Gravy's Cooking Thread

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mkopec

mkopec

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Fucking Amazon tracked my package for today. I was all excited to get my new akorn grill and start smoking some shit this weekend. I had it all planned out. Maybe some ribs tomorrow to break it in, then a pork butt smokeathon on sunday. Well I checked on UPS and they updated the date for Monday. FUCK ME! Weekend officially ruined. Well not really but still.
 
Soygen

Soygen

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That's the worst.
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Sir Funk

Sir Funk

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Is the time setting on the newer model to set a START time or a length of time? If I didn't work from home I might want that kind of functionality. Otherwise I have the older one and have no complaints about it at all.
 
T

Tirant

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Anyone got a favorite recipe for duck fat fried potatoes? Really just general advice for it as I've never tried. I've seen recipes of boil then sear them in the duck fat, or bake wedges in the oven in the duck fat. Gonna try those sticky ribs from the last video with them.
 
chaos

chaos

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I just got my Anova today. Sous vide steaks tonight yos. I would have gotten the 99 dollar one if it was at that price when I bought this one. But oh well.
 
Sir Funk

Sir Funk

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Abefroman_sl said:
Broke down and bought the first gen Anova for $99. What a lovely day!
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You made the right choice (to buy one at all). I just did a honey-garlic-ginger-soy salmon with my Anova today. First thing you should do with the Anova is a steak. The second thing you should do is some kind of salmon or other kind of fish. I generally dislike fish but sous vide salmon is some next level shit. 30-40 minutes @ 122 degrees and you will have the most tender, flaky, and MOIST salmon you have ever had. It will just soak in any marinade you throw at it and is easy to impress with every single time.

I think it's been posted earlier in the thread but here's a good cheatsheet for anyone wanting times & temps in one location:https://s3.amazonaws.com/chefsteps/s...eReference.pdf
 
T

Tirant

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Ok some pictures as promised. I'm novice at cooking so probably made some mistakes you pros wouldn't.


The ingredients all laid out. Forgot to include the Big Daddy Tawny port wine I used in place of the rice wine in the stick BBQ recipe. The duck fat was from ducks I got last hunting season and I rendered the fat myself.

rrr_img_98702.jpg


Might not have been the most perfect type of potato for this, but turned out pretty delish. Ate some of the left overs with my scrambled eggs this morning.

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For the ribs I followed the Gordon Ramsay video from the last page. Pretty different taste from traditional BBQ with all the ginger, but were pretty fucking great.

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Needed a vegetable, just rolled some cauliflower in olive oil and roasted. Practically turns vegetables into dessert.

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The final result.
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Pretty fucking awesome meal. If I would have had any confidence I'd not ruin all this stuff I would have invited people to come eat haha. My only problem was that each item was awesome on its own, but as a meal it didn't work. It was all so fucking rich I could barely eat the one plate you see pictured.
 
Gravy

Gravy

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That looks very good, but yeah, it does look rich. I think I could power my way through it, though.

On a side note, Costco had 1 1/2" thick lamb chops for $6.99/lb. Can't wait.

Attachment 98706
 
chaos

chaos

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I did up steaks at 125, seared them after, came out perfect. Probably the best steak I have ever made, very very tender. I bought a nice rib eye and did it for about 3-4 hours. Everything I have read said you can't really do it for too long so I wasn't worried about the time.

Next up: sous vide pork tenderloin in a honey-rosemary-garlic marinade. Then some salmon, as per our good bro's suggestion.

Then I read something about doing a sous vide brisket. That shit is happening. 48 hours at 130 and the brisket supposedly comes out medium rare and super tender like it was smoked. After that steak, I believe it. I doubt 48 hours is necessary but that is what the recipe said.
 
chaos

chaos

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Also, what do you guys do for a cooking vessel? I was using my stock pot but I don't think it is big enough if I want to do brisket and shit like that. I was thinking of hitting up Bed Bath and Beyond and getting one of those big ass plastic containers they use in restaurants.
 
opiate82

opiate82

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chaos_sl said:
Also, what do you guys do for a cooking vessel? I was using my stock pot but I don't think it is big enough if I want to do brisket and shit like that. I was thinking of hitting up Bed Bath and Beyond and getting one of those big ass plastic containers they use in restaurants.
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I use a 10 gallon round igloo cooler. I didn't get it specifically for sous-vide, it's main purpose is as my brewing mash-tun, but it doubles great for that purpose and only like $40 too. Any sort of beverage cooler actually works great for larger quantities as they are insulated and will hold heat very well. With no heat whatsoever I only lose 1 degree per hour in my setup.

I also have 5, 8, and 15 gallon pots laying around that can also work in a pinch...
 
Sir Funk

Sir Funk

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I've got an 8-gallon stock pot that I use, has been more than big enough for anything I've needed it for but I haven't had to cook for the masses with it yet.

Some meats do benefit from a full 48 hours of bath time. I've done a couple of corned beef briskets in it (so easy, the ready-to-cook briskets in stores are usually already vacuum sealed so I just throw the whole thing in the pot). First one I did for 24 hours and it was great, phenomenal flavor, but it was a bit tougher than I'd prefer. After dinner I just threw it back in the sous vide and we had it the next night and it was perfect. Second brisket I did I only cooked it for 24 hours and it was perfect so YMMV. It's probably worth the extra day, but if you're ever pressed for time 24 hours works in a pinch.
 
Deathwing

Deathwing

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I wouldn't think 130 would be high enough to break down collagen into gelatin, which seems required for a cut like brisket.
 
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