldn't want to prepare it the best way possible that is also less effort, less clean-up and almost impossible to screw up.
 
Joeboo

Joeboo

Molten Core Raider
8,157
140
Soygen_sl said:
Sous vide, in my opinion, is also the least effort. Unless you absolutely have to eat within 10 minutes of starting to cook(like joeboo), I'm not really sure why you wouldn't want to prepare it the best way possible that is also less effort, less clean-up and almost impossible to screw up.
Click to expand...
I would assume that the average person can't use Sous-vide in most situations. The average working adult either needs something that can be 100% hands off for 8+ hours(crock pot) so that they can start it before they leave for work in the morning, or they want to go with a method that is going to result in a full meal within 30-60 minutes of arriving at home after work.

Generally speaking, if I can prepare a dish several different ways, but with similar results, I'm taking the fastest route every time. 60-90 minutes to sous-vide a steak to end up at the same results as 10 minutes of grill work isn't worth it to most people. Most of the time, people want the best results possible in the fastest amount of time.

I honestly don't know, but are commercial sous-vide machines 100% hands off? Could you use one like a crock pot and just let it go all day? I know homemade sous-vide solutions take at least a little bit of tending to maintain water temp, so that wouldn't really work.
 
Vitality

Vitality

ＨＵＳＴＬＥ
5,808
30
I've let a pork shoulder sit in the su-v for two days before I needed to take it in for pulled pork at a work event (roughly 15 lbs) just dropped it in and forgot about it til I needed it. Can't say the same for a crockpot, especially considering you have no idea what temp the crock gets to.

I've only witnessed su-v tech at one restaurant here in Seattle, the chef had one or two filets (mignizzle) in the su-v prior to anyone ordering them, and kept rotating a few in when the supply ran low. Pulled a done steak out and seared and sauced it to order. The steaks came out relatively quickly (sauce time only).

Edit: this was at a semi-upscale gastro pub downtown, the chef seared up some small potato medalions, pearl onions and mushrooms at the same time he seared the steak, dumped some poutine in the pan and viola! It turned out quite nice actually.
 
Gravy

Gravy

Bronze Squire
4,918
454
I went to a gastropub type Irish restaurant a few weeks ago and had a potato waffle that was so light and fluffy it was quite astounding. I think it had a bit of thyme in it, but it was still very potato-y flavored. On top was corned beef and cabbage with a light dijon sauce drizzled on top. Would hit again.
 
chaos

chaos

Buzzfeed Editor
17,324
4,839
I have wondered often if that is safe. We had a discussion about time delayed slow cookers earlier, if you could leave something in a sous vide for a day or whatever it would effectively solve that problem and maybe produce a higher quality food in the course of that.
 
T

The Master

Bronze Squire
2,084
2
joeboo_sl said:
\I honestly don't know, but are commercial sous-vide machines 100% hands off? Could you use one like a crock pot and just let it go all day? I know homemade sous-vide solutions take at least a little bit of tending to maintain water temp, so that wouldn't really work.
Click to expand...
Sure. Modernist Cuisine has a couple of recipes where the meat is left in sous-vide for 2+ days. It eventually changes the texture completely, but it can't overcook it. And you can build one that is hands off for very little money, only expensive part is a PID. Which you don't want to skimp on.

"Fastest" is a funny way of putting that. Sous vide for steak takes two hours, yes, but the actual time where you're doing something is about 2 minutes. How is it faster to do more work and invest more of your actual time? Granted, I work from home, considerations of needing to come home and then start prepping a meal don't mean much to me. If I want steak for dinner I put them in the bath and turn it on when I'm already in the kitchen grabbing water. Couple of hours later wife comes home, I sear the steaks, do a quick side, build a pan sauce, and dinner is ready. Total actual work time 4-5 minutes. Total cook time 122+ minutes. But that time doesn't count for me. I was working.
 
Falstaff

Falstaff

Ahn'Qiraj Raider
8,475
3,420
There is a kick starter for version 2 of that sous vide... N-something, can't remember the name and I'm on the train so fuck.
 
chaos

chaos

Buzzfeed Editor
17,324
4,839
The Master_sl said:
Sure. Modernist Cuisine has a couple of recipes where the meat is left in sous-vide for 2+ days. It eventually changes the texture completely, but it can't overcook it. And you can build one that is hands off for very little money, only expensive part is a PID. Which you don't want to skimp on.

"Fastest" is a funny way of putting that. Sous vide for steak takes two hours, yes, but the actual time where you're doing something is about 2 minutes. How is it faster to do more work and invest more of your actual time? Granted, I work from home, considerations of needing to come home and then start prepping a meal don't mean much to me. If I want steak for dinner I put them in the bath and turn it on when I'm already in the kitchen grabbing water. Couple of hours later wife comes home, I sear the steaks, do a quick side, build a pan sauce, and dinner is ready. Total actual work time 4-5 minutes. Total cook time 122+ minutes. But that time doesn't count for me. I was working.
Click to expand...
Well it is a valid point for a working person with a family. I rotate shifts in my job so it depends, but on one shift by the time I get my kids and get home it is maybe 630, gives me an hour to get dinner together and another hour to spend with them and get them in bed. Some people have it worse than that. If I was able to put it on before I went to work and come home and just prep a side and do it up, that would be perfect. But in this case, 2 hours vs 10 minutes or whatever, it just isn't even a contest. The older I get the more time becomes a factor, and I know eventually that will level out and reverse, but as it is now that is sometimes the main or only factor.
 
You must log in or register to reply here.