Big Phoenix
Pronouns: zie/zhem/zer
- 46,958
- 100,443
Gravy's Cooking Thread
- Thread starter chaos
- Start date
-
Guest, it's time once again for the massively important and exciting FoH Asshat Tournament!
Go here and give us your nominations!Who's been the biggest Asshat in the last year? Give us your worst ones!
So I bought a souse vide thing on kickstarterr and finally got it. No clue what to do with it yet. I also got a whole raw duck from my brother from some Amish people that also smuggle him unpasteurized milk ...
Think I can sous the whole duck?
Think I can sous the whole duck?
Erronius
<WoW Guild Officer>
- 17,319
- 44,966
Ichu
Molten Core Raider
- 851
- 290
Maybe. I've read that you can do whole birds, but I wouldn't potentially waste a nice duck. You might be able to confit the legs, but I haven't looked into it.
This soup recipe is one of the best things I've made with my sous vide and I've linked it once or twice already.
Chilled Tomato Soup | Recipe | ChefSteps
Halibut also comes out awesome. You should give it a shot if you like halibut.
Halibut with Citrus Beurre Blanc Sous Vide | SousVide Supreme Blog
Since we're on the topic of sous vide again, my wife bought me this cook book. It's beautiful as far as books go. Now that I have 2 weeks off from school I'm going to try and knock out a few recipes. They seem pretty high level, but it should be fun.
Do we have any oil/vinegar nerds here? I've been trying some different EVOO's and chemlali has been my favourite by far. I love how peppery it is. I also have a bottle of Picual and Pendolino at the moment. Any favourites here?
Chukzombi
Millie's Staff Member
- 73,374
- 214,878
if there was rum in that thing im sure one of my uncles would have inhaled it. nah, that shit was dry and sour. cant fucking stand fruitcake, dunno how anyone else can either.
that looks about right. my grandma loved her some jello, not fancy colors jello either, just regular little jello packs, i think she always had some in her fridge along with those horrible oscar meyer hot dogs.If you're gonna use a bowl, use a damned grog bowl
BrutulTM
Good, bad, I'm the guy with the gun.
- 14,809
- 2,707
My Mom makes a blonde fruitcake that I love. I don't know if it's good or if it's just because I grew up on it, but it doesn't have any booze or orange zest in it which is what I think a lot of people find objectionable about fruitcake.
It looks pretty similar to this:
Khane
Got something right about marriage
- 20,675
- 14,441
If there is something going on in this picture other than a nice set of tits, I have no idea what it is.If you're gonna use a bowl, use a damned grog bowl
Vitality
ＨＵＳＴＬＥ
- 5,808
- 30
I've done whole pork shoulders in the sous vide to some success, If you have size constraints just chop it up some.
- 17,005
- 8,026
Uh, why? Pork shoulder has too much connective tissue to benefit from sous vide.
- 48,661
- 229,618
We have one, and we use it often. Use real, fresh fruit for best results. We also have a lactose intolerant person here, so we have made some different kinds that I have come to prefer over conventional. For example, use Coconut cream in a recipe like this:
2 13.5 ounce cans of quality full-fat coconut milk (roughly 3 1/2 cups)
1/2 - 3/4 cup raw sugar, depending on preferred sweetness (I used 1/3 cup because the coconut milk is sweet)
3/4 cup strong brewed coffee, or the fruit you'd like
1.5 tsp pure vanilla extract
Vitality
ＨＵＳＴＬＥ
- 5,808
- 30
We discussed the sous vide pork shoulder already in this thread. It came out great. I don't own a slow cooker and I didn't want to baby sit that shit or risk not knowing what temp it would reach at all so I just put it in the sous vide and pulled it out when I was ready to use it.
Crock pots turn that shit into soup.
Adding time for the same result a slow cooker would achieve IS the benefit in my case bud.
Crock pots turn that shit into soup.
Adding time for the same result a slow cooker would achieve IS the benefit in my case bud.
- 13,830
- 30,471
According to Alton Brown, always let your mix sit in the fridge overnight. Cools it so you get a smoother product when you add it to the machine. Plus, it's supposed to allow any chemical reactions to fully take place so the result is a tastier ice cream. He says it's the one trick that major producers all follow to produce the best product.
Also, Serious Eats has some pretty good articles on ice cream and sorbet making. I'd hit them up for some ideas on recipes and techniques:
http://www.seriouseats.com/2014/05/h...n-custard.html
- 17,005
- 8,026
Why does it matter what temperature it reaches? Both methods will overcook the pork, it's a requirement to breakdown all the collagen. I've never had to babysit any meat I put in a slow cooker. I can and do trust it to cook while I sleep and it comes out the same every time.
Yeah, pork shoulders do give off quite a bit of liquid in a slow cooker, most of it fat. This doesn't happen when the sous vide method is used?
Yeah, pork shoulders do give off quite a bit of liquid in a slow cooker, most of it fat. This doesn't happen when the sous vide method is used?
- 48,661
- 229,618
Vitality
ＨＵＳＴＬＥ
- 5,808
- 30
Maybe a cup to a cup and a half of liquid remains in the vacuum sealed bag after the pork reduces in size during the cooking process which is far less than a crock pot. I wanted a longer method of producing a comparable item without it being soup.
It worked for me, Although I had to pull it then sear it very quickly to get a more desirable texture for my specific application.
The juices were largely unusable as they were primarily cooked blood etc. (Atleast that's what it appeared to be visibly) and congealed at the first possible chance it could.