Gravy's Cooking Thread
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I've made bacon in mine. Alton Brown's idea, I take no credit. Works great.Has anyone ever tried sticking a chicken breast or something in their waffle iron? Seems like it's basically a george foreman grill. Would make an interesting pattern.
Lanx
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sous vide steak, doesn't actually take 2 hours. for 1/2in steak its 30mins and keep on adding 30mins per 1/2 (but it gets much long past 1in 1in1/2, like almost double the time), especially if you're using a loin cut.
the thing is to already have your water at temp, then drop it in, my electric kettle can do 7 cups in 5mins, so mix that in with 7cups of hot faucett water and you can get 130-140ish temp easily.
again this doesn't take any effort, fill up your water kettle with water, turn on, fill up your sous vide device with running hot water, turn on, 5mins later add enough boiling water to your sous vide to reach your desired temp.
also you do NOT have to rest a sous vide steak, so thats already 10mins of waiting around.
for cheaper cuts, (i.e. flank) yes i would add 1/2 hour or more (per in)just to break down more protein and get it all nice and tender.
the thing is to already have your water at temp, then drop it in, my electric kettle can do 7 cups in 5mins, so mix that in with 7cups of hot faucett water and you can get 130-140ish temp easily.
again this doesn't take any effort, fill up your water kettle with water, turn on, fill up your sous vide device with running hot water, turn on, 5mins later add enough boiling water to your sous vide to reach your desired temp.
also you do NOT have to rest a sous vide steak, so thats already 10mins of waiting around.
for cheaper cuts, (i.e. flank) yes i would add 1/2 hour or more (per in)just to break down more protein and get it all nice and tender.
Sir Funk
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I went to a garlic festival over the weekend and got to sample many garlicy delights. I was introduced to garlic scapes the first time (the green onion looking top of the garlic)--very fragrant and very delicious. Picked up some scapes and some pesto made from them. Anyone have any interesting recipes using pesto other than paired with gnocchi/pasta?
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Soygen
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Joeboo
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No but frozen tator tots in a waffle iron = easy as hell hash browns, that get nice and crispy brown on both sides.Has anyone ever tried sticking a chicken breast or something in their waffle iron? Seems like it's basically a george foreman grill. Would make an interesting pattern
Vitality
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Souse Vide then fried can get a bit weird. Possibly overcook the wings.
Instead I just dunk them in crushed up garlic parm croutons and serve them that way. Or the French fried onions you can buy at the store. They get a bit crumby but it's better than over cooking that shit.
I honestly don't sous vide drumsticks ever. Crispy skin goes a long way for me, So I just toss them in the oven for an hour at 350-400. Drop some sweet and sour sauce on them and let them bake. Comes out great.
Gravy
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Instead of sweet and sour sauce, next time try Mae Ploy. Sweet and hot, with tons of garlic.
Sweet_Chili_Sauce-1.jpg
Sweet_Chili_Sauce-1.jpg
Vitality
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Sorry I should have clarified. I use sweet chili sauce not that weird shit from the corner teriyaki shop.
In my house the sauce Gravy posted "Is" sweet and sour sauce.
Add a little buttermilk to a pesto and you can get a pretty stellar salad dressing.
Gankak
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This might be the greatest thing you have posted on these boards yet.No but frozen tator tots in a waffle iron = easy as hell hash browns, that get nice and crispy brown on both sides.
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Made butternut squash ravioli with a Gruyere cream sauce tonight, fruit salad, and grilled chicken. I love the fact that quite a lot of what was on our plate came from our gardens/orchard.