Khane
Got something right about marriage
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Gravy's Cooking Thread
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Guest, it's time once again for the massively important and exciting FoH Asshat Tournament!
Go here and give us your nominations!Who's been the biggest Asshat in the last year? Give us your worst ones!
opiate82
Bronze Squire
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Soygen
The Dirty Dozen For the Price of One
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Joeboo
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I'm firmly in the minority, anti-sous vide camp. Lets talk about how awesome it is cooking food in mere minutes, rather than hours/days.
We bought 1/4 of a butchered cow like 7-8 months ago. We're finally down to the dregs of the beef cuts, and I don't know what to do with them. Have a couple round steaks, and some beef liver left. Anyone have a decent suggestion on what to do with those? I like fried chicken livers, but I'm not sure I've ever even tried beef liver.
Have you considered vacuum sealing them and submerging them in regulated hot water?
Joeboo
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That sounds interesting, someone should come up with a fancy name for that. Maybe something foreign to grab people's attention...
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With the round steaks you can do a simple pan fry method. Make sure you get the steak to room temperature before you start cooking it, and make sure your pan is hot as fuck before you oil it and put the steak it. Also make sure to pat the steak dry before you season it. Look for Gordon Ramsay's how to cook a perfect steak video on youtube, and do that. It'll work fine for round steak, too. Don't over cook it!
And try this with the liver. Quite nice.
Calves Liver with Caramelised Onions
And try this with the liver. Quite nice.
Calves Liver with Caramelised Onions
Soygen
The Dirty Dozen For the Price of One
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Anyone who has made fish with sous vide would be a true believer. There's no easier way to get perfect fish every f'ing time. I like doing beef in the sous vide(though some cuts, like skirt, I just do on the grill), but I feel like fish is where it really shines.
chaos
Buzzfeed Editor
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Idk, I like my salmon grilled or pan seared better. I like it underdone but with a bangin crust, just like my women. Doing "perfect" fish in the sous vide is super easy but not as tasty to me.
So this happened to my pan. I have only ever followed lodge's cleaning directions, scrubbing it out with hot water after use and drying then wiping with oil. The patina or whatever it is called just came off in the middle. Not sure if I should reseason or just roll with it.
So this happened to my pan. I have only ever followed lodge's cleaning directions, scrubbing it out with hot water after use and drying then wiping with oil. The patina or whatever it is called just came off in the middle. Not sure if I should reseason or just roll with it.
Khane
Got something right about marriage
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Man I don't even use water when I clean mine. Just wipe it out after cooking with some paper towels then do one last rub down with a barely damp cloth (alright so a tiny bit of water). If anything is stuck on I use a nylon brush. Am I doing it wrong?
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