Gravy's Cooking Thread

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BrutulTM

BrutulTM

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lurkingdirk_sl said:
Trail food, man, not mayo!
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Fear of rancid mayo is unfounded. I don't know how many times I have left mayo out overnight with no issues and I once ate some miracle whip that had sat on a counter for a week. If it doesn't smell bad don't worry about it. There is plenty of acid in mayo. I do know people that will throw their mayo out if they forget it on the counter for an hour but that is totally unnecessary. The potatoes in the potato salad are more likely to go rancid than the mayo.
 
BrutulTM

BrutulTM

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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.
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I'm sorry but this is just nonsense. I like a nice sharp knife as much as the next guy, but there is nothing wrong with serrated steak knives. You are cutting it on a ceramic plate that is going to ruin the edge on a sharp knife and the "TEARS up the meat" thing is just not true.
 
chaos

chaos

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Crone_sl said:
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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Yeah we already have a few recipes in the first post. I will put anything there that people want me to. I am pretty busy the next three days, if anyone has any sous vide related suggestions for the first post let me know and I will put them up. After the next few days I may have more time to look and find some stuff.
 
Sir Funk

Sir Funk

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Yeah I definitely prefer serrated steak knives, best steak knife I have ever used was a serrated one--oddly, it was the best butter-spreading knife I've ever used too but that's another matter.

As for the mayo thing--I'm pretty sure many bottles of it will say "No refrigeration needed":
mayo4.jpg

You'll get the best out of your mayo if you refrigerate it. It will taste better longer, but you don't need to refrigerate it at all even after opening. The potatoes in a potato salad are definitely way more likely to contain food-borne illnesses.
 
Gravy

Gravy

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opiate82_sl said:
You have a beer cooler, like a man should, right? Then you too can cook your steaks like a French sissy.
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I did the redneck sous vide a few months back with mixed results. One of my ziplocks had a pinhole, and that steak was saturated with water. I've got those lamp chops that are just perfect for sous vide because of their thickness, so I might try again and double bag the meat.
 
Lanx

Lanx

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BrutulTM_sl said:
I'm sorry but this is just nonsense. I like a nice sharp knife as much as the next guy, but there is nothing wrong with serrated steak knives. You are cutting it on a ceramic plate that is going to ruin the edge on a sharp knife and the "TEARS up the meat" thing is just not true.
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just try swapping out knives, you'll see it, and feel it. (especially when cutting across the grain)The reason why steak knives are serrated is just what you said, you'd dull the edge on a ceramic plate, so to keep the edge, it's serrated.
 
Rezz

Rezz

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Yeah... that's jerking off with cutlery. Cutting a steak with a serrated knife, as long as it isn't butter knife sharp, is absolutely fine. If you roll your sliced steak around in your mouth you'll notice a difference. If you chew like a normal person, you won't. If you are talking before cooking you may have something, but otherwise that's pretty much absolutely bonkers level nonsense unless you are talking explicitly about how it feels to cut. Which even then, that's still absolutely ridiculous to factor into anything.
 
Lanx

Lanx

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Yes, this is one is really about presentation, it just looks more presentable being sliced with a straight edge than a serrated, i mean you spend hours cooking, getting a nice sear on the steak, only for it to look like ripped up meat in the end...
 
Abefroman

Abefroman

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Anova is coming today. Going to do pork tenderloin since that's the meat I have the hardest time not over cooking.
 
Khane

Khane

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Goddamnit I don't want to spend more money. I've dropped like $600 on cooking utensils, roasting pans, sauce pans, etc in the past few months. Trying to get all gourmet up in this bitch.
 
Abefroman

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Well I am a convert now. Chipotle pork tenderloin cooked to perfection at 139 degrees with Rosemary, Garlic and Onion Fingerling potato medley. Did both in the Anova.
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opiate82

opiate82

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Abefroman_sl said:
Well I am a convert now. Chipotle pork tenderloin cooked to perfection at 139 degrees with Rosemary, Garlic and Onion Fingerling potato medley. Did both in the Anova.
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Looks amazing, I love sous-vide for pork because I also have had the "always manage to overcook it" syndrom. Try a thick bone-in pork chop for like 4 hours at a medium-rare temp. Amazing.

For those potatoes, did you just throw them in the same bath as the pork? I've only ever sous-vide the proteins but those look delicious...
 
Abefroman

Abefroman

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opiate82_sl said:
Looks amazing, I love sous-vide for pork because I also have had the "always manage to overcook it" syndrom. Try a thick bone-in pork chop for like 4 hours at a medium-rare temp. Amazing.

For those potatoes, did you just throw them in the same bath as the pork? I've only ever sous-vide the proteins but those look delicious...
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I did the potatoes first since they required a much higher temp, 178 for 45 minutes. Then just put them in the fridge till it was almost time and dumped them in a Le Creuset Cast Iron Chicken Fryer to carmalize the onions and brown the potatoes. a bit.
 
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