Gravy's Cooking Thread

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Deathwing

Deathwing

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Gravy_sl said:
I do enjoy Chopped. (Except for potato head Ted Allen and one or two of the judges)

Anyway, the stars have finally aligned, and I'm going to ghetto sous vide three porterhouse steaks tonight. I'm nervous, but anxious to see how it turns out.
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Watch "Chopped: Canada" if you hate yourself. Dean McDermott hosts that version of the show and he's fucking horrible. You'll have a whole new appreciation for a host that only somewhat annoys you. Douchey judges are part of the fun. It's sad that the icy version or unrealistic feminist version of alex guarnaschelli no longer appear on the show.
 
Soygen

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Gravy_sl said:
I've got a cast iron pan with a grill surface that I'll use. I actually don't like it for regular cooking, but I think it'll be good for this since I can get it ripping hot.
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I would use a flat cast iron instead. Get more surface area to sear/crust.
 
Gravy

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Soygen_sl said:
I would use a flat cast iron instead. Get more surface area to sear/crust.
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Noted. I was wondering about this.

Deathwing, Alex is one of those judges I have a hard time with watching. I think she just likes hearing her own voice.
 
mkopec

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I especially liked when the judges of chopped did the actual competition. They all realized how fucking brutal it is.
 
lurkingdirk

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Iron Chef Morimoto's knives. Top is a new knife. Bottom is after 3 years of use, sharpening, and cleaning at his restaurant

EiQnGu3.png
 
T

The Master

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I feel like he should get some harder handles or something, wow. It took me almost five years to get a knife to the second stage shown there.
 
Deathwing

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It's not even the same knife anymore, why keep using it at even the halfway point? It's going to feel different in the hand.
 
Lanx

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pretty sure morimoto uses nenox knives, last time i saw an interview it'd cost 5k for his knives, cuz they forge it specifically to his standards every inch and he has some bullshit deer antlers in it or something.

it would probably cost 5k, he probably gets them free since thats what his staff would use too.

knife is probably a nenox yanagi (type of blade/sushi knife really)

also i don't know if you guys can see or not, notice the bevel, it gets super pronounce, towards the end
 
Gravy

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The steaks are in the water. It's running about 156F so I'm leaving the lid open for a bit.
 
T

The Master

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Gravy_sl said:
The steaks are in the water. It's running about 156F so I'm leaving the lid open for a bit.
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You should still only lose a few degrees/hour and they are done at 130. Might need to add some cold water and stir. Remember the point is to never let them get over 130, if they sit at 140 for 15 minutes and two hours later the water is at 130, they are still going to be overcooked.
 
Adebisi

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McCheese_sl said:
And what the fuck is wrong with chicken tenders as a recipe? Is it fancy? No. Is it hard to make? No. But it probably tastes a million times better than whatever fancy bullshit you cook up with your unpronounceable ingredients and silly cooking techniques. Every god damned time I get dragged to some fancy restaurant in D.C I end up wishing I could just eat some chicken tenders and fries, because they'd taste a hell of a lot better and fill me up. Why the fuck is watching Rachel Ray or Guy Fieri detrimental to learning cooking? Not everyone wants to learn how to perfectly sautee buffalo brains and pig testicles in a white-wine sauce with a hint of warm urine.
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Dumbass. The sauteed buffalo brains and pig testicles would be best in ared winesauce.
 
Hekotat

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Madethisfor lunch tonight, tried it before i left and really liked it.

I noticed at the end that if you clicked "read full directions" it showed a completely different recipe.
 
Gravy

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So, the steaks were good. They were a perfect medium. Not medium rare which I would have preferred, but that mistake is on me. I also think porterhouse is not the way to go, it's not my favorite cut anyway, but they were cheap a month or so ago so we had them in the freezer. The strip portion of the porterhouse was more tender than it would have been grilled, but I thought the loin part was a little less tender.

Anyway, the guests seemed pleased.
 
Lanx

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gonna see if i can get to chinatown this weekend to get me a chinese cleaver. gonna try for something high carbon 1095, don't really care for stainless since i handwash and dry all my knives anyway. chinese cleavers aren't heavy like a meat cleaver, they're very thin and light, i'd say they're taller japanese nakiri's

old ass 1996 vid of yan (it's more for spectacle than anything else)

i actually like watching iron chef chen kenichi using the chinese cleaver more, but those videos are impossible to find, and 99.99999% of any chef that has been filmed just uses some manor of french chef knife (which i loathe using) or a gyuto(fine for me).

he's showy breaking down a chicken with the cleaver in a few seconds.

i probably won't use the knife for that since i learned breaking down chickens from our venerable alton brown.
 
Deathwing

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Can't listen to the video at work. Does he explain the benefit of using such a huge knife(relatively) to chop a cucumber? Seems counter intuitive.
 
Lanx

Lanx

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no, he just goes over basic knife skills, claw/knuckle. again just think of the chinese chef knife as a longer nakiri (japanese vegetable knife).

basically i think in all asian cultures besides japan, the chinese cleaver (or chinese chef knife) does all the work of a french chef knife or a japanese gyuto.

again, it's thin and light, so near where near the heft of a cleaver for meat and bones.
 
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