Gravy's Cooking Thread

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Lanx

Lanx

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Soygen_sl said:
I've never sous vide'd(?) anything in my life, however I have a Anova Precision that is due to ship by the end of this month. I got it on their Kickstarter they did earlier in the year. Once I get that, I will sous vide everything, including Cap'n Crunch.
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Do you already have your vacuum sealing options in place?

I currently use 2 things.

this zip loc system with sous vide bags
Amazon.com: Ziploc Vacuum Starter Kit, 3-Quart Bags, 1-Pump: Health Personal Care
(you can find associated quart and gallon bags in the related products)

the bags could probably be reused 3-4 times, before they loose airtightness, some bags have gone on 10x, idk what it is.

i like this for wet/bloody or foods i've marinaded b/c sometimes the juice will travel to the suction hole (even if you lay it flat, etc, i mean you're sucking stuff up, it's going to happen).

I also have a foodsaver

but mine is like 10 years old (still kicking it good)

however there are now vastly cheaper and just as good alternatives (also they all seem to be made by the same guys anway) like this seal a meal, only 30bucks

Amazon.com: Seal-a-Meal FSSMSL0160-000 Vacuum Sealer: Kitchen Dining

it can use the foodsaver bags and such, so thats cool.
 
Erronius

Erronius

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Soygen_sl said:
As a WOP, I find the use of cottage cheese in place of ricotta to be absolutely atrocious.
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Have you tried sous-viding the cottage cheese first and then adding it to the crock pot recipe?

Not that it matters at all; a crock pot is basically sous vide anyways.FUCK YO RICOTTA, CANNOLIS ARE LIKE ITALIAN VEGEMITE
 
Soygen

Soygen

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chaos_sl said:
And also extremely easy to buy.
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Agreed. I've made fresh mozzarella and ricotta a few times and while it's a fun learning experience, milk is expensive enough to just not be worth the trouble. I have an awesome Italian market near me(Doris's - there are a few of them in south FL) and it's a lot easier to buy theirs and it's usually not much more than the cost of the gallon of milk you need to make it.
 
Chukzombi

Chukzombi

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this is what Chuk is cooking
i didnt want to derail the pantheon thread too much so i figured i would add my 2 lazy as fuck recipes for a calzone and stromboli here. i will do calzone this post then the next will be the stromboli. this is very simplistic., i even included pictures.

picture 1

Making a frozen pizza calzone. Ingredients are. A frozen pizza, pepperoni, riccotta cheese and tomato sauce. Also make sure frozen pizza is at room temperature otherwise it will not fold over very well

picture 2
Add toppings, i chose pepperoni, pick what you like. Make sure you have a pizza pan or cookie sheet to place calzone in.

picture 3
Then add riccotta cheese

picture 4
Then carefully fold over into a half moon, crimp edges with thumb. Finally make 3 slits for air

picture 5
Place into preheated oven at 425-450 degrees. Place at bottommost rack for 20 minutes.
After 15 minutes you should check calzone. Times may vary

picture 6

After 15 minutes, voila!! My crimping sucks or maybe i should not picked a "rising crust" frozen pizza. Lol
 
Deathwing

Deathwing

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Why would these have gone in the Pantheon thread? I've heard that thread is a hive of scum and villainy, but has it gotten that bad?
 
Chukzombi

Chukzombi

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this is what Chuk is cooking, part 2.
stromboli. this was my second time doing this and i think i improved over the calzone which i likely used way too much riccotta cheese and i made a poor attempt at crimping the edges of the dough.


picture 1

Turning a frozen pizza into a stromboli, i am no fan of freschetta pizza, but they are on sale a lot and so i picked one up for "experimentation"

picture 2
Open frozen pizza. Add your toppings on one end. i used pepperoini and sausage bits

picture 3
Roll stromboli starting from toppings end and place on pizza pan fold side down. I then cut small slits for air and spread some beaten egg on top to give it color .

picture 4
Placed in pre heated oven at 400f

picture 5
After 25 minutes its done. Add some gravy/sauce in a cup for dipping and enjoy
 
Chukzombi

Chukzombi

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lurkingdirk_sl said:
With very little extra work, you could make your own dough, buy or make a good sauce, and it would be so much more delicious.
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my attempts at rolling the dough to look round and not have it resemble some new geometric shape with a thousand holes has been a giant failure for me. this is easier and a lot more convenient. gonna make a deep dish pizza tonight with the same principle.
 
Khane

Khane

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Making your own dough actually really isn't very easy. It's one of the more difficult things I've tried to do, and it seemed like I was following the instructions perfectly.

What I'm interested in is how the hell did you get such perfect folds from a previously frozen pizza?
 
Chukzombi

Chukzombi

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Khane_sl said:
Making your own dough actually really isn't very easy. It's one of the more difficult things I've tried to do, and it seemed like I was following the instructions perfectly.

What I'm interested in is how the hell did you get such perfect folds from a previously frozen pizza?
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i just take it out of the freezer a few hours before dinner time, that way its room temp so the dough is soft to do whatever i want to it.
 
lurkingdirk

lurkingdirk

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Really? I don't mean to be a dick, but pizza dough is about the easiest thing in the world to make. Just a few ingredients, roll it out, cut it to the nice round shape if you can't roll it that way. What recipes are people following that you think it's difficult?
 
Khane

Khane

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Actually, I've never tried to make pizza dough. I've only tried to make pie dough (pastry dough?). And that was a bitch. Don't know if there's a big difference. Maybe I'm just a doughpe.
 
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