Gravy's Cooking Thread

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Khane

Khane

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He sold the recipe to Jenny Craig. You'll be able to buy it for your pre-planned meals in not time!
 
Adebisi

Adebisi

Clump of Cells
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Khane_sl said:
Speaking of steak cooking methods, I tried out that food lab frozen steak method and it was one of the best steaks I've ever cooked at home. Perfectly medium rare throughout with almost no grey band at all. I actually couldn't believe it.
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Linky pls!

Buying a shitton of steak and keeping them in the freezer appeals to my laziness
 
Soygen

Soygen

The Dirty Dozen For the Price of One
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Yeah, I don't think I can justify 110.00/lb in this lifetime(if I'm paying). I'll eat the fuck out of it though!
 
BrutulTM

BrutulTM

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I don't think I could take the pressure of cooking a $1200 roast. I would rather go to a restaurant and let some professional chef cook it so if he fucks it up I don't have to pay.

BTW I think I mentioned that I was going to try to make cheese curds a while back. I have made two batches now and although they were successful I am not thrilled with them. They are drier than the ones my Grandmother used to make and they don't squeak. I suspect I am cooking them for too long. I should ask her for her recipe I think they way she did it requires raw milk. She tried to teach my brother to do it and the curds never formed using the pasteurized milk from the store.

I have done it with 2% and whole milk and didn't notice much of a difference in the final product. I'm going to do a third batch tonight but I'm going to cook them considerably less than I did the first two batches. The instructions called for 30-60 minutes after the curds are formed and I did it 45 the first time and 30 the second. Going to try about 10-15 this time.
 
BrutulTM

BrutulTM

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I agree with the squeaking thing. That is why I am unhappy with them. Also, these things will not melt. I tried melting them both under a broiler and in the microwave and they got hot as shit and turned black but never melted. I don't know if that was normal but it doesn't seem like it.
 
lurkingdirk

lurkingdirk

AssHat Taint
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Curd should melt at a temperature similar to where cheese would melt. I wonder if using non-pasteurized milk would make a difference. Do you have access to a farm where you could get some milk straight from the teat?
 
Dr.Retarded

Dr.Retarded

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joeboo_sl said:
One of you Sous-Vide crazies needs to get some of this and try it
http://www.costco.com/.product.100082950.html
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It might not be the Japanese stuff, but their American kobe pack doesn't look like that bad of a deal:http://www.costco.com/.product.10011...rySiloedViewCP

Grill like you mean it with this gourmet beef package of ribeye steaks and Kobe-style burgers.

In it are eight bone-in ribeye steaks, each weighing an impressive 20 -22 ounces. These Choice-grade steaks are wet-aged for twenty-one days to add complexity to the flavor. Each steak is individually packaged so you can save a few for later, or plan a party and use them all at once.

D'Artagnan steaks come from a group of dedicated ranchers who raise their Angus cattle on pastureland, with lots of room to roam. The cattle are never administered antibiotics, hormones or any other artificial substances, and grow at a slow and natural pace. So you get nothing but clean beefy flavor - just the way it should be.

Rounding out your grilling plans are twelve 8 ounce Kobe-style beef patties. You'll be grilling like a star chef with these juicy burgers. The texture of this incredible beef carries a softness that defies description, along with that world-renowned buttery Kobe flavor. The burgers are individually sealed and packaged in twos, so you can store them in the freezer and enjoy luxurious burgers anytime you like.

D'Artagnan Kobe-style beef comes from Wagyu cattle, the same breed that produces the famous Kobe beef of Japan. When raised in the United States, these cattle produce equally tender beef, but are referred to as "Kobe-style" or simply "Wagyu." Raised humanely without antibiotics or hormones, on pasture and finished in the traditional fashion: with incremental amounts of grain that build on the breed's natural propensity to exquisite and abundant marbling, American Wagyu beef is a tasty treasure.

With all these steaks and burgers, any backyard bash will get a gourmet makeover.
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Deathwing

Deathwing

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I thought that stuff was "wagyu" and "kobe" beef. Did Japan finally lift the export ban on the real stuff?
 
Joeboo

Joeboo

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I think wagyu is the stuff that gets exported and Kobe has to stay in Japan, you can't get authentic Kobe beef outside of Japan at all.
 
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