Gravy's Cooking Thread

Deathwing · Jan 8, 2015

Soygen_sl said:
Ok, we'll call it immersion cooking from now on to keep your autism to a minimum. This is some stupid semantics going on here.

I just wanted to point out that you can cook an egg in its shell without the ridiculousness of sous vide. Only partly my fault it went this far. Khane had fun with it, why can't you?

The Master · Jan 8, 2015

Deathwing_sl said:
Wait a minute, did you just proclaim deep frying, poaching, boiling, and baking as the domain of sous vide? That's so broad as to be essentially pointless.

If I cook an egg in a pot of water, using the burner, at 155, it's poaching. If I cook an egg in a pot of water, using an immersion circulator, at 155, it's sous vide? I think the bags still have to play an important differentiation.

Sigh.

Deep Frying: High temp (variable, but must be over 212 f at a minimum), lots of oil. Control only important +-10 F.
Poaching: Simmer (~170 F), partial submersion in a liquid. Control only important +- 5-10 F.
Boiling: Lots of water, 112 F (max, usually slightly under). Control not relevant except insofar as you have to make sure you're using enough heat energy to keep at a boil.
Baking: Variable temps, variable amounts of liquid (if you want to waste some time learning cooking physics, wet bulb vs dry bulb thermometers for ovens are pretty interesting) but a brand new oven will have a temp variance of +-10 degrees, older ones can have ones as high as +-50.

What all those methods have in common is none of them will keep something at the exact same temperature (+- 1-2 degrees depending on the quality of your equipment, even beer cooler sous-vide done correctly only varies by that amount) for hours if needed to develop a specific texture. The control is the distinction over all those other methods.

Lanx · Jan 8, 2015

right now shop rite with their pollo fresco whole chicken is winning at 1.99/lb rarely on sale for 1.49/lb. As a last resort i'd say check your ethnic grocers, i strike out with them here in jersey tho, they seem to have rip me off prices but ethnic mexican/asian grocers will always have whole chicken for sale, i'd say for cheap, but right now somehow shoprite is beating them down.

Soygen · Jan 8, 2015

Deathwing_sl said:
I just wanted to point out that you can cook an egg in its shell without the ridiculousness of sous vide. Only partly my fault it went this far. Khane had fun with it, why can't you?

Don't read too much into my post. I'm not mad. You can cook pretty much everything without the ridiculousness of a sous vide. Now look what you're making The Master do!

The Master · Jan 8, 2015

I'm working on an idea for a cooking show, articulating the differences in things is just practice. It helps.

Plus my fridge is dead and being worked on. It is in warranty. Lost a ton of food.

lurkingdirk · Jan 8, 2015

The Master_sl said:
I'm working on an idea for a cooking show, articulating the differences in things is just practice. It helps.

Plus my fridge is dead and being worked on. It is in warranty. Lost a ton of food.

You know, many insurance companies will reimburse you for food in your fridge up to 500$. You should look into that.

The Master · Jan 8, 2015

lurkingdirk_sl said:
You know, many insurance companies will reimburse you for food in your fridge up to 500$. You should look into that.

Did not know that, will check. Thanks.

Soygen · Jan 8, 2015

lurkingdirk_sl said:
You know, many insurance companies will reimburse you for food in your fridge up to 500$. You should look into that.

I think that's my deductible.

Deathwing · Jan 8, 2015

I still say the bags are important. I think it's beyond pretentious, even for this thread, to proclaim that an egg cooked at 167 - 172 instead of 170 on the dot is going to be that different. Might as well start counting your salt grains.

lurkingdirk · Jan 8, 2015

Soygen_sl said:
I think that's my deductible.

It used to be, and I have no idea if this is still the case, but the deductible was waived for fridge things in the event of power loss for an extended period, or appliance failure if said appliance is still under warranty. I have no idea how that differs from region to region, but there you go.

Ao- · Jan 8, 2015

Deathwing_sl said:
idk, never had one myself. I cheat and make a runny fried egg. Basically the same thing except you get nice browning on the boring white and it's much quicker. It's breakfast, I gotta eat.

Fried eggs have other flavors on them (from the browning and usually from the fats to keep them from sticking to pans). It's also not the same shape.

The Master_sl said:
Outside of the obvious (hot tub) these actually exist, but are usually custom made. There are solutions off the shelf that simply use better materials that keep the water from cooling, but they are usually only available as ofuro (Japanese style baths).

Also sous-vide eggs have a different texture, even if you cook them to the same temp via boiling. The fact that they get to that temp faster via boiling affects the speed of the protein denaturing, which changes the texture. Sous-vide eggs are silken/softer on the tongue.

