Gravy's Cooking Thread

I'd also do basic reality tv rules, never volunteer for anything, never be the leader, if the ship is sinking, sink with it, it never pays off to be the hero cuz you'll either be pointed out for your failures or targeted next time for being the hero. Also for masterchef, try not to target or fuck over anybody good and try to "send home the best". If there's a top dog, don't make it your mission to take out the top dog, you'll get caught up in the advantage/disadvantage drama, let someone else (or better yet, turn others against the top dog) do it, but never yourself.

Show is entirely subjective and i'm positive 50% of the time the winners are just whoever has the best narrative, i mean where else can a stripper win s5 of masterchef? (at least 2x the judges saved her by ignoring her major mistakes and just sending home the 2nd worst person instead, it was better tv to keep this bitch around)

and honestly a blind bitch is the best cook for s3? while i was rooting for her, cuz who wouldn't, i thought the tall ass black guy (who was later a schizo and killed himself) was the better chef, but she was the better story.

also i know on hells kitchen, they purpose fully let you sleep 4hrs and work you to the bone on purpose. this is to cause severe sleep deprivation and let your guard down. (a lot of exit interviews, most contestants couldn't even tell night from day anymore and just followed whatever the sous chefs told them like zombies cuz they're so sleep deprived)

We've never really, if ever seen the dorms of masterchef and i think from 1 exit interview it was a nice environment with a few recipe books to learn on your own and stuff.

i don't think anyone here pre-sears, i'm pretty sure the early days of sous vide was to pre-sear to "lock in" the flavor, eh tests have shown thats bullshit, plus it's messy. season? sure s&p away. aeromatics? yup.

Heck after your first few steaks, you'll just buy a steak (maybe it's on sale), take it out, give it a quick s&p rub, throw in a twig of something, then vacuum it and freeze it, makes for like zero prep work. (note add 1hr of sous vide time for frozen steaks is usually the rule of thumb)

For fish, torch is the only way to go imo, it's so flaky and moist after the sous vide that i find any extra handling to be extremely delicate. Heck you can even just torch the top, to make it look good, leave the bottom. I do i minor creme bruele type thing, i layer a thin line of honey around the edges of the fish, throw some sugar in the middle and sauces

Yea once you guys sous vide yourself the perfect steak (you'll even bust a nut knowing you can do it with $4/lb chuck/flank steak), can you even eat at a steakhouse anymore?