Gravy's Cooking Thread

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Deathwing

Deathwing

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It was more the beets. Put the meatballs over pasta and marina with some ricotta and romano.

I'm sure beets can be done correctly, but the only experience I have with them has come from that nasty canned version. I realize that canned beats suck but that the same time I find myself having very little motivation to fixing it.
 
lurkingdirk

lurkingdirk

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Deathwing_sl said:
It was more the beets. Put the meatballs over pasta and marina with some ricotta and romano.

I'm sure beets can be done correctly, but the only experience I have with them has come from that nasty canned version. I realize that canned beats suck but that the same time I find myself having very little motivation to fixing it.
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Nono! Fresh produce, only. Beets can be good. Don't over cook them, and put some strong flavours in with them. I plan to use ground coriander, cumin, curry powder, turmeric, paprika, ginger, and cayenne. Then serve it all over Basmati rice.
 
Big Phoenix

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Deathwing_sl said:
How long did you beat the cream cheese and eggs? Whenever my wife makes cheesecake, she lets the cream cheese come to room temperature, then puts that and the eggs in the kitchen aid on high speed for 5 minutes. She can't manage to cook it without a crack. Which I don't give a shit about, but it's fun poking her about it.
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Definitely gotta let the cream cheese come to room temperature. First time I made mine it was still slightly chilled and the cheese cake ended up having little sand sized bits of cream cheese all through out it. Second time I made it it the choose was room temperature and no bits of cream cheese.
 
T

The Master

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chaos_sl said:
I made a cheesecake over the weekend and it was meh. I did something wrong and the cream cheese didn't mix fully with the sour cream so the consistency was off throughout the whole thing. My thought is that the cream cheese was still too cold when I threw it in the mixer so it didn't mix well. Still tastes good, it just isn't cheesecake. More like sweet sour cream pie or something.
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Just remember Cheesecake is basically a custard. Treat it like one and it'll always come out perfect.
 
chaos

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yeah, in the next couple of weeks I want to do a cheesecake-style keylime pie and I'll hopefully get better results. Oh well though, live and learn. My 4 year old gave zero fucks, she loved the "cheesecake."
 
S

splorge

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Caught a 1.5 kilo Yellowfin Sea Bream and baked in the oven fresh - chives, parsley, lemon, butter, white wine. score the flesh for even cooking. Serve with beer of choice.

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chaos

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That shit looks good.

Here's a question for you guys, related to my cheesecake episode: how do you put a springform pan in a water bath? Is it imperative that the pan sit in the bath itself, or can the water be on another rack in the oven?

The only time I ever successfully cooked a cheesecake was in a pan in a water bath, but my shiny new springform pan seems like it would leak.
 
lurkingdirk

lurkingdirk

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chaos_sl said:
That shit looks good.

Here's a question for you guys, related to my cheesecake episode: how do you put a springform pan in a water bath? Is it imperative that the pan sit in the bath itself, or can the water be on another rack in the oven?

The only time I ever successfully cooked a cheesecake was in a pan in a water bath, but my shiny new springform pan seems like it would leak.
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What I've done before is line the spring form pan with parchment. If you do it carefully enough, it shouldn't compromise the look of the cheesecake, And that will make it so it doesn't matter so much if some water gets into the pan.
 
chaos

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What are you, some kind of GENIUS?

It's always the simple things I never think of.
 
Celebrindal

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I wrap the bottom of my springform pan with aluminum foil. Just make a barrier and have it come up the outside of the pan. I also use a bit of PAM on the inside of the pan so that the edges of the cheescake don't stick. I never made a cheesecake that cracked.

Edit. Pic above shows exactly how I do it.
 
Deathwing

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Cheesecake pannery is one of the places where I disagree with Alton Brown. He hates springforms for cheesecakes and no matter how many times I watch that episode, I can't commit the reason to memory. Maybe it's too dumb to remember. I do know he likes to use a cake pan that has really high sides. So, yeah, have fun depanning that shit.
 
mkopec

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Deathwing_sl said:
It was more the beets. Put the meatballs over pasta and marina with some ricotta and romano.

I'm sure beets can be done correctly, but the only experience I have with them has come from that nasty canned version. I realize that canned beats suck but that the same time I find myself having very little motivation to fixing it.
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Beet soup? Borsch?

Basic beef stock, using roasted short ribs or beef hocks, necks.. miropoix etc... Let that shit smmer for a god 2-3 hours. Then the last 30 min add cut up fresh beets, peeled of course. Then add a couple of tablespoons of vinegar and fresh cracked pepper to finish it off.

It can be served as is, or if you like you can add a teaspoon full of sour cream and mix it in in a bowl. Yummy! If you never had a good beet soup, you should try it. Its a eastern European staple.
 
mkopec

mkopec

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I never used that method for my cheesecakes. Yeah they crack, but who gives a shit, they still taste fucking delicious. I used the good ole Bety Crocker recipe for my cheesecakes and everyone in my family thought I was some master baker. They always, to this day, request my cheesecakes at family events. LOL, its a fucking Betty Crocker recipe!
 
BrutulTM

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Deathwing_sl said:
Cheesecake pannery is one of the places where I disagree with Alton Brown. He hates springforms for cheesecakes and no matter how many times I watch that episode, I can't commit the reason to memory. Maybe it's too dumb to remember. I do know he likes to use a cake pan that has really high sides. So, yeah, have fun depanning that shit.
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The reason he doesn't use the springform pan is because it leaks in the water bath. He just lines the regular pan with parchment and it generally comes out fine. On the other hand, the aluminum foil method should work fine as well.
 
Deathwing

Deathwing

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Yeah, parchment is nice. My mom never used it growing up, so I'm still scarred of childhood memories trying to depan a cake and basically ripping it in half. I remember my angst about that episode now. He never explains why he doesn't like springform for sweet cheesecake only. Why is he ok with them for savory cheesecake(those exist?)?
 
Adebisi

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I never knew the magic of parchment paper until recently. I use it nonstop now.
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S

splorge

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Kagoshima teriyaki Pork chop (bone in) served with bbq sweet potato and grilled green chilis. Serve with a light beer.

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