This.

Deathwing_sl said:
Wait a minute, did you just proclaim deep frying, poaching, boiling, and baking as the domain of sous vide? That's so broad as to be essentially pointless.

If I cook an egg in a pot of water, using the burner, at 155, it's poaching. If I cook an egg in a pot of water, using an immersion circulator, at 155, it's sous vide? I think the bags still have to play an important differentiation.

If you have a pot of water at 155 on a burner, the water at the top of the pot isn't 155, and the water at the bottom isn't 155. The circulator gets an even temperature for all the water.
And a burner is going to be hard to keep it at 155 for ~4 hours if you decide to keep it on (maybe not with electric based, but I'm thinking of gas).

Lohk_sl · Jan 8, 2015

lanx_sl said:
whole chickens would be the way to get cheap calories. i have no idea how the hell you can do 3k calorie on $5

nets say 1oz white meat is 35 calories and 1oz dark meat is 50 calories baked/roasted.

that's
560 calories for 1lb of white meat
800 calories for 1lb of dark meat

just buying chicken thats been precut alone will tell you it's not possible. if you buy chicken breast at $1.99/lb (which is usually sale price, usual price would be 2.99) how.

whole chicken is going to be your best price/lb ratio and it'll save you lots, try roasting/butterfly/beer can,

if you want to be sure, use an oven probe
Amazon.com: Polder Digital In-Oven Thermometer/Timer, Graphite color: Meat Thermometer: Kitchen Dining
165

I think bulk buying is the way to go. I live in a small town with some butcher shops. Going to do some shopping around to see what the prices are. I live in a tiny apartment so space is limited. I'm sure I can store a lot of frozen meat though.

The $5 per day thing was just some advice given to me by a friend who doesn't live near me. I guess his meat prices are drastically different than mine. However, I still think bulking on a budget is possible, it just means, as Khane pointed out, need to learn to love rice and beans. Also premium cuts would be off the list.

Time to go shopping! Wheee

Gravy · Jan 8, 2015

Soygen_sl said:
Why are you still going to be up? You need rest at your age.

'Cause I had chicken cocaine, duh.

Lanx · Jan 8, 2015

Lohk_sl said:
The $5 per day thing was just some advice given to me by a friend who doesn't live near me. I guess his meat prices are drastically different than mine. However, I still think bulking on a budget is possible, it just means, as Khane pointed out, need to learn to love rice and beans. Also premium cuts would be off the list.

chicken has always been the cheapest price/ratio protein and of course whole, so learn to love chicken.

how far can rice and beans take you
1 cup cooked white rice is 170 calories

1 cup of canned kidney beans is 210

i'm not trying to shit on your diet or goals, but i just ate 2cups of white rice and veggies and it was hard woofin it all down for only 450ish calories, and i'm asian so biologically, i love white rice!

also on a rice tip, find an asian grocer and buy from them, usually you'll get 20lb bags for 16bucks or less.
i like nishiki,boton,kokuho, currently walmart has boton for .90/lb so theres that.

Khane · Jan 8, 2015

Yes, but rice and beans are cheap!!!!!

BrutulTM · Jan 8, 2015

This thread is interesting. On the same page we have Vitality humble-bragging about his hipster chickens and somebody talking about bargain hunting for fucking rice. Unless you are raising 3 kids on minimum wage do you really need to calculate $/calorie to afford food?

Khane · Jan 8, 2015

You don't need to be fervent about it no. But you can save yourself a lot of money by being reasonable about how you spend money on food.

lurkingdirk · Jan 8, 2015

BrutulTM_sl said:
This thread is interesting. On the same page we have Vitality humble-bragging about his hipster chickens and somebody talking about bargain hunting for fucking rice. Unless you are raising 3 kids on minimum wage do you really need to calculate $/calorie to afford food?

Khane_sl said:
You don't need to be fervent about it no. But you can save yourself a lot of money by being reasonable about how you spend money on food.

Uh, yeah. Feed five kids and two adults every day, and then think that budgeting for food isn't a thing.

Ao- · Jan 8, 2015

lurkingdirk_sl said:
Uh, yeah. Feed five kids and two adults every day, and then think that budgeting for food isn't a thing.

Fuck. I've got 3 and 2 and it's starting to get insane, and the kids are all under 5 so it's not even real portions/food yet.

Khane · Jan 8, 2015

Don't forget Brutul is a rancher or some shit. So he gets tons of meat for "free". It's like Will Smith said "Bros just don't understand"

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Gravy's Cooking Thread

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