Gravy's Cooking Thread

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Soygen

Soygen

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Also a good idea to do that several times while it's in transit.
 
lurkingdirk

lurkingdirk

AssHat Taint
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Duh. That's a given.

I meant what should I cook, you miserable fuckwits.

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opiate82

opiate82

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Steak is the obvious first choice. I'd say a thick ribeye prepared the same way you would if grilling it.

Give it at least 2 hours in the bath and then realize how awesome sous-vide is as you prepare the rest of your meal without having to worry about timing everything with the meat at all.
 
Lanx

Lanx

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We should have a list of shit you should have BEFORE you get your sous vide station, imo

1. foodsaver/vacuum sealer if you so choose, you can do ziplock displacement.Ask Jason: How to Use Ziploc Bags for Sous Vide - Modernist Cooking Made Easy
2. prepare all your aeromatics, butter? this article convinced me not toSous-Vide 101: Prime Steak Primer | Serious Eats
3. torch and/or cast ironflat (more surface area)
a.Amazon.com: Iwatani Cooking Torch, 9, 725 BTU/h: Cooking Torches: Kitchen Dining
i have that torch, it uses canister butane and is easy and cheap to use. goto any asian grocer and ask for butane and they'll have it for a buck a piece, even if you sear for a year, you'll maybe use up 1 canister if you live in bum fuck idaho where you can't even find an asian grocer then you can get em for 2bucks a piece or so
Amazon.com : Gas One Gasone Butane - Set of 8 - Fuel Canisters - 8 Cans : Camping Stoves : Sports Outdoors
b. of course any man needs at least 2 cast iron skillets around, either get a lodge one or maybe grandma has a super seasoned godly pan that is 40years old
Amazon.com: Lodge LCS3 Pre-Seasoned Cast-Iron Chef Dining

I just recently setup a friend w/ a sous vide station too (anova) and those are what i told him to get.
 
Lanx

Lanx

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Also imo don't use a serrated steak knife to cut your steaks, why? it TEARS up the meat. serrated knives are horrible, if you have a set of serrated steak knives, throw them away.
I buy paring knives as steak knives, particuarly these.
Amazon.com: Japanese Stainless Steel Paring Knife with Scabbard- Brown Handle: Paring Knives: Kitchen Dining

they're japanese paring knives, you can play them off and being "cool" also they INCLUDE scabbard (or what could be called a saya), so when you lay them out in the dining area, ppl are impressed.

Also for 7bucks they're actually pretty sharp, yes obviously it isn't vg10 steel or shit, BUT it's good enough when you cook all your steaks medium rare, knifes will just slice through like pure butter. Instead of thes shredded dog meat you get with serrated knives.

(when i do have guests over i just cut up their steaks for them, in my kitchen with my cutting board/knife and tongs, takes me just 10s, as long as you keep the meat together when you put it back on the plate, heat loss isn't much of a thing)
 
Khane

Khane

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Ya know, I never would have considered a sous-vide machine until I read that serious eats article. And only because of the point he made at the bottom about hangar and skirt steaks. Now I'm thinking about buying one...
 
Lanx

Lanx

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Khane_sl said:
Ya know, I never would have considered a sous-vide machine until I read that serious eats article. And only because of the point he made at the bottom about hangar and skirt steaks. Now I'm thinking about buying one...
Click to expand...
do it and impress your friends, buy all the cuts of steak from cheap chuck(flat iron) to rib eye and tenderloin. I've S&P'd separate bags of each cuts of meats set the temp for m-rare, drop it in for 4 hours. most really like the chuck, which is great b/c chuck is usually 1/3 or even 1/4 less than a ribeye. really after using a sous vide station, you can only justify ribeyes/tenderloins etc for picnic grillings or whatever.
 
mkopec

mkopec

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lanx_sl said:
Also imo don't use a serrated steak knife to cut your steaks, why? it TEARS up the meat. serrated knives are horrible, if you have a set of serrated steak knives, throw them away.
I buy paring knives as steak knives, particuarly these.
Click to expand...

Serrated knives are useful for shit like fresh bread and thats about it.

You can get some nice hand forged Damascus knives on ebay. they come from places like Japan, india, Pakistan and and even here in the states. I was watching some videos on the proces one day and folowed some links to the dudes knives on ebay.

damascus hand forged chefs knives | eBay
 
Crone

Crone

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May I suggest Chaos create a sous-vide section on the front page post, with some of these guides and links? Also some of the more popular recipes like those inside out grilled cheese and stuff.

I feel not having to dig through this thread for some of the better finds would be handy. And let's represent sous-vide with a little love on the front page.
 
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