Gravy's Cooking Thread

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Abefroman

Abefroman

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Khane_sl said:
Gonna make some sausage, peppers and onions tonight with hot italian sausage, green, red and orange bell peppers, yellow onion, minced garlic, basil, oregano and about 1/4 cup of an undecided type of white wine (or maybe marsala).

Any suggestions on variations, additions to this to make it a little interesting (no tomato paste or sauce please)? This is normally how I make my sausage and peppers.
Click to expand...
Bamboo shoots.
 
Vitality

Vitality

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Add a bit of beef and breadcrumbs and do Meatballs!

Maybe over a white wine butter noodle deal (like ribbon noodles or penne)
 
lurkingdirk

lurkingdirk

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That's too bad. I use lime juice a lot.

In that case, you might consider adding a bit of a basic white sauce, make that almost like a sausage gravy.
 
Joeboo

Joeboo

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Khane_sl said:
Gonna make some sausage, peppers and onions tonight with hot italian sausage, green, red and orange bell peppers, yellow onion, minced garlic, basil, oregano and about 1/4 cup of an undecided type of white wine (or maybe marsala).

Any suggestions on variations, additions to this to make it a little interesting (no tomato paste or sauce please)? This is normally how I make my sausage and peppers.
Click to expand...
Do all of that, but cook it in beer instead of wine.

When I make brats/italian sausage on the grill, I use an aluminum pan
mdcsuslsjutu0xndky7k.jpg

to first sautee the peppers/onion/garlic in a little butter, then once they are softened up a little I pour in an entire beer(or 2 if I'm making a LOT for 5+ people) and then boil the brats/sausages in the beer/onion/pepper bath for about 15 minutes(I poke a few holes in the sausage casings so that they really absorb the beer & pepper flavor), then pull them out and finish on the grill for a couple minutes on each side to brown them.

I usually wouldn't recommend poking holes in them when grilling, because they will dry out but since you are doing 90% of the cooking in the liquid broth, and only just browning them briefly on a hot grill afterwards, they stay super moist.
 
Hekotat

Hekotat

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I was watching some video someone posted earlier and saw this at the end, how was it not linked here yet with all you Sous Vide hipsters?


 
Lanx

Lanx

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I think that of the few here that do sous vide steak we either:
1-2 min cast iron each side or
blowtorch/butane

i havent watched the video yet tho, weekend work
 
Erronius

Erronius

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Wait, do people here REALLY sous-vide? I thought it was kind of like a bunch of guys who will say something while there are women around, only to do a complete 180 when the women leave."Sous Vide you say? Why it's FANTASTIC...I'll never cook another ste...ok, she's gone now. FUCK. Who the fuck would ever cook a steak sous-vide? Good Lord, cooking a steak with hot water, that's ridiculous"

Except for Soygen, I can totally see Soygen doing this.
 
Ichu

Ichu

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You're missing out. I got one a few weeks ago and it's pretty sweet. Things I've tried so far;

Ribeye steak - For reasons unknown it wasn't cooked consistently throughout. Some parts towards the middle were overdone for some reason whereas the outside was still medium rare. I have no idea what went wrong. I was also lazy and finished it in a non-stick pan so I'll have to give this another shot with a cast iron pan.

Tomato soup - Glorious. It's stupid how good sous vide tomato soup is.
Chilled Tomato Soup | Recipe | ChefSteps

Various veggies/potatoes/tofu - The leeks were especially good. Potatoes are a novelty.

Wine infused pear - Delicious.

Halibut - Among the best I've had. I paid $35 for halibut in a restaurant a couple weeks before and was blown away by how nice the texture was. The sous vide did the exact same thing for no effort.

I want to give this salmon a try, it looks so good.
Ziplock Sous Vide Salmon - YouTube
 
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